The Easiest Way to Make Backyard Charcoal (No Fancy Gear Needed)

The Easiest Way to Make Backyard Charcoal (No Fancy Gear Needed)

Charcoal is one of those things most folks just toss into their cart at the store without a second thought. But here’s the thing—not only is it super simple to make right in your own backyard, it’s also kind of fun. Once you try it, you might not want to go back to the bagged stuff again. Today, I’ll show you how to make high-quality charcoal at home using a method that’s easy, satisfying, and perfect for weekend tinkering.

What You’ll Need

You don’t need much to get started—just four basic things:

  • A sealable steel container (with a small hole in the lid)

  • Some dried hardwood (I used oak, but any hardwood will do)

  • A fire-safe area

  • Plenty of scrap or “garbage” wood to fuel the fire (I used a mix of pine)

Step 1: Choosing the Right Container

The container you use is a big deal. I’ve found that a steel bucket works best for smaller backyard batches. Mine cost around $15–20 and has held up great. It’s much sturdier than something like a paint can, which can wear out fast from repeated heating and cooling.

A 55-gallon drum might sound tempting, but unless you’ve got a lot of space (and distance from your neighbors), it’s overkill. For backyard use, stick with something that’s manageable and fire-safe.

Once you’ve got your bucket, go ahead and drill a small hole in the lid. This is where smoke and gases will escape during the cooking process.

Step 2: Prep the Wood

While your fire’s getting started, it’s a great time to prep the wood that’s going into the container to become charcoal. I used oak, but again—any dry hardwood will work.

A few things to keep in mind:

  • Dry wood is key. If your logs are fresh or still damp, they won’t turn into proper charcoal.

  • Cut to size. Aim for smaller, thinner logs. Think 6–8 inches long, and not too thick. This helps the heat work through them evenly.

  • Maximize surface area. More exposed surface means better conversion to charcoal.

Once everything’s cut, pack the bucket tightly. You want to minimize gaps so you get the most charcoal per batch.

Step 3: Into the Fire

Now for the fun part—time to cook.

Seal the lid on your packed bucket and place it directly in the fire. If you’ve got a setup like mine with a tripod or swing-arm, even better—you can suspend the bucket right over the flames.

If you're curious, try weighing the bucket before and after. It’s pretty wild to see how much mass is lost during the process!

As the fire heats up the bucket, you’ll see white smoke escaping from the hole. That’s your sign things are working. Over time, that smoke will change:

  1. White smoke – lots of steam and gasses being released.

  2. Jet stage – flammable gases ignite near the vent, making a sound like a mini jet engine.

  3. Clean burn – steady flame or barely visible smoke.

Once you’re at that last stage, your charcoal is done. Take the bucket off the heat and let it cool completely. Seriously—let it cool all the way. If you try to store it while it’s still hot, especially in a plastic container, you’re asking for trouble.

Final Thoughts

Making charcoal this way might take a few hours, but it’s mostly hands-off once you get things going. It’s a great evening project—just be mindful of the smoke, especially if you have close neighbors.

Once your batch is cooled, you can use it to:

  • Grill up a perfect steak

  • Stockpile for your next cookout

  • Or just admire it and say, “Yep, I made that”

Check out more at my youtube channel Wanted.