In a konro you use binchotan charcoal
The only suitable charcoal for your Konro Grill, shichirin grill or yakitori BBQ is binchotan charcoal. The origin of the original Binchotan charcoal is Japan. Unfortunately, this Japanese charcoal is little produced and exported. This makes Japanese binchotan the most expensive type of charcoal in the world. Therefore, we have several types to choose from: genuine Japanese binchotan and Binchotan style charcoal.
Wondering how best to light the Binchotan?
Binchotan charcoal.
Binchotan Charcoal officially comes only from Japan. For hundreds of years, only a handful of "binchotan burners" have been making a type of charcoal with an extremely high carbon content. The process is 100% traditional. People use clay kilns and the entire process, from branch/stem to charcoal, takes at least 14 days. The wood from the Ubame oak is in the charcoal kiln for about 10 days!
Unfortunately, little of this Japanese charcoal is produced and even less is exported. As a result, real Japanese binchotan charcoal is very scarce and pricey. Nevertheless, we (sometimes) stock “the real deal” with boxes of 15 kg. Real Japanese Hanmaru binchotan!
To keep it affordable for everyone, we also have good alternatives, check them all out on this page. You can choose pressed Binchotan style charcoal, these light up the easiest. Want (affordably) more towards the real thing? Then choose our Maitiew.
How do you light the Binchotan?
Watch the video below!
Why use Japanese charcoal?
Good question! We hear this one more often. In a konro grill, you work directly above the glow. Hot glow that is! What is so nice about this type of charcoal? It hardly smokes, does not splutter and burns at a very nice constant temperature. Because it is rock hard, it burns very efficiently and long. A few sticks burn easily for 3 to 5 hours. In short, a few pieces of this charcoal also produce unprecedented heat. Really pleasant if you want to “sear”.
Experience it once...you will be amazed. Binchotan charcoal is a truly special BBQ product.
This is what you can do with the konro grill
Poultry & Meat
Grill chicken yakitori style and sear tender, thin slices of Wagyu!
Fish & shellfish
Grill shellfish or fish directly. Taste the pure flavours!
Fruit & vegetables
Grill vegetables or even fruit. Lacquer it and be amazed at the flavours!
Can I reuse binchotan charcoal?
Yes! With such an exclusive type of charcoal, it is quite common, after grilling with the konro, to extinguish the red-hot Japanese charcoal in a steel bucket filled with water. To do this, use the coal tongs and keep a little distance because it will steam nicely. When it is extinguished, let it dry and then just use it again supplemented with some new coals.
