Charcoal Briquette Manufacturing Is Environmentally Friendly

It’s interesting to note that before Henry Ford made the BBQ grill popular by link selling it to his cars with the vision of day trips and pic-nics, charcoal was nothing but a waste product left over from the recovery of acetic acid and methanol. In the early 1900’s after more efficient and less expensive methods were developed for synthesizing acetic acid and methanol, charcoal production declined only to be revitalized by the development of the briquette for recreational cooking.

Converted to mass production by Ford in the 1920’s charcoal briquettes are made of two primary ingredients, one of which is basically traditional lump wood charcoal referred to a char. It is added to give the briquette its wood smoke aroma and also because it’s easy to ignite. The other not surprisingly is coal or anthracite which is added to produce a high temperature and long lasting fire.

Ash whitening agent is added to let the chef know when the BBQ is ready to cook on (and still people burn their food by not being sufficiently patient!) The final ingredients are a starch binding agent and an accelerant.

The first steps in the manufacturing of briquettes are to prepare both the char and the coal and this is done by different methods of controlled burning that drive off the moisture and volatile components. Once complete the finished products are pulverized ready for blending.

To make the briquette, the char and the coal is mixed in the correct proportions with the starch binder and fed into a blender where it is thoroughly mixed. Despite having been desiccated, the mix still has significant water content and this is necessary to help form the briquettes.

The briquettes are formed and dropped on a conveyor where they pass through a further drying process but being heated up from 40°C to 135°C for approximately four hours. During this process the moisture content of the briquette will reduce from about 35% to 5% and at the end they will either be stored or pass directly through to an on line bagging machine.

It depends on the final product specification but it’s at the bagging stage that organic solvent may be added (using an atomizer) just before bagging and this produces instant light briquettes. Usually these are put into smaller paper bags so that the barbecue enthusiast can simply pick up an individually wrapped pack and light the paper without having to remove the briquettes from the bag.

Because of the use of fossil fuel in the manufacture of briquettes and the various heat drying processes involved it’s arguable that lump wood charcoal is more environmentally friendly however two points have to be borne in mind.

The first is that the drying process drives off volatile gases and these gases can be used to fuel the driers themselves. Whether this is completely sustainable I would doubt however the modern briquette manufacturers do take the environment seriously and now manufacture their char from wood shavings and sawdust i.e. the waste products of the lumber industry.

So whether your choice is lump wood or briquettes not only can you claim to be a traditionalist, you can also be content in the knowledge that you’re more environmentally friendly than your gas grilling neighbor. Well at least you’ll know your facts and can argue the point!

***** See more for info about this, please go to Coconut Charcoal Indonesia

Tag : isnarticles

Black Salt

Black Hawaiian salt aka Black Salt is not only a natural salt, but one of the most high quality salts available today. It is very unique in its own way not only in its appearance, but it's taste and mineral content. This is one of the healthiest purest salts available on the market today.

One of the main things that sets Black Lava Salt apart from any other salt is it's appearance, which comes from the premium activated charcoal shell, also known as activated carbon, is an antioxidant that is potent and great for overall wellness, the small pores in it make it used only for either chemical reactions or absorption.

Black Sea Salt is naturally harvested using ancient techniques passed down for generations known as solar evaporation. This technique allows the salt crystals to naturally form with all of their trace elements in tact and undisturbed. The salt is harvested in the pacific waters. It gets its beautiful natural color from the activated coconut charcoal shell, which is infused with the salt to not only give it the beautiful appearance, but more health attributes.

Some of the great health benefits associated with Black salt is that it is great for promoting a healthier digestive system and is a great antioxidant source.

Black Salt is not only uniquely harvested, but it is also beautiful, it is has vibrant black color that comes from lava. It is very silky to the touch and it has a bold natural flavor, aided from the activated charcoal that is infused in this salt! This salt is recommended to be used only as a finishing salt or a roasting salt. It can be cooked with, however it is not recommended as it will sink to the bottom and look unappetizing to some. It can be used in desserts as well, adding a bold flavor where needed.

This salt is sold in two ways either fine grain or coarse grain, the coarse grain is great for seafood such as a seared halibut or grilled eggplant medallions. It also makes a great addition to a Caesar salad or eggs Benedict. This salt also has a wonderful crunch to it!

Also containing Iron oxide, Black Hawaiian salt carries many important nutrients for our human body and overall wellness. The activated charcoal is a great antioxidant and detoxifying agent. It is used as an antidote in some poisons, it also has many other medicinal properties.

***** See more for info about this, please go to Coconut Charcoal Indonesia

Tag : zenarticles

Information About Charcoal Water Filters

The following article presents the very latest information on water filters. If you have a particular interest in water filters, then this informative article is required reading.

Charcoal used as a water filter system is produced from coconut husk. Charcoal is used as a water filter because it easily absorbs impurities that are in the water as the water passes along it's surface. Charcoal can be used in two ways; it can either be ground into small pieces or formed into a solid and permeable block. Forming it into a block is often preferred since it makes the charcoal have a greater surface area which will remove more impurities.

Charcoal water filters are commonly used in households; actually about 95% of domestic water filters are made from charcoal, because they are simple to install, cheap and effective at removing many toxins that are found in the environment. According to the EPA (environmental protection agency), charcoal filters must be "rated" in order to remove particles that are 1 micron or larger to effectively remove the most deadly contaminants, which are Cryptosporidium (an intestinal disease in humans that can cause severe diarrhea) and Giardia (which causes parasites to develop in domestic animals and humans). An average charcoal filter will last a family anywhere between 6 and 9 months. Some charcoal filters are enhanced by the use of activated silver, which provides extra antibacterial protection. Minerals which are essential for human health are still permeable to charcoal filters, so they are also safe in this sense. Charcoal filters can also be used as filters in fish tanks and many other house held appliances. You can purchase charcoal filters at your local super market, or pet store if you wish to use one in your fish tank. For information on how to set them up, you can search on the internet, or look on the instruction manual of the product you purchase.

When word gets around about your command of water filters facts, others who need to know about water filters will start to actively seek you out.

***** See more for info about this, please go to Coconut Charcoal Indonesia

Tag : isnarticles

Choosing The Perfect Charcoal Grill

Everyone loves good, old fashioned charcoal grilling. Aside from being cheaper than other grilling methods, it adds a raw, distinctive taste to your sausages, burgers, ribs, and other grilled items. Some people prefer charcoal grills over gas grills because they are easier to transport and are safer to use than gas. While there are differences in opinion and preference among grillers, it still remains that charcoal grills are here to stay. So be it an picnic, or an outdoor grill, charcoal grills will more that make up their worth in usefulness and reliability. When choosing charcoal grills, however, it pays to know what your needs are and to know the pros and cons of having such a grill over the other available grills around.

1. Cooking Space

First of all, you have to determine how much space you need for grilling. If you are grilling for a small family of three, you will do well enough with a 75 square-inch grill. You will have to consider larger grills if you are cooking for more people. It doesn’t make sense if you bring a puny sub-75 inch grill to a large picnic. Remember that the size of your grill increases the amount of items you can grill exponentially. Just looking at the grill won’t give you a clear idea on how big the grilling area is. Some grills have a warming rack that increases the perceived size of your grill.

2. Portability

- Get grills that have wheels

- Try choosing grills whose parts are ergonomic and efficient

- Lessen the risk of damaging your grill when transporting

- Your grill also has to withstand the rigors of outdoor use

- It does not pay to purchase a flimsy looking grill - go for those that are durable and lasting.

3. Convenience

Some charcoal grills come with their own igniters. Try choosing grills that have this option. Other grills need lighter fluid to fire up. With the built-in igniter, you will not need lighter fluid anymore. On the other hand, you may want to avoid lighter fluid altogether. Some people dislike the taste and smell this fluid adds to the grill. If you must, use alcohol instead. It burns odorless and does not ruin the flavor of your food. Choose grills that allow you to easily access the ash pan. This makes cleaning the grill a lot easier. It also lessens the amount of ash flakes that may settle in your food. Also, lids are a very important part of the grill. Choose a grill that has a lid to keep the heat trapped within the grill. This allows for faster and smokeless grilling.

4. Quality

The materials used in making the grill are also very important. Some grills are made of material that easily corrodes or does not stand up well against the elements. Stainless steel grills hold up remarkably well to both the weather and the heat of the grill. Try avoiding painted grills as the paint may easily flake of. Although lightweight, durable materials are hard to come by among grills, you would do best to look for such. Remember, though, that first and foremost, the most important built characteristic you are looking for in a grill is durability.

***** See more for info about this, please go to Coconut Charcoal Indonesia

Tag : isnarticles

Setting up the Charcoal Grill

Summer and cookout season will unerringly and unendingly lead to debates about the best way to grill: wood, charcoal, or gas? If you are one of the fortunate few who have already decided, and have picked charcoal for that unforgettable smoky effect, you will no doubt have a successful and satisfying cookout season, with just a few tips to see you along the way.

The very first thing to watch out for is to have the right amount of charcoal for your grill. If you are a beginner, you will need to check the manufacturer’s instructions for the recommended level of charcoal for your particular grill. Equally important is the choice of charcoal itself. You can either buy formed briquettes or natural lump charcoal. Natural lump charcoal has an advantage: it has no residual vapors and burns hotter than briquettes.

Place the charcoal in a pyramid shape about half an hour prior to cooking time. The reason for this is that the pyramid provides ventilation for the coals to catch fire. Now to light the coals. If you are using lighter fluid, use about half a cup of lighter fluid to soak the coals. Wait for the liquid to soak in and then light with a match. Remember, gasoline and kerosene may cause an explosion and must be avoided at all costs.

If you prefer an electric starter, place it in the center of the pyramid and plug it in. Once the ash starts forming, unplug and remove the starter. Be sure to store the starter in a safe, cool place to avoid burns.

Those using a chimney starter will have to remove the cooking grid and place the starter in the grill. You will need to place some sheets of crumpled newspaper at the bottom of the starter. Fill the top part of the starter with coals. Then ignite the newspaper through the holes at the bottom of the starter. The fire will draw up through the starter, lighting the charcoal. After the coals are ready (this usually takes 20-30 minutes) use an oven mitt to empty the coals into the grill pan. Then arrange the coals into an even layer using tongs, and carefully remove the hot starter.

While cooking, move the coals closer together or place more coals to increase the heat. Open the vents or fan the coals to give them more air. To decrease the heat, move the coals apart or raise the grate. Limit the oxygen supply to lower the heat.

Many Americans are not aware that grilling can be unhealthy. The problem with grilling is that it combines meats with high heat, which leads to substances in the muscle proteins of these foods to form carcinogenic compounds called heterocyclic amines (HCAs). These compounds damage the DNA of our cells, leading to the start of cancers. The HCAs are most likely to develop in meats, especially pork, beef, fish, and chicken that have been blackened or charred during cooking. Studies have shown that those who eat meats rare or medium-rare are less likely to develop stomach cancer than those who like their meats “well-done”.

With these small but significant tips in mind, you are bound to have an unmistakable grilling experience.

***** See more for info about this, please go to Coconut Charcoal Indonesia

Tag : isnarticles

Finding The Right Charcoal Grill

Cooking with a charcoal grill can provide a flavor that isn't found when cooking with seemingly more modern gas grills. A good charcoal grill will give the meat you cook a classic BBQ flavor. Charcoal grills come in many different styles and the one that is right for you will depend of exactly what you are trying do to. You can find grills that are portable and great for a picnic, right on up in size to large cooking pits built in backyards made of brick and cement.

What kind of charcoal grill is right for you? You need to think of exactly what you want it for. It is important to consider if portability is important, it is if you intend to take the grill with you on picnics or camping. You will also need to consider how much food you are going to need to be cooking at any time. The small grill that is easy to toss into the trunk may not serve you very well if you need to cook for five people. Consider the cooking area the charcoal grill you are considering will provide.

When cooking with charcoal grill safety is a major concern. The most important part of the grill in this respect are the legs. If the legs are not sufficient or are unsafe the whole grill will tip over. When a charcoal grill falls over it throws its load of extremely hot coals. Check to be sure that the legs of any grill you are considering buying has very sturdy legs that won't allow the grill to fall.

In addition to good legs some charcoal grills will provide a water reservoir that can be used to douse some or all of the coals if the heat becomes too much. Even if your grill doesn't have that feature you should keep a metal bucket of water around for dousing the coals when you have finished cooking. Let coals cool down first then you need to dump the coals into the water slowly, watch out for the steam that may be produced. Don't throw the water on the coals that will make a large mess.

Once you have your charcoal grill all picked out you will need to buy charcoal when you intend to use it. The coal is available at most supermarkets and hardware stores and is not at all expensive. In order to get the coal burning you will need to buy some lighter fluid. The coals are placed in the grill and stacked in a pyramid. Once stacked they are then doused in lighter fluid, after allowing a second for the fluid to soak into the pile it can be set ablaze. Allow the coal to get burning red hot, spread it around the grill and then enjoy cooking your dinner.

***** See more for info about this, please go to Coconut Charcoal Indonesia

Tag : isnarticles

Tips For Using A Charcoal Grill

A charcoal grill may seem a bit dated in these days of natural gas and propane fueled barbeques. But a charcoal grill can be great for anything from preparing a simple meal to smoking your favorite meats. There's nothing quite like food that has been cooked on grills to really offer a wonderful, natural taste.

There are a variety of grills available, the selection is really endless and there are grills that meets just about anyone's needs. A portable charcoal grill can be great for tailgating or other picnic like events, and then of course you have your larger grills that are stationary and used mainly for backyards and poolside barbecue.

When you pick out your charcoal grill, you really should know exactly what you expect of it. A charcoal grill can grill, roast, and/or smoke your meat and fish, depending on the type you choose and how you set it up.

One of the most important features of any grill is how easy is it to douse any flare-ups during cooking? It's inevitable that you can have small flash fires inside of the grill component. A model with water in the base below where the charcoal sits can allow for easier dousing of hot coals. It is a good safety feature that you may want to consider.

When extinguishing the overthrow, first close the lid of the charcoal grill so that you smother the fire by depriving it of oxygen. Once the charcoal has cooled a bit, use long handled tongs to safely transfer the charcoal into a metal container, you may even want to oust them in water first, or simultaneously immerse them in water to kill off burning embers.

A really important thing for your charcoal grill to have is good, strong sturdy legs – you don’t want your dinner toppling over into the dirt! And you certainly don't want it falling over and burning people or property. You also want a cooking surface that’s big enough for your needs – are you cooking for one or two? Or do you need enough space to cook for a veritable picnic full of people?

You must also, of course, pick up some charcoal. You can get charcoal briquettes, which will give your charcoal grill a more even and consistent heat if spread properly, or non-briquettes, which are just rough charcoal that tends to produce a lot of flavor and smoke which many prefer.

Safety is always a factor whenever you're grilling. Never, ever use gasoline to ignite your charcoal grill – lighter fluid is always the safer choice.

As far as temperatures are concerned it's a good practice to cook fish over medium heat, chicken and pork over medium to high heat, and steaks on a hot barbeque. It basically all depends on the thickness. Use a meat thermometer to be sure meat is cooked through. You can also use a knife to cut into them so you can physically see how well they've been cooked. Cook vegetables over medium heat, perhaps wrapped in aluminum foil.

Outdoor grills are the epitome of summer cooking. Grab some your favorite cold drinks, add a bag of crunchy snacks, and fire up the grill for a wonderful summer treat.

***** See more for info about this, please go to Coconut Charcoal Indonesia

Tag : isnarticles