Just been to my local Korean BBQ restaurant in Shanghai and noticed that they use big rectangular charcoal blocks. After a little research online I'm sure it is bamboo charcoal they are using.
Has anyone used bamboo charcoal before and how would it compare to using weber briquettes etc for length of cooking, ease of lighting, smoke given off etc.
Would it be a viable option to use on a BBQ/smoker?
I smoked bamboo back in Boy Scouts. Pre-high school days. Let it get too dry after camp, first whiff I took in burnt the ever living crap out of the back of my throat.
Are you sure it was bamboo and not binchotan charcoal?It can be very expensive, but it's great for commercial kitchens using hibachis. Doesn't burn as hot as 'Murican Charcoal, but it burns very long, very even, and doesn't impart much charcoal flavor.
Cheers, don't think it is binchotan as the only binchotan I have seen being sold in china is very expensive so can't imagine a very cheap(but delicious) Korean restaurant would use it.
will buy some and see how they go, glad the bamboo briquettes worked the same as I can get that in bulk cheaper than other briquettes.
cheers it could be similar to the Thai one. Maybe they make some of the charcoal more rectangular in China as it goes better in the BBQs they use. (Long rectangular like a table - good for cooking kebabs).
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