Making charcoal

[1894Cowboy]

Just a heads-up if you're like me and have been searching all summer for hardwood lump charcoal to use in a traditional smoker, and haven't been able to find any because for some stupid reason industry can't keep up with covid demand.

I decided to look up how to make my own, and opted for the afterburner method, using two 55-gal steel barrels. The biggest obstacle in my mind was we don't have the right kind of wood here in Alberta to make good charcoal, but I tried anyway using poplar.

Well, let me tell you, it turned out awesome. After all the creosote and other volatiles burned off, I was left with half a drum full of pure carbon chunks, which when burned not only gave off some really nice heat, but lasted a lot longer than I thought it might. Not only will I be using this in my smoker, but as a bonus, this "soft charcoal" is apparently excellent for use as an absorbent in filtration systems (activated charcoal).

Here are a few pics

[CaberTosser]

Now to find yourself some hardwoods and fruitwoods being taken out by arborists.

[calgarychef]

Poplar wood is interesting. I worked at a restaurant that was using only applewood in the wood burning oven. I brought in some poplar which didn’t cost $600/cord like the applewood...it burned faster but the meats out of the oven didn’t taste much different.

Cool that you’re making charcoal.l you might have a new business opportunity.

[1894Cowboy]

Originally Posted by CaberTosser

Now to find yourself some hardwoods and fruitwoods being taken out by arborists.

Yeah, they're not stupid, I've found they charge for that stuff.

[1894Cowboy]

Originally Posted by calgarychef

Poplar wood is interesting. I worked at a restaurant that was using only applewood in the wood burning oven. I brought in some poplar which didn’t cost $600/cord like the applewood...it burned faster but the meats out of the oven didn’t taste much different.

Cool that you’re making charcoal.l you might have a new business opportunity.

I only ever use poplar for grilling in my firepit, it doesn't pop and spark like spruce or pine. And for the charcoal, once you burn off all the volatiles and are left with pure carbon, its more or less the same as any other I think.

Hmmm....business opportunity...

[calgarychef]

Originally Posted by 1894Cowboy

I only ever use poplar for grilling in my firepit, it doesn't pop and spark like spruce or pine. And for the charcoal, once you burn off all the volatiles and are left with pure carbon, its more or less the same as any other I think.

Hmmm....business opportunity...

I “think” the really dense woods make longer lasting charcoal.
But with poplar a person could probably compete on price because it’s so easy to get lots.

[lyallpeder]

I would really like to try that but I don’t think my neighbors would appreciate it!

[Commander B]

I have done it with solid oak cutoffs stacked tightly in an ammo case, then turned and tended over back yard fire. Worked suprisingly well. Just not a pile of volume. Oh and remove the gaskets


B.

[calgarychef]

In europe they used to make round brick ovens and stack the wood in tight.
I’ve watched videos of it, pretty interesting. I’d a feller had an old oil tank, especially the Thick riveted ones and packed it full there would be truckloads of charcoal to sell.

[amosfella]

I've been doing the same on a smaller scale. In the kamado grill that I use, I add wood while cooking, let the wood smoke my food really good (there's a lot of smoke), then when done cooking, make sure it's all good and thoroughly lit, and shut the vents, but not perfectly tight. Open the grill, and it's still full of charcoal.

For wood, I've been using prunings from apple, cherry, plumb, lilac, and saskatoon bushes for smoking with odd oak pallets thrown into the mix. I was using the prunings right down to the twigs.

A bbq pitmaster told me, "charcoal is heat, wood is for flavor."

There's no great secret to making charcoal. It's just whether the local fire department will let you.