Description
Made from specially selected hard wood that is dried and hand-stacked into brick ovens where the temperature is meticulously controlled at 4 stages (200°C, 400°C, 550°C,900°C) over a span of 8 weeks. Finally, air is let in rapidly so heat spikes to reach an intense 1200°C. This permanently alters the charcoal’s internal structure – forming Binchotan and giving it it’s unique characteristics. This is specially cut to size is to fit most Japanese style yakitori, hibachi or shichirin grills. Perfect for smaller compact ceramic table top Kamado style BBQs as well.
