Yakitori Charcoal Insights: Charblox Ultra Premium Charcoal Part 2 - Final Grill Test and Conclusion
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- This is part 2 of the Charblox Test and Review. In this video, I'm doing additional grilling tests to see if I can get more of the distinct smoke flavors favorable in Yakitori using Charblox charcoal.
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: • Yakitori Charcoal Insi...
Part 2: More grilling test, longevity and final conclusions
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.
Support this channel:
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!
ko-fi.com/yaki...
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!
Thanks for making these comparison videos! Prior to finding your channel, I only know lumpwood and briquettes type of charcoals. You've made many of us google binchotan and actually tried it to see, smell, and taste the differences. How a humble chicken would taste differently with different charcoals and it's just as how you would describe it in your videos. 5 months on, with your guidance, I learned that yakitori is more than just grilled chicken, and charcoals aren't just charcoals. Excited to learn more the @Yakitoriguy. Here for the long haul!
Thank you so much for watching the videos through diligently! Excited to hear about how much you've learned and grown!
I make my own charcoal. I mainly use Osage Orange, it is absolutely the hardest and most dense wood other than desert wood. My point is Osage Orange charcoal could give the high end charcoal a serious run for the money! It burns so hot people that use wood stoves are very careful how much they put in at a time! The stove will turn red with heat! I enjoy your content, well done video! Thank you for sharing your passion!
Thanks for sharing and watching!
I love your passion, respect and dedication. I am an avid griller and you inspire me to continue learning. I can’t wait to see you with millions of subscribers, to meet you in person one day and grill with one another! Much love from Canada!
Millions seems so far away in the future but will keep on working on it. Thanks for your support!
Thanks for continuing to test out these different alternatives to binchotan charcoal. Instead of having to buy and test them myself I have found these test very helpful.
Yea hopefully you learn about all the subtle differences between different types of charcoals and what's ideal and not for grilling Yakitori. Thanks for watching!
Having watched both videos, I think the target market for this briquette is more aimed at replacing Kingsford-style briquettes. If you're coming from pillow briquettes that produce ~20% ash, these may seem great, but compared to binchotan and ogatan at 2~3% ash, it looks very ashy. And the more ash one is dealing with, the more risk of incomplete combustion causing flareups and bad smoke.
Fundamentally, there's nothing one can do about relatively high ash content, except bury it under better charcoal. If though one is looking to keep costs at around $3/lb for charcoal (versus binchotan at $6/lb and up), having to buy binchotan to avoid the ash problems is going to put it well over the price of just using Thaan charcoal or other good kiln-fired briquettes in my opinion.
Yea you maybe right for the target audience. Still hoping to find good alternatives that can provide the middle point for price/performance and widely available for Yakigang to get for grilling good Yakitori. But what's been a plus about these charcoal reviews is hopefully Yakigang can see all the subtle differences in cooking characteristics and flavors/smells (in my explanations at least) that people may not have been thinking about prior to these videos, as in charcoal is just charcoal. Onwards to more charcoal testing and reviews!
@@Yakitoriguy I agree that charcoal, like cars, are more than just the specs. Something might look good on paper, but it's only once someone with the right know-how tries it out that you find out all the pros & cons. I think you're charcoal reviews are very helpful in that regard, because you have the experience to point out things in the context of yakitori that wouldn't matter elsewhere.
@@CH-eb2ny Great! Thanks and glad they are helpful!
Now I know why one skewer of yakitori costs around 4.50 euro in a Japanese restaurant= THE BINCHOTAN or other expensive TAN~S!
Yea charcoal can be pricy but it's definitely the attention to detail into the ingredients, cuts, skewering, and grilling. But with my tutorials you can make at home too!
Looks delicious, good job.
Thank you!
You have a great channel, thank you for those videos :-) The dilema is quite big, i'm ordering Binchotan and love how it works in my small Shichirin, but the cost is huge and it's always about 50% more then quoted, when adding the shipping costs to my country. Pondering what to do, don't like what i see here and in the Thaan video regarding ash, hope to find in your future videos something that will hit the "sweet spot" of cost/effective.. Thanks !
Thanks for watching! Yup I'm still searching and testing for sweetspot for Yakigang to use. Make sure to subscribe and stay tuned for upcoming more charcoal reviews!
I would love if you tested out Blazing Coco Charcoal Logs. I'm doing Indonesian sate.
A few people have asked about it so I'll be placing an order soon!
Is the smoke more important before or after dipping a skewer in tare?
I would say before, only in the sense that the skewer isn't spending more then 30-60 seconds on the grill after it's dipped. Just long enough to heat up/caramelize the tare, so all the smoke flavors are being introduced during the grilling process.
@@Yakitoriguy Thank you!
@@liamdavitt5278 To back up what Yakitoriguy said from a food science angle, the good smoke contains peptides, amino acids, and other flavoring compounds coming from the meat juices dripping out. These then react with the surface of the skin to affect the Maillard reaction, which is a complex chemical reaction between proteins and sugars that makes the meat surface brown and flavorful. The application of tare on the other hand is primarily a different type of non-enzymatic browning called caramelization, which functions to set up a sweet glaze. At this point, unless you have bad smoke off the grill, which typically makes things bitter or worse, I'd presume that the flavoring affect of smoke once tare is applied is probably minimal to negligible. Also, just fyi, caramelization quickly goes from good to bad, so that's why it's done for 30~60 seconds.
How would you compare this to pok pok thaan?
As I mention in the video similar performance. You can check out my Thaan video too for more insights.
Perhaps he's being nice... I looked at the Thaan video, it seemed less flareups less having to clean soot off, overall better performing than this. Not sure about the burn duration tho.