Pressed ogatan charcoal from Vietnam - 5 kg

Description

This charcoal is the perfect affordable choice for yakiniku and traditional konro grills. This pressed ogatan charcoal is produced from pressed wood scraps. The process of charring makes a beautiful charcoal. The difference from normal binchotan is that ogatan burns slightly hotter and leaves more ash. Compared to normal charcoal, it burns longer, hotter and with less ash formation. Thereby, just like normal binchotan, it gives off a nice smoke flavor and is very manageable due to its nice shapes and sizes. 

How do you light this charcoal?

We recommend using our charcoal starter pan or chimney. It is easy to light and takes the hassle out of getting hot coals. Place the pan or chimney on a gas stove or other open fire. It takes about 8-10 minutes for the coals to become red hot. You may have to turn them over once.

Put the hot coals in your grill and cover with additional charcoal if needed.

Wait until all the charcoal is glowing before grilling. This ensures that the grill burns at a consistent temperature.

Another method is to light with a propane/butane gas burner. Fill the grill about half full with charcoal. Light the burner and move evenly over the charcoal. Once the charcoal is burning, add a few more pieces.

If you are lighting charcoal that has already burned once, you can also use lighter wicks on a piece of kitchen paper soaked in olive or sunflower oil. 

When you're done grilling

This charcoal burns 3-4 hours and can be extinguished and relit 1-2 times. The best way to extinguish your charcoal is to use a pan with a lid or cast iron pot.

DO NOT put water in a stone grill, as this can crack the grill.