Q & A

The main charcoal types are black charcoal, white charcoal/Binchotan and sawdust charcoal. They are made with different wood materials and production methods, so burning time, ash level, ignition and usage vary.

Binchotan is a premium white charcoal fired at high temperature and cooled quickly. It is known for long burning time, stable heat, low smoke and low odor.

Black charcoal is easier to ignite and works well for general use. White charcoal is harder, burns longer, produces less smoke and is commonly used by restaurants or for premium export markets.

Sawdust charcoal is made by compressing sawdust and carbonizing it. It has a consistent shape, is easy to pack and is suitable for BBQ, shisha and orders that require stable specifications.

Ogalight is a compressed charcoal product made from sawdust or ground wood. It is usually formed as sticks or hexagonal pieces and is valued for stable burning performance.

Use a charcoal chimney, gas stove or odorless fire starter. Avoid excessive chemical lighter fluid because it can affect the flavor of food.

The safest way is to close the grill lid or place the charcoal in a covered metal container to cut oxygen. Avoid pouring water directly unless necessary.

Binchotan is harder to ignite than regular charcoal. Heat it with a gas burner, charcoal starter or already-burning black charcoal for about 15-25 minutes.

Popping can happen when moisture remains inside the charcoal. Store it in a dry place and warm it gradually before exposing it to high heat.

High-quality charcoal usually produces less ash and dust. For restaurants, choose screened charcoal with good packaging and dry storage.

For BBQ, white charcoal, Binchotan or sawdust charcoal can be used depending on cooking time and budget. Binchotan is ideal for stable heat, low smoke and clean flavor.