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"Recycling" charcoal

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AzJohnnyC

  • Karma: 2
  When I'm done cooking on my Weber silver, I close all the vents which extinguishes the charcoal.  Next time I fire up, I load all those "used" coals into the chimney first, and top it off with new briquets.  I was just wondering how many other do this, or if anyone suggests not to (I can't see why not do it, but I figured someone might have a reason).
#1 - May 31, 2009, 04:45:50 pm
Whiskey Business BBQ
WWW.Facebook.com/whiskeybusinessbbq

Weber 22-1/2 Silver
Twin Pro Q Excel 20s
Lang 84 Deluxe

Quiggs

  • Karma: 3
Oh heck yeah save those expensive little chunks!!  I keep the leftover food there too and just relight the whole cookout.....just kidding  >:D........
#2 - May 31, 2009, 05:28:59 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

KidCurry

  • Karma: 1
I have been known to do that also!
#3 - May 31, 2009, 06:53:43 pm
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

ron b

  • Karma: 0
i generally do not have anything but ash left so i guess no i don't......... i try to cut it as close as possible with fuel.i hate even leaving hot ash out with the dry area's . :-\

rjb
#4 - May 31, 2009, 07:05:05 pm
wwww.jncentertainmentservices.com

force

  • Karma: 1
I dump in a bucket the little chunks left to throw on again....... and I keep the left over food in another bucket to throw on as well.....lol
#5 - May 31, 2009, 09:08:34 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..

Mike (AZBarbeque)

  • Karma: 110
I dump in a bucket the little chunks left to throw on again....... and I keep the left over food in another bucket to throw on as well.....lol

Heck, All the food Chris cooks winds up being Charcoal anyway...  ;D
#6 - May 31, 2009, 09:22:20 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

force

  • Karma: 1
But you love that burnt taste.......... I knew it.........
#7 - May 31, 2009, 09:23:08 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..

azkitch

  • Karma: 9
I have been known to do that also!

You've been known to top it off with a Motorola Razor...

I leave the used charcoal in the bottom, reload and stir, and pile on the newly lit...
kitch
#8 - June 01, 2009, 02:06:58 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

Jaybird

When I practice at home on the WSM's and the drums I save the charcoal from these also. I use one regular kettle to store the used coals and the Performer kettle to cook with.
#9 - June 01, 2009, 02:24:11 pm

VisionQuest220

  • Karma: 0
You can tell Jay is a true "Barbeque Man" because even his used charcoal storage container is something he can cook on.

#10 - June 01, 2009, 06:30:44 pm
http://www.rhythmnque.com
The All-WSM Championship Barbeque Team
2008 & 2009 CBBQA Team of the Year

force

  • Karma: 1
I bet Jay keeps a flame going all the time.......just incase.........
#11 - June 01, 2009, 10:27:31 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..

Mike (AZBarbeque)

  • Karma: 110
I bet Jay keeps a flame going all the time.......just incase.........

Are you saying Jay is a "Flamer" ??
#12 - June 01, 2009, 10:28:24 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

force

  • Karma: 1
lol....... I am just saying he is ready to thowdown anytime.............lol
#13 - June 02, 2009, 09:51:32 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..

Mark

  • Karma: 23
Like your Weber Silver, my Kamados are air-tight. I shut then down after cooking and probably 50% of my charcoal is saved for my next session. A bag of Kingsford will last me over a month, so I can spend my money on more important things...like bourbon.  :D
#14 - June 03, 2009, 02:08:57 pm
Mark Motta
Meatier Creator

Jaybird

I bet Jay keeps a flame going all the time.......just incase.........

You're almost right. I do grill about 5 times a week. Tonight....carne asada, rice, grilled tortillas, pico de gallo and of course....... margaritas.
#15 - June 03, 2009, 02:44:15 pm

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