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  2. Charcoal - Wikipedia

    en.wikipedia.org/wiki/Charcoal

    Lump charcoal is a traditional charcoal made directly from hardwood material. It usually produces far less ash than briquettes. It usually produces far less ash than briquettes. Japanese charcoal has had pyroligneous acid removed during the charcoal making; it therefore produces almost no smell or smoke when burned.

  3. Biochar - Wikipedia

    en.wikipedia.org/wiki/Biochar

    A 2021 review estimated potential CO 2 removal from 1.6 to 3.2 billion tonnes per year, [64] and by 2023 it had become a lucrative business renovated by carbon credits. [ 65 ] As of 2023, the significance of biochar's potential as a carbon sink is widely accepted.

  4. Charcoal pile - Wikipedia

    en.wikipedia.org/wiki/Charcoal_pile

    Section through a charcoal pile. A charcoal pile or charcoal clamp is a carefully arranged pile of wood, covered by turf or other layer, inside which a fire is lit in order to produce charcoal. The pile is tended by a charcoal burner. It is similar to a charcoal kiln, but the latter is usually a permanent structure made of materials such as stone.

  5. Smouldering - Wikipedia

    en.wikipedia.org/wiki/Smouldering

    Biochar is the charcoal produced from the smouldering and/or pyrolysis of biomass. It has the potential to be a short-term solution to lower CO 2 concentrations in the atmosphere. Charcoal is a stable solid and rich in carbon content, and thus, it could be used to lock carbon in the soil.

  6. Frank Auerbach – The Charcoal Heads review: 23 ... - AOL

    www.aol.com/news/frank-auerbach-charcoal-heads...

    4/5 The School of London’s last man standing brings together works from the Fifties that have never been shown together before – and it’s a privilege to see these intense, uncompromising works

  7. Barbecue grill - Wikipedia

    en.wikipedia.org/wiki/Barbecue_grill

    Gravity-fed charcoal grills have a hopper that is filled with charcoal briquettes or lump charcoal; then a fire is lit at the bottom of the hopper. A digitally controlled fan is used to control the intensity and temperature of the fire burning. The heat and smoke is routed underneath the food to cook and smoke it.