Hibachi Style Tabletop Grilling | Pros Cons and Tips

When it comes to providing the greatest grilling efficiency in the smallest space, few grills can match the direct, concentrated, blast heat of the compact Japanese tabletop grill (called hibachi in the West). Without it, there would be no yakitori or robatayaki.

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Maybe you had one when you were in college, or installed one on the fire escape or balcony of your first apartment. If funds and space are tight, your first grilling experience is likely to happen on a hibachi. (Hey, you will never forget your first time.)

For me-born in Hibachi style tabletop grilling is more than just a nostalgic idol. It reminds us how simple and simple the grill is, it only needs a container to contain and guide the fire, and through the vent to control the airflow, thereby controlling the heat.

What are the advantages and disadvantages of the hibachi-style tabletop grill?

Advantage:

• Small footprint, very suitable for people with limited outdoor space.
• Cheap-usually one of the most affordable charcoal grills on the market.
• Strong portability, ideal for picnics, camping and trailing.
• Energy efficient.
• Very suitable for one or two people grilling.
• Can be easily stored in the closet or garage shelf.
• A great gift for college students, graduates or newlyweds.
• Fun for entertainment—for example, setting up a kebab or grill bar where guests can order their own kebabs—or as appetizers when you prepare large pieces of meat on a large grill.

Disadvantages:

• Cannot be used for indirect grilling or smoking because there is no lid or lid. It is only suitable for small, thin, fast cooking food, which can be grilled directly.
• Limited output: up to two people can cook-up to four people.
• Thermal control is challenging, especially in low-end hibachis that are made of thin metal and have no separate vents.

Tips for Using Hibachis:

• When butted together, heat-resistant tiles or bricks are a good surface to set up your hibachi. Or, use an upside-down commercial-grade rimmed bakeware. If you choose a wooden cutting board and use an old one, you don't mind sparks or ember scars. Do not put plastic cutting boards or trays under hot hibachi.

• If using pricy binchotan charcoal, store the unburned charcoal in a sealed metal container. This put out the fire.

• Use a blowtorch to light the binchotan. It is very dense and takes longer to ignite than charcoal or coal.

• To get a hotter fire, use a blower or fan to ventilate the coal.

• Do not spray water on cast iron or clay hibachi at high temperatures. The grill may crack.

• Easy to rust. Wipe with vegetable oil after each use and store in a dry place.

• Good foods grilled on hibachi include kebabs, chicken breasts or fish fillets or steaks, sliced ​​vegetables, tofu, hamburgers, hot dogs, pork chops and steaks (less than 3/4 inch thick), fruits and breads (but be careful).