Old timer convinced me to try a coal forge after 6 years on propane

Honestly, I heard this guy at the shop last Tuesday say coal forges give you way better control on the heat gradient for big pieces. Tried it on a 12 inch pry bar and the difference in the steel's response was crazy. Anyone else made the switch and regretted it?

3 comments

3 Comments

derek_perez1mo ago

Did you notice how much LESS scale flakes off compared to propane?

emery_black1mo ago

Yeah, that's a good point @derek_perez. The scale difference is pretty obvious. I think a lot of people miss is that the lower scale might actually cause more issues with certain types of meat. With propane, that scale layer acts like a barrier, keeping the heat even. Without it, you get these weird hot spots that char the outside way faster, even if the internal temp is fine. So less scale isn't always better, it depends what you're cooking.

ellis.leo1mo ago

Hah, totally agree with you and @emery_black on this! I've had the same issue with chicken thighs getting way too dark on one side compared to propane, even when the center was perfect.