Never Run Out of Lump Charcoal Ever Again

[@ashwynn4177]

I like that glassy metallic sound of charcoal

[@shaun2647]

so straight forward, so many other videos with chimneys etc. but this is just perfect.

[@bbqjoesrecipesforthebbqent226]

Thanks Shaun. Appreciate your feedback

[@kirungisulaiman-bd1wd]

we need people like you thanks very much

[@bbqjoesrecipesforthebbqent226]

thanks

[@666diemond]

This looks amazing, can’t wait to make my own

[@bbqjoesrecipesforthebbqent226]

so easy to do and so much better than store bought

[@mickkirk264]

Quite a good yield there , very simple and straight forward , I have a question , could I put a hole in the top of the retort barrel to help release wood gases

[@bbqjoesrecipesforthebbqent226]

Thank you very much. As far as putting a hole in the cover of the retort, please do not do that. We want to eliminate as much oxygen as we can from getting to the wood inside the retort. The gases are released through the holes at the bottom. Too much oxygen will create ash. The method used in the video assures that you will be getting pure lump charcoal with very little to no ash at all.

[@cody481]

Then air flows through the barrel and instead of charcoal you get ashes

[@johnpettimore5806]

Can you do this in the winter and use the energy that is going up into the air to heat your house?

[@bbqjoesrecipesforthebbqent226]

You got me on this one John, however I am pretty sure someone with some imagination and skills could probably come up with something that would work.

[@bennyhill3642]

Great Video and Great info. I just started saving the coals from my wood stove for my forge.. not lump like yours so I will need to try your way thanks again GOD Bless😇👍

[@bbqjoesrecipesforthebbqent226]

Glad it was helpful! Let me know how you made out when you do try

[@MeatPlanet]

Jeez it sounds like a gas stove burner! Thanks for the vide. Very informative.

[@bbqjoesrecipesforthebbqent226]

Yes you're right it sure does sound like that. The audio in the video does not give it justice though. Thanks

[@jasonandkids5889]

Nice looking oles you drilled in the bottom ay...

[@bbqjoesrecipesforthebbqent226]

Thanks 👍

[@johnelder4273]

Great video. Simple instructions and superb results! Thanks!

[@bbqjoesrecipesforthebbqent226]

Thanks John. Appreciate the kind comment

[@kevinmcsweeney6560]

Great video and well explained.

[@bbqjoesrecipesforthebbqent226]

Thank you Kevin. Really appreciate

[@corvettekiller96]

Cool video, excited to try it and compare to store bought lump!

[@bbqjoesrecipesforthebbqent226]

It is as good if not better than store bought. Thanks

[@odysseymark3571]

Shouldn't the larger barrel be insulated? To conserve heat

[@bbqjoesrecipesforthebbqent226]

I don't see what that would do. I am not sure if I have ever seen an insulated barrel

[@noogman]

Very nice. Perfectly explained. Thanks.

[@bbqjoesrecipesforthebbqent226]

Glad it was helpful!

[@franksmith7419]

well done...

[@bbqjoesrecipesforthebbqent226]

Thanks Frank. Really appreciate

[@nathanseither9178]

Did you have to keep feeding the outward barrel?

[@bbqjoesrecipesforthebbqent226]

No. Once you get the fire going there is no need to refill the outside barrel. Just let it do its thing

[@mobayguy]

Thank You - Excellent video 👍🏻

[@bbqjoesrecipesforthebbqent226]

You are welcome! Happy you liked it.

[@kellywilson7893]

thank you so much

[@bbqjoesrecipesforthebbqent226]

You're welcome!

[@blueridgebillclinton6820]

Does the wood had to be seasoned and dry or will it turn green wood also?

[@bbqjoesrecipesforthebbqent226]

In my opinion, the wood has to be dry to make good lump charcoal. Wet or green wood would create a lot of smoke and very little charcoal

[@blueridgebillclinton6820]

Thanks for the reply @@bbqjoesrecipesforthebbqent226

[@bbqjoesrecipesforthebbqent226]

You're very welcome and the best of luck with your charcoal making

[@308dad8]

He didn’t tell you to stick your fingers in the saw, you did that on your own. Cutting the wood shorter was a great idea. Maybe he shouldn’t trust your ideas since you’re the genius that did it dangerous. Glad you still have your finger.

[@bbqjoesrecipesforthebbqent226]

I knew someone was going to pick that up. Lol. I have to blame the son in law. It's my job lol

[@308dad8]

@@bbqjoesrecipesforthebbqent226 Well glad you didn’t lose the finger.

[@lakwatserangobrvlog7299]

Nice one charcoal is very important in cooking keep safe and Godbless

[@bbqjoesrecipesforthebbqent226]

Yes, thank you

[@maxsparks5183]

Why is it important? Wood seems to work fine for me.

[@PacesIII]

Been there with the finger. Some schmuck before me attached a paint stick on the bottom of the backsplash so they could cut a little further out. Imagine my surprise when the same finger, left ring, popped like a grape after being slammed into the backsplash.

[@bbqjoesrecipesforthebbqent226]

I hear you on that one. Not a good feeling. Hope yours has healed well. Mine turned out OK but feels weird tothe touch and gets cold real quick in the winter.

[@PacesIII]

@@bbqjoesrecipesforthebbqent226 Same.

[@Hartsdream]

Is this considered (Activated Charcole)? I'm trying to find a charcole i can use in mesh bags to make ordor controlled bags..

[@bbqjoesrecipesforthebbqent226]

I'm sorry Andrea, but I cannot answer that question for you. I have no idea. That is a good question though and I would love to find out also.

[@nathanlynn8848]

Activated charcoal has one more process. This pure charcoal is not as efficient because the crystal structure is too tight. They use another process to put microscopic holes in the crystal structure that allows air and water through while trapping larger contaminates.

[@bbqjoesrecipesforthebbqent226]

@@nathanlynn8848 Hey Nathan. Thanks for the insight. I knew someone out there would know about this. Appreciate you clarifying this

[@floygrace6559]

Glad to see this. It convinced me to buy the charcoal I need .

[@bbqjoesrecipesforthebbqent226]

I have no problem with that. It all depends what you want at the end of the day, but there is a sense of satisfaction in doing this yourself.

[@terrywong7879]

Nice, thank you.

[@bbqjoesrecipesforthebbqent226]

You're very welcome

[@ourfarmhouseinspain]

I make charcoal in a similar way, but the issue I have is that when using it on my barbeque it burns rather faster than commercial charcoal. Are there suppressants used in commercially produced charcoal ?

[@bbqjoesrecipesforthebbqent226]

I am not sure about that but it seems to work well for me. Who knows what commercially made lump charcoal contains.

[@ourfarmhouseinspain]

@@bbqjoesrecipesforthebbqent226 Thank you for replying. I was surprised at how little smoke I get from my own charcoal - almond wood - compared to the commercial stuff which probably goes a long way to confirming our suspicions. I get clean cooking results, and my neighbours here in Spain used to produce most of the charcoal used in Britain back in the day, and they have complimented me on my results. When packing my container, I lay it down at about 45 degrees and lay in the wood so that it will stand vertically later. This position helps me to reduce empty space to a minimum as I pack it and maximise the amount of charcoal that results. I also cut the pieces to be half the internal height of the container, giving two layers of wood of ultimately similar size, and I have very little dust in the finished product. You're right about the noise and flames from the opening. I think it's great fun, and I'm pleased to see you enjoy the process as well. Regards.

[@bbqjoesrecipesforthebbqent226]

@@ourfarmhouseinspain Thanks for the tip and you're right I can just imagine the additives the commercial charcoal has. I feel much safer using my own. I will use you're tips for my next batch for sure. Thanks

[@ourfarmhouseinspain]

@@bbqjoesrecipesforthebbqent226 Good luck, there's always a way to tweak something isn't there ? Please post the results of your next batch. Regards.

[@bbqjoesrecipesforthebbqent226]

@@ourfarmhouseinspain I sure will. Thanks

[@lakwatserangobrvlog7299]

From Philippines...

[@bbqjoesrecipesforthebbqent226]

Hi. From Canada here

[@b1awxg77]

Very informative. Thanks for the vid

[@bbqjoesrecipesforthebbqent226]

No problem!

[@runningman1156]

charcoal has gotten really really expensive where I live, Ill be doing this Thanks

[@bbqjoesrecipesforthebbqent226]

The best thing is that you can use any scrap wood to burn in the outer barrel. Wood that you would normally bring to the landfill site. If you have any Ash wood available to you that is an awesome wood to create charcoal. www.thewoodworkplace.com/ash-wood-for-smoking-meat/ . Have fun making your own charcoal, Thanks for your feedback

[@doggpoundatl2594]

Wow

[@bbqjoesrecipesforthebbqent226]

yes wow. easy to do

[@hopechannelcat5462]

did you add wood to the outside burn after the start or is it just the wood you started with?

[@bbqjoesrecipesforthebbqent226]

I filled outside before I started and did not add any wood after that. It is important to start the fire at the bottom through the holes drilled on teh bottom sides of the big drum

[@hopechannelcat5462]

@@bbqjoesrecipesforthebbqent226 thanks

[@bbqjoesrecipesforthebbqent226]

@@hopechannelcat5462 you're very welcome

[@awesomedee5421]

Did the inner can have holes in the bottom, or is it air tight?

[@bbqjoesrecipesforthebbqent226]

Yes the inner can has hole in the bottom of it. These holes help the wood gas escape and burn off.

[@carlreichelt8724]

How many holes in bottom of inside can ?..

[@bbqjoesrecipesforthebbqent226]

We have 14 - 3/8" holes in the bottom of the smaller inside can

[@carlreichelt8724]

@@bbqjoesrecipesforthebbqent226 ok thk u 👍

[@bbqjoesrecipesforthebbqent226]

@@carlreichelt8724 You're very welcome

[@kenkenny4238]

Hi. Love the video. I have a load of ash trees that im going to make into charcoal. Im wondering about the need for holes in the bottom of the retort. Do the draw unwanted oxygen into the small barrel? Im thinking a chimney made from a bit of 2" pipe on the lid of the retort may work better. What do you think?

[@bbqjoesrecipesforthebbqent226]

I am happy that you are thinking of making your own lump charcoal and ash is an awesome wood to use for charcoal. Instead of explaining to you why I there are small holes in the retort I will put a link here for an awesome video to watch on making bio-char which is exactly the same process as making lump charcoal. This fellow explains the process very precisely and accurately. You can then make your own conclusion on this one. The small holes on the bottom do not draw in oxygen but rather release the wood gas from the wood. Here is the link. A great video to watch. kzbin.info/www/bejne/qaexmGitbLyMZs0

[@YodaWhat]

Seems like the process would go faster if the scrap wood fire was started at the bottom, so that the entire outside of the small barrel would get heated right away. Have you tried that? What happens? @BBQ Joes: Recipes for the BBQ enthusiast

[@bbqjoesrecipesforthebbqent226]

To assure success that the wood inside the inside chamber will completely turn into lump charcoal. If we would start the fire from the bottom it would burn too fast. This way because of the holes in the bottom of the large barrel will provide air to the fire on top the wood will burn slowly as the flames move from the top to the bottom. The whole process does not take that long and it assures success

[@chrishurt4023]

I did the same thing Oct 2021. Didn’t cut myself but the blade caught in a knot and smashed my finger between the wood and fence. Lost about 1/2” of my index finger. Never again.

[@bbqjoesrecipesforthebbqent226]

Hey Chris. I hear you on this one. Never again for me too. Lot of power in those saws

[@masalemonemonongoaha4377]

Is the wood wet or dry?

[@bbqjoesrecipesforthebbqent226]

the wood is dry

[@lakwatserangobrvlog7299]

New friend here

[@bbqjoesrecipesforthebbqent226]

yes for sure

[@AhmedSeoul]

How many time ?

[@bbqjoesrecipesforthebbqent226]

I am not sure what you are asking me.

[@slurrysolutions]

Try another drum with both ends cut out. Set on top as a chimney and the smoke will disappear. In town solution.

[@bbqjoesrecipesforthebbqent226]

Love the idea. Thanks

[@bradleythomas3010]

You have holes at the bottom of the 16 gal barrel but do you have the 16 barrel sitting off the floor of the 55 gal drum? It looked like you have it sitting on a grate of some sort. Great video!

[@bbqjoesrecipesforthebbqent226]

Thank you Bradley. Yes the smaller drum is sitting directly on the bottom of the 55 gallon drum. It's important that basically no oxygen gets to the wood inside the smaller barrel. That will create pressure and the gases will escape through the bottom holes of the 16 gallon drum perfectly and will burn away and we will be left with lump charcoal. If oxygen gets to the inside of the smaller drum then the wood will burn off and become ash.

[@ashwynn4177]

So lighting from the top is better than from the bottom? If so what's the reason?

[@bbqjoesrecipesforthebbqent226]

To assure success that the wood inside the inside chamber will completely turn into lump charcoal. If we would start the fire from the bottom it would burn too fast. This way because of the holes in the bottom of the large barrel will provide air to the fire on top the wood will burn slowly as the flames move from the top to the bottom. The whole process does not take that long and it assures success

[@TEDDY-um9tx]

Awesome!

[@bbqjoesrecipesforthebbqent226]

Glad you think so!

[@UrbanDavids-q9n]

One bad idea does not make all bad,every concept starts with a idea..!!

[@bbqjoesrecipesforthebbqent226]

totally true. Thanks

[@josemorales2224]

looks like more wood burned than charcoal...or we are going for specific charcoal? Sugar maple

[@bbqjoesrecipesforthebbqent226]

Yes this is for sugar maple charcoal. You could use any hardwood. Nice to say that you made your own

[@jefflloyd394]

Seems a big waste of wood. Why not fill the big barrel with wood and burn it for a period, then put out the fire by putting the lid on? Or just cook with wood instead of charcoal? I do both in my webber grill.

[@bbqjoesrecipesforthebbqent226]

I agree with you but it is kind of neat to be able to do it yourself. As far as wood is concerned I have no worries on that end. I own 40 acres of forest land and have a lot of scrap wood that I can use and as far as maple my forest is full of it. I even make my own maple sugar in the spring

[@792slayer]

Just a thought, but you could build it more like a gasifier, using the smaller chamber for heat.

[@dakotachristianson3756]

That's a lot of wasted woodgas!

[@bbqjoesrecipesforthebbqent226]

but it works

[@ianbottom7396]

It’s not wasted, if the wood gas wasn’t being consumed and providing heat he would need a lot more wood for heating the retort

[@Troy-y5b]

OUCH !!!!!!

[@bbqjoesrecipesforthebbqent226]

Yup!!

[@kristomonieth]

LOL let me guess buddy... the saw kicked back on you.. and not expecting that kickback, it ripped the wood from the backstop and crushed your finger....or it almost pulled your hand towards the blade lmao!! seen it happen to a friend trying to cut a rubber cylinder with a chop saw... it wasn't designed to cut rough/raw wood lmao!!!! (use the tools as they are designed for) lol

[@bbqjoesrecipesforthebbqent226]

Totally agree. One would think that you get wiser with age but in reality you still make some dumb moves. Hopefully I learned and not do this one or similar things again.

[@guythecookingsam2588]

Says the guy that rammed the spinning blade into hardwood. That's on you.

[@bbqjoesrecipesforthebbqent226]

lol. True but I like to blame the son in law. lol

[@maxsparks5183]

Why do I want to have lots of “lump charcoal”?🤔 Always makes a huge mess.🤷🏻‍♂️

[@bbqjoesrecipesforthebbqent226]

We use it in our Weber Kettle to cook. Works real well. Store it in a large paper bag. It also gives us a sense of satisfaction that we can actually make this ourselves.

[@peterellis4262]

oww!

[@bbqjoesrecipesforthebbqent226]

Oh yeah!!

[@ashwynn4177]

Troy what did you do!? Buy dad in law a good bottle of whiskey

[@bbqjoesrecipesforthebbqent226]

Yes that would work lol

[@Testing329]

Viva Christo Rey

[@bbqjoesrecipesforthebbqent226]

🙂

[@watchthe1369]

Even better it is probably carbon neutral. You are using plants and they will chow down on the dioxide you put into the air. I am sure briquets have fossil fuel used all over the contributing processes. I wonder if you could do the same with corncobs?

[@bbqjoesrecipesforthebbqent226]

I am not sure but I beleive it would be worth a try

[@BubuH-cq6km]

BUT U may run out of fingers.....😬

[@bbqjoesrecipesforthebbqent226]

lol. That's a very good point but hopefully I've learned.

[@MrPatcav]

He says OLES instead of holes and GAZ instead of Gas lol

[@bbqjoesrecipesforthebbqent226]

lol

[@NathanBrown-z7o]

Sand clay.

[@bbqjoesrecipesforthebbqent226]

???

[@prmath]

Buy a pallet……

[@bbqjoesrecipesforthebbqent226]

It's all about doing it yourself.

[@SpYucaipaSoCal]

For $10 you can buy more than you ended up finished product. Use and offset smoker and skip the extra work. Go fishing instead.

[@bbqjoesrecipesforthebbqent226]

Agreed but there is a satisfaction and a feeling of accomplishment when you can do your own. To each their own on this one. By the way making my own charcoal didn't cost me a dime just my time

[@benjaminmiranda9919]

Very bad charcoal, plenty of ash .

[@bbqjoesrecipesforthebbqent226]

Works well though. Keeping ash for garden.

[@wayneasiam65]

Don't listen to Troy!

[@bbqjoesrecipesforthebbqent226]

lol. A very wise suggestion. Thanks

[@Xz12h]

The title of this video should be how Dumb and Dumber converts 100 lb of wood into 10 lb of charcoal. The most inefficient way possible.

[@bbqjoesrecipesforthebbqent226]

It all depends how you look at it when you have 40 acres of Maple Wood available to you. Anything that you do it yourself, labour is never considered. It's a labour of love at the end of the day.

[@billbray5995]

A waste of good firewood and unessessary air pollution for a little bit of charcoal.