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I will be doing a video specifially on this topic. actually decided to share content because really all you have out there is clips and my entire goal was to recreate the deep smoky flavor that you get at an authentic yakitori restaurant. So really there is no limit to how much you can baste. You are correct as long as you don't have gaps in the layout of the charcoal it will not flare up it will only release the smoke.

awesome!! long wait, you must be pumped its here. Use a combination of knifes, bought a honsuki knife pretty much when I started doing yakitori but honestly still scared of that thing. Its so sharp and its a one sided blade so prolly just takes more practice but it just seems to catch sometimes and thats what scares me. I still use it once its skewered to trim both sides to get the clean uniform skewer. For deboning I use a classic curved boning knife(also very sharp). You can find these on amazon and even at restaurant supply stores(15.00 at a supply store). also like HENCKELS Forged Accent Razor-Sharp 2-pc Paring Knife Set, German Engineered Informed by 100+ Years of Mastery,Black HENCKELS(amazon 30.00). Grew up watching jacques pepin and nobody operates like that guy and he always used these smaller knifes to debone. Keep me posted. Will definitely be putting out a few videos in the next few weeks. About binchotan, current binchotan market... and some skewers!

just dropped a new skewer vid. Also, assuming my thermal gun is accurate the actual optimal temp is between 900-1000 degrees. Tooled around with it for a bit but when the grilling was going good like I like it I did grab the gun and measure.

Oh thank you friend my honesuki and boning knife came yesterday in the new year ill be ready. Thanks for the video and marry Christmas

merry Christmas!! oh nice gathering all of the tools! its a lot fun and exciting. how are you with processing chicken/meat? going to start doing videos of processing/skewering soon as well.

ya just use hands so need to use my gun laser thing, at least to know what the exact temp actually is because its never the same each time even when I think I wait long enough sometimes it still takes another 15 mins to get it right. So will do that and post around what temp is correct etc... The wind shield just implemented when I noticed on the chicken skin video smoke was blowing away from the food. btw they are only 8 bucks shipped on amazon. "ohuhu" camping stove wind screen.

good! at the yakitori restaurant it was always one of the first few skewers ordered. what vegetables have you done thus far? and how is your konro?

Oh the konro hasn't come yet because the post office here went on strike but I had zucchini and mushrooms at a yakitori restaurant and they were fantastic

that sucks on the konro thats been awhile already. Are you cooking on a standard bbq or just awaiting the konro?

Waiting for the konro! I can't wait I wanna try chicken breast/Shoulder because I find it dries out really quickly so I think cooking it is hard. And I've also heard binchotan produces a good chicken breast

it sure does!! just did that same night as the shishitos. got a good one for you soon with chicken breast!

so when the bichotan burns a layer will kinda cake so if you fan it it will move the caking stuff and heat it up, and even if its not caking its just a way to heat it up quick. think in this vid after I fan you can even visually see that wasn't quite hot enough so I fanned it(not sure haven't rewatched this one in a long time) so you can always play around with that and the vents. Also can experiment, make one side hotter w/ more binchotan and then make the other side just like one layer of binchotan only in the event you dont need as much heat. so you can have a hot side medium hot middle and not as hot side etc..

@@KishuBinchotanYakitori-qj1sv Thank you i understand now i cooked Chicken hearts and had a hot side and a cold Side and it turned out Great the Fanning really helps with Heat. appreciate the information as always man

thanks so much for peepin!! you are correct, and its not very wide either and max layers you can stack is 2.5 pieces high most of the time just 2 pieces high. so you don't have to use much binchotan which is huge with how much it costs these days. bought that one on ebay it was called "Yakitori BBQ TK-414(45 x 14cm) Stainless Charcoal Grill Barbecue Hibachi Konro". it was 193.00 with shipping. No brand name. also have a bincho grill which i use on my table to store extra binchotan that is lit and ready to go once with charcoal burns down and is ready for more.

@@KishuBinchotanYakitori-qj1sv i just bought the Grill you have! i am starting with eucalyptus charcoal that Is a little under half the Price of Binchotan, that burns not quite as Hot for not as Long till i get used to grilling to buy the Kishu binchotan. Didn't wanna use an electric grill because i feel like its to Different then Cooking with Coals to learn.

that is awesome, let me know what you think of it once you test her out. think you will like it. it is a great "beginner" grill in that is not as wide so even the skewering is easier as its 3 pieces max per skewer etc.. to me its really heavy duty and seems well made(will do a video on my yakitori evolution/history that includes grills/charcoals/skewering etc..). Happy i can make yakitori to the level of a legitimate/authentic restaurant that made me fall in love w/ and become obsessed with yakitori in the first place. Also don't live in the bay area anymore and what was once a 125.00 meal there 4 years ago is now 250.00. thanks again for the comments and hope to do lots of videos over the winter as i'd much rather grill in 25 degree weather vs 105 degrees in the summer.

@@KishuBinchotanYakitori-qj1sv i am so impressed you can make it as good as the Restaurants! i can't Wait till you make the Videos in the winter i will watch them all. its exciting question whats your Favorite Yakitori mine is Chicken tail. and also is it worth it to make Tare For any Skewer? i enjoy the Natural taste of the Chicken and the smoke as opposed to Dunking it in a sweet sauce

100% agree. so here's the deal. the restaurant in San Jose is totally amazing legit yakitori, but their tare is gross, way too concentrated and dark, way too sweet. however, love terriyaki as much as the next guy and usually when buying store bought(yoshidas) it only is really good if you dilute it to the right color with water, yes water. Long story short will work on a homemade tare that is lighter and experiment to get it right, because I have done teriyaki chicken and had some binchotan charcoal with regular charcoal and was like woah thats pretty good(vs the sweet overpowering concentrated nonsense). also agree just the taste of salt and intense smoke from Kishu is all you need. Never had the tail, that restaurant didnt sell but will definitely make it. so my favorites as of now are thigh with skin, skin, teba/wing, pork belly, gyutan. where did you get the tail??? and its nice chattin w/ ya!

thanks so much for watching! awesome with the Konro on its way. More of a personal preference thing, only skewer I like with Tare is Tsukune, all others Shio is checkboxed 100% on the skewer sheet when ordering. Personally all the intense smoky flavor captured is lost when dunking it in Tare.