Coconut Shell Based Activated Carbon - A Real Alternate for Coal Based Heating

There are several disadvantages by the usage of coal in the domestic and industrial sector. Carbon dioxide is released by the burning of coal, a greenhouse gas which causes major global warming and climate change. It also creates respiratory problems to human beings. According to a recent research study, the consumption of coal in the industrial and domestic purpose increases the level of carbon dioxide in the air. Coal carbon also creates dust nuisance in the air. The consumption of coal generally generates a several waste products, which are bottom ash, fly ash, flue gas desulfurization sludge, that also contain uranium, mercury, arsenic, thorium, and other heavy metals. Most of the coal-fired power plants which are without any effective fly ash capture are one of the largest sources of human-caused radiation exposure in the environment. Coal-fired power plant releases a large emission which includes selenium, mercury, and arsenic that are really harmful to the environment and human health.

Therefore the coconut products, mainly shell based carbon, is a real alternate for coal based heating. Activated carbon, also popularly known as activated coal or activated charcoal is a kind of carbon which has been manufactured to make it extremely porous and therefore have a very large surface area available for chemical reactions or adsorption. The activated carbon is the key raw material used for the purification of water sources and removal of organic substances. It is generally used in space suits for air cleaning too. There is a growing demand for powder activated carbon, activated carbon fibers and coconut shell charcoal in the global market from activated carbon suppliers. In the medical field, coconut shell powder is used in medicine to treat poisonings, for precious metal recovery, to distill alcoholic beverages and in gas purification.

As it is derived from organic substances such as coconut shells, coconut shell carbon is widely used in various environmental applications like spill cleanup and capturing volatile compounds from painting and dry cleaning. In order to get good quality coconut shell charcoal and coconut shell carbon, the manufacturing concerns use fully dried, clean, mature coconut palm shells on the instruction of their suppliers to meet the market demand. The granular carbon is always preferred for adsorption of gases and vapors as their rate of diffusion is faster. The activated carbons pellets are made especially for use in vapor applications in industries. The carbon fibers too. Aquarium charcoal or activated carbon is used as a water filter in fish aquariums. carbon pellets is made especially for use in a vapor applications. The product is highly double screened and DE-dusted in the normal process and prior to packaging to assure a very clean, dust free product and hard with long service lifespan.

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Best Product : 

this my spesification for my best product :
Brand : ARRA
Size : 25mm x 25mm x 25mm
Moisture , max 6%
Ash Content , max 2,4%
Volatile Metter , max 13%
Fix Carbon , min 85%
Calorific Value , up to 7500 Kcal /Kg
Heat Content , up to 600 C
Ignition Time , max 10 minutes
Glowing Time , min 2 hours

100% pure organic & natural ingredients, No Taste, No Smell, Smoke Free Spark Free

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Charcoal Or Gas Grill - Which Is Better

Most Americans have both charcoal grill and gas grills in their homes. However, you can't deny that even if you have both of them, you would still prefer one over the other, right? So which is really better, charcoal grill or gas grill?

The characteristics, advantages and disadvantages of the two grills will be discussed in this article. While this has been debated for quite a long time now, this aims to help people who are looking for grills for the first time. Read the comparison below and decide which among the two would best suit your taste and the kind of lifestyle you have.

A matter of convenience

In the matter of convenience, the gas grill remains king. Gas bbq grillers light up almost instantly, requiring only about 10 minutes for it to heat up. Charcoal bbq grills, on the other hand, needs more time to heat up. Most charcoal grills will require 15-20 minutes heat up time, almost twice the time it takes for the gas grill.

In using a gas grill, you only have to turn on a knob and wait for it to heat up. In a charcoal grill, you have to prepare charcoal briquettes, heat them up, arrange them in a proper manner and even fan the coals so that the embers won't die. It is also messier to handle charcoals than it is to handle gas. In addition, the heat coming from charcoal briquettes have a tendency to die down so you need to pay attention to your grill.

However, a charcoal bbq machine needs just about 15 minutes to half an hour to be assembled. In assembling gas grills, which are more complicated, you need to set aside around 2 hours of your time.

A matter of taste and authenticity

All the arguments on convenience in the world would not convince hardcore charcoal grillers to change their mind. Why? They say that only charcoal barbecuing is the authentic kind of grilling. You can grill food on gas grills, yes, but they will not have the same smoky flavor charcoal grilling gives. Some grillers burn some wood in their charcoal grill because smoke coming from the burning wood gives better flavor to the food. Expert grillers can also easily smoke food on their charcoal grills.

Gas grills on the other hand can quickly cook food such as fruits and vegetables which do not taste that great when overwhelmed with smoke. The heat a gas grill can give is consisted and can easily be adjusted, something virtually impossible to do with a charcoal grill. However, a gas grill could not offer the same intensity of heat as that of a charcoal grill.

How clean can you go?

Gas bbq cooking is way cleaner than using a charcoal grill. You need not deal with charcoal briquettes and starter fluid and the like. You only have to turn it on and wait for 10 minutes. You also won't have to deal with the ashy remnants left behind after grilling. In cleaning up, you only have to brush the steel grates of the gas grill and you're good to go.

Charcoal cooking, on the other hand, requires much more process in cleaning up. Charcoal briquettes are not the neatest things on earth. They can leave marks everywhere, including your clothes, if you are not careful. In cleaning the grill, you have to scrub the ashes off the steel grates every time you use it.

Regarding maintenance, in gas bbq machines, you have to always check the gas connections, replace the flavor briquettes and refill the grill's propane tanks. The grill's ignition and grates may also need to be replaced over time. Of course, you need to clean the inner components every now and then.

When you're using a charcoal machine, you have to replace its grates every now and then. There aren't that many components inside a charcoal grill so there isn't much to maintain and replace.

What about the cost?

Charcoal bbq cooking machines are most definitely cheaper than its gas counterpart. You can get a simple one for only $20- $85. If you want something high-end, you can buy a deluxe charcoal grill for around $400. On the other hand, most gas grills cost around $150- $300. Those are the basic models of gas grills. If you want a high-end version of it, you can get one and shell around $1000- $1500.

So which one is better?

I have enumerated the pros and cons of the gas barbecue grill and the charcoal. If you want something convenient, go for the gas grill. If the smoky taste of grilled food is what you've been imagining, by all means go for a charcoal grill.

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Best Product : see more to : http://coconutcharcoal1.com

this my spesification for my best product :
Brand : ARRA
Size : 25mm x 25mm x 25mm
Moisture , max 6%
Ash Content , max 2,4%
Volatile Metter , max 13%
Fix Carbon , min 85%
Calorific Value , up to 7500 Kcal /Kg
Heat Content , up to 600 C
Ignition Time , max 10 minutes
Glowing Time , min 2 hours

100% pure organic & natural ingredients, No Taste, No Smell, Smoke Free Spark Free

Tag : zenarticles

Is Barbecuing on Charcoal Still the Best?

When cooking over a live flame, whether it be grilling, barbecuing, or smoking, charcoal briquettes are by far the most popular choice of fuel. Note that we didn't say it was the best fuel just the most popular. Cooking over charcoal has both its advantages and disadvantages over its rivals propane gas and wood. This article will explain the benefits and drawbacks of charcoal briquettes to help you decide when and where to use them.

The trick to understanding the popularity of charcoal briquettes is that, although they are not the best choice to cook with if you want to get the best flavor in your meat, they are the most practical choice for ease and simplicity. First of all, charcoal briquettes (and the grills that use them) are cheap and can be found anywhere. Propane gas and smoke wood (and their equipment), in contrast, can be more expensive and take a little extra effort to find. Charcoal briquettes are relatively easy to light and keep lit, especially when combined with lighter fluid (and some briquettes come pre-soaked for easy lighting). They burn slowly, evenly, and at a relatively uniform heat. Although propane gas is also easy to light and easy to control, firewood is much more difficult to light and not easy to control the temperature with.

The main disadvantage of cooking with charcoal briquettes is the flavor they give the meat. Briquettes lack the aromatic smoky flavor gained by burning smoke woods. Worse, charcoal briquettes contain many fillers, additives, and binding agents to help the briquettes hold their shape and burn evenly. The problem with this is that it can give the cooked meat an unpleasant chemical taste, especially if briquettes are soaked in lighter fluid first for easy lighting. In grilling, where meat is cooked directly over a high heat for only a few minutes, this is not too big of a problem. In barbecuing, where meat is cooked indirectly over a low heat for several hours, this chemical taste builds up until it is hard to ignore.

Fortunately, there is a middle road option that provides the best of both worlds the ease of cooking with charcoal and the smoky flavor of cooking on wood. This third option is hardwood lump charcoal. Unlike briquettes, which are chemically processed, shaped, and formed, lump charcoal is hardwood that has been burned down into "natural" charcoal (the pieces are different sizes and irregular shapes, hence the name "lump" charcoal). Hardwood charcoal contains no chemical additives to taint the meat. If you light the charcoal with something other than lighter fluid (like a coal chimney or electric coil), you can avoid any chemical flavor whatsoever. Quite the opposite, in fact-although not as flavorful as actual smoke woods, hardwood charcoal does still lend a mild, natural smoky flavor to the meat.

Hardwood charcoal is only slightly more expensive than briquettes, and almost as easy to find. Although you won't find it in gas stations and convenience stores, most supermarkets and superstores carry it. Be aware that hardwood charcoal burns hotter and faster than briquettes this can catch barbecuers new to lump charcoal off guard. Fortunately, hardwood charcoal also responds quickly to changes in airflow, making it easier to control the temperature inside the cooker.

Finally, a strong word of caution: if you plan to use charcoal, never, ever use it indoors. Charcoal releases carbon monoxide, a toxic gas, as it burns. Indoors, however, carbon monoxide can build up and become dangerous. Colorless and odorless, you won't even notice its there until people start getting sick, and overexposure to carbon monoxide can cause permanent brain damage. Outdoors, however, the open air can quickly disburses any carbon monoxide released by burning charcoal before it can concentrate and become dangerous. As long as you use charcoal outside, you have nothing to worry about.

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Best Product : see more to : http://coconutcharcoal1.com

this my spesification for my best product :
Brand : ARRA
Size : 25mm x 25mm x 25mm
Moisture , max 6%
Ash Content , max 2,4%
Volatile Metter , max 13%
Fix Carbon , min 85%
Calorific Value , up to 7500 Kcal /Kg
Heat Content , up to 600 C
Ignition Time , max 10 minutes
Glowing Time , min 2 hours

100% pure organic & natural ingredients, No Taste, No Smell, Smoke Free Spark Free

Tag : zenarticles

Barbecue - Cook With Lump Wood Charcoal Or Charcoal Briquettes?

Since the author is considered an expert in the art of barbecue, he is often asked what type of charcoal or wood do I use? Not sure that I have the expertise to be considered the barbecue guru to folks, but this is a question that I can answer from experience.

Let us recap the difference between barbecuing and grilling. To the purist, barbecue is cooking 'low and slow'. The ideal temperature for smoking is 225 to 250 degrees F. Now there are a few guys out there (most notably Myron Mixon with Jacks Old South BBQ team) that cooks high and fast with outstanding results. In fact at the time of this writing, I believe that Myron is tied for the most barbecue championships at Memphis in May with Chris Lily from Big Bob Gibson's. Most guys still subscribe to cooking at the lower temps for the best barbecue.

Grilling on the other hand is done at much higher temps. A typical charcoal grill can run 350-450 degrees and a ceramic cooker (Big Green Egg) can go over 1000 degrees. This is great for cooking steaks, pork chops and burgers. In fact I still us an old Weber style charcoal grill for my quick cuts of meat. My gas grill has been needing a new burner for the better part of 18 months, but I have not reduced my outdoor cooking at all.

Charcoal briquettes (we all know Kingsford right) are great for cooking hot and fast. Typically briquettes light quicker and burn reasonably well. The burning gives off enough flavor to certainly be better than cooking in the oven or in a pan. Rarely do I use briquettes any longer, just because whether I truly taste it or not, I subconsciously taste chemicals. Briquettes use binders and fillers when pressed together to hold their form. The biggest drawback to using briquettes is the amount of ash that is left at the end of the cook. In my experience, the ash left is at least 5 to 1 when compared to using wood.

So that brings me to using wood to cook. Wood for cooking really comes in two forms. Actual wood logs or chops and what is referred to as hardwood lump charcoal. Large barbecue smokers can hold logs without any problems, but that is not feasible for smaller smokers or grills.

The best option is hardwood lump charcoal. This is where chunks of wood have been pre-burned and then cooled, then bagged for sale. What you have is real wood, but easy to start and burn. Hardwood lump charcoal gives off tons of smoke (as much or more than if you were burning whole logs), and it tends to burn for long periods of time (at the right temperature) and with consistent temps. One great advantage to using lump charcoal is the small amount of ash that is generated. Because there are no fillers, binders or chemicals, there is not much left at the end.

I recently ran my smoker for 5 days straight, and only used about 40 pounds of lump charcoal. At the end, there was less than a quart sized bowl of ash leftover. Using briquets, I would have measured in gallons. This can especially be a problem with a smaller smoker. Too much ash buildup can limit the amount of air coming in and make it difficult to maintain consistent temperatures.

The great thing today is the high availability of lump charcoal. Almost any Wal-Mart or other large store carries hardwood lump. During peak grilling season, you can find it at home improvement centers like Home Depot or Lowes. The three most common brands found in Alabama are Royal Oak, Cowboy Lump and Rancher. I have had success using all three, but Royal Oak is the easiest to come by. If you are like myself, I tend to use my smoker year round and the availability during the winter can make it pretty scarce. I tend to stock up for the winter just before Halloween when the Holiday stuff starts taking up garden center space.

Please do not think that you need a smoker to cook with lump charcoal. It has been at least 10 years since I last used briquettes. I only use lump charcoal now, even in my charcoal grill when cooking burgers, steaks and the like. No lighter fluid necessary. To get lump charcoal started, the best bet is to search for a charcoal chimney. A little newspaper and a lighter is all you will need to get a great fire going.

Cooking with actual wood requires another article to be issued soon. For smoking, wood is the preferred energy source. In my smoker, I use lump to get a good fire going and supplement with wood logs. There are all types including oak, hickory, peach, apple and mesquite to name a few. I will go over each in detail in my next article including how to make your own lump charcoal if you are so inclined.

Happy smoking!

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