This is an unboxing review of the 24 inch Tabletop Yakitori grill made by Binchogrill. I’m showing the features of the grill by cooking up some Yakitori using the Binchotan that’s currently sold by Binchogrill. In the video I share my Binchotan cooking tips such as how to lay out the Binchotan and how to cook to prevent flareups.
Few weeks ago when I was in LA, I got to visit the Binchogrill HQ located in Southern California to meet the small family team. They have a previous background in working with metals, the owner fell in love with Yakitori in Japan, had a hard time finding metal Yakitori grills like the ones he saw at the restaurants, so he decided to use his metal working skills to develop this grill. I received this grill to try out and give feedback, and happy to share my experience today with you guys as I use it for the first time today.
About the grill: 24 inches long, 6 inches wide 6.5 inches high and 20 lbs. They also make a 36 inch model which is a $100 more at $399. Solid weight and construction. It’s stainless steel, so clean up should be as easy as wiping it down. The inside tray that holds the charcoal is Aluminum.It has wooden handles and wooden base that makes transporting and moving around easy, as well as being able to place this on top of a metal, glass, or wood table. One of the features on this grill that I like are the adjustable vents, a feature that I used in the Yakidai in Japan, allows for air flow adjustments.
This was designed to be used with 7 inch paddle skewer to rest on but the 6 inch one I like to use and show in my tutorials can be used with the grate and rod accessories.
24 Inch Grill shown. 36 Inch also available
*24 inch grill price has changed to $319
Binchotan Charcoal 22 lbs box $89
Steel grate and Steel rods shown
Other Yakitori Equipment and Ingredients:
Disclaimer:
I received this grill from The Binchogrill team to try out and give feedback. I am not paid by The Binchogrill for this video nor for any sales of their products. All thoughts, opinions, and demonstrations stated or shown in this video are my own.
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23 Comments
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Thank you brother for the vid. I got me one.
24 inch is now $455.00 and doesn't include grates as bars.
Was going to buy this but the reason I passed was because it didn't include the grates and bars. For the price I feel it should be included.
its my first time using binchotan, do i need to keep fanning to make sure the binchotan still burning or i only need to fanning once ?
Hi Yakitoriguy, i'm from singapore. i am trying hard to find suppliers from japan able to ship a yakitori grill that has rhyolite insulation. Do you know of any or could you advice us on where could we find yakitori equipment or suppliers in japan.
what about the ashes, how would you clean them?
Do you prefer this over a diatomite grill?
Is there a taste difference between using binchotan vs regular charcoal or even electric grill or propane?
Holy cow the grill doubled in price, any change in the steel besides where it is made?
can you use this indoors?
What’s the safest and quickest way to put out the charcoal.
?
How long does it take to get the coals going & how long do they burn for? Do you use lighter fluid or something to get them going?
So if there's tare caked in there that's ok? Cause I had a hard time cleaning it or maybe im trying to get it too clean
man bincho grill really jacked up their prices since this video! getting a yakitori grill is so hard these days it seems. either out of stock or overpriced
Thats and interesting pair of tongs. Tells me man.
Dang looks like its a lot of work cooking little bit of meat. And then cleaning it probably pain in the neck also
How is this compared to the Yak grill? Thanks.
Is this the best grill I should buy?
@Yakitoriguy between YAK and Bincho, which of the two yakitori grill do you prefer? Thanks in advance
Just got my ceramic yakitori grill. I’ve watched a number of your videos but I’m not sure how you know when the various chicken parts are cooked correctly, and not over cooked. You obviously don’t want to serve raw chicken, but don’t want it to be dried out either. Is it by touch/firmness? I notice you never use a temp probe like a thermo pen to check doneness. Thanks!
This looks fun!
Have you used this grill with the thaan charcoal yet? Wondering if it fits well with this grill.
Do you prefer this over the konro? Does the ceramic mean those get hotter?