What Charcoal Have You Found Best

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Baisao
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Sat Apr 21, 2018 1:18 pm

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?
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Victoria
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Sat Apr 21, 2018 8:30 pm

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?
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Baisao
Posts: 1397
Joined: Mon Dec 11, 2017 5:17 pm
Location: ATX

Sun Apr 22, 2018 9:00 pm

Victoria wrote:
Sat Apr 21, 2018 8:30 pm
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?
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!
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Victoria
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Mon Apr 23, 2018 4:39 pm

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!
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.
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