On Wed, 18 Jun 2008 20:34:20 -0700, "Green Xenon [Radium]"
> wrote:

>Hi:
>
>I am looking for a tandoor clay oven that can be fueled by bituminous
>coals. I've looked at many shops on and off the net. I've not been able
>to find one that I'm sure is safe to use bituminous coals on. Some use
>charcoal but I don't know if its safe to use bituminous coals on these oven.
>

If you Google industriously, you will find references to coal fired
stoves made from ceramic materials, being pushed in Africa and other
benighted spots.

My advice on the use of Coal, is 'DON'T'. I suspect that the resulting
flavour would be be filfthy - I tried peat bricks just the once.

Don't Go There. Just rehabilitate your taste buds.

JonH

> wrote:

>My advice on the use of Coal, is 'DON'T'. I suspect that the resulting
>flavour would be be filfthy - I tried peat bricks just the once.

>Don't Go There. Just rehabilitate your taste buds.

There's a well-known pizza place in Manhattan called John's
that makes coal-fired pizza. The flavor is not bad at all.
Historically lots of New York City bakeries and pizzerias used coal,
but it's pretty uncommon now.

Steve

Steve wrote on Thu, 19 Jun 2008 19:20:00 +0000 (UTC):

>> My advice on the use of Coal, is 'DON'T'. I suspect that the
>> resulting flavour would be be filfthy - I tried peat bricks
>> just the once.

>> Don't Go There. Just rehabilitate your taste buds.

> There's a well-known pizza place in Manhattan called John's
> that makes coal-fired pizza. The flavor is not bad at all.
> Historically lots of New York City bakeries and pizzerias used
> coal, but it's pretty uncommon now.

There's no reason (apart from pollution considerations) not to heat an
oven with coal. After all, many were less than half a century ago but
the food was not exposed to the smoke.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton <not.jim.silverton.at.verizon.not> wrote:

> Steve wrote on Thu, 19 Jun 2008 19:20:00 +0000 (UTC):

>> There's a well-known pizza place in Manhattan called John's
>> that makes coal-fired pizza. The flavor is not bad at all.
>> Historically lots of New York City bakeries and pizzerias used
>> coal, but it's pretty uncommon now.

>There's no reason (apart from pollution considerations) not to heat an
>oven with coal. After all, many were less than half a century ago but
>the food was not exposed to the smoke.

Well, the coal-fired pizza mentioned above definitely tastes
of coal smoke.

It probably has toxic substances in it, but so probably does wood smoke.

Steve

wrote:
> On Wed, 18 Jun 2008 20:34:20 -0700, "Green Xenon [Radium]"
> > wrote:
>
>> Hi:
>>
>> I am looking for a tandoor clay oven that can be fueled by bituminous
>> coals. I've looked at many shops on and off the net. I've not been able
>> to find one that I'm sure is safe to use bituminous coals on. Some use
>> charcoal but I don't know if its safe to use bituminous coals on these oven.
>>
>
> If you Google industriously, you will find references to coal fired
> stoves made from ceramic materials, being pushed in Africa and other
> benighted spots.
>
> My advice on the use of Coal, is 'DON'T'. I suspect that the resulting
> flavour would be be filfthy - I tried peat bricks just the once.
>
> Don't Go There. Just rehabilitate your taste buds.

Coke --especially coke made from anthracite-- works fairly well.

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

Steve Pope wrote:
> > wrote:
>
>> My advice on the use of Coal, is 'DON'T'. I suspect that the resulting
>> flavour would be be filfthy - I tried peat bricks just the once.
>
>> Don't Go There. Just rehabilitate your taste buds.
>
> There's a well-known pizza place in Manhattan called John's
> that makes coal-fired pizza. The flavor is not bad at all.
> Historically lots of New York City bakeries and pizzerias used coal,
> but it's pretty uncommon now.

Historically, New York used anthracite brought from the Pennsylvania
coal fields by barge. The earlier route was across the Delaware on the
Lackawaxen aqueduct bridge to the D&H Canal to Kingston and then down
the Hudson River. Later, both a series of canals bypassing rapids on the
Delaware to the D%R canal to Raritan Bay, and the Morris canal through
Waterloo, NJ. Even after railroads superceded the canals, anthracite or
hopper cars containing coal came by barge across the Hudson.

People also cook with dried dung, but it's done in covered vessels. I
have cooked with a cross between peat and coal (can anyone tell me what
it's called?) by encasing the joint of beef in clay first, then breaking
the fired clay off when the cooking was finished. It was impossible to
gauge doneness, and in my inexperience, I way overcooked it. Even so, it
was still moist because of the encasement. "En croute" in spades!

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

wrote:
> On Wed, 18 Jun 2008 20:34:20 -0700, "Green Xenon [Radium]"
> > wrote:
>
>> Hi:
>>
>> I am looking for a tandoor clay oven that can be fueled by bituminous
>> coals. I've looked at many shops on and off the net. I've not been able
>> to find one that I'm sure is safe to use bituminous coals on. Some use
>> charcoal but I don't know if its safe to use bituminous coals on these oven.
>>
>
> If you Google industriously, you will find references to coal fired
> stoves made from ceramic materials, being pushed in Africa and other
> benighted spots.
>
> My advice on the use of Coal, is 'DON'T'. I suspect that the resulting
> flavour would be be filfthy - I tried peat bricks just the once.
>
> Don't Go There. Just rehabilitate your taste buds.
>
> JonH

There is a German mom & pop bakery in my little town in PA that has an
anthracite coal fired oven they used for all of their baking. There is a
another bakery in the next town over that does the same. They only make
bread and rolls. Anthracite coal burns clean. There are pizza places in
NYC that also have anthracite coal fired ovens.

George wrote:
> wrote:
>> On Wed, 18 Jun 2008 20:34:20 -0700, "Green Xenon [Radium]"
>> > wrote:
>>
>>> Hi:
>>>
>>> I am looking for a tandoor clay oven that can be fueled by bituminous
>>> coals. I've looked at many shops on and off the net. I've not been
>>> able to find one that I'm sure is safe to use bituminous coals on.
>>> Some use charcoal but I don't know if its safe to use bituminous
>>> coals on these oven.
>>>
>>
>> If you Google industriously, you will find references to coal fired
>> stoves made from ceramic materials, being pushed in Africa and other
>> benighted spots.
>>
>> My advice on the use of Coal, is 'DON'T'. I suspect that the resulting
>> flavour would be be filfthy - I tried peat bricks just the once.
>>
>> Don't Go There. Just rehabilitate your taste buds.
>>
>> JonH
>
> There is a German mom & pop bakery in my little town in PA that has an
> anthracite coal fired oven they used for all of their baking. There is a
> another bakery in the next town over that does the same. They only make
> bread and rolls. Anthracite coal burns clean. There are pizza places in
> NYC that also have anthracite coal fired ovens.

Yes, but the dingaling OP wants to use bituminous for more "flavor", and
he won't be satisfied until he tries it. Wait till he tastes the burps!

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

In article >,
lid says...
> wrote:
> > On Wed, 18 Jun 2008 20:34:20 -0700, "Green Xenon [Radium]"
> > > wrote:
> >
> >> Hi:
> >>
> >> I am looking for a tandoor clay oven that can be fueled by bituminous
> >> coals. I've looked at many shops on and off the net. I've not been able
> >> to find one that I'm sure is safe to use bituminous coals on. Some use
> >> charcoal but I don't know if its safe to use bituminous coals on these oven.
> >>
> >
> > If you Google industriously, you will find references to coal fired
> > stoves made from ceramic materials, being pushed in Africa and other
> > benighted spots.
> >
> > My advice on the use of Coal, is 'DON'T'. I suspect that the resulting
> > flavour would be be filfthy - I tried peat bricks just the once.
> >
> > Don't Go There. Just rehabilitate your taste buds.
> >
> > JonH
>
> There is a German mom & pop bakery in my little town in PA that has an
> anthracite coal fired oven they used for all of their baking. There is a
> another bakery in the next town over that does the same. They only make
> bread and rolls. Anthracite coal burns clean. There are pizza places in
> NYC that also have anthracite coal fired ovens.

Interesting about anthracite. I do know that burning coal does realease
a certain amount of radioactivity.