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.
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.
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! 👍👍
If you want more flames, the lump does that more. If you want consistent heat the binchotan allows that. But this is on a smaller scales inside a grill. Could be different characteristics in a larger forge.
Do a go fund me page with the promise of making a youtube video of the result. Top donation gets 1 item you make for the video as a reward. Then make tiers like if you reach over 1500 you'll make a small wrist band at 2000 you'll make a small dagger and ect. Those are just examples which you can alter.
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.
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?
Yea that's definitely a danger of Binchotan along with the smoke and sparks which is why I do recommend for those not in commercial kitchens to do it outside. As you mentioned, not being dry is one cause for it. But most likely it's usually caused by heating it up too hot too quickly. If you're lighting it on a chimney, crank down the stove heat a bit. Also even if all the binchotan is not glowing orange yet, you can turn off the heat and put it in the grill, it'll passively cook through and let the heat rest/settle down. This is why for shops, even if they don't open till 6 to start grilling, the binchotan is already in the grill by 5-5:30 to settle down.
Good quality Binchotan does not explode. It is impossible because it should explode in the kiln during the production process. Also a better method is to keep left-over charcoal in steel box (basically the shape of starter chimney, with enclosed bottom and a lid), charcoal will become unlit and cool down due to lack of oxygen.
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.
Besides the high carbon content of Binchotan the other main difference will be the size consistency and shaping of Binchotan style charcoal. Having all straight and same width sizes makes it possible to pack tightly the Yakitori grill vs lumps of charcoal. I like using lump for steaks and barbecue but for Yakitori definitely recommend Binchotan or Ogatan (the sawdust logs)
@@Yakitoriguythank you, I can definitely see the binchotan being better overall due to the significant consistency in size and shape. Higher carbon will give you the longer burn time too.
The sizzles you hear at ua-cam.com/video/-owTsoJ-vZ8/v-deo.html is when the chicken fats drop onto the hot charcoal and is vaporized into smoke. This is why even a on it's own smokeless charcoal like binchotan needs to be used outside or with a vent as once you start cooking anything fatty, you get fat smokes.
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.
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.
Yes enjoying the nice grilling weather here before heading back to California. There are definitely other alternatives too like the Thaan video I made and hopefully few more charcoals videos in the future which can be bought online and provides a Binchotan like performance/flavors. Stay tuned!
Check out the Thaan video, the Binchogrill Video, and soon pt 2 video for how I'm stacking my charcoals. Air flow causes fire to happen, that's accelerated by the fat drippings.
@@Yakitoriguy thanks! Loads of useful information, thanks for the instructionals 先輩! I had a really difficult time with iberico pork yakiniku for butadon, I'm going to try your stacking method there too.
Yes, there's definitely noticeable flavor differences between lump vs binchotan or ogatan. And even among the Ogatan, slight variations based on what kind of wood was used to make it.
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
If you're looking to mix Binchotan with another charcoal for Yakitori I would recommend another odorless type like Ogatan. The issue with most Lump charcoal is that there's still lots of wood material present which adds the wood smoke flavor.
i recently started to work with binchotan in a restaurant im working at and during the heating up of the charcoal the binchotan kept sparking and making mini explosion sounds, bits of debris would shoot out occasionally causing major hazard to those around. i was wondering if u knew what could be causing this issue?
Thanks for the suggestion. However I do have the Thaan video already where I go into the details of it (how long it took to light, smoke, how it cooks) and I have the other binchotan video and this one. Was there anything else you wanted to see about the two?
@@Yakitoriguy Thanks for the reply, Yakitoriguy (rhyme not intended, haha), I did see that video and I really want to try out thaan charcoal as a binchotan subsitute, just wanted to see a direct comparison like you did in this video with the lump charcoal. Or if you could rank (in your opinion) lump charcoal and thaan charcoal out of 10, with 10 being bintochan and 0 being the lowest that would answer my question. Thanks again for responding, I did my first yakitori (I broke down a whole chicken and made all the different skewers) and my family loved it. Thanks for your videos, they've helped out a bunch.
I have not tried Coco (coconut?) briquettes. I do have the Kingsford Briquette video coming out where I show how it works for Yakitori. Could be similar.
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.
Thank you for the insights!
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.
Can't wait for PT 2!
Coming very soon!
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! 👍👍
If you want more flames, the lump does that more. If you want consistent heat the binchotan allows that. But this is on a smaller scales inside a grill. Could be different characteristics in a larger forge.
Do a go fund me page with the promise of making a youtube video of the result. Top donation gets 1 item you make for the video as a reward. Then make tiers like if you reach over 1500 you'll make a small wrist band at 2000 you'll make a small dagger and ect. Those are just examples which you can alter.
hello from indonesia. I'm trying to start making yakitori at home. Thanks for this binchotan video!
Thanks for watching! Hope you make some good Yakitori soon!
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.
Yo! Where do you get those iron rods on the top of the grill?
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?
Yea that's definitely a danger of Binchotan along with the smoke and sparks which is why I do recommend for those not in commercial kitchens to do it outside. As you mentioned, not being dry is one cause for it. But most likely it's usually caused by heating it up too hot too quickly. If you're lighting it on a chimney, crank down the stove heat a bit. Also even if all the binchotan is not glowing orange yet, you can turn off the heat and put it in the grill, it'll passively cook through and let the heat rest/settle down. This is why for shops, even if they don't open till 6 to start grilling, the binchotan is already in the grill by 5-5:30 to settle down.
Good quality Binchotan does not explode. It is impossible because it should explode in the kiln during the production process.
Also a better method is to keep left-over charcoal in steel box (basically the shape of starter chimney, with enclosed bottom and a lid), charcoal will become unlit and cool down due to lack of oxygen.
Another great video 👍
Thanks! Glad you enjoyed it.
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.
Besides the high carbon content of Binchotan the other main difference will be the size consistency and shaping of Binchotan style charcoal. Having all straight and same width sizes makes it possible to pack tightly the Yakitori grill vs lumps of charcoal. I like using lump for steaks and barbecue but for Yakitori definitely recommend Binchotan or Ogatan (the sawdust logs)
@@Yakitoriguythank you, I can definitely see the binchotan being better overall due to the significant consistency in size and shape.
Higher carbon will give you the longer burn time too.
Great vid
Great info as usual! Is Thaan vs Kingsford a possibility?
It won't be a versus video but a Kingsford video will be coming up.
5:10 how is the chicken producing smoke like charcoal ?
The sizzles you hear at ua-cam.com/video/-owTsoJ-vZ8/v-deo.html is when the chicken fats drop onto the hot charcoal and is vaporized into smoke. This is why even a on it's own smokeless charcoal like binchotan needs to be used outside or with a vent as once you start cooking anything fatty, you get fat smokes.
Thanks for the video! Very nice explaination. Simple, clear and very honest.
🙂
Glad it was helpful!
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.
Yup, more in part two video. Stay tuned.
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.
Thank you!
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.
Yes enjoying the nice grilling weather here before heading back to California. There are definitely other alternatives too like the Thaan video I made and hopefully few more charcoals videos in the future which can be bought online and provides a Binchotan like performance/flavors. Stay tuned!
Great video dude
Thanks!
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.
Check out the Thaan video, the Binchogrill Video, and soon pt 2 video for how I'm stacking my charcoals. Air flow causes fire to happen, that's accelerated by the fat drippings.
@@Yakitoriguy thanks! Loads of useful information, thanks for the instructionals 先輩! I had a really difficult time with iberico pork yakiniku for butadon, I'm going to try your stacking method there too.
Does using different charcoals will have different flavor or it only affects the cooking efficiency and texture of the meat?
Yes, there's definitely noticeable flavor differences between lump vs binchotan or ogatan. And even among the Ogatan, slight variations based on what kind of wood was used to make it.
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
Part 2 will show cooking with the Lump and binchotan so stay tuned.
Can you do a review of the Jealous Devil Binchotan?
Can I use Bamboo charcoal binchotan to grill indoors
Never use any type of charcoal indoors since all charcoal when burnt releases deadly carbon monoxide that can be oderless.
What if I fill it with charcoal and then the binchotan on top ? Will that give me a even cook?
If you're looking to mix Binchotan with another charcoal for Yakitori I would recommend another odorless type like Ogatan. The issue with most Lump charcoal is that there's still lots of wood material present which adds the wood smoke flavor.
i recently started to work with binchotan in a restaurant im working at and during the heating up of the charcoal the binchotan kept sparking and making mini explosion sounds, bits of debris would shoot out occasionally causing major hazard to those around. i was wondering if u knew what could be causing this issue?
That sounds like mesquite charcoal . It definitely explodes and creates a mini fireworks / anti aircraft cannon effect.
@@mattringler1080 im using bincho
It happens if the Binchotan has excess moisture (gotta keep it dry) and or heating up binchotan too hot too fast. Start with slower/lower flames.
Would love to see binchotan vs thaan charcoal
Thanks for the suggestion. However I do have the Thaan video already where I go into the details of it (how long it took to light, smoke, how it cooks) and I have the other binchotan video and this one. Was there anything else you wanted to see about the two?
@@Yakitoriguy Thanks for the reply, Yakitoriguy (rhyme not intended, haha), I did see that video and I really want to try out thaan charcoal as a binchotan subsitute, just wanted to see a direct comparison like you did in this video with the lump charcoal. Or if you could rank (in your opinion) lump charcoal and thaan charcoal out of 10, with 10 being bintochan and 0 being the lowest that would answer my question. Thanks again for responding, I did my first yakitori (I broke down a whole chicken and made all the different skewers) and my family loved it. Thanks for your videos, they've helped out a bunch.
What an amazing video!♡ Thank you very much :)
🤜🏻👍🤛🏻
Thanks for watching!
THANK YOU SENSEI
>
Just checked their website, the 22lb box went from $89 to $140! I think this video gave them a little too much business
There's definitely a shortage/shipping supply issues with things coming out of asia, but I'd like to think Yakigang is growing!
If anyone knows about charcoal its Yakitoriguy 👍
Trying to learn as much as possible!
Thanks for a great vid. How does Binchotan compare to coco briquettes?
I have not tried Coco (coconut?) briquettes. I do have the Kingsford Briquette video coming out where I show how it works for Yakitori. Could be similar.
@@Yakitoriguy Yes coconut! It has a steady temperature and burns longer than other briquettes.
Where did you get the bintochan from? Can your proved the actual link? I bought some and it was pieces part
This is from binchogrill.com/
I dont understand how you light up the bichotan
Maybe I'll work on a video! In the meantime, take a look at my Yak Grill Video and Bincho Girll Videos how I use the chimney to start my charcoals.
🔥👌
I see your GA 2100 my man
Yup! Withstands all the smoke, heat, etc of Yakitori cooking!
Grill is way too close to the wood railing. That’s a fire hazard.
Yup I'm keeping an eye on things and what I cook to prevent flareups but definitely be careful when cooking with charcoal!
i call those fake binchotan，😄
i use tosa binchotan
Nice. Yea hard to get Tosa and Kishu around for most though.
The test is a waste of time from get go.. should have gone with blind test