This charcoal is not fully “carbon” and continues to emit an acrid smoke and smell well into the burning process. This makes it unsuitable for cooking roasts or slow cooks where you are trying to control the temperatures as you have to let the charcoal ALL burn well before you start cooking and you can’t add any fresh in during the cook. Ruined two roasts.
The charcoal is clearly not fully “cured“ as many pieces are still brown in appearance and some when broken are actually woody. I have included a couple of pictures here of what came out the top of the bag but these are far from the worst.
On the positive side, really good size lumps.