What people who always fail at BBQ don't know.

There is a scene you always see at BBQs when summer comes around.

The charcoal won't light,
and everyone is fanning it with paper fans.
Even after 30 minutes, it still won't light.
Everyone is hungry.
Someone loses their patience
and dumps in a massive amount of lighter fluid.

Why does this happen?
Because they don't know the basics of fire.

Yakitori chefs face charcoal fires every single day.
I will teach you the correct way to start a fire,
cultivated on the front lines of that work.

Common mistakes

There is a scene often seen at BBQs.

People place charcoal lit with a tabletop stove or lighter fluid at the bottom,
and stack new charcoal on top of it.

This is a mistake.

Heat rises from the bottom to the top.
With the same feeling as a stove burner being at the bottom when cooking,
people tend to think that if you place the heat source at the bottom, the charcoal above will warm up.

But with charcoal, it's different.
Unlike a stove, the heat source of charcoal is small.
When surrounded by cold charcoal,
the heat is absorbed and dies out before it can reach the top.

To ignite with a small heat source,
it is important not to waste heat.

If you place the heat source at the bottom,
the precious heat escapes to the surroundings before it can reach the charcoal above.
Instead of warming the charcoal above,
the heat is absorbed by the other charcoal and dies out.

So, reverse the order.

The correct way to start a fire

Put the unlit charcoal on the bottom.

Place the lit charcoal on top.

Since the heat source also transfers from top to bottom,
the fire will naturally spread to the charcoal below.

And then, leave it alone.

Never touch it.

The more you touch it, the more the contact points of the heat source shift.

Once you've stacked it, wait.

It's just this.

Charcoal is hard to light during the rainy season

Even at a yakitori restaurant, there are a few days a year

when the charcoal just won't light.

This happens often during the rainy season.
It's because the charcoal has absorbed moisture.
It probably rained during transport.
All the charcoal in the same box becomes difficult to light.

The same thing happens with BBQ.
Charcoal is sensitive to moisture.
Always store it in a dry place.
It is also important not to open the bag until just before use.

The last resort when it still won't light

Even if you stack it correctly,
there are times when it just won't light.

In that case, if you have a fan or circulator, keep it pointed at the charcoal.

If you don't have one, keep fanning it with a hand fan at a steady rhythm.

By letting air flow,
the smoldering charcoal will come back to life, the heat source will expand, and the contact points will increase.
Usually, this will get the charcoal lit.

Just by knowing how to start a fire,
you can reduce that time spent waiting while starving at a BBQ.

Charcoal grilling is not difficult.

It's just a matter of whether or not you know the order.

I'm looking forward to this year's BBQ.

🔗 Official Website　
https://yakitorisuginoya.com/
📍 Fukai Main Store　https://maps.app.goo.gl/s847rfof5TeWjxCt8
📍 Nakamozu Store　https://maps.app.goo.gl/ggxF86Q4UvMME1NY8
📍 Kitahanada Store　https://www.google.com/maps/place/炭火焼鳥+杉の屋+北花田店/
🍽️ Click here for reservations
Fukai Main Store　https://www.hotpepper.jp/strJ001128168/
Nakamozu Store　https://www.hotpepper.jp/strJ001200051/
Kitahanada Store　https://www.hotpepper.jp/strJ003893551/