Choosing the right charcoal

Although barbecueing is a popular pastime during the summer season every year, controversies about the potential risks associated with charcoal cooking regularly resurface. On the other hand, poor quality charcoal, which disintegrates quickly and does not heat sufficiently, turns a BBQ party into an impossible mission to grill food properly. Types of coals, essential criteria to observe, possible risks and how to avoid them? Let's take stock of the situation.

Why can charcoal be harmful to health?

Generally speaking, any burning material can be carcinogenic because of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amino acids (HCAs): two molecules formed at very high temperatures. They can be formed in particular during direct contact of food on the flames. Inhaled or ingested, these toxic molecules are then carcinogenic. However, if a few safety rules are followed, the risk is very low. Several studies on this subject, carried out by the National Agency for Food, Environmental and Occupational Health Safety (ANSE), have shown that the risk of overexposure to these molecules is "quite limited".

How to limit toxic risks with coal?

In order to avoid the formation of these chemical compounds, the food must be placed at a reasonable height (about 10cm) from the fire, so that the cooking is carried out by the heat of the embers and not by the flames. The temperature should then be around 220°.

Criteria for choosing a good coal

Charcoal can be made from different types of wood, which means that it plays an important role in cooking, just as it does when smoking on the barbecue. If you want to smoke your food with Kokko, follow our practical guide!

1 - Clean charcoal

In order to be sure to buy quality charcoal, it is better to choose a clean charcoal rather than a regular one. It will then be purer, meaning that it will contain as little organic matter, moisture and tar as possible and will burn much better. Its carbon content must be over 80%. To make sure, just take a look at the markings on the package.

In addition, the larger the pieces, the less dust they will contain and the easier they will ignite.

2 - Hardwood or softwood?

To grill vegetables, fish, tender meats or vegetable substitutes if you are preparing a vegetarian barbecue, it is preferable to opt for charcoal made from soft wood which will light more easily and rise high in temperature. These types of charcoal are sold by the litre...

If you wish to grill larger pieces, for longer cooking times, or in larger quantities, charcoal from hardwoods is particularly recommended. They may be harder to light, but they will heat up for longer. These types of hardwood coals are sold by the kilo.

In general, to make sure you choose quality charcoal, it is best to go for charcoal that is stamped "restaurant quality charcoal" or "charcoal for grilling".

A convivial way to meet around the fire, to enjoy a meal but also to warm up. Organize a winter evening around the Yakiniku style BBQ!

What's good to eat at the Japanese BBQ?

Traditionally, the Yakiniku's favourite meats are beef and pork, but we also find offal and chicken. Cut into thin slices, the meat is first marinated in a sauce called... Yakiniku sauce! This last one is composed of soy sauce, mirin (a sweet rice alcohol), different kinds of peppers, vinegar, onion and garlic. Among the most appreciated pieces are the shoulder, loin, ribs, skirt but also beef tongue. On the pork side, breast or cheek is usually served.

Once grilled, meat, fish or vegetables can be seasoned with a sauce called "tare". There are many different kinds of tare sauces and they are most often made with miso and soy sauce, but they can also be made with sesame, sake, shallots, sugar, garlic, etc. These dishes are usually served with several "banchan", i.e. side dishes. These include the traditional bowl of rice but also vegetables and typical Korean recipes such as "kimchi", a salad of vegetables fermented to give them a tangy and very spicy note!

In addition to thin slices of meat, skewers, "yakitori", a kind of Japanese style tapas, are also grilled on the Yakiniku. 

Discover our revisited yakitori recipes:

Beef yakitori with cheese

Yakitori Bacon Emmental

Sesame Turkey Skewers

Rabbit skewers with honey and prunes

Duck skewers with apricots

Pineapple Nems with Orange Sauce

If since 1993, the 29th of August has been declared "official Yakiniku day" in Japan, we hope you won't wait until the end of the summer to grill your yakitoris on your Kokko!