GhenghisVol
May 26th, 2009, 02:34 PM
Anybody ever heard of this? I'm tempted to give it a try,
Kamado Extruded Coconut Shell Charcoal
*
The charcoal that grows on trees.
*
The best cooking charcoal in the world.
Guaranteed.
How Charcoal is Made, and
How Kamado Charcoal is Made Better
Charcoal is carbon residue from material burned with limited access to oxygen, which facilitates the process of carbonization. While (in theory) almost anything with carbon content could be made into charcoal, in practice charcoal is most often made from wood, coconut shell, or other materials that start out with a high percentage of carbon, are readily accessible, relatively inexpensive, and burn easily.
The process can be as simple as burying a small amount of burning wood and letting it smolder, or as complex as the highly industrialized production of commercial charcoal briquettes. No matter how it’s done, the process consists of heating the material to first drive off the water. Once that’s done, as the temperature rises the material breaks down and releases tars and gases including hydrogen, carbon monoxide, and carbon dioxide. As carbonization occurs, the available oxygen is used up, which encourages further carbonization.
How far that process is carried determines the quality and yield of the resulting charcoal. Great charcoal consists of as much carbon and as little “other stuff” as possible. Needless to say, as with almost all things in the real world, there is a tradeoff. Low quality gives high yield; high quality results in lower yield, as increasing amounts of the volatile tars and gases are driven off. Making good charcoal is like burning money!
At 300 degrees centigrade, the resulting charcoal is approximately 68% fixed charcoal and 32% volatile materials (numbers rounded). The tars that linger are acidic and thus corrosive (and unlike cigarettes, there are no “filtered” charcoal briquettes!). These residual substances cause the charcoal to burn with a lot of smoke, and the tars are nasty and hazardous to your cooking and perhaps your health. They add off tastes, and create unpredictable cooking conditions, as well as causing sparking and unwanted flames.
At 700 degrees centigrade, about 93% of the resulting product is really charcoal, with only 7% volatile material. At the 300 degree temperature, more than 40% of the dried material you put in comes out as charcoal; at the 700 degree temperature, that drops to around 30%.
So, if you want to make the most profit, you make the worst charcoal. If you want to make Kamado coconut shell charcoal—the best in the world—you take the extra time, and accept the lower yield.
But why coconut shell charcoal?
Why Coconut Shell Charcoal?
Wood is by far the most common starting point for making charcoal. That’s why we decided to do better, and create a very UNcommon charcoal. Kamado coconut shell charcoal.
We make charcoal that grows on trees, instead of making charcoal from trees. There are several reasons for our choice.
Ø Coconut shell is a byproduct of commercial coconut meat production. Our charcoal production does not result in any destruction of trees or other tropical forest resources. It makes use of what would otherwise be wasted.
Ø Properly processed, coconut shell yields an extremely high quality charcoal that has long been used for medical and filtration purposes.
Ø Coconut shell is widely available in places in dire need of trade and employment that is not environmentally destructive, and that is sustainable.
Ø The resulting charcoal burns hot, long, and smokeless.
In short, coconut shell charcoal is green, clean, and great.
And we keep it that way. Unlike many commercial charcoals, the only thing in our charcoal is. . .well, charcoal. And unlike wood, the coconut shells that are used to make our charcoal didn’t have a prior life as crates, building materials, or other uses that could have added a few more unknown substances to what you will be using to cook your food.
Of Briquettes, Binders, Fillers, Wheelers and Dealers
You can’t tell a briquette by its color.
That’s unfortunate, because all briquettes are not created equal, and we feel that none are the equal of what we offer.
Oddly enough, that’s because our charcoal contains less than other people’s charcoal. Most commercial briquettes are fashioned by grinding up low-grade wood charcoal into powder, and adding (at the very least) some kind of binder material or materials to hold the dust together. It’s then formed it into the nice little cubes you purchase in a bag (you didn’t think they grew on trees like that, did you? Only our charcoal grows on trees!).
Sometimes some other things get tossed in, either to compensate for the fact that the charcoal isn’t such hot stuff to start with, or just because. . .well, there’s a reason it’s called “filler.” If you can make a fraction of a cent more on each briquette, and you sell a zillion briquettes each year, before you know it, you’re talking about a lot of money.
Kamado charcoal’s contents list consists of one word. Charcoal.
We use a special process to take the carbonized coconut shells and extrude them under extremely high pressure to form our unique, hexagonal briquettes, with the hole in the middle. We add nothing, because nothing we could add could make this charcoal any better.
Sometimes you need to know when it’s time to leave well enough alone. That way you wind up with nothing but advantages.
Kamado Charcoal Advantages
We invite you to compare Kamado coconut shell charcoal to any charcoal you have used, are using, or might dream of using.
Our advantages, compared to typical store-bought briquettes or even gourmet lump charcoals, include:
Ø Burns 50% longer.
Ø Burns 50% hotter.
Ø Burns virtually smokeless and completely odorless.
Ø Imparts no taste or flavor of its own, so when you add smoke woods, the only taste you will get is what you choose to add. For the first time, you will be in full control of how your food tastes.
Ø 100% usable. No “fines,” or tiny pieces and dust that generate mess but not heat.
Ø Easy handling. Comes as 105 hexagonal briquettes in a sturdy, plastic-lined corrugated box that stores and stacks easily. At an average of 16.5 pounds per box, the boxes are easily lifted and carried by anyone. No more straining your back, or dragging the bag.
Ø Does not spark or flame.
Ø Contains no additives, fillers, or other foreign substances.
Ø The unique hexagonal shape, with a hole in the middle, lets you put more heat-making capability in less space. Briquettes pack tightly and uniformly in the grill, creating an even firebed.
Ø Burns consistently, evenly, and predictably, time after time.
Ø Clean handling. You can pick up a piece of Kamado coconut shell charcoal in your hand and put it in your grill and there will be almost no trace on your hand.
Ø Almost no ash residue. You will have to clean out your grill much less frequently, and won’t have fires go out due to plugged combustion air holes.
What the Users Say
While our charcoal grows on trees, compliments don’t. That’s why we’re very proud of what those who are using Kamado coconut shell charcoal have to say. We’re proud that Kamado coconut shell charcoal is rapidly becoming the choice of serious competitive barbecue cooks as well as casual users nationwide. They’ve tried the rest, now they use the best.
Please click on this link to see some un-edited customer Testimonials of KamadoExtrudedCoconutCharcoal.htm that were posted on our website www.kamado.com FORUM.
Price $7.99 per box fob San Diego, CA. Please call 877 257 6871 or 619 819 5120 for our special shipping rates to your local freight terminal or to your residence.
Our Guarantee
No expense has been spared, no corner has been cut. We’ve done everything to make Kamado coconut shell charcoal the best cooking charcoal in the world.
We guarantee you’ll agree, or we’ll take back whatever you haven’t used for a full refund (you pay return shipping).
Try Kamado coconut shell charcoal today.
Kamado—the charcoal that grows on trees.
http://www.kamado.com/New_Kamado_Charcoal.htm
Kamado Extruded Coconut Shell Charcoal
*
The charcoal that grows on trees.
*
The best cooking charcoal in the world.
Guaranteed.
How Charcoal is Made, and
How Kamado Charcoal is Made Better
Charcoal is carbon residue from material burned with limited access to oxygen, which facilitates the process of carbonization. While (in theory) almost anything with carbon content could be made into charcoal, in practice charcoal is most often made from wood, coconut shell, or other materials that start out with a high percentage of carbon, are readily accessible, relatively inexpensive, and burn easily.
The process can be as simple as burying a small amount of burning wood and letting it smolder, or as complex as the highly industrialized production of commercial charcoal briquettes. No matter how it’s done, the process consists of heating the material to first drive off the water. Once that’s done, as the temperature rises the material breaks down and releases tars and gases including hydrogen, carbon monoxide, and carbon dioxide. As carbonization occurs, the available oxygen is used up, which encourages further carbonization.
How far that process is carried determines the quality and yield of the resulting charcoal. Great charcoal consists of as much carbon and as little “other stuff” as possible. Needless to say, as with almost all things in the real world, there is a tradeoff. Low quality gives high yield; high quality results in lower yield, as increasing amounts of the volatile tars and gases are driven off. Making good charcoal is like burning money!
At 300 degrees centigrade, the resulting charcoal is approximately 68% fixed charcoal and 32% volatile materials (numbers rounded). The tars that linger are acidic and thus corrosive (and unlike cigarettes, there are no “filtered” charcoal briquettes!). These residual substances cause the charcoal to burn with a lot of smoke, and the tars are nasty and hazardous to your cooking and perhaps your health. They add off tastes, and create unpredictable cooking conditions, as well as causing sparking and unwanted flames.
At 700 degrees centigrade, about 93% of the resulting product is really charcoal, with only 7% volatile material. At the 300 degree temperature, more than 40% of the dried material you put in comes out as charcoal; at the 700 degree temperature, that drops to around 30%.
So, if you want to make the most profit, you make the worst charcoal. If you want to make Kamado coconut shell charcoal—the best in the world—you take the extra time, and accept the lower yield.
But why coconut shell charcoal?
Why Coconut Shell Charcoal?
Wood is by far the most common starting point for making charcoal. That’s why we decided to do better, and create a very UNcommon charcoal. Kamado coconut shell charcoal.
We make charcoal that grows on trees, instead of making charcoal from trees. There are several reasons for our choice.
Ø Coconut shell is a byproduct of commercial coconut meat production. Our charcoal production does not result in any destruction of trees or other tropical forest resources. It makes use of what would otherwise be wasted.
Ø Properly processed, coconut shell yields an extremely high quality charcoal that has long been used for medical and filtration purposes.
Ø Coconut shell is widely available in places in dire need of trade and employment that is not environmentally destructive, and that is sustainable.
Ø The resulting charcoal burns hot, long, and smokeless.
In short, coconut shell charcoal is green, clean, and great.
And we keep it that way. Unlike many commercial charcoals, the only thing in our charcoal is. . .well, charcoal. And unlike wood, the coconut shells that are used to make our charcoal didn’t have a prior life as crates, building materials, or other uses that could have added a few more unknown substances to what you will be using to cook your food.
Of Briquettes, Binders, Fillers, Wheelers and Dealers
You can’t tell a briquette by its color.
That’s unfortunate, because all briquettes are not created equal, and we feel that none are the equal of what we offer.
Oddly enough, that’s because our charcoal contains less than other people’s charcoal. Most commercial briquettes are fashioned by grinding up low-grade wood charcoal into powder, and adding (at the very least) some kind of binder material or materials to hold the dust together. It’s then formed it into the nice little cubes you purchase in a bag (you didn’t think they grew on trees like that, did you? Only our charcoal grows on trees!).
Sometimes some other things get tossed in, either to compensate for the fact that the charcoal isn’t such hot stuff to start with, or just because. . .well, there’s a reason it’s called “filler.” If you can make a fraction of a cent more on each briquette, and you sell a zillion briquettes each year, before you know it, you’re talking about a lot of money.
Kamado charcoal’s contents list consists of one word. Charcoal.
We use a special process to take the carbonized coconut shells and extrude them under extremely high pressure to form our unique, hexagonal briquettes, with the hole in the middle. We add nothing, because nothing we could add could make this charcoal any better.
Sometimes you need to know when it’s time to leave well enough alone. That way you wind up with nothing but advantages.
Kamado Charcoal Advantages
We invite you to compare Kamado coconut shell charcoal to any charcoal you have used, are using, or might dream of using.
Our advantages, compared to typical store-bought briquettes or even gourmet lump charcoals, include:
Ø Burns 50% longer.
Ø Burns 50% hotter.
Ø Burns virtually smokeless and completely odorless.
Ø Imparts no taste or flavor of its own, so when you add smoke woods, the only taste you will get is what you choose to add. For the first time, you will be in full control of how your food tastes.
Ø 100% usable. No “fines,” or tiny pieces and dust that generate mess but not heat.
Ø Easy handling. Comes as 105 hexagonal briquettes in a sturdy, plastic-lined corrugated box that stores and stacks easily. At an average of 16.5 pounds per box, the boxes are easily lifted and carried by anyone. No more straining your back, or dragging the bag.
Ø Does not spark or flame.
Ø Contains no additives, fillers, or other foreign substances.
Ø The unique hexagonal shape, with a hole in the middle, lets you put more heat-making capability in less space. Briquettes pack tightly and uniformly in the grill, creating an even firebed.
Ø Burns consistently, evenly, and predictably, time after time.
Ø Clean handling. You can pick up a piece of Kamado coconut shell charcoal in your hand and put it in your grill and there will be almost no trace on your hand.
Ø Almost no ash residue. You will have to clean out your grill much less frequently, and won’t have fires go out due to plugged combustion air holes.
What the Users Say
While our charcoal grows on trees, compliments don’t. That’s why we’re very proud of what those who are using Kamado coconut shell charcoal have to say. We’re proud that Kamado coconut shell charcoal is rapidly becoming the choice of serious competitive barbecue cooks as well as casual users nationwide. They’ve tried the rest, now they use the best.
Please click on this link to see some un-edited customer Testimonials of KamadoExtrudedCoconutCharcoal.htm that were posted on our website www.kamado.com FORUM.
Price $7.99 per box fob San Diego, CA. Please call 877 257 6871 or 619 819 5120 for our special shipping rates to your local freight terminal or to your residence.
Our Guarantee
No expense has been spared, no corner has been cut. We’ve done everything to make Kamado coconut shell charcoal the best cooking charcoal in the world.
We guarantee you’ll agree, or we’ll take back whatever you haven’t used for a full refund (you pay return shipping).
Try Kamado coconut shell charcoal today.
Kamado—the charcoal that grows on trees.
http://www.kamado.com/New_Kamado_Charcoal.htm