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Yakitori Charcoal Insights: Charblox Ultra Premium Charcoal Part 1
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- เผยแพร่เมื่อ 23 พ.ค. 2021
- In the search for the accessible Binchotan alternative for Yakitori so far we've tested Thaan, Lump, and Briquette charcoals. Today we're testing out another Ogatan style charcoal called Charblox.
This is part of the ongoing series where I share insights of cooking Yakitori with charcoal, for example, the distinct smoke flavor you want in Yakitori is not that of smoked wood such as mesquite, applewood, cherry etc, but from the vaporized chicken fats. Something that true odorless charcoals like Binchotan can provide. I'm testing out the Charblox to see if these flavors are achieved, as well as see how hot it gets, how prone it can be to flareups, and how long the charcoal lasts in the grill.
Part 1: Lightning Up, Temperature Test, Grilling Test
Part 2: More grilling test, longevity and final conclusions (coming next week)
Thaan Charcoal Test: • Yakitori Equipment Rev...
Lump Vs Binchotan Charcoal Test: • What Is The Best Charc...
Kingsford Charcoal Test: • Can You Make Yakitori ...
Disclaimer:
I purchased the Charblox charcoal from Amazon to make an honest review for the Yakigang community.
I am not paid by Charblox for this video nor for any sales of their products. All thoughts, opinions, and demonstrations stated or shown in this video are my own.
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If you're enjoying the tutorials so far and interested in a way to support this channel, I have a page where you can donate some chickens! Thanks!
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Equipment Used in this video including Charblox Charcoal can be found in the Yakitoriguy Amazon Shop: www.amazon.com...
To purchase Yakitori equipment such as skewers, charcoal, knives, grills, and even seasonings on my Amazon shop.
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Note:
There are many ways to make Yakitori and the methods are slightly different depending on the region or traditions passed down the shops in Japan. This video shows the methods based on what I learned from Yakitori masters in Japan and the US. Combining those learnings, I've adapted the steps and put together the easiest or tastiest method for me, which I hope works for you too!
You should start a yakitori box business. A box with some skewers, sauce, and charcoal. Will be awesome!
Definitely on the dream list! For now, hope my tutorials help you recreate my skewers at home!
@@Yakitoriguy TOO MUCH WORK ILL PAY YOU.
Great video. Always fun to see you trying out new products, especially when distributors are short on details. I hope you don't mind, but I did some digging into this one and thought I'd share what I found:
If one looks at Charblox's website or sales listing, they don't really say anything about their charcoal, other than it's made from pure fruitwood and burns for hours. That really doesn't tell us much, lots of charcoals good and not-so-good can make that same claim. Me being me though, I was able to locate their manufacturer and review its portfolio of products.
Based on that, I'm pretty confident that this is a charcoal briquette made in China with fruitwood powder. As to process of manufacture, I suspect it is a mix of mostly charcoal fruitwood powder with some raw fruitwood powder bonded together via heated extrusion. Maybe some tree gum or wood tar is thrown in there as binder too, depending on how loosely one defines "pure fruitwood", or maybe not. Regardless, this would explain the woody smoke Yakitoriguy smelled at the beginning - as one would be able to easily smell the binder burning at lower temperatures. Also the bit of tree being stuck in a briquette strongly suggests this is not a kiln-fired charcoal briquette.
As to chemical composition, based on the specs of similar products offered (and provided we believe the manufacturer), this charcoal probably is about ~85% carbon content with
Thanks for sharing your findings! Part 2 is from the same day, but I grill some more to basically find out more about grilling with Charblox!
Thanks for sharing your findings, its really interesting to see all the differences. I should run a test myself to see what works best for me as I never realized how much differences there are .
Yea I'm also learning new things every time I try a new charcoal or make these videos. Thanks for watching along!
Nice!
One thing that would be interesting is the reuse of charcoal. I usually only actively grill for up to an hour. After that I put a metal plate on top of the grill to suffocate the charcoal. One brand I bought would start crumbling. Others I can use for uptown three sessions (I top up the amount).
Also it would be nice to see how the charcoal behaves when the grill is full and more fat is dripping down. Like 8-10 skewers at the same time.
Thank you so much for publishing your Videos.
Yea solid wood Binchotan definitely holds up better to reuse than these compressed wood particle types which can crumble apart. In terms of fat content, the Negima tests shows a bit of that, but Part 2 will show grilling few more skewers so stay tuned.
@Yakitoriguy you might be able to light up the charcoal much faster if your chimney sits a bit lower on the butane stove. What I do is remove the top that is blocking the chimney from sitting lower (the stand part that designed to hold a regular pan). You can also cut 4 slots into the bottom of the chimney start, so it bypasses the stand. If I don't do this, I notice it takes an extra 15 minutes for my binchotan to light up.
Love your videos by the way, I recently cooked for my entire family for Mother's day and the yakitori was a huge hit thanks to your videos.
Thanks for watching and thanks the tip! I think it may depend on the stove and chimney too. Two concerns for me is that binchotan can dangerously explode when heated up fast/super hot and as Binchotan gets hotter as it lights up, it can heat up the metal near by so I'm slightly concerned having it too close to the gas element.
@@Yakitoriguy Can confirm the exploding bincho hypothesis. Had this happen to me last week. Scary times!
Yep, binchotan is hydrophilic, so over time or left under the wrong conditions, it may absorb enough moisture that rapid heating is unwise.
Great Video Thanks Yakitoriguy! Love the POKPOK will have to try this one also!
Thanks for watching! If you enjoy using the Thaan, this is similar, but something new to try and experiment with too!
I find it surprising that this company's website is very vague...and the parent company has nothing more to offer (Terra Earth). The only traces I've been able to find is a tandori company that the founder of Charblox has also created. Nothing on reddit, and 3 videos on youtube... anyone else have any info? I ordered a box from Amazon on primeday out of curiosity and was curious to learn more about the product.
How long do you grill for after dipping in Tare? I find it hard not to burn the skewers due to the high sugar content.
About 30-60 seconds on each side is good if your grill is hot. Yea don't leave it on too long or it'll burn.
I tried the iron rods methode for the first time. Then some wooden skewers got burned, broke and my meat fell into the briquettes :c. My gf told me to soak the wooden skewers with water first, is that true? Maybe I should try using 1.5mm metal food needles instead
Overnight in water preferably
Any part of the skewer exposed to the flames/heat will burn. So the adjustable rods needs to be moved so only the chicken is exposed. Watch my videos to see. Still once in a while you can get burned skewers, and those you just re skewer mid cooking with a new skewer.
In Yakitori you do not presoak the skewers. It actually may lead to spread of bacteria and spoilage. And metal skewers can get too hot to touch for flipping or even to eat off of. So just experiment with adjusting the rods.
When I first started, I had problems with burning because there wasn't enough coverage of ingredients on the skewer. So then I took a wood skewer, snipped off the ends to fit it perfectly in the konro, and used that as a reference for making proper-length skewers. This resulted in skewers with just the right amount of wood exposure on each end, such that ingredients cooked properly while also keeping the skewer cool enough not to burn.
genius idea make a vid of making your own caron based charcoal
There's masters in Japan who's been making Binchotan for generations so I'll leave that to them haha!
So Thaan charcoal vs Charblox? What would you recommend. I have been using Thaan and its just a little bit too big to fit as a stack of 2 in my small bbq
Based on Thaan's manufacturer, it appears that Thaan charcoal is a kiln-fired extruded briquette made from sawdust. If so, only lignin in the wood is acting as a binder and it undergoes pyrolysis along with the rest of the raw wood briquette, which helps to reduce ash. The problem though is the manufacturer doesn't list any specs, so it's hard to judge the extent of pyrolysis. Thus, in terms of percentage of carbon content, which drives heat output, or the amount of volatile matter, which may cause woody smoke odor, one can only guess values within a broad range without testing. So between the two, rather than one being clearly better than the other, it could also be a trade-off of one aspect vs. another.
Regardless, I think we may just have to wait until the next vid to find Yakitoriguy's answer.
They both a similar but have slight differences in performance/flavor but neither is better than the other. Yea one of the cons with these compressed type of charcoal is you can't really snap it into smaller pieces like you can with Binchotan. I found that keeping on hand half used Ogatan (Thaan/Charblox) from previous cooking to fit the crevices can help. Or one way to cost save is use some Ogatan as base heat and fill in crevices with Binchotan to achieve more control and better smoke/flavor.
@@Yakitoriguy Yep, charcoal stacking is key to good heat. The better the arrangement, the more radiant heat is reflected by other hot charcoals while convection heating is minimized. Easy to understand in principle, not so easy to execute, but that's ok - more excuse to bbq.