OK; let's talk charcoal.
Material list:
Turkey fryer, Walmart-- I talked to the Dept manager, down to $25 bucks
Thin aluminium sheet metal---Home Depot or Lowes
Pop rivets
Popcorn cans - Office Depot at Christmas About 2 or 3 bucks to get rid of them- 9 inches diameter, 11 inches tall
Bar-b-Que thermometers- Home Depot- They need to register to around 4000C
I use a six inch probe, a one inch probe and a magnetic wood stove chimney thermometer
MODIFY the fryer. This is a wonderful heat source. The aluminium sheet is riveted around the outer ring of the fryer to form a chimney around the popcorn can. It directs the heat up the sides of the can. Properly done, a space of about one inch around the can will be present.
MODIFY the lid of the can. Four holes in the lid are required, two for the temp probes and two vents. The trick is to allow gas, smoke and water vapor to escape and yet exclude oxygen from the can. The six inch probe goes in the center of the lid...... The one inch probe can go a bit off center. The vents can go someplace on the lid, not critical. There are two vents, one large, one small, with drop in stoppers. As the burn begins, expect lots of smoke and gas to come out. At about 3000f the gas can be ignited. This stops the horrible smell and smoke and allows a visible picture of the amount of gas remaining in the burn.
A BIT OF HISTORY Some 30 odd years ago, my Mother did a lot of charcoal art. She was not satisfied with commercial charcoal drawing sticks and asked if I might be able to produce a better product. So I was now faced with a challenge I couldn't refuse. Uncharted territory to say the least.
THE BURN The can is loaded with ten pounds of wood, not 9.9 or 10.3, but ten pounds. During the 20 minute burn, eight pounds must come out the vents. The temp is held at 300-3500C. As the vent flame subsides, I block the larger vent. Watch the flame and temp. Don't over-cook.
THE WOOD I use salix, the Arroyo Willow known as Salix lasiolepis . It is abundant in the W US. I cut the dead branches on the tree. These are seasoned but not rotted and about two inches in diameter. I cut the wood to about six inches length and split the larger ones. All the wood is debarked.
ONCE COOKED Do not open the can, no oxygen. Let it cool.
The product should tip the scales at about two pounds. It should be a nice dark chocolate brown.
OK, bring on the questions.
Bill