Seems to me that a dome oven after cooking would be a great environment to make lump charcoal. Has anyone tried this? I know we all end up with some charcoal after we are finished cooking, but what about filling up the oven with smaller pieces of wood and let it smolder? I am sure it would be much healthier than the chemical infused chunks you buy. Ideas? Wanting a Lodge Hibachi for grilling, but don't want to use commercial charcoal.