Is Reusing Charcoal Worth it?

I've talked to a lot of people who throw away their used charcoal after making sure it is completely out. I had to know if they are wasting their money and adding to the landfill unnecessarily and devised a test to find out if using your old charcoal is worth it.

[FYMASMD]

If it burned once, it will burn twice. As a boy going camping, grandma told use boys to go around to other campsites and gather up half burned wood for our fire. If it burned for them, it will burn for us. She said that 60+ years ago.

[urbansteader]

Very interesting test! I've always closed the vents and saved it, then mixed what was left with new charcoal in a chimney starter. Was just being frugal. Thanks for doing this and keep it up! great content.

[Buford_T_Justice]

This is the kind of hard hitting content I subbed for.

Thank you!

[mitchhaunn]

Great review. I always reuse my old charcoal. I use half a chimney of new and put the old on the top. And you’re exactly right, the old does not smoke nearly like new coals.

[derliebej]

Some ideas, why the old charcoal had "more" energy:
1) New Charcoal smokes white in the beginning. So there must be something, that has to be burnt/evaporated and that process needs energy.
2) With old Charcoal you have many small pieces - new charcoal has fewer but larger pieces. More small pieces have a larger surface area, that emits infrared radiation.

[jimf.]

I’ve always reused my old charcoal but never thought of using them to add to an existing cook to reduce smoke. What a great idea. I am now going to save the old charcoal to be used to add to a cook instead of new charcoal.

[handcannon]

I agree with your findings. I always save leftover charcoal. I have found it perfectly useful for relatively short cooks (1.5 hours or less) - at any temperature. I try to keep it to a minimum when starting longer low and slow cooks for exactly the reason you stated, I don't want to refuel more than once during the cook.

[jackchn]

I always use lump charcoal, and when I’m done with my cook I snuff it out and use the old stuff in a chimney to start the new stuff. Also use this as an excuse to practice your fire making skills with natural resources! I widdle down old branches, whatever I can find around the yard and try to make a “one match fire”. Then I feed the chimney with small twigs and branches. Great practice for fire making!

[Viewtoagrill]

Nice. I reuse charcaol from every cook. I also use new charcoal for smoking because I believe it has a longer burn.

[monkeyb]

it's insane to not reuse it. It's no different than new charcoal except it's smaller. Thus for a given volume, there is less airflow with the used charcoal, so one must be aware of this. I.e. I've had problems lighting a chimney full of used b/c there just wasn't much 'air pockets' between pieces. So I'll mix in some new with the used.

[rickcormier]

Interesting study. I use to throw it out, but not in the last few years. I will usually just blend it with new charcoal.

One thing I have learned though, is to makes sure to clean the grill of all dust and put the used coals in a container. It may be a coincidence, but once I did not clean out my coals and a month later found mold growing. My clean grills have never done that.

[BreakWindDrone]

I usually end up a half SNS full of charcoal at the end of my cook and opening the vents wide-open to let it burn. Going forward I'll save that 2.3 BMU's (Big Mac Units) for the next cook. Thank you Sir!

[dadrocha]

Thank you. The smoke information will come in handy.

[grownupgaming]

0:40 never stop these brilliant side quests and witty remarks in every single video!!!

[gacj]

OH man .... every time you get on that grill ...do I get hungry ....Dont you wish this guy was your neighbor...., a great communicator and explainer

[DLT]

I have never had any luck trying to reuse briquettes. They seem harder to light, don’t get near as hot and usually crumble very easy. Lump on the other hand is very reusable

[tdtommy]

Great experiment! But your low and slow idea needs some revamping. Whenever i am going to do a low and slow cook, i always sear a steak the day before on a full chimney of charcoal. I save the old charcoal and use it to replenish the coals on my slow and low cook. I do this for 3 reasons. 1. Using less charcoal at a time takes up less space. 2. Using less charcoal ensures that more charcoal than what you need isnt getting lit, and makes it easier to control your temps (a windy day can mess up your snake method). 3. Using the old used charcoal to replenish makes less nasty white smoke, and leaves you only with the nice blue wisps from your wood chunks.

You are most likely checking your cook every hour to a couple of hours anyway, theres no point in putting more than 2 hours worth of charcoal in at a time.

[MamaMicah]

The Weber baskets make it so easy to reuse charcoal, much like your slow n sear just shake off that ash and you’re ready to go!

[GTBBQ]

MY GUY! First, thanks for the experiment. Second, why in heavens name was I not subscribed? I've watched your videos for a long time. Okay, that's taken care of. Third, in response for your request on theories... yeah I agree the new charcoal has a lot of binders and stuff on it (assuming we are using KBB) that causes that white smoke when it initially burns. Used charcoal definitely does smoke way less (just like once the new charcoal gets going it stops all the nasty smoke). I always shut my vents down (kettles and WSMs), then the next day I go out, give it the good shake-aroo and then move the coals to a designated "used coal only bag". I call it my "salvage coal bag". Anywhoo, I use NEW coals when I need consistency and guaranteed performance (long cooks just need to be very precise). I use salvage coals for things that aren't so picky. Like hot dogs, brats, or general reheating purposes. It saves you a lot of money if you are grilling and smoking frequently. Anyways, I'll end with saying that I enjoy your channel and you are a good role model and inspiration for smaller channels like us.

[timdane]

still good to mixed it in the middle of your chimney. it may take a while to lit compare to fresh ones due to moisture, but as soon as it lits, they'r pretty much un noticable