Cookin' With Coal
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- Member
- Posts: 771
- Joined: Sun. Jan. 18, 2015 9:40 pm
- Location: plainfield NH
- Hand Fed Coal Furnace: newmac wood,coal,oil como
- Baseburners & Antiques: 20th century laurel, glenwood hickory,crawford fairy
- Coal Size/Type: nut, stove
- Contact:
I envy you guys that have a verity of coal to choose from or experiment with, up here in NH I have blaschak at the tune of $9 per bag regardless of tonnage or tsc, I had a place I could get reading but they closed and it’s was nasty being always wet and at least a 1/4 full of fines..
Dana
Dana
- Sunny Boy
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- Posts: 25724
- Joined: Mon. Nov. 11, 2013 1:40 pm
- Location: Central NY
- Hand Fed Coal Boiler: Anthracite Industrial, domestic hot water heater
- Baseburners & Antiques: Glenwood range 208, # 6 base heater, 2 Modern Oak 118.
- Coal Size/Type: Nuts !
- Other Heating: Oil &electric plenum furnace
If your bagged Blaschak supplier is getting truck loads, maybe they will split a load with other sizes if you order a pallet ? That's how I got this pallet of Lehigh stove.
Having the stove coal on hand is a help, but you can come close to the same results by "sorting" the various sizes that come in nut coal that has been poured into a pile. The larger pieces tend to roll to the outside edges of the pile as it builds up. Then, only use larger chunks when you need higher temps and the mixed sizes when you just need the stove to heat.
I've used that method for many years.
Paul
Having the stove coal on hand is a help, but you can come close to the same results by "sorting" the various sizes that come in nut coal that has been poured into a pile. The larger pieces tend to roll to the outside edges of the pile as it builds up. Then, only use larger chunks when you need higher temps and the mixed sizes when you just need the stove to heat.
I've used that method for many years.
Paul
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- Posts: 214
- Joined: Sat. Dec. 06, 2008 10:51 pm
Finally cookin with coal for 2018...
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- Sunny Boy
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- Posts: 25724
- Joined: Mon. Nov. 11, 2013 1:40 pm
- Location: Central NY
- Hand Fed Coal Boiler: Anthracite Industrial, domestic hot water heater
- Baseburners & Antiques: Glenwood range 208, # 6 base heater, 2 Modern Oak 118.
- Coal Size/Type: Nuts !
- Other Heating: Oil &electric plenum furnace
Looks great, AC. Is that baked squash in the oven ?
Tonight is spaghetti night. And hopefully, tomorrow we start canning. Nice way to stay warm !
Paul
Tonight is spaghetti night. And hopefully, tomorrow we start canning. Nice way to stay warm !
Paul
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- Joined: Sat. Dec. 06, 2008 10:51 pm
Yes you can grill on coal its easy and cost 20 bucks in hardware..
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- Posts: 400
- Joined: Sat. Jan. 24, 2015 11:22 pm
- Hand Fed Coal Stove: Vigilant II 2310
- Other Heating: natural gas central forced air
Well, if appears that you can.
1. How do you keep the coal burning like that--a fan perhaps?
2. That looks like it would be much too hot and burn the burgers before they are done.
3. Where is all the bad stuff like fumes with toxic metal elements (and CO) going?
1. How do you keep the coal burning like that--a fan perhaps?
2. That looks like it would be much too hot and burn the burgers before they are done.
3. Where is all the bad stuff like fumes with toxic metal elements (and CO) going?
archangel_cpj wrote: ↑Fri. Oct. 19, 2018 10:08 pmYes you can grill on coal its easy and cost 20 bucks in hardware..
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The pan acts as the lid did and for the 15 minutes its cooking keeps the draft up just fine so the coal does OK...
The heat actually isnt bad... my primary air is closed and the bypass damper is opened half way so all the smoke goes right up the chimney... I flipped these guys 3x is all and they were just slightly pink inside...
With the lid on any exhaust from the coal goes up flue and this is a mature fired so no fumes... There are restaurants all over US who use Anthracite to bake gourmet pizzas...
The heat actually isnt bad... my primary air is closed and the bypass damper is opened half way so all the smoke goes right up the chimney... I flipped these guys 3x is all and they were just slightly pink inside...
With the lid on any exhaust from the coal goes up flue and this is a mature fired so no fumes... There are restaurants all over US who use Anthracite to bake gourmet pizzas...
- Homesteader
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- Posts: 299
- Joined: Sat. Aug. 13, 2016 4:24 pm
- Location: Goshen, CT.
- Hand Fed Coal Stove: Harman Mark II
- Coal Size/Type: Nut, Stove
- Other Heating: H.B. Smith oil fired boiler
You guys make me so jealous with your nice cook stove setups. Wish there was a way I could do it in my kitchen but the layout isn't there even if I were to build a block chimney for one. Nice way to stay warm and cook up some good food. Enjoy following this post.
- Sunny Boy
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- Posts: 25724
- Joined: Mon. Nov. 11, 2013 1:40 pm
- Location: Central NY
- Hand Fed Coal Boiler: Anthracite Industrial, domestic hot water heater
- Baseburners & Antiques: Glenwood range 208, # 6 base heater, 2 Modern Oak 118.
- Coal Size/Type: Nuts !
- Other Heating: Oil &electric plenum furnace
Yes, it works great for grilling if you have a cover that fits, so that you don't get too much over fire air being forced in and stalling the draft. I use a large frying pan and just one burner (round cover) opening because I don't have a cover big enough to fit over the two openings and the grill to seal it well,.... yet.
Because the draft pressure is always lower inside the stove and chimney, it's forcing air into the firebox. So, the cooking fumes get pulled down into the stove like the modern down draft ranges are supposed to do, only this works better because the downdraft is surrounding the food, not next to where your the grilling like the modern stove tops have it off to the side, middle, or back.
Plus, all the grease drippings just fall into the fire, burn and that smoke gets sucked up the chimney also.
You actually get less grilling smell in the house than most range hoods can remove when grilling on a modern stove.
It looks like the food would be too close to the fire and get burned, but it's not that close. The camera doesn't really show the depth of view of how much it really is.
Paul
Because the draft pressure is always lower inside the stove and chimney, it's forcing air into the firebox. So, the cooking fumes get pulled down into the stove like the modern down draft ranges are supposed to do, only this works better because the downdraft is surrounding the food, not next to where your the grilling like the modern stove tops have it off to the side, middle, or back.
Plus, all the grease drippings just fall into the fire, burn and that smoke gets sucked up the chimney also.
You actually get less grilling smell in the house than most range hoods can remove when grilling on a modern stove.
It looks like the food would be too close to the fire and get burned, but it's not that close. The camera doesn't really show the depth of view of how much it really is.
Paul
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- Posts: 400
- Joined: Sat. Jan. 24, 2015 11:22 pm
- Hand Fed Coal Stove: Vigilant II 2310
- Other Heating: natural gas central forced air
Oh--I think I see now. I thought it was just a pan of coal burning, but it is an opening on a coal stove top, with fire in the stove. I could do that on my Vigilant 2, with the top door (which is a griddle) open, and the damper wide open. I have considered buying a second griddle top and cutting a circle out of it so that a cast iron pan would fit snug--like the holes in traditional cook stoves. If the hole is cut at an angle (beveled), the cut-out could be used as a lid to the hole, with handle attached. That would be much hotter than setting a pan on the griddle itself. It would not be a really airtight fit unless the pan had a ring attached, with fiberglass gasket on it.
However, I have a gas kitchen stove and it is really more convenient. Right now the coal stove is more plausible for slow cooker recipes, using a Dutch oven with a trivet under it on the stove top, or skillet with cover, just to make use of the heat. My stove is beside the dining table, and it has two warming shelves on the sides, so hot meals can be served right from the stove (or self-serve). A wiener roast with the top open is not out of the question, standing to the sides, which are not as hot as standing in front.
Having the top open for very long might overfire the stove--too much air?
However, I have a gas kitchen stove and it is really more convenient. Right now the coal stove is more plausible for slow cooker recipes, using a Dutch oven with a trivet under it on the stove top, or skillet with cover, just to make use of the heat. My stove is beside the dining table, and it has two warming shelves on the sides, so hot meals can be served right from the stove (or self-serve). A wiener roast with the top open is not out of the question, standing to the sides, which are not as hot as standing in front.
Having the top open for very long might overfire the stove--too much air?
archangel_cpj wrote: ↑Sat. Oct. 20, 2018 12:47 amThe pan acts as the lid did and for the 15 minutes its cooking keeps the draft up just fine so the coal does OK...
The heat actually isnt bad... my primary air is closed and the bypass damper is opened half way so all the smoke goes right up the chimney... I flipped these guys 3x is all and they were just slightly pink inside...
With the lid on any exhaust from the coal goes up flue and this is a mature fired so no fumes... There are restaurants all over US who use Anthracite to bake gourmet pizzas...
- Sunny Boy
- Member
- Posts: 25724
- Joined: Mon. Nov. 11, 2013 1:40 pm
- Location: Central NY
- Hand Fed Coal Boiler: Anthracite Industrial, domestic hot water heater
- Baseburners & Antiques: Glenwood range 208, # 6 base heater, 2 Modern Oak 118.
- Coal Size/Type: Nuts !
- Other Heating: Oil &electric plenum furnace
Yes, any large opening above the top of the firebed, if left open for too long, may cool the exhaust temp too much and stall the draft. That can leading to a dangerous condition know as back drafting - the chimney flow cools and reverses, because your warm house becomes the chimney.
Paul
Paul
- Sunny Boy
- Member
- Posts: 25724
- Joined: Mon. Nov. 11, 2013 1:40 pm
- Location: Central NY
- Hand Fed Coal Boiler: Anthracite Industrial, domestic hot water heater
- Baseburners & Antiques: Glenwood range 208, # 6 base heater, 2 Modern Oak 118.
- Coal Size/Type: Nuts !
- Other Heating: Oil &electric plenum furnace
A very productive day, and a great way to spend time working with my favorite person !
So glad that many years ago I bought Melissa a peach tree for Mother's Day. Truly a gift that keeps on giving.
Plus, it's nice to have black raspberry bushes in the yard.
Paul
So glad that many years ago I bought Melissa a peach tree for Mother's Day. Truly a gift that keeps on giving.
Plus, it's nice to have black raspberry bushes in the yard.
Paul
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- jedneck
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- Posts: 181
- Joined: Sat. Feb. 11, 2017 9:02 pm
- Location: South Central PA
- Hand Fed Coal Stove: DSM Antramax
- Baseburners & Antiques: Florin 20-12, red cross oak double heater, 3 columbians a epoch, emblem and palace
- Coal Size/Type: nut or stove
- Other Heating: Southbend Banner range
Pot o chili on the anthramax