Calling all Chefs- name me this barbeque

[drcoastline]

Originally Posted by Shaun @ Tru6

What a fun thread! More things to buy and great food to eat! Thanks!

[masraum]

Originally Posted by drcoastline

I essentially have the two charcoal hibachi's. Is the Konro any different?

When I was a kid (3-5), I remember my dad having something like that, but twice as wide, but then when he went back into the Navy and we moved, we left it in favor of the Weber kettle.

[drcoastline]

Originally Posted by masraum

When I was a kid (3-5), I remember my dad having something like that, but twice as wide, but then when he went back into the Navy and we moved, we left it in favor of the Weber kettle.

I found mine on FB marketplace this summer. It is from the 1970's. All cast iron made in Japan.

[drcoastline]

Thanks again everyone for the input and helping me out.



Here is a great video of a Michelin star Yakatori chef using his Konro and Binchotan. It seems an important part of the grilling process is the fan used to adjust the temperature.

According to this chef the Bincotan has a long burn time. I wonder how that compares in comparison to a good hardwood lump charcoal? I can see where the long burn is good for him in his restaurant but maybe not necessary for an at home cook? I also wonder how the binchotan compares to a lump hardwood in temperature?

[gtc]

I think this is a bit like people who insist that you need to burn texas post oak if you're smoking a brisket. Just use what is available locally.

[drcoastline]

Originally Posted by masraum

When I was a kid (3-5), I remember my dad having something like that, but twice as wide, but then when he went back into the Navy and we moved, we left it in favor of the Weber kettle.

I'll see how this works?

[TimT]

How I did it before I got a Konro (Yak Grill)...On my Weber kettle.. i recommend getting some heavier than your basic supermarket skewers... the intense direct heat torches even well soaked skewers..