{"id":4068,"date":"2024-05-25T12:35:00","date_gmt":"2024-05-25T12:35:00","guid":{"rendered":"https:\/\/nextleaddevelopment.nl\/dutchwasabi\/2024\/05\/25\/wat-is-het-verschil-tussen-binchotan-houtskool-en-ogatan-briketten\/"},"modified":"2026-02-09T15:56:00","modified_gmt":"2026-02-09T15:56:00","slug":"what-is-the-difference-between-binchotan-charcoal-and-ogatan-briquettes-2","status":"publish","type":"post","link":"https:\/\/www.dutchwasabi.nl\/en\/wat-is-het-verschil-tussen-binchotan-houtskool-en-ogatan-briketten\/","title":{"rendered":"The Difference between Binchotan, Charcoal and (Ogatan) Briquettes"},"content":{"rendered":"
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Charcoal is a crucial element in grilling and barbecuing. However, not all charcoal is created equal. This blog looks at the differences between different types of charcoal, including Binchotan, to help you make an informed choice for your grilling needs.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Binchotan charcoal<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Origin and production<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Binchotan, also known as white charcoal, originated in Japan and was made from Ubame oak. The manufacturing process is complicated and involves carbonizing the wood at high temperatures followed by rapid cooling. This results in a dense, glass-like structure. Due to increased demand and limited production capacity in Japan, Binchotan is increasingly coming from other areas. Other sustainable woods such as Lychee or Maitew wood are also being used. These other woods have virtually the same properties.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Features<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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  • Burn time<\/strong>: Binchotan is known for its long burn time, often more than five hours.<\/span><\/li>\n
  • Heat<\/strong>: It delivers constant, high heat, ideal for grilling.<\/span><\/li>\n
  • Smoke and Flavor<\/strong>: It burns cleanly with minimal smoke, preserving the natural flavors of the food.<\/span><\/li>\n
  • Application<\/strong>: Binchotan is often used professionally in Japanese cuisine for Yakitori in Japanese konro grills.<\/span><\/li>\n
  • Availability and Cost<\/strong>: Because of its traditional production process and limited supply, Binchotan is more expensive and available mainly in specialty stores.<\/span><\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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    Normal charcoal<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    Production<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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    Normal charcoal is made by burning hardwood in a low-oxygen environment until all moisture and volatile gases are removed. It is one of the purest forms of charcoal, with no additives.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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    Features<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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    • Burn time<\/strong>: Normal charcoal burns hotter and faster than briquettes, but not as long as Binchotan.<\/span><\/li>\n
    • Heat<\/strong>: It delivers high, variable heat.<\/span><\/li>\n
    • Smoke and Flavor<\/strong>: It produces more smoke than Binchotan, which can give a characteristic smoke flavor to the food.<\/span><\/li>\n
    • Application:<\/strong>\u00a0fast and casual on an open BBQ or kamado.<\/span><\/li>\n
    • Availability and Cost<\/strong>: Normal charcoal is widely available and moderately priced, making it a popular choice for home cooks.<\/span><\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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      Charcoal briquettes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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      Production<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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      Briquettes such as our Ogatan are made from compressed charcoal dust mixed with additives such as starch, sawdust and other binders. This process creates a uniform shape and size.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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      • Burn time<\/strong>: Briquettes burn longer than lump charcoal, but not as long as Binchotan.<\/span><\/li>\n
      • Heat<\/strong>: They provide consistent, moderate heat.<\/span><\/li>\n
      • Smoke and Flavor<\/strong>: The additives can produce more ash and affect the taste, sometimes with a chemical aftertaste.<\/span><\/li>\n
      • Application:\u00a0<\/strong>Their uniform size and composition make them ideal for a longer grilling session. The Ogatan briquettes are perfectly sized for the Japanese konro grill.<\/span><\/li>\n
      • Availability and Cost<\/strong>: Briquettes are the most affordable and widespread type of charcoal, found in supermarkets, hardware stores and online.<\/span><\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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        Conclusion<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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        Choosing the right type of charcoal depends on your grilling needs and preferences. Binchotan offers superior performance with its long burn time and clean heat, making it ideal for gourmet grilling. Regular charcoal offers natural, high heat, perfect for those who like a smoky flavor. Charcoal briquettes, with their consistency and affordability, are great for casual grillers who appreciate convenience.
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        Feature<\/strong><\/span><\/p>\n<\/td>\n

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        Binchotan<\/strong><\/span><\/p>\n<\/td>\n

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        Lump Charcoal<\/strong><\/span><\/p>\n<\/td>\n

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        (Ogatan) Briquettes<\/strong><\/span><\/p>\n<\/td>\n<\/tr>\n

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        Origin<\/strong><\/span><\/p>\n<\/td>\n

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        Japan (Ubame-eik)<\/span><\/p>\n<\/td>\n

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        Hardwood (various sources)<\/span><\/p>\n<\/td>\n

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        Pressed charcoal dust with additives<\/span><\/p>\n<\/td>\n<\/tr>\n

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        Production Process<\/strong><\/span><\/p>\n<\/td>\n

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        Carbonized at high temperatures, then cooled rapidly<\/span><\/p>\n<\/td>\n

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        Burns in low oxygen environment<\/span><\/p>\n<\/td>\n

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        Pressed with starch, sawdust and binders<\/span><\/p>\n<\/td>\n<\/tr>\n

        \n

        Burn time<\/strong><\/span><\/p>\n<\/td>\n

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        Very long (more than 5 hours)<\/span><\/p>\n<\/td>\n

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        Moderate (burns hotter and faster)<\/span><\/p>\n<\/td>\n

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        Long (but not as long as Binchotan)<\/span><\/p>\n<\/td>\n<\/tr>\n

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        Heat<\/strong><\/span><\/p>\n<\/td>\n

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        Constant, high heat<\/span><\/p>\n<\/td>\n

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        High, variable heat<\/span><\/p>\n<\/td>\n

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        Consistent, moderate heat<\/span><\/p>\n<\/td>\n<\/tr>\n

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        Smoke and Flavor<\/strong><\/span><\/p>\n<\/td>\n

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        Minimal smoke, retains natural flavors<\/span><\/p>\n<\/td>\n

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        More smoke, gives smoky flavor<\/span><\/p>\n<\/td>\n

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        More ash, possible chemical aftertaste<\/span><\/p>\n<\/td>\n<\/tr>\n

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        Availability<\/strong><\/span><\/p>\n<\/td>\n

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        Limited<\/span><\/p>\n<\/td>\n

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        Widely available<\/span><\/p>\n<\/td>\n

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        Widely available<\/span><\/p>\n<\/td>\n<\/tr>\n

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        Cost<\/strong><\/span><\/p>\n<\/td>\n

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        High<\/span><\/p>\n<\/td>\n

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        Moderate<\/span><\/p>\n<\/td>\n

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        Low<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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        Houtskool is een cruciaal element bij het grillen en barbecue\u00ebn. Echter, niet alle houtskool is gelijk. Deze blog gaat in<\/p>","protected":false},"author":1,"featured_media":4086,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_angie_page":false,"page_builder":"","footnotes":""},"categories":[328],"tags":[],"class_list":["post-4068","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-info"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/posts\/4068","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/comments?post=4068"}],"version-history":[{"count":20,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/posts\/4068\/revisions"}],"predecessor-version":[{"id":9039,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/posts\/4068\/revisions\/9039"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/media\/4086"}],"wp:attachment":[{"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/media?parent=4068"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/categories?post=4068"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/tags?post=4068"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}