The process of preparing lump charcoal usually starts by stacking wood logs in grounded pits. Then covering those wood logs with dirt and sheet metal. The logs are burnt at one end of the stockpile, and the wood smolders for some days.
During this period, the fire burns which are starved with oxygen burns off the water, sap and different volatile materials in the wood. The leftover element is almost pure carbon, also called as char or lump charcoal.
To grill over a lump charcoal fire is a vibrant experience. Lump charcoal gets broiled hot in no time, typically in 10-15 minutes. Its intense warmth can char food in a matter of seconds, browning the surface and provide scent to it with the aroma of pure wood smoke. In several cases, the smokiness comes out from one type of wood only, such as oak or mesquite.
Quite a few times, a container filled with lump charcoal can carry a mix of hardwoods, including maple, hickory, oak, and possibly a few tropical planks of wood from Asia or South America.
The drawback? Once fire from the lump charcoal reaches to its pinnacle, it commences losing heat pretty quickly. In many situations, the temperatures will drop from high heat to low heat in 30 minutes or less.
So, if you wish to keep set a certain temperature range to cook, the fire requires replenishing. Fortunately, lump charcoal heats and lights so rapidly that you can receive a burst of heat within five to ten minutes of adding extra unlit coals.

Our Mix Wood Lump Charcoal Specification is as follows;
Moisture: max 8%
Ash: 3-4%
Calories: 6000 kcal up
Size: 5 cm up
Shape: lump size
Packaging: Plastic Jutebag w/Size 25Kg (8-12Kg/Bag)
No Chemical add, Smokeless, Sparkless & Odorless
MOQ 1 Container 20ft or 40ft, so please contact us for more detail for your FOB or CIF Price, thank you