Charcoal is known not only for grilling but also for its ability to absorb odor and moisture. The presence of charcoal on the container results in a change in its odor intensity with respect to the change in time. This study developed a first order, first degree differential equation that can be used to predict the odor intensity of the container with respect to the time after putting charcoal or vice-versa. The variables used were the perceived odor intensity of 20 respondents as the dependent variable and time as the independent variable. Parameters such as the container’s volume and temperature were held as constants for the simplicity of the model. The data used were the mean odor intensity rating for every 8 hours. The computed odor intensity per time (t) has varying absolute percentage errors because the data used deviated. This model is effective as long as the odor intensity rating is more accurate. Therefore, it is recommended to gather data on odor intensity with the use of equipment and instruments to make the predictions more accurate. It is also recommended to modify or improve the model and consider temperature and the volume of the container as variables instead of constants.