What Is The Best Charcoal For Yakitori? - Binchotan vs Lump Side by Side comparison Part 1

Yakigang asked if you can substitute lump charcoal for Binchotan. In this 2 part video series we compare the two charcoals looking at prices, how long it takes to light up, how it smokes, how it retains heat, how it cooks and and how long it lasts.

Part 1: Lightning Up, Temperature Test, Toasting Test.

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Note:
There are many ways to make Yakitori and the methods are slightly different depending on the region or traditions passed down the shops in Japan. This video shows the methods based on what I learned from Yakitori masters in Japan and the US. Combining those learnings, I've adapted the steps and put together the easiest or tastiest method for me, which I hope works for you too!

[golferchin]

I am a small size manufacturer of charcoal briquette from Thailand. My understanding about binchotan is that it is mostly reserved for high end yakitori restaurant usage, especially in Japan. Many are so strict they will only use Binchotan from Wakayama prefecture.
For most of us, there is little to no advantage for weekend home BBQ party when compare binchotan to compressed charcoal briquette. (real binchotan is so very expensive)
Quality charcoal briquettes made from coconut inner shells or mangrove forest trees have steady temperature once fired up, and burn time is very long, smokeless. Most importantly, they are cheap. They come in all kinds of shapes like small lumps or long sections with square or hexagon cross section with a hole in a middle.
Strictly speaking, one can call a charcoal Binchotan only when it is from the Wakayama prefecture of Japan, using their oak produced in the traditional way. Binchotan from Kishu burning side by side with look-alike binchotan from China or south east asia does not burn the same.

[DannyRug]

I find lump charcoal frustrating at home - it’s either way too hot or too cold. Fanning creates ash and ruins the food if it’s close by but cylindrical coal seems like a fantastic option. Great experiment, loved this video.

[randoms]

Very interesting about the heat 🔥.. I am a blacksmith, and have used lump charcoal as a fuel for the forge. Obviously it's a different setup, but I can for sure say it does decrease in mass fairly quickly, but I can also get it to burn steel without a huge effort.. 😂 🤣 If I was a rich man I'd love to see how a forge full of the other would compare in that context as for my purposes. Very cool video. Thanks for the effort! 👍👍

[mahendrata]

hello from indonesia. I'm trying to start making yakitori at home. Thanks for this binchotan video!

[Mickimoss]

5:10 how is the chicken producing smoke like charcoal ?

[ahbahouaimaisbon]

Thanks for the video! Very nice explaination. Simple, clear and very honest.

🙂

[patrickkelly]

There is such a variation in lump charcoal. I grew up eating authentic Portuguese BBQ and lump charcoal was available by the pallet. There is definitely a difference in brands today versus when I was in highs school 20+ years ago. Most lump coal was so inconsistent in size that unless you were dumping it into a grill pit by the bag it was not good. Now though there are more brands that you can buy and they have far more consistent large size lumps per bag.

I think that you could probably get good lump coal today which is comparable to Binchotan, at least little.

[brandonnelson]

On the lump - Not all lump is equal. Some lump is nearly smoke free after you get it going and imparts almost no flavor. My favorite for that is FOGO Premium or Super Premium. They use South American hard wood species to make the lump.

[mhwtan]

Loved the video and looking forward to Part 2. Question - I used bichotan for the first time recently and did have the bichotan explode on me when I was transferring the bichotan from the chimney (lit for almost 30 minutes) to the grill. It was fairly violent and I'd like to avoid this as much as possible. Any tips for minimizing the potential for explosion other than keeping it dry and in an airtight container? Also, if you reuse bichotan after dousing it was water and letting it air dry, will the reused bichotan more than likely explode upon use again?

[Whizzer_]

Yo! Where do you get those iron rods on the top of the grill?

[jncres]

I know central fl when i see it, live oak and palm trees ;) I'm a publix hardwood lump guy for $6.59/8lb bag. Maybe not the best, but obtainable.

Bạn đang sử dụng 2 loại than:
1. Than củi đen thông thường.
2. Than trắng Binchotan. Nguyên liệu là gỗ từ cây bạch đàn tại Việt Nam.

Chúc bạn ngon miệng.

[the.hempful.message]

Great info as usual! Is Thaan vs Kingsford a possibility?

[lennardbok]

I'm having difficulty with flare ups. How does a tight spacing minimise that? I've already trimmed excess fat but it's still bugging me.

[michaelhuang]

Lump charcoal has a lower density than binchotan. Binchotan burns hotter and longer. IMHO, binchotan doesn't require refueling and less flares compared to lump charcoal and less ash flying around.

[chuk]

Does using different charcoals will have different flavor or it only affects the cooking efficiency and texture of the meat?

[Sanderly]

Can I use Bamboo charcoal binchotan to grill indoors

[mntalx]

Can you do a review of the Jealous Devil Binchotan?

[Jenniferx-supw]

What if I fill it with charcoal and then the binchotan on top ? Will that give me a even cook?

[detlefsuenberg]

Thank you, very interesting. For my first steps i need no Binchotan. There are only a few skewers. Can you show the amount of charcoal and temperatur (regulation?) for these case. If possible. Thank you and best Regards