From making eco-friendly coal out of banana skins to using poop to fuel cooking stoves, it has featured a host of greener alternatives to charcoal. We’ve picked our top five innovations.

1. Making coal from banana skins

Students in Cameroon have come up with an ingenious way to combat the city of Douala’s mounting waste management problem: a more eco-friendly form of coal made of household waste such as old banana peels and leftover food. Organic rubbish is collected from the streets and turned into coal, helping to clear away waste while also providing a cheaper and greener, alternative to chopping down the country’s mangroves for firewood.

2. From poop into charcoal

In Kenya, a group of entrepreneurs is turning poop into charcoal in a bid to stop the waste polluting waterways and to halt deforestation. Human excrement is collected and converted into charcoal briquettes. These are specially treated with ingredients such as molasses to give them a pleasant fragrance. Although, local people were reluctant to use them at first, they have since come round to the green idea.

3. Heating homes with coffee

With much of Ethiopia’s forests cut down to provide firewood for cooking and industrial production, coffee beans may help save the country’s remaining woods. By turning the waste coffee pulp into briquettes, they can be used instead of wood for cooking and heating.

4. Greener charcoal out of maize

A Ugandan-German partnership between Christian Services International and Ndejje University is using maize spindles as waste biomass to produce briquettes. Uganda has a huge problem with deforestation, with much of the wood being used to cook food. So the partnership persuaded local farmers to collect the maize cobs rather than throwing them away. They’re then turned into briquettes. The aim: to reduce deforestation and improve energy efficiency.

5. Sugar-sweet coal

A young Kenyan entrepreneur has invented a way to produce briquettes from sugar cane waste. Sugar cane is cheap and grows plentifully in the east African country. But once the sucrose is extracted, it’s usually left to rot. The sugar cane has as added benefit. When it’s turned into briquettes, they burn longer and are cleaner than wood.

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3 Keys to a Perfect Barbeque; How to Set Your Grill Using Sawdust Charcoal

3 Keys to a Perfect Barbeque; How to Set Your Grill Using Sawdust Charcoal

In all fairness, an outdoor dining might never fail to please crowds. A barbeque dinner is everyone’s favorite although sometimes it could be tricky too. Either you end up cremating anything you put on the grill or unintentionally serve your friends with dangerously harmful and carcinogenic meal. Cooking over a firing grill requires you to master some of its basic techniques in order to be able to serve such delicious and presentable ‘barbies’ to the table. Don’t get intimidated yet since we have 3 tips to level up your grilling game.

1. Choose Your Fuel Right

To start things of, you need to make sure that you choose charcoal over gas fuel. The reason is simple; you won’t get any smoky flavor if you use gas. Using charcoal, such as sawdust charcoal, allows you to incorporate the smoky flavor and seriously it is what you’re looking for in a tasty barbecue food. Choose sawdust charcoal that has neutral flavor and additive free as it is a healthier choice and literally the best charcoal for barbecue. 

2. Get the Charcoal Heat Up

Another reason why you should choose sawdust charcoal is because the constant temperature you’re trying to get. It is also important to build up the flavor as the constant temperature will help locking all the deliciousness. Hence, get your charcoal on fire then wait until it dies down.

3. Read Your Grill

Alright, so you’ve got the fuel right and set your charcoal to certain temperature. Now, you have to wait until the coals white hot and give a good 15 to 20 minutes before putting anything on the grill. This will allow the heat to distribute evenly as well as kill any bacteria on your grill. The evenly and properly heated grill will allow your meat to stay juicy in the inside and prevent it from sticking even though it is seared on contact with the grill.


Once you do all the three techniques, check the heat level by holding your hand 5 inches away from the grill. If you can comfortably hold your hand for more than two seconds, it means your grill isn’t hot enough. Yet, when you can barely hold the heat for 2 seconds, you are ready to go.