Nope, they're already as coked as they're ever going to be.
Charcoal is carbonized wood. Some folks say briquets have a some coal
dust in them as well.
I know folks who do use briquets and it seems to work well for them, but
I liked using hardwood charcoal lumps like restaurants use better. It's
a very clean fire, but uses a lot of charcoal.
I've read about and tried using green wood treated somewhat like coal
and heated/dried/carbonized on a forge, but haven't tried it more than a
few times. So my experiences really wouldn't be accurate. If I'm not
doing it right, I'd never know. :)
Yuk! I am a native Texan temporarily (last 4 years) in Michigan. Old
time central - west Texas folks will ruin a steak worse than just
about anybody. The only done is well done, and probably in a skillet.
I always suspected the cooking methods were holdovers from pioneers
concerned with food safety. My in-laws were that way, as were other
older Texans I knew.
On the other hand, brisket is cooked 12-14 hours at low heat over live
oak or pecan, and it's fit to eat.
I will be using the coke in a small cupola. According to Marshall
Stewart, lump charcoal will only work in a larger cupola. I suppose
that I could make the charcoal myself, briquette it, and then use it in
a larger cupola, but I want to keep my emissions down. I'm going to
start keeping track of my mileage with my trip meter.
About the barbeque, I am amazed that with some people so passionate
about their barbeques, so many people will put up with the sulphur
taste in their meat which is left over from the coal content in a
Not me. And leave me out of that stinkin starter fluid too. :)
Dry velvet-mesquite wood here.
(I use a sledge hammer to "cut" it to size:)
Old hickory spike maul handles are good too.
Rib steaks at medium to medium rare is my favorite.
Oak is good if you're too high for mesquite...
Do you understand that one? ;)
Alvin in AZ
I have seen a number of articles on the internet about making charcoal,
but the site which you pointed me to is possibly the best one of them
all, since it is very well laid out.
I will probably try my hand at making charcoal by the indirect method,
and then pressing it into briquettes. However, my first cupola will be
so small that I don't think I would have enough critical mass for a
The biggest problem I seem to have now is that I will need a lot of
fuel to power my truck for the trip to Birmingham to pick up the coke.
Therefore, I am considering the possibility of distilling some alcohol
for this purpose.
It's interesting that you should see my post, and respond, because I
actually thought about you when I first thought about making a trip to
Birmingham. In other words, I thought that you might want to chip in,
to get some coke in the bargain. Then I remembered what happened when
I drove to San Antonio to get coal. After I got there, I discovered
that they were closed for the holiday! So I decided that I should wait
until I had made at least one successful trip before asking you. I
mean, after all, the worst that could happen is that you would say "No,
Well, anyway, I had forgotten about the Balcones Forge, and it does
look like I need to check them out as a possible coke sourse. The $125
per half-ton sounds reasonable to me. That is as much as I can carry
in my truck. If I bought it in Birmingham, it would cost me about
thirty dollars, but if I added in my gas cost, I'm sure that it would
total more than $125. And then, of course, there would be the wear and
tear on my nerves from driving twenty-six hours straight.
just west of Bee Cave
Use more garlic. Garlic hides the taste of sulphur from cooking over
coal (the taste of garlic _is_ the taste of sulphur compounds)
Mind you - are Texans allowed garlic ? Or do you have to call them
"freedom onions" when GWB is watching?
You bet. CenTex can cook. We smoke brisket about twice a month and Pork loin
the other two weeks :-) Using Live Oak is a big No No. Pecan, Apple, Hickory,
Mesquite for a few.
West Tex, North Tex, East Tex, Cen Tex, Deep East Tex. Been around myself. Just
returned from an excessive stay in CA.
firstname.lastname@example.org wrote in news:1116363945.046857.292220
I have a similar charcoal retort as the described at Twinoaksforge.com.
It works very well. Althoug I have not tried it one could also make coke
using the same charcoal retort which allow you to use ordinary
anthracite coal. Although the sulfer content is higher you could at
least get started with out having to drive such a distance.
Your suggestion here makes a lot of sense to me. I also have been
studying this article...
...which demonstrates how the wood tar gas can be condensed, and this
...which demonstrates how the lump charcoal can be pressed into
I have decided that today I am going to purchase a one-gallon paint can
at the Home Depot, and make my first lump charcoal, the way that the
fireworks boys do so in small quantities.
in the hill country, just west of Austin
Don't know for sure, but I happen to have been reading over a bunch of
stuff about wood-gasification lately (12mpg pickup and the price of
gas..), and while the vehicular application presently strikes me as not
too likely to happen (for me) in the near future (there is much tedious
filtering & cleaning of filters to keep the engine alive), there's a lot
of information on applying wood-gas to cooking, including clean (ie not
so smoky as the ones mentioned here) wood-gas gasifiers that can produce
charcoal as a side-product. If tuned for it, they could produce
considerably more charcoal (by intent) than they do as merely an
incidental byproduct of making gas.
I thought of my "when I get time" gas and/or charcoal forge/furnace
projects when I saw that. You could cook up a bunch of wood to make gas
to cast with, and forge with the charcoal, or you could use wood-gas for
the forge, perhaps. There are probably downsides (somewhat low-energy
gas, I guess) but it seems possibly a good route, getting something
useful while making charcoal...
I hope to get the damn shop finished this summer, so I can actually work
on projects, instead of on the shop building, once in a while...