Guides
Fire, explained.
How to choose, light, run and reuse charcoal, for working kitchens and serious home cooks.
Charcoal 101Binchotan vs. ogatan vs. lump: the best charcoal for yakitori and robataBinchotan, ogatan and lump charcoal compared for yakitori, robata and konro grills: heat, smoke, burn time, cost per pound and which one to buy.6 min readTechniqueHow to light dense charcoal logs (and why they take longer)Dense charcoal logs like binchotan, ogatan and CHARBLOX light slower than lump. Step by step: chimney, one firestarter, no fluid, and how to tell when it is ready.4 min readFor kitchensCharcoal cost per hour, not per bag: what a restaurant really pays for fuelThe price on the bag is not your fuel cost. How to work out what charcoal really costs a restaurant per service, with a simple formula and the hidden costs of lump.5 min readFor kitchensCharcoal in a wood-fired pizza oven: hold temperature with less woodHow to run a wood-fired pizza oven or hearth on a charcoal base: steady floor and dome heat from dense charcoal logs, with wood added for flame and flavor.5 min readTechniqueCan you reuse charcoal? How to put it out, store it and relight itYes, you can reuse charcoal. How to extinguish charcoal safely after a cook, store it dry and relight it, and why dense charcoal logs reuse better than lump or briquettes.4 min read
ToolThe Sawdust LedgerCount the lump charcoal your kitchen replaces and the wood that never had to be cut for it.Calculator