Binchotan charcoal is the perfect choice for yakiniku and traditional konro grills. Binchotan charcoal made from Mai tiew trees is known for its high mineral content. This gives the charcoal a unique taste. The high burning temperature, long burning time, low ash production and environmentally friendly production make it an ideal choice for yakiniku enthusiasts.
What is Binchotan charcoal?
Binchotan charcoal is made from oak or lees trees, which are carefully selected and burned at high temperatures in kilns. The burning process is monitored closely to ensure that the charcoal reaches the correct temperature and composition. This produces a charcoal that is both porous and dense, allowing it to heat quickly and retain heat for an extended period of time.
In yakiniku grilling, the Binchotan charcoal provides an even and consistent heat source that allows the meat to cook slowly and evenly. This results in juicy and tender meat with a perfect char.
Hoe to choise your Binchotan?
Binchotan is originally produced in Japan from oak. However, this is extremely expensive and oaks grow very slowly. That is why alternatives are now being sought. Binchotan says mainly stands for the process of carbonization.
You can recognize a good Binchotan by the following properties:
- The pieces are not too big
- The pieces are beautiful without any small grit
- Leaves little ash after burning
- The pieces won't explode when you add them to an already burning grill
- They burn hot and long without too much flame formation.
How to light your Binchotan?
We recommend you use our a charcoal starter pan or chimney. It is easy to light and takes the hassle out of getting your coals hot. Place the pan or chimney on a gas stove or other open fire. It takes about 8-10 minutes for the coals to get red hot. You might need to turn them around one time.
Transfer the hot coal into your grill and cover with additional binchotan if required.
Wait till all the binchotan is lit before cooking. This allows for the grill to insulate the heat and burn at a consistent temperature.
Another method is to light with a propane/butane blowtorch. The Japanese also tend to also use this method. Just fill the grill about halfway with charcoal. Light the blowtorch and wave evenly over the charcoal. Once the charcoal is alight add a few more pieces.
If you done grilling
Binchotan will burn for 4-6 hours and can be extinguished and re-ignited 2 – 3 times. The best why of extinguishing you binchotan is by using a ceramic or cast iron pot. Alternatively, dip each piece of charcoal in water for 30 seconds and leave to sufficiently dry in the sun. DO NOT put water in a stone grill as as it might crack the grill.
