Carbonization of the Full Coconut (Shells + Coconut Meat)
Here I make a test to fully carbonize coconut (at 400 °C), including coconut shell and coconut meat—carbonization without oxygen for 6 hours.
The result is quite impressive; the coconut meat even turns to charcoal.
After burning, it is quite ashy, but the ash color is white and nice.




Compare the Traditional Carbonization Method with the Modern Carbonization
Here I test coconut shell charcoal that was carbonized by the traditional method (burning in fire in a drum or earth peat) vs carbonization oven with limited oxygen access and without direct fire access to the shells.
Coconut shells are originally the same.
For example, in Indonesia, most of the shisha charcoal (coconut shell charcoal) is made with traditional methods using drums or pit holes
Here in this test, I compare head-to-head traditional obtained coconut shell charcoal vs modern method carbonized coconut shell charcoal.





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