Sumi Bincho Charcoal (10kg Box)

Chef’s tips: Ensure you stack at least 2-3 layers deep of Binchotan logs. This will give you good vertical heat and a more reliable grilling experience. Be patient. Often people start grilling before the charcoal has reached it’s peak heat potential. You’ll know when it’s ready to grill when a piece of chicken skin blisters and crackles after one minute. Even better news: After two to three hours of grilling, you will more than likely have still have some Bincho left over, that you can reuse by simply lifting it out with some tongues and submerging the hot coals in cold water for 30 seconds and then drying them for another day.