BBQ Flavor Binchotan White Maitiew 5 kg
BBQ Flavor Binchotan White Maitiew 5kg has a carbon percentage of 96-98%. The charcoal bed can reach a temperature of 1000 to 1200 degrees. The total burning time is an average of 6 hours. Binchotan does not smoke, does not splatter and burns at a constant temperature. Compared to Marabú charcoal, it is actually the quiet little brother that picks up everything a bit more calmly and neatly. However, you don't get all these extra qualities for nothing; it is a bit more expensive than Marabu.
No chemicals have been added during the traditional production process. As a result, there will be no smoke or flavor development. The ash quantity is approx. 1.8%. The charcoal that is used in Japan, as we are going to talk about, is called binchotan.
Binchotan is a type of charcoal with an unearthly high carbon percentage, which ensures an almost pure composition. And you can taste it. Binchotan is made there in a beautiful traditional way - after all, we are in Japan, so what do you expect - in stone and clay kilns. Burning this charcoal requires such great expertise that there is a separate profession for it: binchotan burner. However, this profession is unfortunately disappearing. Few young people of the new generation are interested in it, which is very disappointing, because it is truly one of the most valuable things in traditional Japanese culture. But now it is still there, so enjoy it while you can! Making binchotan against the Japanese quality requirements is therefore very difficult, but certainly not impossible. Above all, it takes a very long time. Very, very, very long. One cycle of making about four hundred kilos of binchotan takes fifteen days. This cycle naturally starts with the collection of wood and ends with packing in the boxes.
Here is a small flight of what happens in between. The collected wood is first carefully - everything carefully - placed in the oven and heated to about two hundred degrees for about ten days with minimal oxygen supply. This minimal oxygen supply ensures that the wood does not burn but decomposes. Because so little oxygen is supplied, an almost completely pure composition of carbon is eventually formed. When the smoke coming out of the oven has just the right color, the wood has decomposed and the oxygen supply is increased. The oven reaches a temperature of no less than a thousand degrees. This stops as soon as the charcoal takes on a red glow. The final step is to roll the charcoal into ash and sand, giving it its signature gray glow. After all, it is not called white binchotan for nothing. And then you have binchotan, with a beautiful carbon percentage of no less than 95 percent.
No chemicals have been added during the traditional production process. As a result, there will be no smoke or flavor development. The ash quantity is approx. 1.8%. The charcoal that is used in Japan, as we are going to talk about, is called binchotan.
Binchotan is a type of charcoal with an unearthly high carbon percentage, which ensures an almost pure composition. And you can taste it. Binchotan is made there in a beautiful traditional way - after all, we are in Japan, so what do you expect - in stone and clay kilns. Burning this charcoal requires such great expertise that there is a separate profession for it: binchotan burner. However, this profession is unfortunately disappearing. Few young people of the new generation are interested in it, which is very disappointing, because it is truly one of the most valuable things in traditional Japanese culture. But now it is still there, so enjoy it while you can! Making binchotan against the Japanese quality requirements is therefore very difficult, but certainly not impossible. Above all, it takes a very long time. Very, very, very long. One cycle of making about four hundred kilos of binchotan takes fifteen days. This cycle naturally starts with the collection of wood and ends with packing in the boxes.
Here is a small flight of what happens in between. The collected wood is first carefully - everything carefully - placed in the oven and heated to about two hundred degrees for about ten days with minimal oxygen supply. This minimal oxygen supply ensures that the wood does not burn but decomposes. Because so little oxygen is supplied, an almost completely pure composition of carbon is eventually formed. When the smoke coming out of the oven has just the right color, the wood has decomposed and the oxygen supply is increased. The oven reaches a temperature of no less than a thousand degrees. This stops as soon as the charcoal takes on a red glow. The final step is to roll the charcoal into ash and sand, giving it its signature gray glow. After all, it is not called white binchotan for nothing. And then you have binchotan, with a beautiful carbon percentage of no less than 95 percent.
How to light Binchotan?
First make a charcoal bed with a softer charcoal, for example Acacia, and place the Binchotan diagonally on the burning charcoal. Or use a gas burner for 15 minutes.
