Why Bincho-tan? Binchotan Charcoal is nearly 100% carbon. Called White Charcoal due to the white ash residue, the name ‘Binchotan’ Binchotan burns cleanly with a high steady heat Due to far-infrared rays produced by the charcoal, foods are quickly sealed enhancing the natural flavours of the food. Binchotan is a highly dense charcoal and burns for a very long time (2-3 hours) Binchotan can be more difficult to ignite than lump charcoal and briquettes but this is a minor inconvenience compared to the flavor it imparts. 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) 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. Keep it moist The binchoan charcoal that produces virtually no flames and no smoke and burns hotter. It’s CHEMICAL FREE. When you cook with binchotan, 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.”
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