Yakitori Equipment Review: Grilling Yakitori with Binchotan on the 24 Inch Bincho Grill
Вставка
- Опубліковано 25 лип 2024
- This is an unboxing review of the 24 inch Tabletop Yakitori grill made by Binchogrill. I’m showing the features of the grill by cooking up some Yakitori using the Binchotan that's currently sold by Binchogrill. In the video I share my Binchotan cooking tips such as how to lay out the Binchotan and how to cook to prevent flareups.
Few weeks ago when I was in LA, I got to visit the Binchogrill HQ located in Southern California to meet the small family team. They have a previous background in working with metals, the owner fell in love with Yakitori in Japan, had a hard time finding metal Yakitori grills like the ones he saw at the restaurants, so he decided to use his metal working skills to develop this grill. I received this grill to try out and give feedback, and happy to share my experience today with you guys as I use it for the first time today.
About the grill: 24 inches long, 6 inches wide 6.5 inches high and 20 lbs. They also make a 36 inch model which is a $100 more at $399. Solid weight and construction. It’s stainless steel, so clean up should be as easy as wiping it down. The inside tray that holds the charcoal is Aluminum.It has wooden handles and wooden base that makes transporting and moving around easy, as well as being able to place this on top of a metal, glass, or wood table. One of the features on this grill that I like are the adjustable vents, a feature that I used in the Yakidai in Japan, allows for air flow adjustments.
This was designed to be used with 7 inch paddle skewer to rest on but the 6 inch one I like to use and show in my tutorials can be used with the grate and rod accessories.
24 Inch Grill shown. 36 Inch also available
*24 inch grill price has changed to $319
binchogrill.com/collections/g...
Binchotan Charcoal 22 lbs box $89
binchogrill.com/products/binc...
Steel grate and Steel rods shown
binchogrill.com/collections/a...
Other Yakitori Equipment and Ingredients:
www.amazon.com/shop/yakitoriguy
Disclaimer:
I received this grill from The Binchogrill team to try out and give feedback. I am not paid by The Binchogrill for this video nor for any sales of their products. All thoughts, opinions, and demonstrations stated or shown in this video are my own.
Remember to Subscribe!
By subscribing to this channel to be notified about new videos and live tutorials. Also follow @yakitoriguy on Instagram for all the various behind the scenes tips and my latest updates!
Follow: / yakitoriguy
Support me with Chickens:
If you're enjoying the tutorials so far and interested in a way to support me, I have a page where you can donate some chickens! Every chicken counts. Thanks!
ko-fi.com/yakitoriguy - Навчання та стиль
![Lp. Последняя Реальность #107 РОДНОЙ ДОМ [Финал] • Майнкрафт](http://i.ytimg.com/vi/IK3QKzKUlHM/mqdefault.jpg)
Very informative review big dawg!! Pulling the trigger on this one 💯
Very good review! Thank you! I know what I will buy now!
Glad it helped!
I just found and subscribed to your channel and have been binge watching! I ordered the orange grill through your link and am looking forward to cooking yakitori with my family. Thanks!
Glad you're enjoying the channel and awesome for getting a Livart grill. Please help spread the word about good Yakitori!
Glad you showed some actual cooking and turning and dipping etc so I can learn from observing too. Im making my first Tare mother sauce this week (Marin is hard to find!) and using my new Yak grill for the first time this wknd w friends. I have most of the condiments etc, need a salt shaker and fan yet. I'll be buying a whole chicken then watching your other video on how to cut it all up! Should be good to go to start cooking it up and see how it works out. My friends are super pumped about it.
Thanks for watching. Yea there's so many nuances to cooking on different equipment so it's important I show that. Like what's the point of a car review if you don't see it being driven. You can sprinkle salt by hand (my master does that) and use cardboard, paper plate etc easily for fanning! Glad to hear your friends are pumped. Let them know about this channel. Thanks!
Loving your channel man. Your attention to detail is spot on. Detail is what I need as I've just got into the yaki cooking methods.
Good luck and get the subs 👍
Thanks for the love!
@@Yakitoriguy😊
@@Yakitoriguy😊😊😊
This looks fun!
It's more about the prep, the seasoning, and the cooking than it is about the grill itself but yeah, I had to buy one. Love me some Yakitori and Kushiyaki! Good looking out Yakitoriguy!
Thanks for watching!
I bought one and was glad to see you reviewed it
Hope you're making lotsa Yakitori with it!
Even my friends start buying it too sold another 3
@@signaturemanor8599 Yakigang!
@@Yakitoriguy is there any coupon code we can use discounts on this
@@signaturemanor8599 Not at the moment. They offered some holiday specials in the past though.
I like the simplicity of your kitchen.
I'm about to put that code to use!
man bincho grill really jacked up their prices since this video! getting a yakitori grill is so hard these days it seems. either out of stock or overpriced
So when this grill first came out, it was made in China but now they make it in the US so there's been an increase in the price. And yea from grills to binchotan, it's been really tough with supply chain issues for Yakitori gear.
How much were they before? For the smallest model you could buy a nice (non entry level) Weber kettle, so the price right now definitely seems goofy to me.
Edit: damn he said it at the end of the video and it’s over 100 dollars more expensive now. That’s nuts even if manufacturing has now all moved domestic.
Awesome videos !!! Thanks , but i dont underdtand wich yakitori is drip in the tare and wich not?
It's ultimately a preference thing but I'm definitely being mindful about the flavor or texture of the meat itself and how I want to compliment it with just salt or with Tare. You can watch my Grilling videos and other tutorials to see which ones I dip and don't for my Yakitori.
How long does it take to get the coals going & how long do they burn for? Do you use lighter fluid or something to get them going?
Thank you brother for the vid. I got me one.
Was going to buy this but the reason I passed was because it didn't include the grates and bars. For the price I feel it should be included.
I want one.
Hello, just want to say I love your channel! Really helped me get better with my yakitori journey. Would definitely want to see you do standard pork belly on charcoal (Or any meat that has a lot of fat). Because I always struggled with the amount of fat it drips and flare-ups it causes. Thanks again!
My tip about how to stack the charcoal in this and the Thaan charcoal videos should help with flareups from the fat. But just always be active and ready to move skewers off the grill if the flareup starts too.
@@Yakitoriguy Thanks again for the advice!🙌
Wondering if you can get your hands on and do a review of a Kotai Grill. They are on the pricey side but seems like they should do well with heat rentention since they're made of carbon steel.
Thanks, will check them out!
Hi, awesome video, I was wondering if I could please get your opinion between the grill you are using in this video and compared to the YAK grills portable . Im thinking about getting one, what do you think?
No right answer. It'll be depend on what you're looking for. The Yak Grill is smaller making it easier for me to pack it in a bin to take to do a balcony Yakitori at friends and is available at a lower price point. The Binchogrill is larger to carry around, but provides more cooking surface if you're doing a bigger party and includes the vents if you want to adjust air flow, but it comes at a higher price point. This is why I have both review videos and will continue to review any other grills that come so you can decide which option works for your needs. Saying that if I wasn't a fan of a product I won't review it and will steer Yakigang to not buy.
I need that kind of grid for my grill.
You can find the one that fits Bincho Grill on their website (link in description) and then other grates that you can use on other grills usually at Asian markets.
Do you prefer this over a diatomite grill?
@Yakitoriguy between YAK and Bincho, which of the two yakitori grill do you prefer? Thanks in advance
I use both as they are different sizes. For taking around to friends balconies I like the compact Yak Grill. For larger events the more surface area of the Binchogrill is important for me.
Oh, interesting note about the fan technique. I thought it was only used to blow off the ash from the charcoal to increase infrared radiation to the food. I didn't think about it blowing the smoke back onto the top of the food to further flavor it. That makes a lot of sense now.
Have you used this grill with the thaan charcoal yet? Wondering if it fits well with this grill.
You will have to break it apart a bit so that every cavity is filled to ensure even heating. Or you can fill up the gaps with older charcoal.
Is the new charcoal you are stacking on top lit as well?
There are several different practices. Some do unlit, lit, unlit. Some do lit all. I do lit on bottom and unlit on top. While using, the top will get lit. All practices have multiple layers of charcoal though, which is important for stead heat and preventing flareups.
Is there a reason you use the Butane torch indoors instead of propane searzall?
Yes definitely. With the smaller torch, I have more precise control of heat intensity and can do pinpoint touch up heating on the small meats of Yakitori. It's also nice that it's a universal gas cartridge that I can use in my gas grill/stoves and available at Asian shop across the nation or in Japan, if I'm traveling with my equipment but can't travel with the gas cans.
Do you prefer this over the konro? Does the ceramic mean those get hotter?
There's pros and cons. Ceramic provides more insulation so it can help retain heat more. However it hasn't been a problematic issue as long as it's loaded with lotsa charcoal and it's not freezing temps outside. I prefer a metal construction for durability (don't have to worry about cracks) and ease of maintenance for carrying it around from different homes to events.
What’s the safest and quickest way to put out the charcoal.
?
You can put it in a air tight fireproof container, or put it out in water. Check out my Konro review video where I put it out in water.
Is there a taste difference between using binchotan vs regular charcoal or even electric grill or propane?
Definitely, it all depends on the type and quality/design of each of the grill and charcoal types too. The most highly sought after Yakitori is that which is one made is quality Jidori chicken by a master on a charcoal grill using Kishu Binchotan charcoal.
Fantastic vid, thank you!
Any thoughts on 24" vs 36"? We'd like the option to make larger batches of Yakitori, but are there any detriments to having the extra length?
Also, are metal skewers an option or is it best to stick with bamboo?
I'd say the 24 inch is good for pretty much most homes. 36 is overkill unless you're planning to make Yakitori for 20 people at a time often, which if you're still starting out (and even pros) is definitely tricky to watch over and make perfectly.
Hi Yakitoriguy, i'm from singapore. i am trying hard to find suppliers from japan able to ship a yakitori grill that has rhyolite insulation. Do you know of any or could you advice us on where could we find yakitori equipment or suppliers in japan.
I've been eye balling this grill on amazon! 299$ tho 🤔🤔🤔
Yea Japanese Charcoal and Charcoal grills aren't cheap so it's definitely a commitment and I only recommend for when you're ready to upgrade to the next steps after you learned some fundamentals using tools you already have or affordable like electric. Good thing is my tutorials show you how to make good Yakitori on variety of grills!
Just got my ceramic yakitori grill. I’ve watched a number of your videos but I’m not sure how you know when the various chicken parts are cooked correctly, and not over cooked. You obviously don’t want to serve raw chicken, but don’t want it to be dried out either. Is it by touch/firmness? I notice you never use a temp probe like a thermo pen to check doneness. Thanks!
For me and my masters who taught me it's timing, touch, color. All varies on the meat you're cooking and how you sized the pieces and how often you rotate it, type of grill/charcoal etc. No real "time" or even a "temp". Just something you learn from doing on your own setup over and over. For the first few times feel free to remove the skewer off the grill, pull up separating the blocks of meat and see if its still pink or not along with using a thermometer to get a sense of how Yakitori cooks with your equipment/ingredients and cooking methods. If it needs more cooking, just put it back on the grill.
How is this compared to the Yak grill? Thanks.
Pros cons but both grills will make good Yakitori as long as you use the techniques and tips I share in my videos. Yakgrill is cheaper but also much smaller. Depends on your needs.
So if there's tare caked in there that's ok? Cause I had a hard time cleaning it or maybe im trying to get it too clean
Just scrape off what you can but don't expect it to become brand new clean. It's part of the grill now.
Thank you I've been doing my homework and I found a new love for cooking. Worked in sushi and fine dining but this is a new love. Will be tagging later on thanks again much love from Texas.
I just got one.. do you think it’s worth the money? Thank you
Nice! Just watch my previous Yakitori tutorials and see the skewering and grilling tips, you will definitely make good Yakitori with it!
Which do you prefer yak grill or the bincho grill
I use both as they both serve different purposes for me, especially with the form factor/size. I recommend watching both my reviews and see what specs/pricepoint works best for you.
Holy cow the grill doubled in price, any change in the steel besides where it is made?
Well, its been two years and even the chickens at the grocery stores is 30-50% more now. All the materials are US sourced too (and gone up in price too) from what Binchogrill told me.
@@Yakitoriguy thanks for the explanation man just bought one yesterday haha love your content keep it up!
what about the ashes, how would you clean them?
I mix them into my soil but usually people just throw into trash.
its my first time using binchotan, do i need to keep fanning to make sure the binchotan still burning or i only need to fanning once ?
No you shouldn't have to fan it constantly. Just when you want it to get hotter, or if its cold outside and you see the temp going down.
@@Yakitoriguy thankyou, learn a lot from your channel and just open my 1st yakitori stall
when are you going to open your own yakitori place?
AL melts at 1,221 Deg F and Binchotan charcoal is said to generate 1,400 to 1,600 Deg F. Fascinating. I guess it must work, but certainly confusing.
Hasn't melted on me so far so we'll see! Also with Yakitori, you don't need it that hot. Different philosophy from grilling steaks where people aim for that high heat to sear the outside of the meat. Too hot, then you're just charing/drying out the outside of chicken. You're looking for juicy cooking from inside with the infrared properties of Binchotan, and slowly getting outside skin golden crispy.
@@Yakitoriguy Thanks for taking the time to reply. Keep up the great work. You are a great mentor.
Is this the best grill I should buy?
Every grill has pros and cons (price wise, size, or performance wise) so I do these open review videos so check the others out too. (Yak Grill, Konro Grill etc) all with the right technique you can make good Yakitori. I do enjoy using this grill though.
What's the leaf on one of the skewers?
They are Shiso leaves you can see in the tutorial here: ua-cam.com/video/-UW2w3O-qBQ/v-deo.html
@@Yakitoriguy Thank you! I'm on a plan of watching all of your awesome videos. :D
Is this grill better than the ebay one?
Not sure what eBay grill you're talking about, but unless you're shopping the industrial Yakitori grills (heavy metal with insulation inside costing thousands of dollars) generally speaking many home Yakitori grills do the same thing as long as they have similar construction and offer a long rectangular cooking surface (versus a circle). Technique and experience through making lots of Yakitori will make a bigger difference in how your Yakitori comes out so don't worry too much about what grill to start off with. Hope that helps.
Thats and interesting pair of tongs. Tells me man.
Can usually find at Asian grocery stores. Smaller so easier to grab the charcoals.
OISOOO, dekeriba could you do MOTSUYAKI please....
Hard to get good quality motsu parts for me so when I've made them, it wasn't to my likings. I'll experiment more!
@@Yakitoriguy you could try buying motsu from the 2 korean grocery by niles, namely H mart or Assi or the Japanese grocery Mitsuwa .at 100 E Algonquin Rd, Arlington Heights.
can you use this indoors?
Unless you have a commercial hood, don't use charcoal grills for Yakitori indoors, it will get really smoky.
@@Yakitoriguy thanks.
You have a very nice outdoor area.
Hopefully one day I will have something similar.
The metal rods seem like a good idea, but it increases the height away from the heat. It would be nice if the metal rod hangs below the lips of the grill so it does not increase the height. something like this: --._______.--, so the two -- on the left and right hang off the edge of the grill
The straight rods design is pretty much standard proven equipment in the Yakitori shops in Japan so I would prefer to have it as is with solid structural integrity. A bent design that may add possible heat warping at the bends which can happen to even straight rods with Binchotan heat. One thing you don't see in this video is during a Yakitori service, chefs are constantly adjusting the angles of the rods depending on the length of the skewers. So sometimes its parallel like equal sign = but often it's < or > depending on the different sized skewers being grilled. Having a straight rod makes it more simple to just adjust on the fly with a nudge. Also, the height difference is pretty negligent with high heat of Binchotan charcoal and if it's not hot enough, you can just add more charcoal. Hope that gives extra context to the reason of the straight rod design.
Dang looks like its a lot of work cooking little bit of meat. And then cleaning it probably pain in the neck also
Not much to clean, everything wipes off. Check out the Bincho grill and Konro grill videos where I show the clean up at the end.
@@Yakitoriguythe cooking is so clean it doesn’t really make much mess at all…
24 inch is now $455.00 and doesn't include grates as bars.