I once thought I would never cook on a ceramic kamado. Now, I have three! Just scored a Kamado Joe Classic to add to the collection, including a #4 Imperial, Bayou Classic and a couple Weber kettles. Couldn't pass it up at just $350. Anyone want a Bayou Classic?
I have the extra large grill dome. I've really been getting in to making my own charcoal. I have 3 55 gallon drums filled in the garage right now.plus another batch cooking right now.
Wow! please share your charcoal making process. I really want to do that, soon! I have access to many yellow painted empty steel barrels formerly containing concrete cure. I'm not worried about contaminants, believing a few hot fires are going to burn off anything harmful. That's the whole charcoal process, burning everything off until pure carbon remains.
It is really easy. I made a heavy 36 X 30 X 30 box with a small bent pipe in the bottom. Build a fire under it and about 2 hours later it starts gassing off. The wood gas burns and helps heat the box. Usually have to keep adding wood for about six more hours. Or till off gassing stops. I made a batch of apple wood charcoal today. I've made hickory, maple, ash, oak. They are all way better than any I've bought. You can use a open top 55 gallon drum with a clamp on lid as long as it has bung holes. You need 3/4 in black pipe 3 in nipple 2 90s, and a 6 in nipple. Then just fill barrel with hardwood of your choice. Put it on top of a large fire. When it's done off gassing give it a day to cool down. That's all there is to it.
I want to try makin some charcoal myself but have a couple questions. If I cut a 20# propane tank in half and hinge it n hasp it to open and close like an Easter egg, would it be enough to off gas if the valve was taken out or would it be too much with the seam and that valve hole and just let enuf air in and just burn up everything? #2 I just cut a choke cherry that was uncommonly large at 6" diameter but was told the smoke was poisonous. Is this true and would the char made of it kill you if used to cook food over it?
#1. Way to much air. All your charcoal would burn up. You have to have a tightly sealed container with a single small pipe for off gassing. #2 cyanide is the poison in cherry. Def not good for you. It would burn off of the charcoal but the smoke and gas from the process would be very bad for you. Any hardwood works for charcoal. You burn basically everything but the carbon away. Next week I'm going to make a batch with wild cherry. I use whatever is closest to the kiln.
Yeah, it doesn't matter what you use to make the charcoal. All the volatiles that give different woods their distinctive flavors are burned off in the process. I had the best luck with red oak that wasn't quite dry. It left the biggest chunks.
I got really big chunks from the apple. It was dead standing when I cut it. Some of the pieces were the whole split. Ash makes some large chunks also. Hickory is usually smaller pieces.
You know what would make a good charcoal cooker? One of those kamados. You could cook off the gasses and then shut down the air to put it out. I forgot to buy extra charcoal for my Memorial Day BBQ this year, and I just ended up using a lot of black cherry chunks in the Egg. It made for a bigger fire than I wanted for an hour or two, but after that you'd hardly know the difference from hardwood lump bought at the store.
I've thought the same, using my ceramic kamado to make charcoal, but I don't think it would make much,and the high heat may break it.
The great thing about the Kamados is that you can regulate the burn just like you can in your wood stove. I'm going to try it. [EDIT] With chunks like this, not whole splits:
I love making charcoal. Makes briquettes seem silly after you use the real stuff. I make 4" splits about 16" long...just like firewood. I stand them on end inside a 20 gallon drum, then set the lid on loosely. The 20 gallon drum goes inside a 55 gallon drum. Build a fire in the big drum for 3-4 hours...then let it cool overnight. The next day take the lid off and unload.
I guess I could do a quick search, but I'd rather hear it from 'yall. How does the Green egg and the Komando work? Are they similar, the same? Is the fire inside? I've heard of them and also heard that they are big$$. I did see a "green egg" on c/l and it had a pic. It sounds like everyone that has one likes it. Are they more of an oven or a smoker, grill?
Are you going to make me google it? edit; I just read my post and maybe you are saying "yes" to all of it .
Yes to all. Just get one and you will love it. I have a grill dome superdome. It's the biggest one grill dome makes. They all work the same. Lump charcoal inside control the air very precisly. I can hold the temp as low as 140 f. Or go to700f for pizza.
