Charcoal and wood briquettes tested

Spring is barbecue season - and many people prefer the classic charcoal barbecue to any gas or electric barbecue. The coals and briquettes that burn under the grill should conjure up roasted flavours on steaks, cook sausages and halloumi thoroughly and keep grilled vegetables warm. Our test shows that whether the barbecue is a success also depends on what's under the grill. Because not all the charcoal and briquettes tested are good in every discipline. We tested eight charcoal products and five types of charcoal briquette - for example, how quickly they can be lit, how long and how hot they glow, whether sparks fly and how much they smoke. We also looked at two coconut briquettes as examples - briquettes that are not made from charcoal but from pressed coconut shells - and were in for a surprise.