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ORGANIC LUMP CHARCOAL ?

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thebtls
thebtls Posts: 2,300
edited November -1 in EggHead Forum
Welsh family selling organic lump charcoal...i'd love to have a bag of this stuff to try, their website is very interesting. Don't forget to drop by my BGE BLOG too and drop off a link to your sites as well, happy eggin' this weekend. WelshCharcoalBag.jpg
Tony
Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • Little Steven
    Little Steven Posts: 28,817
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    The Welsh word for charcoal is coal ;) I was raised speaking Welsh so I know.

    Steve 

    Caledon, ON

     

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  • thebtls
    thebtls Posts: 2,300
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    ...it appears by their address that they were raised welsh too, and stayed.
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • cody
    cody Posts: 20
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    ORGANIC CHARD WOOD??? Do they BURN it organically? :laugh: :laugh: :laugh: :laugh:
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  • Broc
    Broc Posts: 1,398
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    No, silly -- It comes from organically raised hardwood trees... No pesticides, no artificial fertilizer... watered with filtered H2O -- guaranteed no nasty residual chemicals to contaminate your food.

    ;)
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  • Pyro
    Pyro Posts: 101
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    And of course they have done all this hard organic work for the last 100 years while the tree was growing.

    When I see the terms 'organic' or 'natural' I remind myself that hemlock is natural and crude oil and all products from it are organic.
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  • thebtls
    thebtls Posts: 2,300
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    The process is one of sustainable management styles when the term organic is used in the green world and thus used in this context...This lump is produced with materials sourced from sustainably managed woodlands and the lump is produced by the practice of coppicing (cutting stems on a 10-15 year cycle), thinnings (removal of poor quality stems in a stand), and 'Lop and Top' (waste material from mature felled timber).

    Small diameter materials are preferred. These are then slow cooked in situ in large steel bins for 24-36 hours, removing all moisture and volatile gasses from the wood, leaving its basic carbon structure - charcoal.
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • Unknown
    Unknown
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    I feel much better now that I know I have been burning Wicked Good Organic Lump! I'll have them start printing it on the bags as soon as I can find them under the blackflies.

    Almost all lump claims to be from managed wood lots you sill gooses. Go read The Whiz' database on lump.

    I'm sure if you call it ORGANIC you can charge more for it and the tree huggers (that's gotta hurt) are vindicated by buying and using it.

    Pulezzze!
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  • Knauf
    Knauf Posts: 337
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    It's 21.58 Britsh pounds for an 8# bag. Sounds like a rip off to me. keep the organic and I'll buy good old non-organic lump at $5.27 for 10# in the USA.
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  • Jeffersonian
    Jeffersonian Posts: 4,244
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    Holy price-gouge, Batman!!!!!

    That's like $40 or more an 8# bag!!!!!!! The freaking meat doesn't cost that!!
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