Abstract
Charcoal is a widely used barbecue product that comes into direct and indirect contact with the foods ingested. Thus, it must have adequate technical characteristics so that its consumption is not harmful to the environment and human beings. This study aimed to investigate the quality of charcoal for use in domestic barbecue, relating different brands and commercial categories. Products from different brands were collected in two consecutive years, in five different commercial categories: supermarket chain; independent supermarkets; meat market; gas station; and other establishments. The physical, chemical and mechanical properties of charcoal were analyzed. Data were analyzed by uni- and multivariate methods. High variability of product characteristics according to brands, commercial categories and years of collection was detected. In addition, some briquettes marketed as charcoal had characteristics unsuitable for use in barbecue, such as high moisture content (> 9%), high ash content (> 10%) and high friability. Charcoal made available for domestic barbecue has high variability of its technical characteristics for combustion and not all of them were suitable for the use in barbecue.
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