Japanese Konro Grill User Guide

Before You Start: Safety Essentials

These rules apply to every konro grill, regardless of model.

• Outdoors only. Use the grill outdoors in a well-ventilated area to avoid carbon monoxide poisoning.
• Stable, heat-resistant surface. Place the grill on its wooden base board, and place both on a stable, heat-resistant surface. The bottom of the grill gets very hot and can mark or damage what is underneath — never use it on carpet, a tarp, a mat or any flammable material.
• Do not move the grill while it is in use, and never leave a lit grill unattended.
• Use tongs and heat-resistant gloves or oven mitts. Every part of the grill becomes hot during use, and long charcoal tongs keep your hands clear of the heat when arranging coals.
• Never use water to extinguish hot charcoal. See After Grilling for the safe way to finish up.
• One layer of charcoal is the standard load. A second layer is fine, but do not overfill the grill — overloading causes overheating.
• Be careful not to drop the grill. Diatomite and clay grills are brittle.

Lighting the Binchotan

Binchotan is dense and takes longer to light than ordinary charcoal — allow 30 to 45 minutes. Light it outside the grill using a charcoal chimney, then transfer the lit coals into the grill. The entire process must be done outdoors.

1. Set up the chimney. Place a grill mesh on the konro, then stand the chimney on top of the mesh. The chimney can also sit directly on concrete or bricks, where it may leave marks. Make sure everything is stable.
2. Add the firelighters. Six to eight cubes at the bottom of the chimney — we recommend a natural product such as Samba natural wooden firelighters.
3. Load the charcoal. Arrange the binchotan vertically inside the chimney, breaking larger pieces to size if needed.
4. Cover and light. Place a grill mesh over the chimney top to catch sparks and popping pieces, then light the firelighters from below.
5. Refresh at 15 minutes. Replace the firelighters through the chimney base and turn the charcoal with tongs. Allow about 30 minutes in total for home use; a full 45 minutes is the professional standard.
6. Transfer the coals. Once they glow red and are coated with white ash, move them into the grill with tongs.

Handling and Storing Binchotan

• Damp charcoal pops. Binchotan absorbs moisture, and damp pieces can throw off fragments when lit — keep your distance and take extra care during lighting.
• Cracking sounds mean it needs drying. Damp binchotan can be dried in the sun.
• Store it in a cool, dry place, out of reach of children.
• Match the charcoal to the grill. Diatomite grills suit branch binchotan. The stainless steel Green Life is better matched to compressed charcoal such as Rosanjin ogatan or Matsuba compressed binchotan.

After Grilling: Extinguishing and Storage

1. Never pour water into or onto the grill. Water destroys diatomite and clay, and hot charcoal reacts violently with water.
2. Let the coals burn out, or smother them. Transfer them into a charcoal extinguishing pot such as the 2-in-1 chimney and extinguisher or the Taiki extinguishing pot, then cover with the lid — the lack of oxygen puts them out. Extinguished binchotan can be reused next time.
3. Let the grill cool completely before cleaning or storing.
4. Follow your model's instructions for cleaning and storage — they differ, and each is covered below.

Kinka Okunoto Konro Grill (31cm and 54cm)

The Kinka Okunoto Konro is cut from natural diatomite from the Noto Peninsula using traditional Okunoto techniques. Its thick insulating walls hold the high, consistent radiant heat that defines Japanese charcoal grilling while using far less charcoal than an open grill of the same size. This section covers the 31cm, which uses around 1kg of binchotan per session, and the 54cm, which uses around 2kg.

Reading the cracks

A body that can no longer contain the charcoal is a fire risk rather than a cosmetic problem. For the full picture, see cracks and the lifecycle of a konro grill.

Use and care

• Keep it dry. Store indoors in a dry place. A grill left outside absorbs moisture, which expands the next time it is lit and turns fine surface cracks into deep ones. If it accidentally gets wet, let it dry completely before use or storage.
• Heat control. Slide the air window open for more airflow and hotter coals, useful at the start, or shut it to reduce the heat.
• Cleaning. After the grill has cooled completely, wipe it with a damp cloth or paper towel. Never wash it with water.
• Replacement meshes. The 27 x 21cm mesh fits the 31cm; the 54cm takes either one 50 x 20cm mesh or two of the smaller size.

Mikawa Konro Grill (38cm and 27cm Portable)

The Mikawa Konro pairs a thick moulded diatomite interior with a steel outer case — the same insulating material as the Kinka, in a tougher and more affordable form. This section covers the 38cm rectangular model and the 27cm Portable. A grill this size may use around 0.5kg of binchotan per barbecue.

• 38cm rectangular model. Two bricks with holes sit inside. Lay them flat in each square, then place the charcoal on top. The space beneath the bricks connects to the adjustment valve, which controls airflow and heat during cooking.
• 27cm Portable (round) model. There are no bricks — place the charcoal directly on the charcoal grate. All other instructions apply.
• Keep it dry. As with all diatomite grills, humidity and water cause cracking. Store indoors in a dry place, and if the grill gets wet, dry it completely before use.
• Cleaning. The diatomite interior will discolour with use, which is normal. Never wash it with water. After the grill has cooled completely, wipe the exterior with a damp cloth.
• Replacement meshes. The 38cm takes the 36 x 21cm mesh; the 27cm Portable takes the 27.5cm round mesh.

Ise Mizu Donabe Konro Grill

The Ise Mizu Donabe Konro uses a water jacket — an outer clay pot filled with water — as natural insulation. The set includes the clay main body, a diatomite trivet, a round mesh and a wooden base. It comes in Size 7 and Size 10.

Setting up

1. Place the main body on the wooden base.
2. Pour in water to a depth of about 2cm.
3. Place the diatomite trivet on top.
4. Light the binchotan in a chimney as described in Lighting the Binchotan. The Japanese manual may suggest lighting the charcoal on the trivet over a stove top — this is not permitted in Australia and must never be done indoors, because of the risk of carbon monoxide poisoning.
5. Transfer the lit charcoal onto the trivet and cover with the round metal mesh.

• Cleaning the body. The clay main body can be washed with water once it has fully cooled.
• Cleaning the trivet. Never wash the trivet with water — diatomite absorbs it and will break apart. Brush it clean after it cools. Discolouration is normal.
• Storage. Store indoors in a dry place. Moisture damages the diatomite trivet.

Green Life Stainless Steel Konro Grill

The Green Life Konro is made of stainless steel, so it will not chip or crack, and unlike diatomite grills it can be fully washed. Its double air-layer construction limits how much heat transfers downwards to the table — but the grill itself still becomes very hot during use, so all the standard heat precautions apply.

Assembly and use

1. Fit the handles. The set includes four: two for the main body and two for the inner charcoal container. Fit them to both sides of each piece.
2. Place the metal plate inside the grill body.
3. Light the charcoal in the inner container, as described in Lighting the Binchotan.
4. Lower the container in, on top of the metal plate.
5. Place the grill mesh on top. The flip-up handles can hold the mesh at a raised level for gentler heat, and let you add charcoal without removing the mesh. Use the air vents to adjust the heat.

• Emptying ash. Once everything has cooled, lift out the inner charcoal container to dispose of ash and spent charcoal in one step.
• Cleaning. All parts can be washed after cooling. Dry each piece completely afterwards.
• Storage. Store indoors — do not leave the grill or any of its parts outside.
• Replacement mesh. Takes the 35 x 21cm mesh.

Written by our specialist Kai, with Melbourne chef Roger Young. For any questions, email hello@mycookware.com.au or use the chat box on this page. A printed copy of this guide is available on request.