Re: Cooking with Coal-- AJH? Crispin? John Davies?

[Carefreeland@aol.com]

 Dear Tami, 
       Low volatile rock coal behaves a lot like blacksmiths coke. You need a 
lot of directed air once you get it started.  It will retain more heat than 
char since it is a rock, so little chance of blowing it out. There is little 
disturbance of the air with a smoldering coal, and a lot of heat sink into 
the cold coal.  There needs to be a lot of micro turbulence to keep it 
combusting hot at first. 
        Try lighting the coal with some charcoal, and blowing through a 
drinking straw to fan it.  Just breath normally but slowly or you will get 
lightheaded, don't inhale through the straw. 
       If you have a larger amount of coal, the natural convection creates 
this turbulence for you. I have the same problem with some of the retort char 
I have made, even though it has higher volatile. What type of stove are you 
burning this in? 
       Once enough coal has ignited well and heated up, it will continue to 
burn and is hard to extinguish.  I suggest using a stove with a tall chimney, 
good directed and controlled draft air. 
       I suppose people cook with coal for the same reason they do anything, 
because it is what they have to work with. 
       Good luck, 
                Daniel Dimiduk 

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