Perfect charcoal for BBQ !
Great thermal conduction because of high density carbon.
Release infrared rays.
Less smoke, less odor because of high purity carbon.
Cooking with it brings out the natural flavors of the food.
Low temperature ? High temperature ?
A lot of people think the bincho charcoal's burning high temperature BUT it is lower than black charcoal. however it is hotter than black charcoal.
Black charcoal burning temperature: 1,200 to 1,550 °C (2,190 to 2,820 °F).
Binchotan burnig temperature: 870 to 1.000°C （1.598 to 1.832 °F）
Different between black charcoal and binchotan charcoal.
Black charcoal is soft, ignites easily and burns hot.
Binchotan charcoal is hard, takes longer time to ignites. (30-40min) which means it's dense. Probably Lighting the binchotan proved more difficult than You’d been led to believe. But you will think it’s worth to do this effort after you taste your food.
High density carbon release infrared rays which makes good BBQ and keep low temperature and last longer than black charcoal.
Tips for using binchotan
Make a direct heat area and indirect heat area.
Direct heat grilling
If you pile layers of charcoal it will get hotter than a single layer area. You can control heat using this way to prevent food from burning.
Indirect heat grilling
You can try indirect heat grilling with chicken with bone, and slabs of ribs etc. Foods with glazes, marinades, and sugary sauces are best suited using this method.
Binchotan gives a great heat for 1-2 hours (burns for 3-4 hours) using a fan to blow the air to make the binchotan hotter.(as needed)
How to light binchotan charcoal
Place charcoal in a charcoal chimney or an old pot with holes in the bottom, directly over a naked flame (Example: side wok burner on your gas barbeque, or a cast iron gas ring from the hardware store, or open flame on your barbeque if high enough output) for about 30-40min.
Once the binchotan began to turn crimson and become ash color It is ready to cook.
Keep it moist
The binchoan charcoal that produces virtually no flames and no smoke and burns hotter. It’s CHEMICAL FREE.
The meat is moist because of the charcoal releases FIR(Far infrared rays), a wisp of binchotan perfume clinging to it. The aroma was not too smoky taste, but you can taste it enough and spread the aroma inside your mouth.
“It’s the binchotan that makes your grll] special and makes it unique and gives it its unique flavor.”
Reusable! As long as it's not ash, you can reuse binchotan as many times as you want. Place left over binchotan in the fireproof metal container to put out fire and save them for next time.
- Put the fire extinguishing pot on a base and open the lid.
- Carefully remove the charcoal from the grill (konro) using tongs and put the charcoal into the fire extinguishing pot one piece at a time.
- After all the charcoal has been put inside of the extinguishing pot, close the lid.
Never use water to extinguish a binchotan it will explore.