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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-22-2006, 02:51 PM
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#1 |
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is One Chatty Farker
Join Date: 10-20-05
Location: mn
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Making Lump Charcoal
OK Brothers O' Mine,
Do any of you Pro's make your own Lump charcoal? I am tired of buying it, so I am going to try and make my own and I am going to do it THIS WEEKEND. I Love Fire!!! I might as well get a good one going. Smoke That you Lump Charcoal retailers!!!!!! ed
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Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL] |
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02-22-2006, 03:02 PM
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#2 |
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Full Fledged Farker
Join Date: 01-14-06
Location: NE Kansas
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Green Mountain Daniel Boone Pellet Pooper Weber Gass Passer WSM "That tastes like ****!" |
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02-22-2006, 03:03 PM
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somebody shut me the fark up.
  
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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http://www.nakedwhiz.com/makinglump.htm
(with pics) Looks easy, but so is burning down my house for someone like me Good luck KA
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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02-22-2006, 03:44 PM
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somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Excuse me for showing my ignorance; but if you got the wood, why not use it as is?
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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02-22-2006, 04:11 PM
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Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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I'm not trying to be a smart aleck here, but as Mark said, my wood passes through the lump stage on it's way to ashes all while I'm cooking.
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Kevin |
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02-22-2006, 07:52 PM
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#6 | |
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is One Chatty Farker
Join Date: 07-07-04
Location: Richardson, Texas
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Quote:
a 55 gal. drum on fire and drinkin' with the boys.
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************************************ Mark P. The reason I love this site: http://www.bbq-brethren.com/forum/sh...ad.php?t=59061 3 WSM's Weber Kettle w/ rotisserie Weber Genesis 2 Turkey Fryers |
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02-23-2006, 06:39 AM
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#7 |
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is One Chatty Farker
Join Date: 10-20-05
Location: mn
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Mark & Kevin,
I agree. I was just thinking stupid for a minute there. I have a whole load of Oak and a beautiful load of Cherry that will be seasoned within the next 60 days. What the ---- do I need charcoal for? Thanks for slapping me back into reality!!!! Smoke On!!!! Ed
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Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL] |
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02-23-2006, 08:43 AM
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#8 |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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That's what we're her for bro. I hope you'd do the same for me. God knows I need it.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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02-23-2006, 02:50 PM
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Babbling Farker
Join Date: 08-11-03
Location: Richmond, TX
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Quote:
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This Space Left Intentionally Blank |
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02-23-2006, 02:52 PM
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#10 | |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Quote:
BTW: TK knows lumps (in my best effort to redirect attention)
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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