Although our grills can be used with any charcoal we would recommend using Binchotan charcoal which is known as 'The King of all Charcoals', a favourite amongst Yakitori bars all over Japan due to it's clean burning properties and the amazing aroma and flavour it imparts when grilling.

In Summary:

Binchotan is the perfect charcoal for barbequing due to its long steady burning properties, and food grilled over binchotan results in a juicier texture and heightened flavours compared to other charcoal.

There is little to no smoke and is odourless when burning, so the flavour of the food is kept pure and whats more there are minimal flare ups. This of course all changes when you add fatty meat to the grill.

The binchotan we source is 100% produced from Acacia grown and processed in Africa.  Due to Acacia being an invader species it is a much more sustainably sourced.

Unlike Tosa Japanese binchotan, which has a total burn time of up to 5 hours and very little ash, Acacia binchotan has a total burn time of a minimum of 3 hours with a higher ash content. Be sure to knock off the ash to release the heat when grilling.

Binchotan can be used to grill indoors (with sufficient ventilation) as there is little to no smoke and is free from carcinogens and chemicals. Lighting binchotan can be achieved by placing into a chimney starter outside or by using our Charcoal Starter pan inside on your gas hob, which can be found on our LIGHT page or use a regular charcoal chimney starter outside and transfer to your grill.

Our Binchotan comes in varied sizes so should you want to make smaller pieces they can be broken into smaller pieces.

Compared to regular natural hardwood charcoal, Binchotan will burn many times longer and when finished grilling, you should simply extinguish the charcoal so you can use it again.

To extinguish simply place the charcoal in our Extinguishing pot, which can be found in our EXTINGUISH page. Alternatively, dip each piece of charcoal in water for 30 seconds and leave to dry.