Is charcoal good for barbecue or bamboo charcoal?

Charcoal ignites quickly, and the food baked with good charcoal has a unique carbon flavor. However, the combustion lasts for a short time, and it is very easy to float ash, and the inferior carbon is also easy to be fried randomly, and it is unsanitary for carbon chips to get on food.

Bamboo charcoal is slow to ignite and needs special fire supply, and the furnace temperature will be higher than that of charcoal. If the fire discharge method is not good, the furnace temperature is uneven, and the food is easy to be burnt. It is better to use bamboo charcoal for grilled fish and roast chicken. Usually it is enough to roast mutton skewers and vegetables with charcoal.