Charcoal is a light black residue consisting of carbon, and any remaining ash, obtained by removing water and other volatile constituents from animal and vegetation substances. In this book, the authors discuss the chemical properties, production methods and applications of charcoal. Topics include the obtention of charcoal from eucalyptus wood in a steel pilot scale kiln; application of carbon-supported metal catalysts in the field of hydrodechlorination; emission reduction theory and results in the development of a suitable small-scale, portable, continuous rice husk carboniser for rural regions in transitional economies; the significance of functionalisation of carbon based adsorbents for water cleaning technologies; and charcoal meal as an old but valid test to measure intestinal transit in vivo.