1 Day Ago
Good lesson, cool thread!
I used to know a guy that was a charcoal making fool, including the more difficult real hard type binchotan charcoal that keeps it's heat longer, before turning to ash. It's the stuff that the yakitori restaurants use. He had a way of making regular charcoal where he used a barrel buried in the ground, but I've forgotten the explanation. I'm wondering though, what would be the results if you had the inner barrel set in upright with a lid on it, and built the fire on top of that? Maybe that was the method I was told once, being done in the ground? Do you think it would work similar to your way of doing it?
There used to be charcoal kilns all about in the hills in these parts, you still run across them. Warmth in residences created by people sitting with their legs put under charcoal brazier tables covered with a heavy blanket. The burner is on the underside and puts out a nice cozy heat that is adjustable with the air intake. Just add to it during the day. We still use one, generally women get to be experts at it, keep it going all of the time, but now buy large bags of special briquettes that are safer to use. Cheap Chinese imports killed the charcoal making trade in this country. Electric heating tables have become far more common as well, a flip of a switch for on and off, but the heat isn't nearly as nice as the charcoal ones. Charcoal sure is useful stuff, an essential commodity in the old days.