Homemade vs Commercial Lump charcoal - Difference
Anyone out there tried cooking over home-made pure coal of a particular tree species? For example, anyone made a batch of pure hickory lump and cooked over it? Notice any difference vs. a commercial lump?
I have been toying with the idea of doing some of my own out of hickory and oak and giving it a whirl to see if there is a difference but I figured before I go to the trouble maybe someone here can give some insight as to whether or not this is worth the trouble?
Hope this helps LINK
|All times are GMT -5. The time now is 09:26 AM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.