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5 hours ago, Kerry Beal said:

I know it is possible - but I'd love to hear more about how it is done.

There are several ways to make it.

The way I make it is the same way I make biochar (but with larger pieces of wood) which is much more efficient than other methods.

Probably the most popular way involves heating the wood with an external heat source, anaerobically, in a sealed barrel or the like.

Here's a link to how I make biochar: 

https://www.smokingmeatforums.com/threads/homemade-lump-charcoal.137701/#post-949818

1 hour ago, Kerry Beal said:

I know it is possible - but I'd love to hear more about how it is done.

There are several ways to make it.

The way I make it is the same way I make biochar (but with larger pieces of wood) which is much more efficient than other methods.

Probably the most popular way involves heating the food with an external heat source, anaerobically, in a sealed barrel or the like.

Here's a link to now I make biochar: 

https://www.smokingmeatforums.com/threads/homemade-lump-charcoal.137701/#post-949818

1 hour ago, Kerry Beal said:

I know it is possible - but I'd love to hear more about how it is done.

There are several ways to make it.

The way I make it is the same way I make biochar (but with larger pieces of wood) which is much more efficient than other methods.

Probably the most popular way involves heating in an external heat source, anaerobically, in a sealed barrel or the like.

Here's a link to now I make biochar: 

https://www.smokingmeatforums.com/threads/homemade-lump-charcoal.137701/#post-949818