This pressed ogatan charcoal is produced from pressed wood left overs. The process of charring makes a beautiful charcoal. The difference with binchotan is that ogatan burns slightly hotter and leaves more ash. Compared to normal charcoal, it burns longer, hotter and with less ash. In addition, just like normal charcoal, it gives off a nice smoky flavor and is very easy to use due to its shape and dimensions.
How to light your charcoal?
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
This charcoal will burn for 3-4 hours and can be extinguished and re-ignited 1-2 times. The best why of extinguishing your charcoal 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.
