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dport7
09-02-2015, 03:04 PM
This is a video I did of making lump charcoal. I did it for the guy's scratching their head, when I was trying to explain it through pictures.

Been explaining to my Wife for 43 years and she still doesn't understand me.

I probably didn't do any better on video considering it's the first one I've
ever made, and y'all can make as much fun of me as ya want, I think
I sound like an idiot LOL.


How to make charcoal - YouTube

Fwismoker
09-02-2015, 03:10 PM
Love that method...simple and works good!


Except no left over lump.

ButtBurner
09-02-2015, 03:30 PM
real nice video!!

I dabble in lump making, your process is similar and I like it !!!!

scott1459
09-02-2015, 03:34 PM
you got quite a lot from that.
much better than the crap we get in bags.
good job on the video :thumb:

ButtBurner
09-02-2015, 03:42 PM
the thing I find about my homemade lump is its not very dense, and burns real hot and real fast.

So I only use it for steaks etc

jbounds286
09-02-2015, 03:48 PM
hmmm...how far are u from Braselton? wanna make me some? :becky:

churrodog
09-02-2015, 03:52 PM
This is too cool. Looks like a fun beer drinking activity!

dwfisk
09-02-2015, 04:10 PM
That's cool and like ButtBurner said really close to the retort design/method I use too. I don't like running the retort when the outside temps are in the 100's but when the temps get cool/cold it is a very satisfying way to spend some time.

Ducksmoke
09-02-2015, 04:29 PM
That's really cool. Had no idea how it was made.

dport7
09-02-2015, 08:36 PM
the thing I find about my homemade lump is its not very dense, and burns real hot and real fast.

So I only use it for steaks etc

You're right. I noticed that when cooking, I was thinking of it today while cooking another batch of charcoal.

I'm going to try the next load I make, out of all one type of wood, and cut the cook time down to something like 25 min, to see if it seems to be any denser.

I have a lot of different varieties to use. I'll let ya know if anything works out different;

dport7
09-02-2015, 08:39 PM
hmmm...how far are u from Braselton? wanna make me some? :becky:

About 30 min. Ha Ha.
You bring the wood and I'll cook it, just kidding.
Come on over, I'll give ya some to try.

hachi-roku_fan
09-02-2015, 08:42 PM
That's pretty neat!! Too bad I live in LA. Fire dept would be on my butt so fast lol

dport7
09-02-2015, 08:43 PM
This is too cool. Looks like a fun beer drinking activity!

You definitely will sweat. I figure the hotter the better.
I'd drink a beer or 30, but I'd forget to put the fire out and would probably
wake up hugging the fire pit the next morning

Boy the old times sure were fun!

dport7
09-02-2015, 08:47 PM
That's pretty neat!! Too bad I live in LA. Fire dept would be on my butt so fast lol

As you can see, I'm out in the country, sorta, and the thing I kept going back to in the vid is how clean it burns.

Too bad, wish ya could do it. It's a good pass time for me.

cowgirl
09-02-2015, 08:48 PM
Great video Dport, very interesting!
I get lump charcoal when cooking pigs underground. The next day (after everything cools down) I sift through the ash and find the lump coal.
It's kind of interesting. :-D

c farmer
09-02-2015, 09:15 PM
Thanks, would green wood work in the inner barrel? Or does it have to be dry?

dport7
09-02-2015, 09:22 PM
Great video Dport, very interesting!
I get lump charcoal when cooking pigs underground. The next day (after everything cools down) I sift through the ash and find the lump coal.
It's kind of interesting. :-D

Same principle, the fire gets the wood hot enough to let off the gases.
When you cover the pit, the gas escapes form the wood leaving the carbon
or lump charcoal.

Plus you get to eat pig, cooked under ground, you darn lucky thing you!!

Do you have, how you do the under ground cook on your blog?

dport7
09-02-2015, 09:28 PM
Thanks, would green wood work in the inner barrel? Or does it have to be dry?

I've found the dryer the better. The wood I'm using now has about a two year season on it.

I started with some wood that was somewhat green, But I wasn't using this process, so I'm not 100% sure.
I have some that only four months cut, I'll try it and let ya know if it's any different.

luv2smoke
09-02-2015, 10:41 PM
Very informative, thanks for the video

captndan
09-03-2015, 09:16 AM
I have been making my own lump for years. Very similar to the way you do it. I did pick up a couple good ideas from the video. Well done. My tip for you is pour the finished lump into a plastic bread carrier like the delivery guys use. Anything less than about 3/4 inch will fall thru.

ButtBurner
09-03-2015, 10:53 AM
You're right. I noticed that when cooking, I was thinking of it today while cooking another batch of charcoal.

I'm going to try the next load I make, out of all one type of wood, and cut the cook time down to something like 25 min, to see if it seems to be any denser.

I have a lot of different varieties to use. I'll let ya know if anything works out different;

yeah there are a lot of nuances and variables to it. I don't have it quite figured out yet how to get consistent dense chunks

cayenne
09-03-2015, 11:52 AM
VERY interesting.

I don't have the means or space to try that around my house, but I might at a friend's camp some time in the future..!!!

cayenne

cowgirl
09-03-2015, 03:01 PM
Same principle, the fire gets the wood hot enough to let off the gases.
When you cover the pit, the gas escapes form the wood leaving the carbon
or lump charcoal.

Plus you get to eat pig, cooked under ground, you darn lucky thing you!!

Do you have, how you do the under ground cook on your blog?

I do!
http://cowgirlscountry.blogspot.com/2009/12/cooking-whole-hog-underground.html

Was able to borrow a backhoe for this cook, sure beats using a shovel!

dport7
09-03-2015, 07:09 PM
Thanks, would green wood work in the inner barrel? Or does it have to be dry?

I'll let ya know tomorrow, I did a burn today with green wood

I have been making my own lump for years. Very similar to the way you do it. I did pick up a couple good ideas from the video. Well done. My tip for you is pour the finished lump into a plastic bread carrier like the delivery guys use. Anything less than about 3/4 inch will fall thru.

Ya know, after you said that, i went out back, thinking I had one and, I do.
I'll give that a try. Thanks

I do!
http://cowgirlscountry.blogspot.com/2009/12/cooking-whole-hog-underground.html

Was able to borrow a backhoe for this cook, sure beats using a shovel!

Thanks a lot for the link, I read the whole thing, I really like your technique
I've done whole hogs, never in the ground though.
I have an area I've dug for a burn pit out in the back 40, every time I clean it out it gets deeper, Soon it'll be big and deep enough to do something like that.
I can't wait to give it a try on a small pig.

I operated a rubber tire backhoe for ever, that sure would be the trick.

Thanks again.

mikemci
09-03-2015, 09:39 PM
That was an awesome video !! Thanks for sharing your method. I have the drums sitting around to do that with and have been thinking that it would be worthwhile.
What size was the mesh you used to sift out the fines? This is definitely on my to-do list. Thanks for the excellent tutorial!!:thumb:

jeffjenkins1
09-03-2015, 09:51 PM
Real nice video, thanks for sharing.

Jeff

dport7
09-04-2015, 06:54 AM
That was an awesome video !! Thanks for sharing your method. I have the drums sitting around to do that with and have been thinking that it would be worthwhile.
What size was the mesh you used to sift out the fines? This is definitely on my to-do list. Thanks for the excellent tutorial!!:thumb:


Thanks for the compliment.

I've use 1/2 inch.
I'm going to try what captndan mentioned, moving up to 3/4 inch.
I also want to build a forge, it will use up the 3/4 stuff that falls through.

charrederhead
09-04-2015, 10:39 AM
Thanks and good job on the video. I've watched several charcoal how-tos and yours was excellent. If I had the means I'd make my own, but I need wood more for heatin' than eatin'!

That spot you have there is sweet, and I see the kitty was helping quite a bit. :wink:

dport7
09-04-2015, 08:01 PM
Thanks, would green wood work in the inner barrel? Or does it have to be dry?

No, Green wood won't work. Did a burn yesterday with wood that is only four months cut. Here's how much was left. It never did really take off and do its thing
http://i59.tinypic.com/5mzwar.jpg
Thats more then half that didn't gas out.




Thanks and good job on the video. I've watched several charcoal how-tos and yours was excellent. If I had the means I'd make my own, but I need wood more for heatin' than eatin'!

That spot you have there is sweet, and I see the kitty was helping quite a bit. :wink:

Thanks for the compliment on the vid, I appreciate it.

Do you heat your house with wood, wondering if that's what ya meant by heatin'?

You are right, I am very blessed to have this place. It was divine intervention for sure, it kinda fell in our lap.
That area where I do the charcoal is sorta my man cave, I spend a lot of time back there.

The kitty, she's my bud, her name is Kitten, she came to us 2 years ago, all beat up as a little kitten,"I think someone thru her out the window of their car", We nursed her back and now she's a permanent fixture around here.
She follows me all around.

c farmer
09-05-2015, 08:34 PM
Thank man.

Blythewood BBQ'er
09-05-2015, 08:43 PM
Very nice vid buddy!

BBQ_MAFIA
09-05-2015, 09:18 PM
Thanks for putting the video together. It was great to watch.

dport7
09-06-2015, 07:05 AM
Thanks for putting the video together. It was great to watch.

Thanks everyone for the kind compliments. Hope it helps anyone wanting to do this.

Next thing on the bucket list is forging iron. Going to start on the forge this coming week.
I wanna try making my own Cooking utensils. This auta be a laugh.