Binchotan and Ogatan are the world's best coals, 4 times more efficient than other charcoals. Traditionally it can be used to purify water, cook with rice, and make cosmetics
Wish you would do something on how to smoke meats, how to get the smoked flavor without making the steaks well-done. The charcoal categories are interesting. I think I'll stick with the briquets. The lump charcoal I've bought is about 20% charcoal fragments and dust at the bottom of the bag. They probably throw the bags around, in shipping and shelving. It doesn't burn as hot as the briquets.
Smoking and grilling are pretty different techniques. However, you can impart a little wood smoke to a steak when cooking over charcoal by using some damp wood chips on top of the charcoal. Bags of lump charcoal can get pretty smashed up and messy, if you haven't had a chance I would highly recommend giving the Japanese charcoal a go. It's a very different experience.
Do you have some guidance on how much binchotan gets used? For example, let's say you're using the BQ-8WF from your site, and cooking for 4-6 people. How much binchotan would you expect to use, by weight? Thanks!
Thank you Mike. Great information. The temperature differences are very interesting.
Binchotan and Ogatan are the world's best coals, 4 times more efficient than other charcoals. Traditionally it can be used to purify water, cook with rice, and make cosmetics
If you’re on the fence, get off it & get Binchotan. I’m a bbq scrub. But, I tell you the truth. My outdoor cooking went UP w/Binchotan.
excellent comparison video! well done mate.
Thank you!
Another informative video. I’ve just been using kingsford. Doh!
Thanks for the video. I just stumbled upon Binchotan, and was thinking about trying it in my BGE. Is it easy to control the heat of the Binchotan?
It is! It's hotter than conventional charcoal, but it burns very consistently and much longer.
Wish you would do something on how to smoke meats, how to get the smoked flavor without making the steaks well-done. The charcoal categories are interesting. I think I'll stick with the briquets. The lump charcoal I've bought is about 20% charcoal fragments and dust at the bottom of the bag. They probably throw the bags around, in shipping and shelving. It doesn't burn as hot as the briquets.
Smoking and grilling are pretty different techniques. However, you can impart a little wood smoke to a steak when cooking over charcoal by using some damp wood chips on top of the charcoal. Bags of lump charcoal can get pretty smashed up and messy, if you haven't had a chance I would highly recommend giving the Japanese charcoal a go. It's a very different experience.
Cost has gone up apparently on that Japanese coal, he said $15 a bag cost $55 now
Awesome content. Does it make sense to combine a couple? Kinda like a small amount of charcoal flavor.
I like a blend of ogatan and bincho when I'm feeling frugal.
Do you have some guidance on how much binchotan gets used? For example, let's say you're using the BQ-8WF from your site, and cooking for 4-6 people. How much binchotan would you expect to use, by weight? Thanks!
Hey, for that number of folks, I would use 1.5-2 KG to ensure lots of space to cook over!
I thought I heard that Binchotan can be used more than once, is that true?
If you don't burn through it it can be quenched in water and dried out to reuse.
I put them in a Dutch oven, close the lid and leave it overnight.
Im sure most of your viewers are American. It might be a good idea to use celsius and fahrenheit instead of just celsius.
Very useful! What model is the konro grill? Medium or large?
Thats the Medium BBQ