We often think of grilling as an American art, but Asia has a millennia-long lead—both in technique and the charcoals that power it.
Denser and purer in carbon than typical briquettes, Eastern hardwood coals burn cleaner, longer, and hotter, with less smoke, flare-ups, and ash.
“It makes the marinade the feature—not the smokiness,” says Angelina Branca, co-owner of Philadelphia’s Saté Kampar, where patrons clamor for her chicken skewers. “You can smell and taste the spices.”
Below, Branca’s recipe, and the rundown on three of the most popular Asian charcoals.
