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Thursday, 12 April 2018


The images for procedures for charcoal making
Wood charcoal making is the process by which tree or wood is being transformed into charcoal through captivated fierce fire burning inside a big ridge. Charcoal is a skillful job in which one has to acquire adequate knowledge about it before s/he can start the production. The history of charcoal is as old as its usage from domestic usefulness to its industrial usefulness. Charcoal is used for many purposes. It highly produced in Africa. Sometimes ago, most peoples in the world thought that charcoal is only meant for domestic use. Eg like cooking. But, nowadays, it is an industrial commodity which is transformed into finishing goods.
Selection of the appropriate trees/woods
Cutting of the tree/wood into a desire measurement
Gathering of the tree being cut into the place where to be processed
Setting of the tree
Covering with grass
Clearing of the surrounding of the set tree
Covering with sand
Creation of the holes for going in of air and coming out of the smoke
Production/extinguishing of fire
Selection of different types/sizes/shapes of charcoal

There are many species of tree in the bush but all the trees that are useful for making charcoal. Each is used for both domestic and industrial purposes. It is better to select appropriate types of tree, so that it will produce quality charcoal. The expert may choose to cut only one type of tree to make charcoal or  s/he may mix different  types of tree in one place. See the example below:
Ayin tree
Aayan tree
Idin tree
Aape tree
Ashapa tree
Note: these are the trees that are commonly used for charcoal in Nigeria. One can use Buse tree if it will suit his/her purpose because its charcoal will be powder and light for charcoal making.
Firstly, it is a good thing for an expert to know the rule of the country concerning tree cutting before s/he starts this kind job. So that s/he will not run into problem and infringe law of the state. The very reason is that, some types of tree are abounding cutting. Such trees are commercial trees. They sometime purposely planted for a reason by the government/individual. The example of these trees are: Emi/shea butter tree, igba/locus bin tree, malina.
after the selection of the appropriate tree, the next procedure is cutting of the selected tree into one’s desire measures. For example, in a place where there is no tree puller chain-saw is used. If it is the case that human labour will be used for setting of wood, the size of the tree will not be too long for easy access to be carried. It may be cut short or long depends on one’s desire. Preferably, the length of the tree should be accurate, moderate. One must not longer than other for easy setting.
 As you know that trees cannot gather or grow in one place. After one must have cut the trees of his choice. He will now move to the next step of gathering them in one place. For easy access, it is good enough to gather them according to their sizes. This will eradicate misplacement of tree during setting.
Setting of the tree is the most important in charcoal production. As an adage goes that: as you lay your bed so you shall lie on it. The way you arrange you tree will determine whether your charcoal will produce or not. It needs technicality of the way it is done. Expert knows this better. For example, there are some trees which are to be in the front or back.
Note: the way the dry wood are set is different to the system applied to green wood. For more knowledge on this visit: (Kollybuk Nig Ltd, the standard length of the cut tree should be 20fts. While height is 5fts from the ground.
The procedure that will follow the arrangement of the tree/wood is covering with grass. Enough grass will be made available to cover the wood very well

A lot of cooks swear by one fuel or another, but I'm here to tell you, it is all much ado about little. The quality of the raw food is far more important. The seasonings are far more important. And without a doubt, getting food off the heat at the right internal temp is far more important (see my Food Temperature Guide). You can spend a lot on expensive charcoal. Save your money and get a good thermometer (see my buying guide to thermometers).
The secret to successful cooking is controlling variables, the most important of which is heat. Our goal is to get a fuel that burns the same this Sunday as it did last Sunday.
Cut to the chase
Here's a look at the different types of charcoal, their pros and cons, and why we recommend briquets. Also there's a discussion of wood types, and how to set up a grill in the essential 2-zone system. Click here for more about the science of smoke and wood.

We'll talk about the issues in detail in a minute, but here's the bottom line: Harry Soo of Slap Yo Daddy BBQ, one of the top 10 competition teams year in and year out once told me "I buy whatever is on sale." Mike Wozniak of Quau, the 2010 Kansas City Barbeque Society Team of the Year and winner of scores of championships told me "Charcoal is for heat, not flavor. Wood is for flavor. I cook on whatever brand the competition sponsor is giving away for free." Let's find out why.
How charcoal is made
Charcoal is mostly pure carbon, called char, made by cooking wood in a low oxygen environment, a process that can take days and burns off volatile compounds such as water, methane, hydrogen, and tar. In commercial processing, the burning takes place in large concrete or steel silos with very little oxygen, and stops before it all turns to ash. The process leaves black lumps and powder, about 25% of the original weight.
When ignited, the carbon in charcoal combines with oxygen and forms carbon dioxide, carbon monoxide, water, other gases, and significant quantities of energy. It packs more potential energy per ounce than raw wood. Char burns steady, hot, and produces less smoke and fewer dangerous vapors.
The process of making charcoal is ancient, with archaeological evidence of charcoal production going back about 30,000 years. Making charcoal is still practiced at home in third world economies such as Haiti. Below is a fascinating 10 minute video of how to make charcoal briquets from agricultural waste by Amy Smith of D-Lab at MIT. She uses spent corn stalks and an old oil drum.

Because charcoal burns hotter, cleaner, and more evenly than wood, it was used by smelters for melting iron ore in blast furnaces, and blacksmiths who formed and shaped steel.
Commercial production was first done in pits covered with dirt by specially trained craftsmen called colliers. Yes, your friend named Collier probably had an ancestor who made charcoal for a living. Below is Part 1 a great video sequence by Van Wagner about how colliers made hardwood charcoal in Pennsylvania from the 1600s to the mid 1800s, and how you can do it yourself if you are so inclined. Click here for Part 2, Part 3, and Part 4.

Hardwood lump charcoal
Hardwood lump is the next best thing to cooking with hardwood and it is fashionable for the same reasons that "organic" food is fashionable. It has this aura of being more natural. There are more than 75 brands and some are even varietal: Cherry, mesquite, coconut shell, and tamarind.
Hardwood lump charcoal is made from hardwood scrap from saw mills and from flooring, furniture, and building materials manufacturers. Branches, twigs, blocks, trim, and other scraps are carbonized. The result is lumps that are irregular in size, often looking like limbs and lumber.

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