Why I Prefer Lump Wood Charcoal
The history and tradition of charcoal burning goes back thousands of years and there's something magical about cooking on a charcoal barbecue grill.
Why I Prefer Lump Wood Charcoal
Indoor Smokeless Stovetop Grill
Tube. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
No URL Indoor Smokeless Stovetop Grill
Why I Prefer Lump Wood Charcoal
The history and tradition of charcoal burning goes back thousands of years and there's something magical about cooking on a charcoal barbecue grill.
Why I Prefer Lump Wood Charcoal
Indoor Smokeless Stovetop Grill
Video Clips. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
No URL Indoor Smokeless Stovetop Grill
Tips on How to Use a Smoker
Once you know how to use a smoker, cookouts will never be the same again. If you have ever been tempted to toss your grill and try smoking your meat but didn't know how to use a smoker, fear not! Using a smoker is easier than lighting a barbeque and it produces tastier meat.
Tips on How to Use a Smoker
Indoor Smokeless Stovetop Grill
Video Clips. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
No URL Indoor Smokeless Stovetop Grill
Best Indoor Electric Grills 2011
The best indoor electric grills 2011 are a good example of what excellent indoor grilling can be like - easy, versatile and a great solution when the weather is not right for cooking outdoors. A number of these grills have multiple features which make them not only great for grilling purposes, but for other types of food preparation as well.
Best Indoor Electric Grills 2011
Indoor Smokeless Stovetop Grill
Video Clips. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
No URL Indoor Smokeless Stovetop Grill
Best Indoor Electric Grills 2011
The best indoor electric grills 2011 are a good example of what excellent indoor grilling can be like - easy, versatile and a great solution when the weather is not right for cooking outdoors. A number of these grills have multiple features which make them not only great for grilling purposes, but for other types of food preparation as well.
Best Indoor Electric Grills 2011
Indoor Smokeless Stovetop Grill
Video Clips. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
No URL Indoor Smokeless Stovetop Grill
Why I Prefer Lump Wood Charcoal
The history and tradition of charcoal burning goes back thousands of years and there's something magical about cooking on a charcoal barbecue grill.
Why I Prefer Lump Wood Charcoal
Indoor Smokeless Stovetop Grill
Video Clips. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
No URL Indoor Smokeless Stovetop Grill
Why I Prefer Lump Wood Charcoal
The history and tradition of charcoal burning goes back thousands of years and there's something magical about cooking on a charcoal barbecue grill.
Why I Prefer Lump Wood Charcoal
Indoor Smokeless Stovetop Grill
Tube. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
No URL Indoor Smokeless Stovetop Grill
Countertop Grilling
Grilling is a popular way to prepare food. Not only is it healthier to grill meat but grilling also imparts a certain flavor to foods not found in other methods of cooking. With countertop grilling, you have the luxury of extending your grilling sessions throughout the year. In choosing countertop grills, you are presented with many choices of grills.
Countertop Grilling
Indoor Smokeless Stovetop Grill
Video Clips. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
No URL Indoor Smokeless Stovetop Grill
Indoor Grilling at Its Best
It seems that even though we all have good intentions about getting outside as much as we can during the summer months, sometimes it just doesn't happen. Do you ever feel that you don't have the time to really enjoy all, or any of the wonderful summer activities that you experienced in your youth? One of the most cherished memories I have from the summers of my youth is grilling outside and enjoying a nice burnt hot dog. That's right, I said, "BURNT". That is the fun of a grilled hot dog, chomping into something that is charred, a little dry and full of that grilling flavor. In the house, sure, you can burn your hot dogs in a frying pan if you choose to, or stick it in the microwave and eat a rubberized hot dog, or the other alternative is that you can buy an indoor grill. Although, with an indoor grill you won't get the authentic flavor of an outdoor grill, at least you are still able to grill. There are many electric grills out there in the marketplace to choose from. I myself have a George Foreman Grill and I just absolutely love it!
Indoor Grilling at Its Best
Indoor Smokeless Stovetop Grill
Tube. Duration : 4.47 Mins.
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
Indoor Smokeless Stovetop Grill
No URL Indoor Smokeless Stovetop Grill
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Cooking with an indoor grill may not replace the outdoor fun of barbecuing on a big grill, but it sure comes in handy when you have no other alternative. You can grill just about any type of meat on an indoor grill that you can on an outdoor one. You can grill steaks, hamburgers, hot dogs, chicken, kabobs, fish, vegetables; you name it! You can even cook up a Panini or other grilled sandwiches in no time at all!
Smokeless Grills
Indoor Grilling at Its Best
When purchasing an indoor grill, here are some tips on what to look for. Some of these units are open grills that will allow you to cook in a similar way as an outdoor grill. Sanyo makes a nonstick smokeless, open grill that has a large cooking surface, which sells for around .00 (depending on the size of the grill). Others are called contact grills (like the George Foreman Grill) that have a lid that heats up and cooks as well as the bottom plate, so that you are able to grill on both sides at the same time. Before making your purchase, think about how many people you will be cooking for. If you are just cooking for yourself, you can purchase one of the smaller grills, but if you have a medium to large size family, you might want to consider finding a grill that has a larger cooking surface. Keep in mind though, that these grills heat up fast, cook the food very quickly, so that you are able to continuously reload the cooking surface in a minimal amount of time. Another thing to watch for is that the cooking plates on the grill are easy to remove for cleaning. All grills should come with a drip pan to catch the grease and prevent a mess on your counter top.
Indoor Grilling at Its Best
Just remember that you don't always have to do things the traditional way in order to get enjoyment out of a grilled meal. Besides, cooking on an indoor grill is an easier, faster and healthier way to grill your food!
Indoor Grilling at Its Best
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The traditional grill comes with one or more cooking surface. The cooking surface sits atop heating elements and a drip pan is used to collect juices and fats while cooking. To achieve smokeless grilling, pour water into the drip pan to cool the drippings before they have a chance to create smoke.
Smokeless Grills
Countertop Grilling
Another type is the countertop contact grill. These grills work by applying heat directly to food via heating grids. Countertop contact grills usually have two heating surfaces that is used to clamp down the food. Think of a waffle maker and you pretty much get the idea. Contact grills work best with sandwiches and the likes and are not that effective with thick meat. Countertop contact grill heat is usually well insulated inside the grill itself, leaving your countertop unscathed.
Countertop Grilling
Countertop grills are popular because they are easy to clean. The grill surface and drip pan are easily removable and can fit most dishwashers. For contact grills, you just open the grill and wipe the grilling surface when done cooking. Countertop grills are quite portable too. Any countertop surface will do when you have that urge to do some grilling. When done grilling, you just pack it up and store it away.
For the serious grillers, you might want to consider a built-in countertop grilling unit. These units offer more grilling surface and some even come with a frying surface. You can install a gas fed countertop grill for open flame cooking. Some popular countertop gas grillers also accommodate wood chips to add the wood flavor to your grilling. You will need to install a ventilation unit to suck all that smoke away. There are electric built-in countertop grillers available where heat is generated from heating elements sitting under the grill - much like the portable countertop grill.
Countertop Grilling
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Charcoal is the traditional fuel for barbecues because it produces a hot, long-lasting fire that is virtually smokeless. The fundamentals of charcoal manufacture is the burning of wood in a low-oxygen atmosphere, a process that drives out the moisture and volatile gases present in the original fuel. The elimination of the moisture reduces the weight of the fuel by up to 70% and the resulting charred material also burns for much longer than the original piece of wood.
Smokeless Grills
Why I Prefer Lump Wood Charcoal
Charcoal has been manufactured since pre-historic times and we know this following the discovery of a ancient body in a melting glacier in the Austrian Alps. Scientists dated the remains of the man back approximately 5,000 years and they also found that he had been carrying a small box of charred wood wrapped in leaves. The scientists deduced that the charred wood was probably smouldering and what the man would use to start a fire because apart from this box, he was not carrying any other fire starting materials such as a flint.
Why I Prefer Lump Wood Charcoal
Even 6,000 years ago, charcoal was the preferred fuel for smelting copper and this continued to be the case for iron as well even as late as the 17th century when charcoal was superseded by coke. Charcoal was also popular in many other industries much later primarily because of the abundance of forests in many areas and the process of coppicing made it a sustainable resource. Something that we should consider in this age of global warming - many environmentalists see wood and charcoal as carbon neutral because of the ability of trees to grow and absorb the greenhouse gases. Charcoal has been used for domestic heating and maybe we should start to use it more in chimineas rather than the gas powered patio heater?
The ultimate transition of charcoal from a heating and industrial fuel to a recreational cooking material took place around 1920 when Henry Ford created the charcoal briquette. The business proved extremely profitable for Ford because the charcoal briquettes were manufactured out of waste wood from the car plants and his sideline business also encouraged recreational use of cars for picnic outings - great link selling! In fact charcoal BBQ grills and Ford Charcoal were sold at Ford dealerships as well.
The retort method is used to manufacture charcoal briquettes and it involves passing wood through a series of hearths or ovens and the major revolution is that it is a continuous process rather than having to be made in discrete batches as with traditional lump wood charcoal. The traditional method of charcoal production was by piling wood in a pyramid and covering it with dirt, turf, or ashes, leaving air vents around the base and a chimney at the top. The wood was then set alight and allowed to burn slowly and once complete the air vents were then covered up so the pyramid would cool.
I suspect that the benefits of briquette manufacture are attractive to the manufacturing business man but there's something magical about the batch production of lump wood charcoal. Different stages in the process are indicated by different colors of smoke as the moisture is driven off and there's an element of skills being passed from father to son. Maybe I'm being too sentimental but whenever I'm cooking on charcoal I always feel safe in the knowledge that a traditional industry is propagating.
Why I Prefer Lump Wood Charcoal
Keywords:
Charcoal is the traditional fuel for barbecues because it produces a hot, long-lasting fire that is virtually smokeless. The fundamentals of charcoal manufacture is the burning of wood in a low-oxygen atmosphere, a process that drives out the moisture and volatile gases present in the original fuel. The elimination of the moisture reduces the weight of the fuel by up to 70% and the resulting charred material also burns for much longer than the original piece of wood.
Smokeless Grills
Why I Prefer Lump Wood Charcoal
Charcoal has been manufactured since pre-historic times and we know this following the discovery of a ancient body in a melting glacier in the Austrian Alps. Scientists dated the remains of the man back approximately 5,000 years and they also found that he had been carrying a small box of charred wood wrapped in leaves. The scientists deduced that the charred wood was probably smouldering and what the man would use to start a fire because apart from this box, he was not carrying any other fire starting materials such as a flint.
Why I Prefer Lump Wood Charcoal
Even 6,000 years ago, charcoal was the preferred fuel for smelting copper and this continued to be the case for iron as well even as late as the 17th century when charcoal was superseded by coke. Charcoal was also popular in many other industries much later primarily because of the abundance of forests in many areas and the process of coppicing made it a sustainable resource. Something that we should consider in this age of global warming - many environmentalists see wood and charcoal as carbon neutral because of the ability of trees to grow and absorb the greenhouse gases. Charcoal has been used for domestic heating and maybe we should start to use it more in chimineas rather than the gas powered patio heater?
The ultimate transition of charcoal from a heating and industrial fuel to a recreational cooking material took place around 1920 when Henry Ford created the charcoal briquette. The business proved extremely profitable for Ford because the charcoal briquettes were manufactured out of waste wood from the car plants and his sideline business also encouraged recreational use of cars for picnic outings - great link selling! In fact charcoal BBQ grills and Ford Charcoal were sold at Ford dealerships as well.
The retort method is used to manufacture charcoal briquettes and it involves passing wood through a series of hearths or ovens and the major revolution is that it is a continuous process rather than having to be made in discrete batches as with traditional lump wood charcoal. The traditional method of charcoal production was by piling wood in a pyramid and covering it with dirt, turf, or ashes, leaving air vents around the base and a chimney at the top. The wood was then set alight and allowed to burn slowly and once complete the air vents were then covered up so the pyramid would cool.
I suspect that the benefits of briquette manufacture are attractive to the manufacturing business man but there's something magical about the batch production of lump wood charcoal. Different stages in the process are indicated by different colors of smoke as the moisture is driven off and there's an element of skills being passed from father to son. Maybe I'm being too sentimental but whenever I'm cooking on charcoal I always feel safe in the knowledge that a traditional industry is propagating.
Why I Prefer Lump Wood Charcoal
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For 2011 - from the top 10 indoor electric grills - here are a few of the most popular models:
Smokeless Grills
Best Indoor Electric Grills 2011
Cuisinart GR-4N Indoor Grill - This grill features knobs on the front to control the temperature in certain areas and has the ability to be a full grill, a full griddle or half and half. It can also function as a Panini press which adjusts to the thickness of food to cook optimally. This is an incredibly popular grill - not only appearing to be the most popular by sales but has received quite a large number of positive consumer reviews. Retail price for this grill is around 5.00.
Best Indoor Electric Grills 2011
Black and Decker G48TD Indoor Grill - This grill has three basic uses - a grill, waffle maker and a griddle. It can make up to 4 waffles at once, also is a great way to grill sandwiches (both sides). This grill can wipe clean easily as well, making for added convenience. Retail price on this grill is around .00.
George Foreman GR10B Grill - This is one of the better known grills in the lineup this year, also having rave reviews from those who use it. It has a patented technology to reduce fats in food while cooking. The size of this grill is what is called "personal" - having enough space to cook two hamburgers at once, with 36 square inches of cooking space. If one is looking for a grill to cook for an entire family, perhaps a different model would be a better choice - but if one is cooking for one or two people, this would probably work very well. Retail price for this grill is around .00.
Sanyo HPS-SG3 Indoor Grill - For those looking for an indoor barbeque grill, this is an excellent choice. It has a larger cooking surface than many other indoor grills (200 square inches), and while it is known to cook up meats and fish like a champ, its "smokeless" capability keeps added smoke down. This is a great solution to grilling up a steak, hot dogs or some burgers on a cold or wet day. Retail price for this grill is around .00.
George Foreman GRP4 Next Grilleration - This is a great indoor grill for those looking for something with a bit more space for cooking. It has 72 square inches, allowing cooking for about 3 servings of food at the same time. This model from George Foreman has removable plates adding versatility and an easy cleanup too. Retail price for this grill is around .00.
Other choices on the list of the best indoor electric grills 2011 include even more advanced and versatile or compact and personal appliances from Cuisinart, George Foreman and Sanyo. In terms of shopping for any of them, I have found that it is much more cost efficient to buy them online - they often can be purchased for a significant discount and sometimes even with free shipping.
Best Indoor Electric Grills 2011
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For 2011 - from the top 10 indoor electric grills - here are a few of the most popular models:
Smokeless Grills
Best Indoor Electric Grills 2011
Cuisinart GR-4N Indoor Grill - This grill features knobs on the front to control the temperature in certain areas and has the ability to be a full grill, a full griddle or half and half. It can also function as a Panini press which adjusts to the thickness of food to cook optimally. This is an incredibly popular grill - not only appearing to be the most popular by sales but has received quite a large number of positive consumer reviews. Retail price for this grill is around 5.00.
Best Indoor Electric Grills 2011
Black and Decker G48TD Indoor Grill - This grill has three basic uses - a grill, waffle maker and a griddle. It can make up to 4 waffles at once, also is a great way to grill sandwiches (both sides). This grill can wipe clean easily as well, making for added convenience. Retail price on this grill is around .00.
George Foreman GR10B Grill - This is one of the better known grills in the lineup this year, also having rave reviews from those who use it. It has a patented technology to reduce fats in food while cooking. The size of this grill is what is called "personal" - having enough space to cook two hamburgers at once, with 36 square inches of cooking space. If one is looking for a grill to cook for an entire family, perhaps a different model would be a better choice - but if one is cooking for one or two people, this would probably work very well. Retail price for this grill is around .00.
Sanyo HPS-SG3 Indoor Grill - For those looking for an indoor barbeque grill, this is an excellent choice. It has a larger cooking surface than many other indoor grills (200 square inches), and while it is known to cook up meats and fish like a champ, its "smokeless" capability keeps added smoke down. This is a great solution to grilling up a steak, hot dogs or some burgers on a cold or wet day. Retail price for this grill is around .00.
George Foreman GRP4 Next Grilleration - This is a great indoor grill for those looking for something with a bit more space for cooking. It has 72 square inches, allowing cooking for about 3 servings of food at the same time. This model from George Foreman has removable plates adding versatility and an easy cleanup too. Retail price for this grill is around .00.
Other choices on the list of the best indoor electric grills 2011 include even more advanced and versatile or compact and personal appliances from Cuisinart, George Foreman and Sanyo. In terms of shopping for any of them, I have found that it is much more cost efficient to buy them online - they often can be purchased for a significant discount and sometimes even with free shipping.
Best Indoor Electric Grills 2011
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A smoker is a piece of equipment that cooks food over heat created by burning wood, rather than burning coals. Once you have the know-how to use a smoker you will be able to make terrific food with unbelievable flavor. The secret to knowing how to use a smoker is all in the wood. Each type of wood used in a smoker creates a different flavor to the food. Mesquite wood gives your steak or your salmon a robust flavor, while oak or hickory adds a completely diverse flavor.
Smokeless Grills
Tips on How to Use a Smoker
The first thing to do is find a location where there will be as little traffic as possible. Usually cooking with a smoker will take some time and occasionally the smoker will be left unattended so it should be in an area where children and pets are not likely to go. Wind conditions should also be taken into consideration so that smoke is not entering the house or interfering with outdoor activities.
Tips on How to Use a Smoker
A typical smoker has two barrels at the bottom. Build a fire at the base of the barrels with whatever type of wood you choose to cook with. Heat the wood for at least an hour. Those who know how to use a smoker will tell you that the key to making the best meals is to know just how long to heat the wood, and how much wood should be added to the steamer once you start. You want the wood to burn at a nice even temperature. This takes some practice so don't despair if you don't get it right the first time.
Once the wood has been thoroughly heated, you can add your food. You will need to monitor the temperature on a regular basis while the food is being smoked. Cooks who know how to use a smoker will tell you to that it takes practice to know when to adjust your flues and your dampers but that keeping the right temperature is the key to turning out delicious smoked food.
You have tons of options when cooking with a smoker. Not only can you pick between lots of different types of wood to give your food flavor, you can also experiment on smoking lots of different types of foods. Cooks who know how to use a smoker to their advantage not only smoke more than one kind of meat at a time (try smoking a turkey and steak at the same time) they also try different foods. Wait till you try chili in your smoker!
Seriously, once you know how to use a smoker, there is a whole new world of cooking experiences waiting for you!
Tips on How to Use a Smoker
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Charcoal is the traditional fuel for barbecues because it produces a hot, long-lasting fire that is virtually smokeless. The fundamentals of charcoal manufacture is the burning of wood in a low-oxygen atmosphere, a process that drives out the moisture and volatile gases present in the original fuel. The elimination of the moisture reduces the weight of the fuel by up to 70% and the resulting charred material also burns for much longer than the original piece of wood.
Smokeless Grills
Why I Prefer Lump Wood Charcoal
Charcoal has been manufactured since pre-historic times and we know this following the discovery of a ancient body in a melting glacier in the Austrian Alps. Scientists dated the remains of the man back approximately 5,000 years and they also found that he had been carrying a small box of charred wood wrapped in leaves. The scientists deduced that the charred wood was probably smouldering and what the man would use to start a fire because apart from this box, he was not carrying any other fire starting materials such as a flint.
Why I Prefer Lump Wood Charcoal
Even 6,000 years ago, charcoal was the preferred fuel for smelting copper and this continued to be the case for iron as well even as late as the 17th century when charcoal was superseded by coke. Charcoal was also popular in many other industries much later primarily because of the abundance of forests in many areas and the process of coppicing made it a sustainable resource. Something that we should consider in this age of global warming - many environmentalists see wood and charcoal as carbon neutral because of the ability of trees to grow and absorb the greenhouse gases. Charcoal has been used for domestic heating and maybe we should start to use it more in chimineas rather than the gas powered patio heater?
The ultimate transition of charcoal from a heating and industrial fuel to a recreational cooking material took place around 1920 when Henry Ford created the charcoal briquette. The business proved extremely profitable for Ford because the charcoal briquettes were manufactured out of waste wood from the car plants and his sideline business also encouraged recreational use of cars for picnic outings - great link selling! In fact charcoal BBQ grills and Ford Charcoal were sold at Ford dealerships as well.
The retort method is used to manufacture charcoal briquettes and it involves passing wood through a series of hearths or ovens and the major revolution is that it is a continuous process rather than having to be made in discrete batches as with traditional lump wood charcoal. The traditional method of charcoal production was by piling wood in a pyramid and covering it with dirt, turf, or ashes, leaving air vents around the base and a chimney at the top. The wood was then set alight and allowed to burn slowly and once complete the air vents were then covered up so the pyramid would cool.
I suspect that the benefits of briquette manufacture are attractive to the manufacturing business man but there's something magical about the batch production of lump wood charcoal. Different stages in the process are indicated by different colors of smoke as the moisture is driven off and there's an element of skills being passed from father to son. Maybe I'm being too sentimental but whenever I'm cooking on charcoal I always feel safe in the knowledge that a traditional industry is propagating.
Why I Prefer Lump Wood Charcoal
Tags:
Charcoal is the traditional fuel for barbecues because it produces a hot, long-lasting fire that is virtually smokeless. The fundamentals of charcoal manufacture is the burning of wood in a low-oxygen atmosphere, a process that drives out the moisture and volatile gases present in the original fuel. The elimination of the moisture reduces the weight of the fuel by up to 70% and the resulting charred material also burns for much longer than the original piece of wood.
Smokeless Grills
Why I Prefer Lump Wood Charcoal
Charcoal has been manufactured since pre-historic times and we know this following the discovery of a ancient body in a melting glacier in the Austrian Alps. Scientists dated the remains of the man back approximately 5,000 years and they also found that he had been carrying a small box of charred wood wrapped in leaves. The scientists deduced that the charred wood was probably smouldering and what the man would use to start a fire because apart from this box, he was not carrying any other fire starting materials such as a flint.
Why I Prefer Lump Wood Charcoal
Even 6,000 years ago, charcoal was the preferred fuel for smelting copper and this continued to be the case for iron as well even as late as the 17th century when charcoal was superseded by coke. Charcoal was also popular in many other industries much later primarily because of the abundance of forests in many areas and the process of coppicing made it a sustainable resource. Something that we should consider in this age of global warming - many environmentalists see wood and charcoal as carbon neutral because of the ability of trees to grow and absorb the greenhouse gases. Charcoal has been used for domestic heating and maybe we should start to use it more in chimineas rather than the gas powered patio heater?
The ultimate transition of charcoal from a heating and industrial fuel to a recreational cooking material took place around 1920 when Henry Ford created the charcoal briquette. The business proved extremely profitable for Ford because the charcoal briquettes were manufactured out of waste wood from the car plants and his sideline business also encouraged recreational use of cars for picnic outings - great link selling! In fact charcoal BBQ grills and Ford Charcoal were sold at Ford dealerships as well.
The retort method is used to manufacture charcoal briquettes and it involves passing wood through a series of hearths or ovens and the major revolution is that it is a continuous process rather than having to be made in discrete batches as with traditional lump wood charcoal. The traditional method of charcoal production was by piling wood in a pyramid and covering it with dirt, turf, or ashes, leaving air vents around the base and a chimney at the top. The wood was then set alight and allowed to burn slowly and once complete the air vents were then covered up so the pyramid would cool.
I suspect that the benefits of briquette manufacture are attractive to the manufacturing business man but there's something magical about the batch production of lump wood charcoal. Different stages in the process are indicated by different colors of smoke as the moisture is driven off and there's an element of skills being passed from father to son. Maybe I'm being too sentimental but whenever I'm cooking on charcoal I always feel safe in the knowledge that a traditional industry is propagating.
Why I Prefer Lump Wood Charcoal
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