[HN Gopher] Tip Your Chef's Toque to Henry Ford, Who Helped Popu...
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Tip Your Chef's Toque to Henry Ford, Who Helped Popularize Charcoal
Briquets
Author : RickJWagner
Score : 7 points
Date : 2024-01-25 12:48 UTC (1 days ago)
(HTM) web link (www.hagerty.com)
(TXT) w3m dump (www.hagerty.com)
| hprotagonist wrote:
| > there are plenty of backyard barbecuers that would rather do
| their grilling over hot coals, specifically charcoal briquets.
|
| Better yet, lump charcoal. My kamodo-style grill has a porous
| ceramic body, and using briquets does nothing but ensure that
| everything you cook on it afterwards will taste of lighter fluid
| -- but even on the weber, lump's far nicer.
| aidenn0 wrote:
| It seems that if what you're cooking tastes of lighter fluid,
| perhaps that's because you're using too much lighter fluid?
| Unless you are talking about briquettes that contain a
| petroleum-derived accelerant, in which case I can only point
| you to the ones that do not.
| georgecmu wrote:
| I'm disappointed the article neglects to mention the use of
| actual coal in Kingsford briquettes. I imagine charcoal alone
| would not be energy-rich enough to get the temperatures.
|
| Anyway, the environmental permit applications for their plant in
| West Virginia (close proximity to coal) are available online and
| make for interesting reading:
| https://dep.wv.gov/daq/permitting/titlevpermits/Documents/Ma...
| https://dep.wv.gov/daq/permitting/titlevpermits/Documents/No...
|
| For example, one can learn that their VOC emissions are in excess
| of 100 tons/year or that they can use 80,000 tons of coal per
| year. I guess folks that are willing to saturate their food in
| vapors of lighting fluid wouldn't care about a little bit of
| coal...
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(page generated 2024-01-26 23:00 UTC)