Charcoal House Introduction
Near the intersection of Fengcheng Road and Xinhuzhong Road in Baoshan Township, there is a place where smoke rises from cooking year-round. Curious drivers who stop by are often drawn in by people seeking shade under the trees. They might offer you an orange from their own garden or enthusiastically explain the ancient charcoal-making methods that are now scarce. This is the home of charcoal; eight years ago, the Li family rebuilt the kiln because they did not want the old industry to go extinct. They aim to use traditional methods to produce the highest quality charcoal. Li Yong-hsing, who returned to his hometown from Taipei ten years ago, has the sturdy physique of a farmer. He recalls watching his grandfather and uncles produce charcoal since he was young; their life, busy with farm work yet dedicated to watching over the kilns year-round, has been his family's reality. As life progressed, the usage of charcoal decreased, and competition from low-cost imported charcoal led many kilns to shut down. Fortunately, the village chief of Baoshan Township wanted to revive this craft, and Li Yong-hsing, unwilling to let his family's legacy fade, sought to continue the skills of his grandfather and uncles. With the technical guidance of his father Li Sheng-hua and financial support from the township office, he adorned the kiln with a hand-woven "hat" and tightly packed acacia wood logs into the kiln room, then reignited the banner of charcoal making with camphor wood as fuel. The phrase "unwilling to let go" sounds easy to say but is challenging to carry. Li Yong-hsing notes that luckily his children have grown up, alleviating the economic pressure; otherwise, making and selling charcoal would hardly be profitable. From felling trees to sorting firewood and piling it into the kiln, just the preparatory work takes about ten days. Producing charcoal requires 20 to 25 days, and after sealing the kiln, it takes another 15 to 20 days to cool completely (if opened too early, uncooled charcoal can ignite upon exposure to air). In total, this process takes at least a month and a half. However, the more than 20,000 pounds of acacia wood that goes into the kiln only yields around 6,000 pounds of charcoal; sold at 20 TWD per pound, it barely covers labor costs. Without that sense of "unwillingness," who could endure? At the home of charcoal, the work often begins at two or three in the morning, as the kiln remains warm even in winter after being opened. The labor of moving out the charcoal quickly leads to sweating, and everyone soon looks like they are covered in soot. The thick charcoal, as robust as a man’s thigh, emerges fully carbonized due to the prolonged burning process, making it both smokeless and long-lasting. Discerning buyers are already waiting nearby. For those interested in charcoal making, it's worth calling to check the kiln opening times. Experience is rare, attracting many photography enthusiasts to join in moving charcoal and "becoming black." By the way, when this publication is released, it coincides with the Lunar New Year, the season for the abundant harvest of navel oranges and Ponkan tangerines. The citrus crops cultivated by Mr. Li Sheng-hua have won awards. The kiln opening is the moment of harvest. Whether you're there to assist in charcoal making or to pick oranges, visiting the home of charcoal during this New Year will bring extraordinary rewards!
