@@Yakitoriguy heya♡ I was thinking... perhaps some magnets on the top surface would be a good way to keep the rods from sliding?♡ love your work! Be well :)
I have had one of these since 2019, one thing to note is that if you are careless with the handles over time they can dig into the material, so definitely be gentle with this grill and make sure you dont let the handles swing down and bounce off the grill when setting up or storing it or you will have divots in the side of your grill
Thats good to know, thanks for sharing! The fact that so much of the ceramic is exposed, as opposed to being inside a full shell (even if was very thin metal) is definitely what worries me about longevity/durability. Especially for me as I'm usually transporting my grills from one place to another to cook for events etc and things get banged up in the normal.
@@Yakitoriguy i dont think durability is a problem for a home cook, or even in a professional kitchen if it is just being used and stored, but i think using it all a portable grill it is relatively heavy, especially the larger sizes and fragile compared to other options. I have treated it as a portable grill and it gets pretty tedious to carry it around or throw it in a car.
You can strategically add some firebricks to the bottom of the grill to raise and keep from using so much Bintochan. Just make sure the vents aren't blocked.
Your videos have definitely inspired me to make yakitori and maintain a tare. I’ve had one that’s from the same manufacturer for a few years now. It’s one that is shallower and is more square shaped with more cooking surface. Whenever I make yakitori I just stack the binchontan in a row towards one side of the grill and set up the yak grill grilling rods over them. So I have one grill that I can use for normal yakiniku and for making yakitori! The exposed diatomaceous earth is definitely a cause for concern and care as moisture will destroy it( which is why I’m reluctant to to spray sake at the skews while they’re on the grill).
Definitely valid concern with moisture but the sake is fine mist so I would say evaporates/cooks off so don't worry too much. But yes spraying off the grill is also technique some chefs do.
Here on the island of Phuket in SW Thailand, I have been using a 57cm Weber Master Touch, or the smaller Smokey Joe. Am going to look at finding one of these here in Thailand.
Nice!!!! Thanks for the technique tips yakitoriguy! can we see you and your friends enjoy the food next time... it would be super nice to watch people appreciating the end product!
Check out the portable grill video, that one is similar to the weber round grills and I share techniques and tips that can be applied to that style of grill if that's what you have.
I love this konro. From my own experience: - given its great insulation, one doesn't need to stack that much charcoal for solid heat. - I don't risk water anywhere near this konro, charcoal burns anything in the firebox into ash. - remember to store it indoors when done, it cools down fast. - haven't used rods with this one yet, but longer skewers work fine. - it's surprisingly light, but I wouldn't consider it a portable grill.
What is your take on the depth of a yakitori grill? There are some made by Teruhime that are 140 cm wall to wall but cooking width is only 100 cm across. Wider the better or smaller is better so you don’t need rods and less heat loss through gaps?
I think that was 10cm? That's definitely too narrow for some skewers, and you will really only be able to use that grill for those small skewers and not other things like whole squid/fish cuts of steak etc. Also you will definitely find that rods help out (as you get more into Yakitori) in providing adjustability as lengths or skewers can always change depend on the items you're grilling.
I'm pretty happy with my Teruhime. I only use it for yakitori and skewers (i.e. not whole steaks or fish), and I find the 10cm (10, not 100!) gap across enough for almost all my skewers. for the occasional longer skewer, I just place it diagonally. I find the narrow coal pit a good thing because you don't need too much binchotan to fill it. having a wider pit like this grill makes you use more even if you don't really need it
How many pounds of charcoal did you use here? I have this same Konro on the way, and a 5lb bag of Kishu Binchotan High Grade Fragments from Korin. Gonna make for the best date nights this fall :)
Awesome review as usual. Have you had experience with the teruhime grills? wondering how they compare to this konro. I'm leaning towards the teruhime as it seems to need less coal due to more narrow and possibly more shallow area
I've used it before and definitely works great for Yakitori. However it's narrowness made it limiting for me when I wanted to grill wider/longer items whether skewers or a big piece of meat so keep that in mind too.
The good: you used binchotan charcoal, but you need more of it. Binchotan in a yakitori grill cooks more by radiant heat. I hope you have continued to practice, food cooked in a yakitori is real good when done correctly.
Thank you for this great video!! I was eyeing out those hearts. I was also wondering when do you decide to dip meats into the tare? And does it vary from meat to meat?
Hey man, few questions at 5:36 you dipped the skewers in a sauce, what kind of sauce is it and is that something traditional or your own thing? also if I'm out of Binchotan, how would a typical lump charcoal do? Doubt it'll be the same level of flavour but should burn/cook the meat pretty cleanly. Maybe throw in some hardwood chips once the coals are lit for flavour?
Make sure to watch my Yakitori Tare video. got the recipe/tutorial there. I also have a Lump Charcoal Vs Binchotan Video series so check it out for side by side comparison.
Thanks for this great video and the food looks amazing. I got the same Grill with Binchotan, could you please tell us. how do you normally stop/control the flaring up especially when cooking more fatty meat?
Check out some of my other videos like the Yak Grill review Bincho Grill Review and Charcoal testing but its mainly about moving skewers around, packing the charcoal in ways to prevent air pockets, making sure the charcoal doesn't soak up too much fat and chokes. Also removing excess fats off your skewers first helps.
I’ve been using a Bincho grill. I’ve been liking it. I bought a Bincho full since Konros were sold out everywhere. Think a Konro would be worth a purchase or is there not much difference?
If you already have a sports car, you don't need another one, but if you want another one or need another one you can buy one is probably the best analogy I can provide. Basically slight pros and cons to each type of grill as I show in this video. This grill has slightly better heat reflection so you get slightly higher temp but as it's ceramic it's definitely not as durable as all metal. Both can make really good Yakitori so unless you need two grills, no need to get another.
I would love to see a review of the Teruhime Koukaseki Konro. it uses rhyolite as insulation, instead of diatomite, not sure if it makes any difference. but it has metal all around...
I have this same grill! It's my favorite for yakitori when I have an outside space. @yakitoriguy do you have a recommendation for where to get a fire pot / bizen to put out the charcoal? I've had a hard time finding one. I've been using an old sauce pot with a lid, but it's not as cool
i find not using the rods and letting the skewers sit on the edges, this allows for less charcoal use as your meat is under the edge of the grill, however proper flare up management is key as it can burn your skewers.
Thanks for sharing you experience! Compared to other Yakitori grills with a narrow cooking surface, this particular grill is pretty wide so unless it's with long skewers, like the kind for Kebabs with larger and more quantity of meats, not sure if that'll be ideal though for Yakitori is usually shorter skewers with with smaller and less quantity of meats (so should only take up half the width of this grill) For me the main purpose of the rods is it provides adjustable holds for various sized skewers. Some of my skewers vary from 1 bite to others with 3 bites of meats. The rods also help clamp down skewers as you may have seen with my slightly off center skewered green onion skewers spinning around when the rods were sliding around on this new grill.
Nice video! Where can you find the metal bars to hang the skewers from? I've been using mine for a few years and love it, but haven't seen the bars for sale so I've been grilling skewers on the net. This works fine for some things, but other items are best grilled directly over the coals and it's hard to do that without burning the skewer.
@@thepizzaman5905 Thanks for the link,it looks like a better grill then the Yak looks like I found what I'm looking for finally at a good price point also
ok this might sound dumb but how do you light the charcoal on the propane top like that? The fire from my burner doesn't reach the charcoal in my chimney. Do I need to hack the burner somehow? Get a chimney with less room on the bottom? I need an idiot's step by step guide for someone with 0 grilling/bbq knowledge! When do I use the vents? So many questions 😂
Even if the flame doesn't touch the Binchotan, it's still getting hot, just like if you were to put your hands few inches above the stove. I definitely recommend to watch all the previous charcoal videos such as the Thaan, Binchogrill, Lump vs Binchotan Charcoal videos etc to see how I light up charcoal and learn other tips/techniques I share on those too.
Correct Yuzu Kosho, a very popular condiment for Yakitori. I talk about all my condiments I used in my grilling tutorial video make sure to check that out. Also I've linked all these in my Amazon shop.
Can i get a latest on yakitoriguy? Is he dead. I subscribed but no latest upload. Pls reply i just started my yakitori sickness...its been 3 yrs the last upload..🥺
I like this technique for shrimp n any kind of Kabobd. However, I think instead of fanning from the top/ sides the fanning should have been where the venting/breather parts of the equipment and also have a self build blocking device to keep the smoke in . If I could draw the design I would but I am terrible at art.
if you have a ton of money to fill an entire weber (even the smallest one) with binchotan, go for it! I sure as hell don't. also, the round shape is not really conducive to the way yakitoris are cooked, and you'd be wasting a metric ton of space (and binchotan). also, webers are much deeper, which again means more binchotan and more $$$. although I guess you can fill it with bricks to bring the charcoal higher. finally, there's no ceramic insulation in a weber. so short answer is no, a weber is not suitable, imho
@@paulclohesy1377it might hold up better but still don’t get it soaked as it’s still made of compressed diatomaceous soil. Though he said it’s made of ceramic, I’m pretty sure it’s not fire hardened ceramic.
@@greghelton4668 Each grill is meticulously crafted using diatomaceous earth bricks fired at 1000 degrees. Quote of the web site. U pay for quality in this case
Yea the charcoal grills definitely adds complexity layer for those starting out or casual Yakitori cooking. Which is why I also recommend indoor electric grills to practice on or chill cook with friends/family at home too.
I’m not that knowledgeable on this cooking equipment, But what’s the difference then just grilling on a regular grill? They selling this product for almost $700.00 bucks on Amazon🥴
While you can make Yakitori on regular weber type grills if you try hard enough, these type of grills come with features that help with heat retention and focus to help make better Yakitori.
You can buy smaller ones, about half the size, in Japan for about 10,000 yen, or $60 in today’s exchange rate. Not sure if you can order stuff from Amazon Japan but they might carry it in the US too.
thank you so much for this experience 🙇🏻♂️🖤
Thanks for being my chicken wingman!
@@Yakitoriguy heya♡ I was thinking... perhaps some magnets on the top surface would be a good way to keep the rods from sliding?♡ love your work! Be well :)
@@wild-radio7373 exposing magnets to cold temperatures will strengthen and enhance the magnetic properties, while heating will weaken them
@@TheAGreenA that is fascinating!♡ I didn't know that about magnets
@@Yakitoriguy do you have teruhime grill？
I have had one of these since 2019, one thing to note is that if you are careless with the handles over time they can dig into the material, so definitely be gentle with this grill and make sure you dont let the handles swing down and bounce off the grill when setting up or storing it or you will have divots in the side of your grill
Thats good to know, thanks for sharing! The fact that so much of the ceramic is exposed, as opposed to being inside a full shell (even if was very thin metal) is definitely what worries me about longevity/durability. Especially for me as I'm usually transporting my grills from one place to another to cook for events etc and things get banged up in the normal.
@@Yakitoriguy i dont think durability is a problem for a home cook, or even in a professional kitchen if it is just being used and stored, but i think using it all a portable grill it is relatively heavy, especially the larger sizes and fragile compared to other options. I have treated it as a portable grill and it gets pretty tedious to carry it around or throw it in a car.
You can strategically add some firebricks to the bottom of the grill to raise and keep from using so much Bintochan. Just make sure the vents aren't blocked.
Yea that can work too!
Yeah, great video. I've had my eye on this grill. Thx for the road test.
Just got my first Konro Grill!! So glad I found this video!
Welcome to Yakigang!
Chef steps channel made a seemingly amazing Hibachi grill with just bricks. We need you to build and review it please!
I got a new konro. With your lessons it works good. My basic yakitori skewers where delicious. Thank you very much .
Awesome! Hope you keep making Yakitori for friends and family!!
焼き鳥用コンロが、そんなに売れているとはビックリです😄👍🌟
２～３０年前はラーメンという言葉が、まだ海外で浸透していなかったので、分かりやすいようにラーメンヌードルと呼んでいたものですが、あれもラー麺麺みたいな意味でへんでしたよね。コンログリルもそのうちグリルがとれるんじゃないかと思います。
最近の日本ブームには驚かされますね。ご指摘の二重語(?)も変な感じがしてたまりません。もう一つ個人的に気になるのが、『どこかで変わって伝わった』語です。アメリカでは鉄板焼のことがなぜか『hibachi 』と呼ばれていて、見るたびに叫びだしたくなります。
Amazing! Thank you for the great content.
Thanks for watching!
Your videos have definitely inspired me to make yakitori and maintain a tare. I’ve had one that’s from the same manufacturer for a few years now. It’s one that is shallower and is more square shaped with more cooking surface. Whenever I make yakitori I just stack the binchontan in a row towards one side of the grill and set up the yak grill grilling rods over them. So I have one grill that I can use for normal yakiniku and for making yakitori! The exposed diatomaceous earth is definitely a cause for concern and care as moisture will destroy it( which is why I’m reluctant to to spray sake at the skews while they’re on the grill).
Definitely valid concern with moisture but the sake is fine mist so I would say evaporates/cooks off so don't worry too much. But yes spraying off the grill is also technique some chefs do.
Here on the island of Phuket in SW Thailand, I have been using a 57cm Weber Master Touch, or the smaller Smokey Joe. Am going to look at finding one of these here in Thailand.
Nice!!!! Thanks for the technique tips yakitoriguy! can we see you and your friends enjoy the food next time... it would be super nice to watch people appreciating the end product!
Good to know! I usually post eating with friends on Instagram though.
It'd be nice to do yakitori on more types of grills in the future. Even those not usually used for yakitori like round grills
Check out the portable grill video, that one is similar to the weber round grills and I share techniques and tips that can be applied to that style of grill if that's what you have.
Thank you for a fantastic video, what do you have in the pot you dip 👍🏻
Thank you for showing how this works. It is very interesting.
Thanks for watching!
I love this konro. From my own experience:
- given its great insulation, one doesn't need to stack that much charcoal for solid heat.
- I don't risk water anywhere near this konro, charcoal burns anything in the firebox into ash.
- remember to store it indoors when done, it cools down fast.
- haven't used rods with this one yet, but longer skewers work fine.
- it's surprisingly light, but I wouldn't consider it a portable grill.
Thanks for all the extra insights!
What is your take on the depth of a yakitori grill? There are some made by Teruhime that are 140 cm wall to wall but cooking width is only 100 cm across. Wider the better or smaller is better so you don’t need rods and less heat loss through gaps?
I think that was 10cm? That's definitely too narrow for some skewers, and you will really only be able to use that grill for those small skewers and not other things like whole squid/fish cuts of steak etc. Also you will definitely find that rods help out (as you get more into Yakitori) in providing adjustability as lengths or skewers can always change depend on the items you're grilling.
I'm pretty happy with my Teruhime. I only use it for yakitori and skewers (i.e. not whole steaks or fish), and I find the 10cm (10, not 100!) gap across enough for almost all my skewers. for the occasional longer skewer, I just place it diagonally. I find the narrow coal pit a good thing because you don't need too much binchotan to fill it. having a wider pit like this grill makes you use more even if you don't really need it
Thanks alot ... Now Im hungry 👍😊
hell yeah!!!!
thanks for this video!!
Thanks for watching!
How many pounds of charcoal did you use here? I have this same Konro on the way, and a 5lb bag of Kishu Binchotan High Grade Fragments from Korin. Gonna make for the best date nights this fall :)
ah, yakitori friends. Always a good thing. :)
good times!
Awesome review as usual. Have you had experience with the teruhime grills? wondering how they compare to this konro. I'm leaning towards the teruhime as it seems to need less coal due to more narrow and possibly more shallow area
I've used it before and definitely works great for Yakitori. However it's narrowness made it limiting for me when I wanted to grill wider/longer items whether skewers or a big piece of meat so keep that in mind too.
The good: you used binchotan charcoal, but you need more of it.
Binchotan in a yakitori grill cooks more by radiant heat.
I hope you have continued to practice, food cooked in a yakitori is real good when done correctly.
Thank you for this great video!! I was eyeing out those hearts.
I was also wondering when do you decide to dip meats into the tare? And does it vary from meat to meat?
Just at the end when the skewers are pretty much done. I have a heart grilling video so check that out.
What’s in the dip sauce?
Is it okay for the ash from the charcoal to touch the meat?
Hey man, few questions
at 5:36 you dipped the skewers in a sauce, what kind of sauce is it and is that something traditional or your own thing?
also if I'm out of Binchotan, how would a typical lump charcoal do? Doubt it'll be the same level of flavour but should burn/cook the meat pretty cleanly. Maybe throw in some hardwood chips once the coals are lit for flavour?
Make sure to watch my Yakitori Tare video. got the recipe/tutorial there. I also have a Lump Charcoal Vs Binchotan Video series so check it out for side by side comparison.
Thanks for this great video and the food looks amazing. I got the same Grill with Binchotan, could you please tell us. how do you normally stop/control the flaring up especially when cooking more fatty meat?
Check out some of my other videos like the Yak Grill review Bincho Grill Review and Charcoal testing but its mainly about moving skewers around, packing the charcoal in ways to prevent air pockets, making sure the charcoal doesn't soak up too much fat and chokes. Also removing excess fats off your skewers first helps.
I’ve been using a Bincho grill. I’ve been liking it. I bought a Bincho full since Konros were sold out everywhere. Think a Konro would be worth a purchase or is there not much difference?
If you already have a sports car, you don't need another one, but if you want another one or need another one you can buy one is probably the best analogy I can provide. Basically slight pros and cons to each type of grill as I show in this video. This grill has slightly better heat reflection so you get slightly higher temp but as it's ceramic it's definitely not as durable as all metal. Both can make really good Yakitori so unless you need two grills, no need to get another.
He’s a good student. Full concentration face the whole time. Well done.
He learned very quickly!
Can you grill on this grill inside of a residential home? very cold here so we cannot open windows too much.
Carbon. Monoxide.
I would love to see a review of the Teruhime Koukaseki Konro. it uses rhyolite as insulation, instead of diatomite, not sure if it makes any difference. but it has metal all around...
Chicken Liver is fantastic on Yakitori and has a much deeper flavor than fried.
I have this same grill! It's my favorite for yakitori when I have an outside space. @yakitoriguy do you have a recommendation for where to get a fire pot / bizen to put out the charcoal? I've had a hard time finding one. I've been using an old sauce pot with a lid, but it's not as cool
Only know of kitchenware district in Japan.
@@Yakitoriguy I'll reply back if I ever find one in Seattle, doesn't seem to be a thing here and I haven't been to Japan for a while
I use the 3 legged cast iron Dutch oven for snuffing the embers and reuse it on the bottom of the next grilling with a layer of fresh charcoal on top
i find not using the rods and letting the skewers sit on the edges, this allows for less charcoal use as your meat is under the edge of the grill, however proper flare up management is key as it can burn your skewers.
Thanks for sharing you experience! Compared to other Yakitori grills with a narrow cooking surface, this particular grill is pretty wide so unless it's with long skewers, like the kind for Kebabs with larger and more quantity of meats, not sure if that'll be ideal though for Yakitori is usually shorter skewers with with smaller and less quantity of meats (so should only take up half the width of this grill)
For me the main purpose of the rods is it provides adjustable holds for various sized skewers. Some of my skewers vary from 1 bite to others with 3 bites of meats. The rods also help clamp down skewers as you may have seen with my slightly off center skewered green onion skewers spinning around when the rods were sliding around on this new grill.
Great video
Thanks for watching!
Thank you 🙏
Nice video! Where can you find the metal bars to hang the skewers from? I've been using mine for a few years and love it, but haven't seen the bars for sale so I've been grilling skewers on the net. This works fine for some things, but other items are best grilled directly over the coals and it's hard to do that without burning the skewer.
This were ones from Bincho Grill for the 24 inch grill. It's on their website.
@@Yakitoriguy Awesome -- thanks!
No cold zone? Surprised to see what looked liked binchotan spaced evenly left to right in the grill.
Thinking about getting the Yak grill,is it a good grill seems to have a bunch of good reviews?
Buy this one
mtckitchen.com/teruhime-koukaseki-yakitori-charcoal-konro-grill-small-17-7-x-5-5/
@@thepizzaman5905 Thanks for the link,it looks like a better grill then the Yak looks like I found what I'm looking for finally at a good price point also
Yea if you're ready to get a grill, looks like that linked one is good as the Yakgrill is soldout/preorder right now.
@@Yakitoriguy Thank you for feed back much appreciated, like your videos keep them coming
@@Yakitoriguy Yak Grill said August 2nd is when their shipment is expected to come in.
ok this might sound dumb but how do you light the charcoal on the propane top like that? The fire from my burner doesn't reach the charcoal in my chimney. Do I need to hack the burner somehow? Get a chimney with less room on the bottom? I need an idiot's step by step guide for someone with 0 grilling/bbq knowledge! When do I use the vents? So many questions 😂
Even if the flame doesn't touch the Binchotan, it's still getting hot, just like if you were to put your hands few inches above the stove. I definitely recommend to watch all the previous charcoal videos such as the Thaan, Binchogrill, Lump vs Binchotan Charcoal videos etc to see how I light up charcoal and learn other tips/techniques I share on those too.
For the Iron/Steel Rods, do the rods at Home Depot work?
I have used ones from Home Depot and they work fine, just unlike these stainless ones, can rust so ensure to keep it seasoned.
Good evening, what is the green sauce you used for the wings? thank you
That's yuzu kosho, a Japanese citrus and pepper paste.
Correct Yuzu Kosho, a very popular condiment for Yakitori. I talk about all my condiments I used in my grilling tutorial video make sure to check that out. Also I've linked all these in my Amazon shop.
@@Yakitoriguy Thank you very much for your response
@@RyuuhouKagiyama thank you
greeting from australia ......thx
Cheers!
What kind of charcoal did you buy and was it from korin? Im about to buy one ..this is the exact kind my Japanese chef use to use
Korin does have binchotan, and other online sellers too. Also Japanese grocery stores and restaurant distributors.
Get some pot magnets to hold the rods.
Where can I get the rail for yakitori
What is this sake spray? Where can you buy it?
It's just sake in a spray bottle. All the items I use are on my Amazon shop here: www.amazon.com/shop/yakitoriguy
Whats the best home grill you've found under ~500?
No real "best", pros and cons among this Konro, Binchogrill, Yak Grill. Definitely watch all 3 reviews to see which one might work best for you.
Where can I get the cross bars for the cooking stuff with skewers???
Rods*
You can check out Yak Grill and Binchogrills websites under accessory. See the length that fits your needs.
Great channel. Where are you buying your bintochan from? Everybody seems to be out!
Various sources. Restaurant suppliers, grocery stores, binchogrill website but many are sold out right now.
if you are still looking they have a few different sizes on Knifeware. I just ordered the medium konro, took about 5 days to get from Canada
8:18 dude... You know this is my yakitori 😅
YAKIGANG!
Yakigang!
i recently had one like this 31cm ))) burned my first yakitori then burned hamachi :D need to practice more )
Plenty of warm nights this summer for grilling and practicing!
What’s in “sake spray”, just sake?
Yea drinking sake
Can i get a latest on yakitoriguy? Is he dead. I subscribed but no latest upload. Pls reply i just started my yakitori sickness...its been 3 yrs the last upload..🥺
6:34 ya boy needs to learn how to fan in the right direction
It's my bad. First time teaching while filming.
simple solution for rods sliding too much:
just fold small piece of aluminum foil and place it under both sides of the rods.
Thanks for your insights!
Can you make a video on the Yakitori gang signs? I'd like to join.
I always use 2 metal skewers side by side in one chicken thigh and this stops the irritating swivelling
Yea for bigger pieces that can work. For smaller pieces it's definitely about centering the skewer. Gets better with practice.
👍
cheers
I like this technique for shrimp n any kind of Kabobd. However, I think instead of fanning from the top/ sides the fanning should have been where the venting/breather parts of the equipment and also have a self build blocking device to keep the smoke in . If I could draw the design I would but I am terrible at art.
Thanks for your suggestions. I have other videos showing different ways to use the fan to control the smoke so check them out too.
Nah, I’ll stick to a regular grill. Much simpler lol.
Also, would it be smarter to just buy a small electric fan to create a moving air current?
Oh man. That looks like it is made from fire bricks that are cut and then stapled together with tin metal.
You do know a weber grill can do the same job and even better ...
if you have a ton of money to fill an entire weber (even the smallest one) with binchotan, go for it! I sure as hell don't. also, the round shape is not really conducive to the way yakitoris are cooked, and you'd be wasting a metric ton of space (and binchotan). also, webers are much deeper, which again means more binchotan and more $$$. although I guess you can fill it with bricks to bring the charcoal higher. finally, there's no ceramic insulation in a weber. so short answer is no, a weber is not suitable, imho
Said like a true American 😂
@@reeducated1281 you mean "like a true ignorant"?
How can she slap?
Put some bricks on the bottom of the grill to raise the coals.
Never ever leave that grill in the rain or get it wet. It will literally turn into a pile of mud. It is made of compressed diatomaceous sand,
We had ours fall apart in the rain. The grill he is using is a good 600$ traditional Japanese grill. It won't fall apart in the rain
@@paulclohesy1377it might hold up better but still don’t get it soaked as it’s still made of compressed diatomaceous soil. Though he said it’s made of ceramic, I’m pretty sure it’s not fire hardened ceramic.
@@greghelton4668 Each grill is meticulously crafted using diatomaceous earth bricks fired at 1000 degrees. Quote of the web site. U pay for quality in this case
@@paulclohesy1377 well, I stand corrected. Maybe I’ll get one after all!
I purchased a smaller version years ago. It’s a nice way to cook but for the home chef I found it a lot of work and just not real practical.
Yea the charcoal grills definitely adds complexity layer for those starting out or casual Yakitori cooking. Which is why I also recommend indoor electric grills to practice on or chill cook with friends/family at home too.
I’m not that knowledgeable on this cooking equipment, But what’s the difference then just grilling on a regular grill? They selling this product for almost $700.00 bucks on Amazon🥴
While you can make Yakitori on regular weber type grills if you try hard enough, these type of grills come with features that help with heat retention and focus to help make better Yakitori.
You can buy smaller ones, about half the size, in Japan for about 10,000 yen, or $60 in today’s exchange rate. Not sure if you can order stuff from Amazon Japan but they might carry it in the US too.
Doesn't look anything that I saw in Japan. Maybe it works
These are made in Japan
American made grills are better, what a cheap grill
I made one out of bricks…costed 5 bucks….
You guys are not prepared making this video 👎👎
Not worth the money .