The intense heat glows red-hot. Sumi bincho charcoal fired at extreme temperatures gives way to a carbon that burns evenly. The charcoal fires deliver more heat to the grill because they burn cooler and dirtier than gas flames do. Once the flames and smoke and combust leaving behind red-hot coals that glow evenly. The higher temperature speeds up the chemical reactions forming more carbon monoxide and releasing more heat. Eventually the coals reach temperatures of 600+°C and the food cooks very quickly.