"Barbecues mostly use charcoal, which can be roughly divided into three types: natural wood charcoal, manufactured charcoal, and industrial coke. Natural wood charcoal is further divided into fruit wood and miscellaneous wood. Fruit wood includes hard materials like pear, apple, lychee, and hawthorn, which make the barbecue taste better, while miscellaneous wood includes poplar, locust, pine, and other softwoods, which generally produce an average taste."
"Charcoal has a high calorific value, with grilling temperatures reaching about 600-1000°C. It can heat up quickly, making the BBQ more rapid and retaining a fresh, juicy texture. The smoke flavor from burning can add a unique aroma and taste to the barbecue. However, due to impurities in charcoal during grilling, it might attach to the meat skewers, so it is not advisable to consume excessively."
