Barbecue for table Konro Stove BQ12

Important : before use, consult "Attachments".

On conventional barbecues and cooking stoves, the air that enters through the opening increases and wind thermal power adjustment becomes low. By reducing charcoal supply, the embers are maintained and the thermal power remains.

These barbecues are made of diatomaceous earth :
Diatomaceous earth is a soft siliceous sedimentary rock of natural origin very friable and therefore easily crumbled into a fine white to off-white powder. Diatomaceous earth is made from the fossilized remains of tiny aquatic organisms called diatoms. Their skeletons are made of a natural substance called silica.
For a long period of time, diatoms have accumulated in the sediments of rivers, streams, lakes and oceans. Diatomaceous earth, in Japan, is mostly worked throughout the city of Suzu.
This moldable earth has been used as insulation in stoves for ages. A kettle of the Edo period (1603 ~), made of diatomaceous earth, appeared in Japanese historical literature.

What are the characteristics of diatomaceous earth ? 
Kaginushi diatomite barbecue is made of 100% Oku-Noto (Ishikawa) diatomaceous earth. The diatomaceous earth is porous, allowing a high thermal insulation. In addition, it enjoys a siliceous resistance to fire (the heat resistance is good).
Diatomaceous earth blushes with fire and captures infrared rays. Cooking with Binchotan charcoal in this type of barbecue will bring out the umami of the ingredients to the maximum.

Constitution of the barbecue :
The barbecues in diatomaceous earth consist of insulating bricks which have been heated to 1000 ° C. This improves durability, thermal insulation and resistance to weather and frost and humidity. The strength of galvanized steel is enhanced, minimizing heat leakage. Since heat expansion and contraction are absorbed at the joint surface, the reinforcement of the metal fittings is effectively done.
Konro barbecues have one or more doors on their side. These openings protect from heat and prevent their diffusion all around. The diatomaceous earth accentuates the infrared during barbecue cooking and this has a positive effect on the tenderness of the meat.

These barbecues are perfect for yakitoris, large pieces of meat, whole fish ... Diatomaceous earth barbecues are the best known tools for cooking over a wood fire.