Rice husks, peanut husks, cotton husks, corn cobs, corn stalks, sorghum stalks, etc. Can be used as a raw material for barbecue charcoal. Charcoal grilling is divided into fruit charcoal, mechanism charcoal, white charcoal, Bincho charcoal, and new charcoal (miscellaneous charcoal). Fruit charcoal is artificially fired from fruit trees, bamboo or other denser woods. The charcoal used for traditional barbecue has a little smoke and fire poison when it burns, it is easy to control the fire, the fire power is uneven during barbecue, and the burning time is short, and charcoal needs to be continuously added during barbecue. Machine-made charcoal is actually a mixture of carbon and coal, pressed into hollow polygons. It can be seen from the carbon ash that it contains the composition of coal. This carbon is uniform in size, burns for a long time, fires evenly, is smokeless and inexpensive, but the ignition process is difficult. White charcoal is carbonized in a charcoal kiln, then burned in the air for a period of time for high temperature smelting, and then quenched with wet sand. Due to the high carbonization temperature of silica, its carbon content is higher than that of ordinary carbon black, and the burning time is longer than that of carbon black. The charcoal preparation is made from oak, the official tree of Wakayama Prefecture, and steamed at high temperature. The new type of charcoal (miscellaneous charcoal) is made of branches, leaves, peanut husks, rice husks, weeds, cotton stalks, corn stalks, bagasse and leaves, reed stalks, grass, bark, rattan, distiller’s grains and other crop wastes and raw materials. Combustible material carbonization.