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Has anybody used Binchotan charcoal ?

It burns very hot and seems it would be excellent in stir fry and hot grilling.  It's expensive though.
I'm just wondering if anyone has used it and what their impression is.  TIA.

Dripping Springs, Texas.
Gateway to the Hill Country



  • calikingcaliking Posts: 6,455
    From what I know it is very dense and hard to light but burns virtually smokeless. I've seen pictures of it being used in small applications usually small table top grills indoors it's also very expensive and hard to find. I would love to see what you do with it if you have any.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • fishlessmanfishlessman Posts: 16,549
    from what i read its smokeless, burns longer, but not as hot as most lumps. im thinking it would be more suited for desserts
  • JRWhiteeJRWhitee Posts: 2,556
    I have never seen it in Georgia.


    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia

  • CookinbobCookinbob Posts: 1,410
    There is a fairly high end restaurant here in town that has a Japanese robata grill that burns Binchotan for a "clean slightly smoky flavor". Supposedly flame and smoke free, and hotter than conventional charcoal (which may mean briquettes) from what I have read.  They do tapas on it.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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