Binchotan eucalyptus charcoal is the most exclusive charcoal there is: Japanese white charcoal, here fired from eucalyptus wood by BestCharcoal. Carbonising at very high temperatures produces a rock-hard, almost metallic charcoal that gives off barely any smoke or odour and radiates an intense, even infrared heat. You get a 7.5kg bag.
What makes Binchotan eucalyptus charcoal special
The heat works from the outside in without your meat picking up a smoky or sooty taste. That lets the core cook through gently while the outside caramelises. Exactly what you're after for yakitori, teppanyaki and any grilling where the product itself should set the flavour.
- Rock-hard charcoal that burns far longer than regular charcoal
- Pure heat with no off flavours
- Little ash and barely any sparks
- Reusable after extinguishing and drying
- 7.5kg bag, 100% natural
How to fire it up
Give the lighting some time and use a lit chimney starter or a gas torch; firelighters alone usually won't get this dense charcoal going. Once glowing, the temperature holds for a very long time, so you barely need to adjust it. Afterwards, close the vents, let the sticks dry, and reuse them next time.
Storing
Store dry and sealed. Moisture is this charcoal's biggest enemy: wet sticks ignite slowly and produce unnecessary smoke.
Bill's tipWork with a small, concentrated layer of charcoal and place your skewers close above it. That way you make the most of the infrared heat and use remarkably little charcoal.
Curious about the difference with the other type? Check out the Binchotan Maitiew. For an everyday all-rounder, pick something from the charcoal range, and all fuel is grouped together in the charcoal, smoking wood and firestarters category.
