I clearly misread.
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I’d venture that the size you pictured can be used for steak in addition to the yakitori skewers, but as I’m sure you know, binchotan burns very hot, so it may take some adjustment for a whole steak vs pieces threaded on a skewer.
We got a folding tabletop grill for yakitori with binchotan during the pandemic. Used it for wagyu among other things. But it was a much better outcome to slice the wagyu thin first than to grill a whole steak, and at that point it was questionable whether we really needed the special setup (it was purchased in the spirit of experimentation of the time, not need 
).
Have you considered one of the Korean tabletop setups? They’re smaller and might be better suited for only occasional use in a home setting.
Another option is something coal-less like the zojirushi electric (they have a standalone grill as well as a hotpot cum grill setup with interchangeable inserts). But I get that there may be a flavor difference.
What else do you want to grill on it and how often do you anticipate using it?
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Never used one. What grill do you currently use?
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Hi Saregama,
I plan to use it for steaks, shish kebab (chicken, lamb, veal & vegetables) and for smaller pieces of sliced meat.
Hi Damiano,
I don’t currently own a grill as I live in a condo in Copenhagen. I don’t know how much smoke and odour this type of Yakitori grill will produce.
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I’ve been looking at those, as well. Will be interested to see opinions from anyone who has this type of grill.
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So far no one in here seems to own one unfortunately 
There is a post on FTC-cooking thread of somebody who seems to use the grill - you might want to ask
there
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Actually, I have one but have only used it outside. Did mostly skewered foods and used WickedGood Charcoal that was for our Big Green Eggs. Haven’t used it for quite a while, might resurrect from the garage resting place!
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I can only imagine how much smoke it creates.
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But the grill itself is not so different from any other typical (open) grill I believe? Apart of course from having the perfect dimensions to grill yakitori. I have a cheapo 90 euro Weber which also has an air inlet, but is round instead of square. It does have a lid.
As for what you can grill on it, as it long as it fits (or how often you’re willing to turn food around) anything goes I’d say.
As always what coals you use is very important, this also goes for my Weber. I use good quality coal at 22 euro per 10 kilogram (so not the esoteric stuff but better than supermarket coals) and I am very happy with the quality.
Do you want this because of the no smoke indoor promise? Or because the grill has some inherent quality that will improve the flavour of your dishes?
Not a lot at all! Depends on what you are cooking obviously, shrimp, veggies, pretty much nada. Have not done sliced meat but rather chunks, so smoke was very limited.
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That’s great! My one experience cooking with a yakitori grill was at some place in the city whose name I don’t recall*. You cooked your food at the table. Fun & delicious, but we all absolutely reeked of smoke and food leaving.
*Takashi.
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This is what I have which is called a Konro grill, medium sized. I used binchotan charcoal originally but switched to Wicked Good when I ran out. Since I have neither at the moment, I might get some more of the binchotan.
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That’s the kind I was looking at. Are you happy with it?
Works perfectly fine, easy to handle. Iirc I covered the top with foil to extinguish the coals so the binchotan lasted longer. As you probably know, these are made for fast cooks, pieces cut relatively small, skewers are the easiest to handle for rotating purposes. You might want to cut out a piece of paper to get an idea of the cooking surface size as they are not large. They also have gone up in price very considerably since I purchased mine quite a while ago.
I think this is right. In terms of burning charcoal with little smoke and being small enough to be conducive to tabletop cooking, yeah, very similar to others. One difference is no grill contact (skewers), but you can remove the grill from a hibachi, Lodge or small Weber, too, to perch skewers. The yakitori look more like furniture and don’t roast your face.
The grill used for Yakitori type grilling cannot be used for indoor use without excellent exhaust as in a professional kitchen. I do have one but larger than what you have shown. PLEASE do not use in your small kitchen unless you want a lot of smoke and possibly fire hazard as well.
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Cannot? Of course it can.
Until recently, I cooked daily on a leaky solid fuel stove burning wood and coal. No exhaust hood. In bad weather, foods got grilled on a gridiron (look it up) perched over an open eye above the firebox.
We opened windows and the kitchen door.
Charcoal appliances are problematic indoors because the CO hazard is insidious–there’s no smoke or odor to choke you into paying attention. I would never run one in a confined space, but a gigahood that styles your hair like Guy Fieri’s isn’t a prerequisite, IMO.
That is the key.
