Binchotan burns hot and clean once lit, but it needs patience at the start. Get this right and the rest of the cook is easy.
- Use a chimney or torch. Start the charcoal outside the Konro until pieces are fully glowing.
- Wait for ash. Transfer only when a light ash coat appears. Dull black sticks are not ready.
- Arrange in a bed. Spread an even layer under the grate. Leave a small cooler zone if you want to rest food.
- Adjust airflow. More air means more heat. Give the coals a few minutes to settle before the first skewer.
- Top up sparingly. Add a few pre-lit pieces if the cook runs long rather than smothering with cold charcoal.
Once lit well, binchotan holds a steady heat that suits yakitori, steak and vegetables alike.