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Yakitori - Use of Binchotan

David_C_78141

Does anyone have experience using Binchotan Charcoal to grill meats/skewers?

From what I have read, Binchotan burns cleaner, hotter, and longer than typical charcoal. Is the benefit that it lets the meat keep its natural flavor by not imparting any off flavors or smokiness? I believe a lot of the flavor comes from the tare/seasoning.

If that is the case, would I get a similar result by cooking my meat in a low temperature bath and finish it off with tare and my searzall?

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Comments

Rob_133006

I truly feel like the searzall is a great tool but truly limited. But, if you've already got the circulator and searzall I say run with those. The binchotan is a pretty limited tool.

Saad_94717

With respect to your comments/questions:

Binchotan may burn cleaner. I am not fully familiar with its chemical composition. I have heard that it does burn cleaner with less smoke, and that may be due to a lower sulphur and moisture content.
It does not burn hotter. In fact, it burns at lower temperatures than typical charcoal. It does however burn for longer at those lower temperatures.
The flavour/aromas during grilling come from the vaporisation of fat as it drips onto the hot coals. This is why often fatty foods capture grilled flavours much more comprehensively. Grilled vegetables, due to their lower fat content often don't have those same flavours despite being grilled.
You can't replicate grilling flavours by searing from the top. You need fat dripping onto the hot coals and vaporising to produce the characteristic/desirable compounds typical to grilled foods.

I hope that helped.