Wood briquette charcoal and sawdust briquette charcoal are both popular types of charcoal used for grilling and cooking. While both are made from wood, there are some key differences between them that can affect their performance and suitability for certain cooking applications. In this article, we will explore the main differences between these two types of charcoal and help you understand which one might be the best choice for your next barbecue or grilling session.
The shape of natural wood briquette & sawdust briquette
The shape of wood briquette charcoal and sawdust briquette charcoal varies due to differences in their manufacturing processes. Wood briquettes are created by compressing natural wood particles at high pressure to form a dense, uniform shape that closely resembles traditional charcoal briquettes. Both kinds of charcoals are make in hexagon or square shape with the counter hole. The hold diameter is about 1 cm for pushing burning and reducing the smoke.
In contrast, sawdust briquettes are made by compressing sawdust, resulting in a more irregular shape with a rough surface texture. The specific shape and size of sawdust briquettes can also vary depending on the equipment used during production. Sawdust briquette has longer size than wood briquette, while sawdust charcoal has length from 5 cms to more than 42 cms, wood briquette charcoal length is around 5 – 15 cms.
Materials & Production Process Of Natural Wood Briquette & Sawdust Briquette
The materials and production processes used for natural wood briquette and sawdust briquette are different.
For natural wood briquettes, the primary material used is natural wood particles, which are typically derived from hardwoods such as oak or hickory. The wood particles are first reduced in size and then compressed under high pressure to form the dense, uniform shape of a wood briquette. No additives or binders are typically used in the production of natural wood briquettes.
In contrast, sawdust briquettes are typically made from sawdust or other wood waste materials, which are mixed with additives or binders to help them stick together. Common additives used in sawdust briquette production include starch, borax, and sodium nitrate. The sawdust and additives are mixed together and then compressed under high pressure to form the irregularly shaped, rough-surfaced sawdust briquette.
Sawdust hexagon charcoal is a type of sawdust briquette charcoal that is known for its excellent burning characteristics. It is widely considered to be the best type of charcoal for heating and barbecuing due to its long burning time of 5-7 hours and its low ash production. This means that it is ideal for slow-cooking meats or for use in smoking applications where a long, consistent burn time is desired.
In contrast, wood charcoal briquettes typically have a shorter burn time of around 4 hours and produce more ash than sawdust hexagon charcoal. However, wood charcoal briquettes are still a popular choice for barbecuing beef and other foods, as they provide a convenient and consistent source of heat. They are also often used for grilling bread or other foods that require a shorter cooking time.
Ultimately, the choice between sawdust hexagon charcoal and wood charcoal briquettes will depend on the specific needs and preferences of the user. Both types of charcoal have their own unique advantages and can be used effectively for a variety of cooking applications.
In conclusion, both wood briquette charcoal and sawdust briquette charcoal have their own advantages and differences that should be considered when choosing the right type of charcoal for your grilling or cooking needs. While wood briquette charcoal provides a uniform shape and natural wood particles without additives or binders, sawdust briquette charcoal can offer a longer burn time and less ash production, especially in the case of sawdust hexagon charcoal. Ultimately, the decision between these two types of charcoal will depend on individual preferences and the specific needs of the cooking application at hand. Regardless of the choice, using high-quality charcoal can make a significant difference in the flavor and quality of your food.
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