There are three main types of charcoal: black charcoal, white charcoal/binchotan, and sawdust, and they are made using different methods and different types of wood. Each type has different characteristics when burning (burning time, amount of ash, ease of ignition, etc.).
Binchotan is white charcoal made by carbonizing Ubamegashi (which includes oaks). However, in recent years, it has become common to call it Binchotan as a general term for hard, well-burned charcoal, including other types of charcoal besides Ubamegashi. Binchotan, which has been burned tightly through a process called “nerashi,” produces a high-pitched metallic sound when struck, and its cross section sparkles. Because it is hard, it has a stable, long-lasting heat, and the heat can be easily adjusted from about 500 to 1000°C by fanning it with a fan. It is suitable for cooking that requires delicate heat adjustment.
Charcoal can be divided into “white charcoal” and “black charcoal” depending on the manufacturing method. In the final carbonization process, the charcoal is taken out of the kiln and covered with sand and ash to extinguish the fire. The surface of the finished charcoal turns whitish, hence the name “white charcoal” and it is characterized by being very hard. In contrast, “black charcoal” is made by sealing the mouth of the kiln to suffocate the charcoal and extinguish the fire. It turns jet black and is relatively soft.
This charcoal is made by pressing additive-free sawdust under high temperature and pressure into a rod shape called “Ogalight” and then baking it in a kiln. Many of these charcoal have a hole in the center, so they are also called chikuwa charcoal. There are white charcoal finishes and black charcoal finishes for sawdust. Also, the type of sawdust used varies depending on the tree species and blend, so the heat output, amount of ash, and burn time also vary.
It is made by pressing additive-free sawdust under high temperature and pressure into a rod shape. It can be used like firewood, and can be used in fireplaces, bonfires, and wood stoves. Compared to firewood, it burns longer and has a stable heat. It is an easy-to-handle artificial firewood with little ash and smoke. Incidentally, sawdust is made by carbonizing “Ogalite”.
The best way to start a fire will vary depending on the tools you have and your environment, but Asauchi Jinbu recommends the following method.
○For restaurants
Prepare a fire-starting pot, put charcoal in it, and place it on the gas stove to light it. However, when lighting binchotan charcoal, there is a risk of it exploding if it is heated too quickly. In that case, we recommend using “burned charcoal” as it is quicker and easier to light. Once the entire charcoal is lit, it is less likely to explode, making it ideal for starting a fire.
Regarding explosions, how can I prevent them from exploding? Click here for details
For more information on charcoal extinguishing and charcoal extinguishing, click here
○If you have a personal
fire starter pot, we recommend using it to start the fire as described above. (Please do not use a portable stove as it may explode and is dangerous.) If you do not have a fire starter pot, we recommend using a fire starter. We do not recommend using paper such as newspapers to start the fire, as ashes and embers tend to fly around and accumulate at the bottom of the stove, where they will stick to the food. Also, even if you are mainly using sawdust or binchotan charcoal, we recommend starting with black charcoal, which is easy to light. Once the black charcoal is lit, gradually transfer the fire to the sawdust or binchotan charcoal.
Whichever method you use, here are some tips for getting a fire going quickly:
1. Be mindful of the air passage!
Arrange the charcoal so that air can flow from bottom to top with the updraft. If you’re using a charcoal grill, make use of the air adjustment window, the “vent.” A chimney cover for starting the fire is useful as it helps the fire spread faster.
2. Don’t rush!
When starting the fire, try not to touch the charcoal more than necessary. This will cause heat to escape, making it difficult to ignite. 3. Gather charcoal in one place so that
heat does not disperse . 4. If using binchotan charcoal, be careful of explosions and do not heat it too quickly.
We recommend “smothering the fire” with a fire extinguisher pot. Fire extinguisher pots are made of diatomaceous earth, ceramic, metal, etc. You can choose the appropriate one depending on the amount of charcoal you use and the space you have available. To do this, simply place lit charcoal (even if it’s red hot) in the fire extinguisher pot and put the lid on. The charcoal fire will go out when it is sealed and air is cut off. The charcoal that has been smothered becomes “extinguished charcoal” and is less likely to explode because the fire has spread throughout the charcoal and the moisture and air inside have been removed. It also lights easily, so we recommend using it as a starter the next time you start a fire, as it will make it easier to start a fire
Binchotan charcoal is burned as hard as metal. It is also proof that it is a good charcoal that has been thoroughly refined. If it is heated suddenly, the fine air and moisture trapped inside the charcoal will expand and explode, causing hard pieces of charcoal to fly out, which can be dangerous. Is there any binchotan that does not explode? This is a question we are often asked, but since binchotan charcoal is made by burning natural wood and carbonizing it, there is no way to say for sure that it will never explode. However, among the binchotan charcoal that is generally available, those from Laos and Vietnam are relatively soft and do not explode as much. However, since the fact that it does not explode easily also means that the charcoal is less hard, please note that compared to domestically produced binchotan charcoal, it has the following characteristics: it burns for a shorter period of time, burns less powerful, and produces more ash
With the above in mind, the key to making binchotan less likely to explode is to gradually heat the charcoal itself while gradually transferring the fire. When lighting the gas stove, do not heat the binchotan over high heat all at once. Instead, heat it over low heat first to remove the water vapor inside. Then gradually increase the heat to light the entire charcoal. If you are adding charcoal during business hours, warm the charcoal by placing it away from the source of the fire in the furnace beforehand. Take your time and slowly move the binchotan closer to the source of the fire and transfer the fire. Also, charcoal with knots or cracks in the wood is prone to exploding. It is also important to avoid such parts and arrange the charcoal so that the fire comes into contact with the smooth parts of the charcoal surface. Charcoal is constantly breathing, so avoid storing it in a humid place as it can cause it to explode. Please be mindful of the safety of those around you when using it.
The higher the carbon purity of charcoal, the less ash it will produce. The amount, weight, color, and texture of ash vary greatly depending on the type of raw wood and the method of firing the charcoal, but generally speaking, domestic charcoal has a higher carbon purity and produces less ash than imported charcoal, and white charcoal and binchotan charcoal are better than black charcoal. Recommended binchotan charcoal are Kishu binchotan and Tosa binchotan, sawdust charcoal are Nishiki binchotan, and black charcoal are Iwate Kiritan and Iwate charcoal.
Heat control is key in grilling. If the heat is too strong, the surface will burn and the flavor will escape through the gaps in the roughened tissue, and if the heat is too weak, the heat will not reach the inside. Gas fires indirectly cook the food by heating the surrounding “air,” while charcoal fires heat the food directly. Charcoal fires emit four times as many far-infrared rays as gas fires, and when the emitted far-infrared rays hit the food and are absorbed, heat is generated there. In other words, charcoal fires efficiently heat the food directly from the surface and inside, so it can be cooked in a short time and the flavor and aroma can be preserved. Also, the hydrogen contained in gas combines with oxygen during combustion to produce water, so when food is grilled, it becomes watery. On the other hand, high-quality charcoal is a mass of carbon, so it does not produce moisture when burned, and it does not damage the texture or dilute the flavor. Charcoal fire is a cooking method that can quickly heat the inside of the food to about 70 degrees without burning it, while keeping the flavor locked in
Low-quality charcoal is poorly carbonized and contains impurities, which when burned will produce smoke and an unpleasant odor even before the food is cooked. On the other hand, high-quality charcoal will not produce any odor or smoke even at the fire-starting stage. So what is the “good aroma of charcoal grilling”? A typical example is the smoking effect. When food is grilled over charcoal, the fat and sauce drip onto the charcoal, which heats up and turns into mist (smoke). The smoke clings to the food and smokes it, giving it the “charcoal grilling aroma.” Ash also contains minerals, so when the ash floats around and sticks to the food, it enhances its flavor and aroma.
The following items are required:
Charcoal / charcoal grill / lighter or cigarette lighter / fan and gloves / fire starter or (if using a gas stove) / fire starter pot / fire tongs / fire extinguisher (if available)
○When charcoal burns, gases such as carbon monoxide are generated, so if you use it indoors, always ensure adequate ventilation. Do not use in places where adequate ventilation is not possible.
○If charcoal is ignited suddenly, it may explode, so ignite it gradually. Also, keep your face, clothing, and other flammable objects away from the fire.
○Be careful not to get burned.
○After use, completely extinguish the fire and allow the stove to cool before putting it away and storing it.
○Charcoal will not light well if it gets damp. Be careful about where you store it.
○Please read any other precautions on the product carefully.
For those new to charcoal grilling, we recommend domestic black charcoal (such as Iwate Kiri charcoal). It lights easily and has no unpleasant odor. Compared to imported black charcoal sold at mass retailers, it burns longer and produces less ash. For those who want to enjoy grilling for a long time, we recommend sawdust charcoal, which burns well and does not explode, and for those who want to be particular about delicate heat adjustment and the flavor of the ingredients, we recommend binchotan charcoal, which can be adjusted with a single fan.
I think it’s a good idea to use 1kg per person per hour, but you should adjust accordingly. In any case, if you run out of charcoal, it will ruin your BBQ, so it’s best to prepare more than you need. The amount of charcoal depends on the environment and time of the BBQ, the type of charcoal, and the material and size of the stove you use. Charcoal burns faster in windy places and weather, and generally, binchotan and sawdust charcoal burn well, while cheap imported black charcoal sold at mass retailers often does not burn well. Also, the larger the stove, the more charcoal you need, and diatomaceous earth charcoal grills have a higher heat retention than stainless steel and other metal stoves, so the stove itself heats up more easily with less charcoal.
Charcoal is used for deodorizing and water purification. Charcoal is porous and has excellent adsorption properties. When wood is carbonized, the cell walls remain and countless tiny holes are created. Black charcoal is said to have an astonishingly large surface area of 200 to 300 m2 per gram, and this is the source of its adsorption properties. Moisture and other substances are adsorbed into these holes, so charcoal is also used for deodorizing, humidity control, water purification, and other purposes.
[For deodorization]
Simply place an appropriate amount in areas where odors are a concern (toilets, shoe cabinets, refrigerators, etc.)
○ Rub the surface of the Binchotan charcoal with a scrubbing brush, wash it with water, sterilize it by boiling it, and dry it in the sun before using it.
○ After using it to cook rice, repeat the above process and use a clean one.
Industrial charcoal is mainly used as a reducing agent in metal factories to prevent oxidation during melting. We can handle a wide range of deliveries, from truck deliveries in 100kg units to bulk deliveries in ocean containers, so please contact us using the inquiry form.
The things you need to start a charcoal grill restaurant will vary depending on the type of food and drink you serve, but here we will introduce the bare minimum.
① Fire starter potThis is a tool for lighting
charcoal on a gas stove. There are inexpensive household ones, but they have a small capacity and are not very durable, so please prepare a commercial one. Commercial ones need to be heat resistant. Stainless steel or cast iron are recommended. Also, since the bottom part is easily damaged, choosing a fire starter pot where only the bottom part can be replaced will help keep future running costs low.
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② Fire tongs
The quality of fire tongs is directly related to the ease of handling charcoal. For grillers, they are as important a tool as a chef’s knife. Good fire tongs are not made of thin metal. They have a moderate resilience, allowing you to grab and move large and small charcoal as you like and adjust the heat. Of course, they don’t become soggy right away.
③ Grilling standFor
restaurants where the chefs themselves grill in the kitchen, choosing the right grilling stand is important. There are two main types of grilling stands. Choose according to the size of your restaurant and the type of food you want to bake.
1. FirebricksThis
grilling stand is made of a combination of firebricks and covered on the outside with rust-resistant stainless steel. It is heavy and relatively expensive, but it is durable and can be used for years. There is a fire tray in the area where the charcoal is placed, and excess ash can be dropped into the space under the fire tray, and the heat can be adjusted freely. In addition, since it is
made of stainless steel, it is easy to wipe off stains such as sauces and oil that adhere to the outside, and it can be kept clean. 2. Ceramic bricksThis
grilling stand is made of a combination of bricks made by compressing and baking diatomaceous earth. Since it is made of diatomaceous earth, it has high heat retention and efficiently transfers heat to the ingredients. It is also lighter than firebricks, so it can be used for traveling sales, etc. It is inexpensive, but since it stores heat, it deteriorates quickly and needs to be replaced frequently. The internal structure is also simple, and many of them do not have a fire tray, and charcoal is placed directly on the bottom of the grill. As a result, ash tends to accumulate and it is not suitable for delicate adjustment of heat.
④ Charcoal grill
We recommend charcoal grills made of diatomaceous earth, which is hard to let heat escape, emits far-infrared rays when heated, and saves charcoal. Be careful, as some cheap foreign products claim to be made of diatomaceous earth but are of poor quality and do not actually use diatomaceous earth. If you are a yakiniku restaurant or other place where customers can enjoy charcoal grilling at their tables, we recommend tabletop charcoal grills.
Traditional charcoal grills are made to be placed on the floor, so they are about 25 cm tall, which is not suitable for tabletop use. Tabletop charcoal grills are often about 15 cm tall, and come in a variety of sizes, including those with a design that keeps the grill net from slipping and those with a stainless steel cover that protects the top of the charcoal grill, which is the most susceptible to damage. You should also choose the color of the charcoal grill to match the atmosphere of your restaurant. In recent years, stylish black is particularly popular as it is less noticeable when dirty.
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⑤ Starter
stove: This is a diatomaceous earth stove that keeps the charcoal fire ready to use at any time. It is a tool that is almost always used in yakiniku restaurants. After lighting the starter charcoal in a fire starter pot, you can put it in the starter stove along with unlit charcoal to start the fire and keep the charcoal fire going at the same time.
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⑥ Wooden fan
This is an essential tool for adjusting the heat when grilling charcoal on a grill in the kitchen. Plastic fans lose their elasticity quickly when exposed to heat. Wooden fans have just the right amount of elasticity and fit the hand better the more you use them.
⑧ Fire extinguisher
This is an essential item for putting out a charcoal fire. Some restaurants submerge the charcoal in water to put out the fire, or let it burn completely inside the grill. However, this results in a lot of wasted charcoal. With a fire extinguisher, you can safely put out the fire, and the extinguished charcoal is easy to reignite, so you can save on gas costs by using it the next time you start a fire.
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9.
Charcoal Charcoal is a burning food.
There are many different types of charcoal, and the taste of your food will change depending on the charcoal you choose. Please choose the charcoal that satisfies you.
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Diatomaceous earth is a clay-like soil extracted from layers of fossilized algae (plankton) that have accumulated on the bottom of lakes and oceans over thousands or tens of thousands of years. It has excellent heat storage and durability, and when heated, diatomaceous earth itself has the property of emitting strong infrared rays. Therefore, in combination with charcoal fire, it increases the heat efficiency and allows food to be grilled deliciously. There are two main types of diatomaceous earth charcoal grills: “cut” and “kneaded.” “Cut” is made by digging and cutting diatomaceous earth in blocks from the layers of the earth, then carving and shaping it. “Kneaded” is made by kneading crushed diatomaceous earth, putting it into a mold, and pressing it into a shape.
Comparing cut-out and kneaded products,
[Cut-out]
Cut-out products are overwhelmingly lighter than kneaded products even if they are the same size, but cut-out products are generally said to be more durable. However, because they are manufactured almost entirely by hand by skilled craftsmen, they require 3 to 4 times the labor, and are therefore more expensive.
Cut-out products are said to last a lifetime. In contrast, most restaurants that use tabletop charcoal grills (such as yakiniku restaurants) use kneaded products. This is because they get dirty easily and wear out quickly when used for long periods of time, so they can be considered consumables in professional settings. Our company handles both cut-out and kneaded products.
