Binchotan Charcoal
About Binchotan While North American lump charcoal has a carbon content of about 75%, binchotan has a carbon content of between 93 and 96%. This means there’s no room for impurities that could negatively taint the flavour of your food. You get a pure source of heat with minimal smoke, aside from the flavourful puffs created by drippings that hit the charcoal. The intense heat produced by binchotan quickly gives the exterior of the meat a delicious crust and leaves the flavourful morsels extremely juicy.
That high carbon content also means that binchotan can be a challenge to start. Ideally, you want a charcoal chimney and a big wad of newspaper to get it going.
learn more about binchotan here
About the Grades
Nami (“regular”) - ★★★
This one is nice and small, and very dense. They are almost like a chopped version of komaru (see below). They do not last as long as others because of the smaller size, but they burns more cleanly.
TIPS FOR STARTING:
- Place your binchotan on a bed of already lit softer charcoal like the ogatan or even lump charcoal if you have it.
- Make sure that your coal is neatly placed in the chimney starter, all running in the same direction, and place the whole thing on a propane burner for 15 to 20 minutes.
- Use a hair dryer, fan, or shop-vac to blow air on the coals like a blacksmith’s bellows.
Due to international shipping regulations, we cannot send charcoal to customers outside of Canada. We apologize for the inconvenience.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
About Binchotan While North American lump charcoal has a carbon content of about 75%, binchotan has a carbon content of between 93 and 96%. This means there’s no room for impurities that could negatively taint the flavour of your food. You get a pure source of heat with minimal smoke, aside from the flavourful puffs created by drippings that hit the charcoal. The intense heat produced by binchotan quickly gives the exterior of the meat a delicious crust and leaves the flavourful morsels extremely juicy.
That high carbon content also means that binchotan can be a challenge to start. Ideally, you want a charcoal chimney and a big wad of newspaper to get it going.
learn more about binchotan here
About the Grades
Nami (“regular”) - ★★★
This one is nice and small, and very dense. They are almost like a chopped version of komaru (see below). They do not last as long as others because of the smaller size, but they burns more cleanly.
TIPS FOR STARTING:
- Place your binchotan on a bed of already lit softer charcoal like the ogatan or even lump charcoal if you have it.
- Make sure that your coal is neatly placed in the chimney starter, all running in the same direction, and place the whole thing on a propane burner for 15 to 20 minutes.
- Use a hair dryer, fan, or shop-vac to blow air on the coals like a blacksmith’s bellows.
Due to international shipping regulations, we cannot send charcoal to customers outside of Canada. We apologize for the inconvenience.
