I’ve recently been trying various charcoals for my brazier. Each of those tried have had drawbacks that are showstoppers or close to it.
Binchotan: takes an hour to light, doesn’t stay lit, isn’t as hot as famously claimed, but lasts hours and hours.
Pok Pok Thaan: extruded rambutan (related to lychee) charcoal that has some longevity, low smoke, high heat, easily crumbles when adjusting coals, so far the best.
Oak: locally sourced but turns to ashes before the binchotan is lit, doesn’t appear to last long since it turned to ashes before I could try it. Should be high heat but can't tell yet.
What do you use that works?
What Charcoal Have You Found Best
Olive pit is considered really good, next hardwood charcoal like Whole Foods 365 brand. This is a pretty good resource for charcoal it has databases, reviews, ; http://www.nakedwhiz.com/lump.htm
This database covers many brands; http://www.nakedwhiz.com/lumprankdata.htm?name
Which brazier did you end up getting?
This database covers many brands; http://www.nakedwhiz.com/lumprankdata.htm?name
Which brazier did you end up getting?
Thank you for the links, Victoria. I got a mid-century rosewood Japanese hibachi that is meant for boiling water in kettles. It’s 30 cm square and will boil a liter in about 40 minutes with a light breeze. I’ll use it for outdoors only. I have a radiant heater for inside use. It boils 1 liter in 30 minutes, which is acceptable.Victoria wrote: ↑Sat Apr 21, 2018 8:30 pmOlive pit is considered really good, next hardwood charcoal like Whole Foods 365 brand. This is a pretty good resource for charcoal it has databases, reviews, ; http://www.nakedwhiz.com/lump.htm
This database covers many brands; http://www.nakedwhiz.com/lumprankdata.htm?name
Which brazier did you end up getting?
Nevertheless, I would like to become more adept at using charcoal. I’m sure I can get a faster boil during the second and third weeks of August!
With my clay kettle, to get things moving along, I add to the kettle preheated water when I start. At some point would be great to see your new rosewood Japanese hibachi, sounds awesome.Baisao wrote: ↑Sun Apr 22, 2018 9:00 pm
Thank you for the links, Victoria. I got a mid-century rosewood Japanese hibachi that is meant for boiling water in kettles. It’s 30 cm square and will boil a liter in about 40 minutes with a light breeze. I’ll use it for outdoors only. I have a radiant heater for inside use. It boils 1 liter in 30 minutes, which is acceptable.
Nevertheless, I would like to become more adept at using charcoal. I’m sure I can get a faster boil during the second and third weeks of August!