Originally Posted by
DoubleBuck
Guys, now I've got a question or three. Has anyone else tried cooking Brown charcoal? I'm wondering if charcoal cooked at a low temperature (550-<600°f) do you still use the smoke to determine thorough cooking, or is time the only concern? Do you have to remove it, cool it and check the wood, (like I did) or what would be the factor you're looking for to determine when it is done?
I cooked some last fall and it turned out pretty good, but I had to check it two times to see if it was done. That means cooling the retort down so it won't ignite the coal and then check it for done, and if it's not (mine wasn't) heat it back to cook temp and cook it awhile longer.
As I said, my charcoal came out good, but that I got from Almar was not really black at all but more golden brown. And, the tests I did on it told me that it was really good.
Just to be clear, I've always cooked my charcoal on an open or semi open fire in my wood stove, or homemade bbq pit/smoker. I cook it until the vent lights and watch for it to die off to a small flame. The English at Waltham Abbey watched for the vent flame to have a 'violet' color; which I have seen, but did not that day. It was in the daylight outside and I didn't ever notice the violet flame. As it was my first time, I was unsure of how far to go.
I'm thinking maybe I need to just do it at night, so the flame color is more noticeable.
Just wondering if anyone else had experience making good brown charcoal, and what indicators you use, or if others had to just wing it like I did. I'm going to cook a new batch up soon, and would like to be more confident of my ability to pull it at that golden brown, but fully cooked point.
All input is appreciated.