"Paull" > wrote in message
...
>
>> Thanks. This isn't just burnt wood. There's a charcoal processing center
> that was built to get rid of the burnt/dead wood from forest fires. It is
> charcoal not just burnt wood.

Then just try it on something like chicken. You will know instantly if the
charcoal is good or not. Seems like, with the ubiquity of pine in this
hemisphere, that if it was good for BBQing, pine charcoal would be more
popular. Barring a great price, I'd still go with Royal Oak.

Please report back with your results.

John in Austin