Every day is BBQ day here…In fact, an open fire is how many people here still cook… When you pick up a bag or two of charcoal when you do your weekly or monthly shop? Do you know how charcoal is made? or maybe you don’t even use charcoal you have an electric or gas BBQ.
Come with me and I will show you how charcoal is made in the villages here…
A mud charcoal making house.
This is the mud charcoal house where the charcoal is made primarily for fuel to cook…no mod cons here at all. Well not yet pretty much everything is done how it has always been done through the generations. The skills passed down and that is what I like here so much tradition still and in the main so much happiness.
But the lifestyle is hard there are some concessions to this and progress is slowly coming but much is still done the old way and by getting your hands dirty.
Making charcoal is an art…me I just said do you just throw the wood in and light it?…. The look this crazy English lady got was a look of I suppose bemusement.
Of course, you don’t, for a start, the charcoal house cannot be built on or close to the water table or where the drainage is poor.
The wood must be properly stacked so that when it is burning the air can circulate correctly but the beauty of it being on your land is that you can stack over a period time as you come across the wood. The wood must, of course, be dry and the time needed to complete the burn does depend on the moisture content of the wood and also the evenness of the stacking of the wood so this is all very important.
WOOD DRYING PRIOR TO BEING STACKED.
Once it is correctly stacked it must be stacked vertically into the charcoal house then a fire is started or burning coals are put through the air vent at the top of the charcoal house once this has taken then the door must be sealed effectively to ensure proper air circulation.
The initial smoke which comes out through the top air vent and the air holes around the base is dense white smoke which after a few days turns to a blueish colour finally it becomes practically clear smoke.
Once the burn is complete then the opening at the top of the charcoal house is sealed as are the bottom vents.
This then takes 2-3 days to cool down, when the earth kiln is cool it can be opened but there must be a supply of water available in case there are any red fires still burning as they need to be extinguished.
Once the charcoal is completely cold then it is bagged or put in baskets for home use or sale.
A typical fire for cooking on.
This is a time-consuming and backbreaking task no one has an easy life here as I am finding out but kudos to them I am often just amazed and it has made me realise what an easy life I have had. With my running water, gas, electric all the mod cons … it has changed me and I hope for the better. When the house is built here yes there will be some luxuries but you know what I am not so bothered anymore.
The last time I was here I ate the softest tenderest piece of steak with the hottest chilli sauce(ever) I declined the Mek Hong it was too early for me ..although it is known as Thai Whisky it is actually a spiced rum…Still very potent and too many and you wouldn’t be standing you would be Mau(drunk)
Back to BBQ, I won’t be cooking over a small charcoal fire unless it is a proper BBQ but lots of things I used to have no longer hold the same allure for me it is definitely an eye-opener and maybe not the life for everyone. Just for this crazy, whimsical English lady, it is the life I have adopted and I love it!
Thank you for reading about my life in Thailand I do hope you enjoy it 🙂
About Carol Taylor:
Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.
The environment is also something I am passionate about and there will be more on this on my blog this year
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Thank you once again for reading this post I hope you all have had a creative week and enjoy the weekend xx