Jealous Devil Onyx: a Review of this Bichō-tan Style Charcoal
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- เผยแพร่เมื่อ 1 ต.ค. 2022
- Well, I was given some Jealous Devil Onyx, so I tested it on three grills. I used my Lodge Kickoff grill, my Ñuke Delta Grill and a makeshift konro grill I made spatchcocked chicken, on the Lodge, refried beans, Mexican corn, tortillas and steak fajitas on the Ñuke, and yakitori and sausage on the DIY konro.
This video is my honest opinion of this charcoal.
Affiliated links: purchases made through the following links will cost the consumer nothing extra yet would help the Big Lew BBQ channel continue to bring great content to TH-cam.
•Jealous Devil Onyx (binchōtan charcoal): amzn.to/3CqQiQB
•Lodge Kickoff Grill: amzn.to/3M1Gbot
•Lodge Sportsman’s Pro Grill: amzn.to/3rmD2WY
•Ñuke Delta Grill: www.realfirebb...
•ThemoWorks Thermapen One: www.thermowork...
•ThermoWorks Dash: www.thermowork...
•Bachan’s hot and Spicy Japanese Barbecue Sauce: amzn.to/3SuVbxN - แนวปฏิบัติและการใช้ชีวิต
That's very interesting Lew, I had never heard of this style of charcoal. I often cook for small numbers of people so this might be right up my alley. Always love your stuff man, and dig the concise but still casual style you shoot your videos. Cheers!
Relatively short and sweet, very clear content and examples, excellent review, thank you!
The binchotan cooks and coals definitely have me interested, I’ve seen many videos on it and been to restaurants where it’s used. Good to hear about different uses. I definitely want to try it out someday. Have a fantastic week Big Lew!
It’s really good on the small grills. I wouldn’t recommend this for large grills it takes too long to light a lot of it, and it is expensive. It will only be used in hibachis and table top grills from now on.
Good job trying all those cookers with the charcoal. That style charcoal is a favorite of mine for indirect on my Weber charcoal Go Anywhere. It burns so hot that the charcoal zone can be smaller, giving more room for the indirect side. And yes, it's amazing how many cooks you can get out of each piece. And yes, it is a pain to light.
Sometimes when I'm camping I make a small homemade mini smoker out of a couple of foil turkey pans (I believe I got the idea from Cooking With Ry, he has a video on his channel, about how to make them. Very slick, easy to make and they cost like 8 bucks worth of stuff from the dollars store), sounds like this charcoal might be great for that, particularly if you can reuse it and get a couple of cooks out of it.
Great review - I use JD chunx pretty exclusively and love it.
Yeah that Chunx is good stuff. I will certainly be continuing to use it in the Gaucho grill (Ñuke Delta).
So I just got this binchotan and it looks nothing like the real thing. It also doesn't sound anything like how binchotan is supposed to sound when you hit it together. Lets see how it burns though. I want to see lots of smoke from dripped fat and long lasting charcoal.
Great information and thanks for the video. How would the charcoal perform in a Santa Maria grill application? Thanks
I would recommend using regular hard wood lump instead. Or the regular jealous devil Chunx which is made from South American quebracho wood. This would work in a Santa Maria but it is not worth the time or expense. This is my first experience with Binchotan, so I’m no expert. However, I would think that using this in a Santa Maria would be similar to my experience with the Gaucho. This binchotan is a very dense charcoal and it takes a very long time to get lit. Therefore, to light enough for a large grill could take several hours to have enough usable coals to cook with. Yes, once lit it does burn very hot and clean and it burns for a long time. Which means in a small grill you can cook many batches of food. However in a large grill it takes a very long time to ignite a lot of it.
In a charcoal chimney where the same volume of briquettes or regular lump would take only 15-20 minutes to fully ignite, this took 45-50 minutes to light. Igniting it with out a chimney would take longer. A large propane torch might help, but still you would have to ignite each individual piece. I’ve never seen charcoal so resistant to being ignited. However, once it is…oh boy! … it’s hot and stays hot a long time. There is a reason that binchōtan is traditionally a charcoal for small grills. So would it work in Santa Maria? Yes, but is it worth using in a Santa Maria? No. This is fantastic charcoal for small hibachi, konro, and other small table top style grills. That’s my 2¢ worth.
Makes sense. Thanks for the info and can’t wait for the next video.
@@jlambert1182 I don’t have a ceramic kamado grill. This might work well in those if one patient enough the light it. Kamado are Asian (Japanese) style grills, (charcoal ovens) designed to be very efficient. They usually have a small area or reservoir for the charcoal. I wouldn’t be surprised if this onyx worked exceptionally well in a kamado.
Very interesting and a great review Big Lew! I haven't seen the Onyx around here yet, but I'm sure it's coming! 👍👍
IDK it was introduced last year. However it was recently removed from their website.
Hey Lew 👋🏻
With it getting so hot I wonder if you could use so much less to achieve the heat needed to cook
You are DEFINITELY a Barbecue Master 👍🏻👍🏻❤️🔥🙏🏻
Maybe it would be great for blacksmithing as well… though maybe a tad expensive. Just thinking
Hope all is going good for you and the kids Lew, your still never far from my thoughts and often in my prayers
Very good review Lew. Thanks brother
Good info buddy! I didnt know any of that thanks!
I've never seen Binchotan charcoal that looked anything like that. It is normally always in long sticks that you typically break in half to use in a Yakitori grill. This looks more like regular lump that has been kiln dried at a hotter temperature .
That’s what I thought too. I’ve since found out differently. I did some research and found out that some binchotan is in long skinny sticks, limbs or rods. Other binchōtan is irregular sizes just like other chunks of lump. However, it’s is easy to tell that the density and mass of each piece is much different than regular lump charcoal. I found out that most of the binchōtan sold in the US is indeed long rod shaped. Yes, I was fooled by the irregular shape of this charcoal too. So I understand. Even though it isn’t really shaped different from regular lump it performs much differently.
USA !
More defoliation of South American rain forest? They aren't known for forest management.
Possibly, I don’t know. Quebracho wood isn’t exactly a rainforest tree. It grows primarily in the Southern Cone of SA. Paraguay, Uruguay, and Argentina. At least that is my understanding. So it’s more likely deforestation of Patagonia than Rainforest.
@@BigLewBBQ I believe the jealous devil uses trimmings. Paraguay has some of the most strict environmental protections in place.
I accidentally took my cats meds last night, don't ask meow.