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.
