Charcoal
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Read for freeCharcoal is a light, black residue, consisting of carbon and any remaining ash, obtained by removing water and other volatile constituents from wood.
Charcoal is usually produced by slow pyrolysis, the heating of wood or other substances in the absence of oxygen.
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In this post we'll cover:
The pros and cons of each type of charcoal
Binchotan
Binchotan is a type of charcoal made in Japan from oak wood. It is the most expensive type of charcoal, but it produces very little smoke and has an even burning temperature.
Binchotan is a good choice for those who want the authentic Japanese hibachi grill experience.
Briquettes
Briquettes are the most common type of charcoal used in hibachi grills. They are easy to light and inexpensive, making them a good choice for those new to grilling.
However, briquettes can produce a lot of smoke and have an uneven burning temperature, which can make it difficult to control the grill.
Lump
Lump charcoal is made from whole pieces of wood that have been charred. It lights quickly and burns hot, making it a good choice for those who want to cook their food quickly.
However, lump charcoal can be more expensive than briquettes and can produce a lot of smoke.
Now that you know the different types of charcoal available, you can decide which is the best type of charcoal for your hibachi grill.
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
Try it out for free with Kindle Unlimited:
Read for free
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
