OT...Making Charcoal

See pics....I use a 55 gallon drum with a top that can be clamped down..I take the small bung out so the barrel can vent...the gases that vent will burn once any moisture is out of the wood...I fill the barrel, clamp the top on, and lay it in my pig cooker....light a fire around it and keep it hot...might take 8 hours if the wood has moisture in it..I have an excess of wood and is easier to make charcoal than hunt around and try to find quality charcoal..every year it appears to be harder to find.......Rick
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I first made it when I needed charcoal for a pig roast and the local vendors only had briquets...and I HATE briquets....so made a bunch....I use it frequently for outside grilling...much prefer charcoal over propane.......it doesn't act any different than store bought charcoal but I do prefer hickory to make my charcoal.
 
I may have to resort to that. I live just north of the "Ozarks" and they make it down around St. James and a few other places. I think Kingsford bought out the competator down there, then they had some accidents that slowed down production. The lump charcoal has gotten so expensive. I had a friend down there that used to bring it home in great big burlap bags, but no more.

The briquets work in a pinch, but the natural is the best.

Gene
 
Gene, there's a big Kingsford plant in Belle (Maries County) and a smaller operation between Crocker and Waynesville (Pulaski County).

I've just used hardwood in my grill for years, but I might cook up a batch of charcoal. Frankly, briquettes and gas just leave the meat almost tasteless in my opinion.
 

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