First yakitori setup – real binchotan vs “binchotan-style” vs ogatan… what should I actually start with?
Just got my first yakitori grill as a birthday gift and I’m super hyped to start cooking on it.
This is my first time going down the binchotan/yakitori rabbit hole, and I’m trying to figure out what charcoal to start with. I’ve got a few options locally + online:
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Jealous Devil “Onyx” Binchotan (Home Depot)
• ~ $2.50/lb
• Marketed as binchotan
• Obviously not traditional Japanese binchotan (not ubame oak, not from Wakayama), but seems more refined than standard lump
• Curious if anyone has actually used this and how it compares
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Japanese market “binchotan” (~$65 for 22 lbs)
• After looking closer, seems like this is actually ogatan (compressed charcoal), not true binchotan
• Still sold/labeled as binchotan
• Much cheaper and easy to get locally
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Real binchotan (ordering online from Bincho Grill)
• ~ $78 for 11 lbs
• Actual white charcoal
• Long burn, very clean, traditional yakitori fuel
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What I’m trying to figure out:
• Is the Jealous Devil stuff actually decent or just marketing?
• Is ogatan a solid middle ground or not worth it?
• Will I really notice a big difference starting out?
• Should I just go straight to real binchotan or learn on something cheaper first?
I’m leaning toward grabbing the ogatan locally so I can start cooking immediately, but I’m open to being convinced otherwise.
Would love to hear what people here actually use at home vs what’s “ideal.”