5 Things I’ve Learned About Cooking with Binchotan Charcoal

Binchotan charcoal, a centuries-old Japanese grilling tradition, has been gaining popularity in modern kitchens and outdoor barbecues around the world. Known for its remarkable qualities, this artisanal charcoal is often touted as the gold standard for grilling. But what makes Binchotan so special, and what should you know before using it in your BBQ adventures? Here’s what I’ve learned through my experiences with this incredible fuel source.

Why it's different to normal charcoal

Binchotan charcoal is a type of activated charcoal that originates from Japan, specifically the Kishu region, which has been producing it for over 300 years. Made primarily from Ubame oak, a hardwood native to Japan, Binchotan undergoes a unique production process that gives it its distinctive properties. The wood is slowly burned in a kiln at a low temperature until it reaches a carbonisation stage. Then, the kiln's temperature is rapidly increased, and the charcoal is quickly covered with a mixture of ash, sand, and soil to cool it down. This process results in an ultra-dense, hard charcoal that produces a near smokeless, odourless flame, perfect for cooking.

However, cooking with Binchotan is not as straightforward as it may seem. While its benefits are numerous, it also presents certain challenges that are important to consider. Here are the five things I’ve learned about cooking with Binchotan charcoal.

1. Heat Control and Consistency

One of the most impressive qualities of Binchotan charcoal is its ability to maintain a consistent and high heat for extended periods. Unlike regular charcoal, which tends to burn out relatively quickly and often unevenly, Binchotan can burn steadily for up to five hours or more, depending on the size of the pieces and the cooking conditions.

This makes it ideal for BBQs where you want to maintain a constant temperature over a long cooking period, such as when slow-cooking meats or preparing complex dishes that require precise heat. The even heat distribution also ensures that your spice blends and rubs can work their magic uniformly across your food, allowing for a well-balanced flavour profile in every bite.

However, mastering heat control with Binchotan does take some practice. It’s not as simple as lighting a match and letting the flames do their thing. Getting the charcoal to the right temperature can take longer than with conventional charcoal. Patience is key — allowing ample time for the charcoal to fully ignite and reach a stable temperature is crucial for achieving the best cooking results.

2. Clean and Pure Cooking

One of the major reasons chefs and BBQ enthusiasts love Binchotan is its ability to burn cleanly, without producing smoke or imparting unwanted flavours. This is particularly beneficial when you are using high-quality spice blends or rubs, as the clean heat allows the natural flavours of the spices and the food itself to shine through without being overpowered by the taste of the fuel.  It also allows you to be more careful about the flavour of woodsmoke that is omitted, which is important as wrote about here.

In comparison, regular charcoal often releases a smoky flavour that can alter the taste of your food—sometimes for the better, but often in a way that masks the subtleties of your seasoning. With Binchotan, the purity of the heat lets you fully experience the intricacies of your spice blends and the natural taste of the ingredients.

This aspect is especially important when grilling delicate foods like fish or vegetables, where you want the seasoning and natural flavours to remain at the forefront. Binchotan’s ability to provide a neutral cooking environment is unmatched, making it a must-have for those who take their grilling seriously.

3. Reusability: A More Sustainable Choice

One of the most surprising things I’ve learned about Binchotan is its reusability. Unlike standard charcoal, which typically disintegrates after one use, Binchotan can be reused multiple times if it’s handled correctly. After cooking, you can extinguish the charcoal by placing it in a container of sand or simply letting it cool down naturally. Once it’s fully cooled, you can store it in a dry place for future use.

This reusability makes Binchotan not only a more sustainable option but also a more economical one in the long run. Although the initial cost of purchasing Binchotan is higher than regular charcoal, its longevity and reusability can offset the cost, especially if you are a frequent griller.

However, it’s important to note that the reusability of Binchotan depends on how it’s handled. If the charcoal is left exposed to moisture or is improperly extinguished, it can become brittle and lose its effectiveness. Proper care and storage are essential to getting the most out of this exceptional charcoal.

4. Versatility Beyond the Grill

While Binchotan is primarily known for its use in BBQs, its versatility extends beyond the grill. One of the lesser-known uses of Binchotan is in the purification of water and air. Due to its highly porous structure, Binchotan can absorb impurities and odours, making it an effective natural purifier.

In the kitchen, you can use small pieces of Binchotan to filter water, which can be particularly useful if you’re in an area with hard water or want to enhance the taste of your water for cooking. Simply place a piece of Binchotan in a jug of water and let it sit for several hours. The charcoal will help to absorb chlorine and other chemicals, resulting in cleaner, better-tasting water.

Additionally, Binchotan can be used to deodorize the air in your kitchen or refrigerator. Placing a small piece in your fridge can help to neutralize odours, ensuring that your spice blends and other ingredients remain fresh and untainted by strong smells.

5. Challenges and Considerations

As remarkable as Binchotan charcoal is, it’s not without its challenges. For one, it’s more expensive and harder to find than regular charcoal. While you can purchase it online or from specialty stores, it’s not as readily available as standard BBQ fuels.

Moreover, lighting Binchotan can be a time-consuming process. Unlike quick-lighting charcoals, Binchotan requires a longer time to ignite fully. It’s recommended to use a chimney starter or a gas torch to get it going, which may not be ideal for those looking for a quick grilling session.

Another consideration is that Binchotan, while producing little to no smoke, can emit an intense amount of heat. This is both a benefit and a potential drawback. If you’re not careful, it’s easy to burn food, especially delicate items. Mastering the art of cooking with Binchotan involves learning to control and harness this heat effectively.

Pros and Cons of Cooking with Binchotan Charcoal

Pros:

High, consistent heat: Ideal for grilling but also, with some practice, long cooking sessions and slow roasting.

Clean burn: No smoke or unwanted flavours, preserving the natural taste of food and spice blends.

Reusability: Can be used multiple times, making it a sustainable and economical choice.

Versatility: Beyond grilling, can be used for water and air purification.

Pure cooking environment: Allows spices, rubs, and natural food flavours to shine through.

Cons:

Expensive: Higher initial cost compared to regular charcoal.
Hard to light: Requires patience and the right tools to ignite properly.
Limited availability: Not as easily accessible as standard BBQ charcoal.
Intense heat: Can be challenging to manage without practice, posing a risk of burning food.

Conclusion:

Cooking with Binchotan charcoal is a unique experience that offers numerous benefits for those willing to invest the time and effort. Its ability to provide a clean, consistent, and high heat makes it ideal for BBQs, particularly when you want to highlight the flavours of your spice blends and rubs without interference from the fuel source.

While it does come with some challenges, including a higher cost and a steeper learning curve, the rewards are well worth it. For serious BBQ enthusiasts and culinary purists, Binchotan charcoal represents the pinnacle of grilling excellence—a tool that allows you to elevate your cooking to new heights while embracing a time-honoured tradition.

Whether you’re a seasoned chef or an aspiring home cook, experimenting with Binchotan charcoal can open up a world of culinary possibilities. With a bit of patience and practice, you’ll soon discover why this exceptional charcoal has been cherished for centuries and continues to be a favourite among those who value quality and flavour in their cooking.

So you know that choosing the right spice blends and dry rubs can make or break a meal.  But what about the smoke flavours?  That's important too - smoke is a critical flavour (as you know!) but not all woods smoke the same!

So we've crowdsourced the opinions of the top BBQ experts out there and distilled the evidence into one simple guide. 

We'll tell you what they say and it'll take you less than 5 minutes to gain the knowledge.  Read on....

Get this wrong and there's a risk that the wood will drown out the other flavours. 

Less is more, in our opinion and - generally speaking - the experts whose views we've collated.

We searched the advice from the top grillsmiths, the competition winners and, yes, the most popular influencers and carefully recorded what each were saying. 

There was some variation in viewpoint (as there should be with BBQ - no one way is THE way!) but the following summarises the consensus view of the Gods.

Continued...

Don't like it?  Got a different idea?  Tell us below!

So, that's what the big guns think.  But what about you?  We'd love to hear your views below: