Binchotan is the king of charcoal. Unlike regular hardwood charcoal Binchotan will burn for 3 – 5 hours, it can be extinguished and re-ignited 2 – 3 times and burns with an even constant heat which quickly seals in the natural flavours of your produce. Learn more about Binchotan here.
Lighting your binchotan
1. Place charcoal in a charcoal chimney (pot with holes in the bottom) or directly over naked flame (Example: on a portable gas burner) to ignite for approx 25 minutes. It should be consistently glowing. Do not use a synthetic fire starter or you will end up with unhealthy and distasteful chemical fumes.
2. Make sure all the charcoal is lit properly before placing it in the konro.
3. Use tongs to evenly place charcoal in your barbeque. If you are only using half your barbeque, stack binchotan evenly on one side only.
4. Once stacked, leave the charcoal to burn for about 15 mins to build the heat. Reshuffle the logs to get a more even heat.
- Ensure you stack at least 2-3 layers deep of binchotan logs. This will give you good vertical heat and a more reliable grilling experience.
- Be patient. Often people start grilling before the charcoal has reached it’s peak heat potential.
- You’ll know when it’s ready to grill when a piece of chicken skin blisters and crackles after one minute.