Mon 27 Apr 2020
DOING THE HIBACHI WOOD GRILL WAY!
Posted by DrSmokeRead other related stories: Charcoal Grilling , Cooking , Cooking With Wood , Dr. Smoke's Insights , General Smoking Information , Hot ember cooking , Outdoor Cooking , Smoking Tips
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Our Old Hibachi Wood Grill after the spring cleaning
DOING THE HIBACHI WOOD GRILL WAY! Share on X
Everyone starts their grilling career on this convenient, inexpensive, small piece of equipment. But do we do it correctly? Let’s review the basics.
First, this is for grilling over an open fire; it needs high heat to cook. It has a low (height) fire pan and generally no hood or lid. Great high heat cooker/grill – not a smoker.
Lesson #1 Hibachi Wood Grill:-plan what you cook properly!
Now, let’s review how to set up the fire. The region that gave the hibachi its popularity is the Far East which has access to a type of charcoal called “bichiton”. This is a very dense, heavy charcoal made from oak that is direct fired to a high carbonization level. This charcoal produces an extremely high heat; 3-4 times the heat level of an American charcoal!
Can’t locate “bichiton” charcoal or don’t want the expense if you find it? Well, you can use SmokinLious® products to get close to the results. Let’s begin with charcoal – North America produces lump charcoal pieces that are too large for the small Hibachi. So take 2-3 pieces(depending on size), put them in a small paper bag (lunch bag size) and press with your hands to break them into smaller “thumb” size pieces (or you can use a meat mallet). Then pour into the firebox. If the firebox is not full –repeat until you fill it. If you don’t have a small torch available, put some paper under the charcoal, then ignite. Or, you can place the original charcoal pieces in small paper bags, then break the pieces apart, and place the bag in the firebox for lighting.
Once the charcoal burns down (gray in color), start adding Grande Sapore® wood chips as this will provide for immediate heat and eventually, some flavoring to the food. Once the charcoal/chip combo’s flames settle down, you can begin cooking! Remember, hibachis are traditionally used for thin meats so adjust your cook time to what you’re cooking.
What I like about hibachi cooking is the ease of adding more wood chips when more fuel is needed!
Once you master the fire set up, you will enjoy some wonderful food and some really fun cooking the Hibachi way. Think Korean BBQ! Yum!
Our Readers Are Asking..
What can you cook on a hibachi grill?
The versatility of hibachi grills is highly recognized by seasoned chefs, as well as those just starting out in grilling. Hibachis are outstanding cooking instruments that can be used for main courses as well as side dishes. With charcoal as its primary fuel, cooking wood chips can be added to impart a smoky flavoring. This little grill can pack a punch!
Bon-Bar-B-Q! (be sure to check our Pinterest feature on the Hibachi cleaning before you discard one that is rusty!)
More related reading on hibachi wood grill, how to use and alter its great flavoring capabilities!
Other blogs you might enjoy:
-EMBER FIRED ASPARAGUS ON THE HIBACHI
-TOP 10 VEGETABLES TO HOT EMBER COOK
-TOP CHARCOAL GRILLING TOOLS
-EMBER COOKING/ROASTING GARLIC IN AN IRON SKILLET
Dr. Smoke- I love the Hibachi Wood Grill for not just direct grilling, but as a side grill for ember roasting vegetables.