Binchotan White Konia
Binchotan charcoal, also known as 'White Binchotan' due to its distinctive white-grey glow, is renowned in the world of barbecue for its exceptional quality and performance. Binchotan's unique properties make it a favourite for barbecue enthusiasts. Binchotan originated in Japan, where it had to meet high Japanese quality standards.
Producing Binchotan is a process that takes a long time. It starts with selecting the right wood. These are mainly the species oak, lychee, konia or eucalyptus. These woods are carefully processed in brick and clay kilns where they are heated at 200°C for 10 days with minimal oxygen input. This slow carbonisation ensures that the wood is almost completely converted into pure carbon, contributing to the high carbon percentage of 95.9%. After this initial stage, the temperature is raised to 1000°C and the oxygen supply is increased to achieve the Binchotan's characteristic hardness and density.
After the carbonisation process, the Binchotan is rapidly cooled in a mixture of ash and sand. This gives the Binchotan its white/grey glow. The charcoal burns longer and at higher temperatures than many other types of charcoal and produces very little smoke and no unwanted odours, preserving the natural flavours of the food.

FAQ

How do you light Binchotan?

Lighting Binchotan charcoal requires some patience and technique. The best method for quick and easy ignition is by first creating a bed of soft charcoal. Examples include Marabu charcoal, Acacia charcoal or Quick-Koko briquettes. Then place the Binchotan diagonally on top of the soft charcoal bed to speed up the ignition process.

Which is better: Binchotan or Marabu?

The choice between Binchotan and Marabu charcoal depends on your specific barbecue needs. Binchotan is known for its higher carbon percentage (up to 95.9%), which ensures a purer composition, longer burn time and higher temperatures. These properties make Binchotan ideal for long grilling sessions where even and intense heat is desired. Marabu, on the other hand, offers excellent calorific value and is very suitable for both fast and slow grilling techniques, Marabu is also considered a charcoal Kamado. The main difference is in smoke production and flavour transfer: Binchotan produces very little smoke and is odourless, resulting in a cleaner grilling result, i.e. a charcoal with efficiency.

What varieties of Binchotan are there?

There are several varieties of Binchotan charcoal, each with unique properties to suit different grilling needs. The best-known varieties are:
- Binchotan White Konia: This variant is harder than the other types and can reach higher temperatures and burn longer. This makes it particularly suitable for preparing dishes that require constant, high heat.
- Binchotan Lychee: Known for its subtle, sweet aroma that can add extra flavour to grilled food.
- Binchotan Eucalyptus: Has a lighter density and burns slightly faster than the Konia, but still offers excellent heat and durability.
- Binchotan Maitiew: Is known for its robust structure and durability, similar to that of the White Konia.

What makes Binchotan charcoal of the best quality?

Binchotan charcoal is considered the best charcoal in the world because of its extensive and meticulous production process, using only the best hardwood, which is charred at high temperatures. This process ensures a high carbon concentration of almost 96%, resulting in a longer burn time, higher heat and minimal smoke production. These properties make it ideal for preparing dishes where a clean, smokeless flame and a subtle wood flavour are desired.

Can Binchotan be reused? 

Binchotan charcoal is known for its reusability, making it a sustainable choice for barbecuing. Here are the steps for properly quenching and reusing Binchotan charcoal:
1. Quench in a dense BBQ or Kamado
- Shut off the oxygen supply: After you finish grilling, close the lid of your Kamado or other closed barbecue and close all vents. This stops the oxygen supply, which is essential for the charcoal to burn.
- Let the charcoal cool down: Let the charcoal cool completely in the closed barbecue. This may take several hours, depending on the amount of charcoal remaining and the insulation of the barbecue.
- Store for later use: Once the Binchotan has cooled completely, it can be stored and reused for your next barbecue. It will retain its quality and be just as effective as the first time.

2. Extinguish in water and let dry

- Extinguish the charcoal: Carefully move the hot Binchotan charcoal to a (metal) bucket filled with water. Make sure to wear heat-resistant gloves to avoid burns.
- Soak the charcoal: Make sure all pieces are fully submerged and leave them in the water for a few minutes. This stops the burning process immediately.
- Dry the charcoal: Remove the Binchotan from the water and spread it out in a dry, sunny place. Let it dry completely, which may take several days depending on the weather. Make sure the charcoal is completely dry to avoid mould growth or reduced fire quality.
- Reuse at next session: Once dry, the Binchotan can be used again. The uniqueness of Binchotan is that even after multiple quenches and reuses, it retains its quality.
By following these methods, you maximise the use of Binchotan charcoal and contribute to a more sustainable barbecue experience. Binchotan's ability to be reused, along with its long burn time and high heat, make it an economical and eco-friendly alternative to traditional charcoal.
For anyone interested in buying Binchotan charcoal, there are products available to meet the needs of amateur grillers and professional chefs alike. Each type of Binchotan guarantees an efficient and high-quality grilling experience. Discover BBQ Flavour where to buy Binchotan charcoal for an authentic and superior grilling experience.