How to Make a Japanese Yakitori Grill At Home (With A Bonus Twist) - You Can Do This!

*DISCLAIMER*: If attempting at home do not use charcoal briquettes or lump. Only low smoke Japanese style charcoal and only one piece at a time. Always use in a well ventilated area and fully extinguish the charcoal before discarding outside. While in use place grill on top of a heat resistant surface incase of cracking.
Who doesn't love Yakitori? Japanese barbecue is a fantastic way to add delicious (but light) smoke to your grilled meat and veggie skewers. On this episode of You Can Do This!, host Clifford Endo builds a hacked DIY yakitori barbecue station. Oh and if you stick around, you may glimpse a Korean Barbecue improvisation. Maybe. We love KBBQ but you'll have to see for yourself.
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[@brendareyes3997]

Wouldn’t you get carbon monoxide poisoning if you grill indoor ??? If you see the THAAN charcoal or ANY charcoal box/bag it says NOT to grill or light charcoal inside . Regardless of smoke or not .

[@CostaMakesSushi]

BinCHOtan not binTOchan. And this is more yakiniku than yakitori as there is no chicken used in the video. But I still love ya @eater

[@obijuankenobi420]

I just learned that tori means chicken.....I thought yakatori was the style of cooking....then I found out its as complex as making sushi.

[@youngnope4664]

This guy's show always seems to be under researched

[@nhandahooker]

young nope that Asian sauce of different blends I'm pretty sure is just bulgolgi marinade you buy

[@klop1955]

@@nhandahooker He used beef in both methods when the name Yakitori literally translates to grilled chicken.

[@TheIdiotChallenege]

@@klop1955 LOL He probbaly meant Teppanyaki

[@DDryTaste]

@@klop1955 It literally translates to Grilled bird. Not chicken.

[@IQzminus2]

Yeah, I don’t know if this video provided nearly enough info to grill safely with charcoal even in small quantities indoors. And the design of the diy grill seem extremely bad. The airflow seems to be really bad.

[@DigitalDanggit]

The whole idea/concept of Japanese grilling is to keep the meat really close to charcoal to get that char and smoke into the meat. That's why your meat came out dry and looking like roadkill.

[@kodiebundz7296]

Digital Danggit just shut up aye

[@efrentorres9195]

Kodie Bundz he's right tho lol

[@Chemeleon15]

Digital Danggit Add more sand to the inner terra cotta box to bring the charcoal closer to the meat.

[@TheKraken123]

I think the main problem with this terracotta grill ist not, that the distance between coal and meat ist too big. Mainly the grill is not having enough airflow to keep the coal hot. If you see professional grills for yakitori, the coal is always very hot. Just us NO sand, so the air can come in between the to pots and go in the inner box through the holes in the bottom. Air will also be a better insulation than the sand.

[@samipso]

Yakitori = grilling chicken skewers over a heat source. Anything else varies.

[@Chefdame]

The terracotta pots into a yakitori grill? Brilliant! But please, PLEASE, DO NOT GRILL INDOORS WITH CHARCOAL. Even if it is low smoke, it emits carbon monoxide. Modern day homes are insulated. It's a recipe for tragedy.

[@Psychlopic]

I'm pretty sure Yakitori just means "Grilled Chicken" (Yaki = Grilled, Tori = Chicken/bird), so what you're presenting here is something like Yakimono, Yakiniku, etc. (Not japanese myself, but a big fan of japanese food) Still an awesome video, though! Just thought I'd point this out.

[@valdeaunia]

Dammit someone beat me to point this out lol

[@byulbitz]

yakitori literally means grilled chicken, yes, but the term has sort of expanded to mean just skewered food (for instance: tsukune is often found on yakitori menus but its a pork meatball on a skewer) and also, even if you make grilled chicken, unless it's on a stick its not commonly called yakitori. -6 year japanese language and culture learner

[@Psychlopic]

Ah, ok. Thanks for the reply

[@ketsukusa]

tsukune is minced chicken not pork

[@MrWillieb83]

Eric Rossiter - right?

[@oopopp]

Do I have to worry about carbon dioxide/monoxide killing me and my guest tho?.....

[@IQzminus2]

Yeah, the lack of information about what you should keep in mind and not do to be safe, while also giving people instructions to build a diy indoor charcoal grill... is very concerning You and everyone else have loads of reason to be very concerned about how safe it would be to use. You can use a small grill on a table safely but you should do loads of research to make sure your conditions are safe. People die all the time from burning charcoal indoors. And I’m really concerned about the bad airflow in the design. If they did some thorough research for the video to make sure what they are saying is safe to follow (which I doubt they have honestly), then maybe like tell people what things they can’t change or should be super careful with when it comes to the design and use of the grill.

[@VyvienneEaux]

Oh my goodness! I had this terracotta planter yakitori grill idea myself, and I was searching the Internet to see if it was a feasible thing to do when I found this video. Thank you so much! I was going to use a long window planter and do this outside, but I think the small planter nested in a slightly larger planter for insulation is genius!

[@dont_talk2me]

Worse presentation of incorrect information ever

[@jlastre]

When I first got into Yakitori I looked up this video a few months after it came out. Basically bought everything they mentioned here (probably from the same hardware store chain). Honestly it costs about the same if not more than a purpose build cheap Yakitori grill. Also the inner planter cracked after a few uses. Really only was in decent condition for a year. Now there are so many options I wouldn’t bother with this method.

[@genevieve3589]

Thanks for sharing this

[@kgigs_]

Grilling on a stone is not Korean barbeque

[@pasgaf19]

This looks all fun. But please consider to not use this inside. Because of CO poisoning! Burning charcoal inside can lead to CO poisoning! So please don't use this inside a room without proper ventilation. Japanese Yakiniku and Yakitori restaurant usually have a good ventilation system...

[@angieCity90]

What I have problem with the terracotta is that you must submerge it in cold water before use when doing oven. Idk if that concept are applied to bbq

[@rickw4160]

Get a #10 can. Eat contents. Wash, then use a opener to punch holes along the bottom. Burn it out to remove any coatings. Insert tinder and charcoal. Get a piece of coat hanger wire, make a support. Now 7 in skewers lay supported. It's a hobo stove folks. Will insulating layers help keep heat? Sure. But that isn't a good thing. Yakatori cooking requires the chef to adjust the heat by using a manual fan to coax more heat out of it, or to move heat away from it.

[@Sanderly1820]

Use perlite it's really good for heat insulation, it's used to insulate buildings plus its cheap

[@grimble707]

I would of prefered if you said relatively hot because aluminum has a lower mp

[@nickm4974]

Don't use foil

[@jackdile533]

Dude,LEAD GLAZE on terracotta!! STOP. Not meant for cooking DO NOT DO IT.

[@IQzminus2]

He mentioned briefly that they were unglazed. In a blink of and you miss it moment. But did not at all mention why you shouldn’t use glazed. I suspect quite a lot of people didn’t notice, or end up using what they already owned or could find at their nearest store. The potential for how much bad this video could do people is really really bad. And that they didn’t like give more info of what people need to keep in mind to stay safe is honestly scary.

[@TheJensPeeters]

You built something that looks like a Japanese grill, but it obviously doesn't deliver on the heat. The ventilation of the coals is bad and they are too far away. Also CO still comes off the coals, so open a window when you grill. I don't want to be you when you get sued because someone got CO poisoning.

[@HOLOxTSUBA]

日本での焼き鳥を見たことないのかな！？ ぜんっぜん違うよ！言わせてもらうけどw (Have you ever seen Yakitori in Japan!? It’s absolutely different ! Just let me mention it lol)

[@chrismd00]

That meat was really red on the outside, not on the middle. Some places like Walmart package with carbon monoxide to get that red color.

[@pumpkin7889]

Im sorry but that doest not look yakitori at all.. Is it even with a chicken?

[@anon4096]

I liked this guys videos, but come on. That "yakitori" looked so horrendous, I'm surprised you guys decided to air that footage. 4:55, that looks the absolute opposite of appetizing. Quite simply, you weren't able to generate enough heat and I'd advice against anyone using this makeshift method.

[@jesuslovesyou7268]

How do you stop it from smoking? We did it and the smoke alarm went off.

[@Syphian]

Is this Lucas' brother? because he has the same way of talking and presenting style.

[@eater]

Conspiracy theory! I like it!

[@TheDylanBowman]

Nah, its Lucas from the future.

[@schroppieee]

Syphian a more sassy sarcastic version i love both ha

[@98karlh]

Gotta have them all natural stones

[@antobawole]

Called it yakitori... with beef.... 🤦🏽‍♂️ My dear sir, id like to suggest you to do some research...

[@dalecabal80869]

Prolly take a week to cook a meal for 2

[@skidm0]

Haha, yeah. This is a "cutesie" / Pinterest way to do things. My gf and I have been doing Korean BBQ at home forever and we just use a portable gas stove and put a round cast-iron grilling plate ontop. Works like a charm and is big enough to effectively serve 4-6 people .

[@codyf8511]

It's like fondue, the time spent is kind of the point.

[@IQzminus2]

Skid Yeah I think that is probably a way better and safer method to do it. Considering how under researched/incorrect the food stuff was in the video, I would not trust them to have researched enough to make sure they built a charcoal grill that is safe to use inside. I’m a bit concerned about the airflow of this design. And the lack of information of what you should keep in mind and not do to be safe. Carbon monoxide is super dangerous people, and something you should be super aware of whenever charcoal is used in an enclosed space. There are safe ways to use charcoal inside, I just wouldn’t trust this video at all to be enough to keep people safe.

[@deaffatalbruno]

I am struggling to see the point of this. Why go through this effort, if you can buy a tabletop hibachi for less than all these parts?

[@smwillia]

Alton Brown smiles upon you with your DIY cookware.

[@rangerdoc1029]

I use cast iron bread loaf pans

[@siankat01]

Is there any reason why you couldn't use folded up aluminium foil to block the holes? Seems like a simpler, cheaper option

[@ArtfullyJenny]

Well, I got the thaan and used a small iron hibachi style grill and smoke still filled my house inside... I used 3 of the thaan charcoal pieces cooking small chicken skewers.

[@briannajones3223]

he used like 2

[@briannajones3223]

actually he used 1. maybe dont give a review if you used more than the tutorial requires. also it might be best to just do this in your kitchen under a hood fan to be safe. or do this outdoor on the patio or seat a table and some chairs by the backdoor and keep the screen door open and do it there so the smoke can have room to escape. also always open up windows when youre going to be smoking something in your house and make sure your vents are open in your home your house is proba bly not properly ventilated

[@Megadebt]

What you're describing is Robatayaki not Yakitori. Yakitori is skewered grilled chicken typically over binchotan coal.

[@chefjenks2358]

With the amount of effort you put into this you should have just bought a cheap one the same size of the same quality that does as it functions. Cool project though. I’ll buy sand for sand box for my kid

[@firstlightflicks]

The Japanese would be hating on this video haha just buy a proper ceramic hibachi, and why did you use a dry cut piece of meat over some nice chicken thigh 🤣

[@grystle3091]

When a presenter of ideas says"thingies" its not a good start for credibility. This guy probably just watched another video of the same content and decided to "resell" the ideas as his own... Dislike this content creator.

[@mn-ru4li]

Burning charcoal inside your house is not a good idea as it releases carbon monoxide, which can be extremely dangerous, even deadly in closed spaces without proper ventilation.

[@UrbCrafter]

Yaki = Grilled + Tori = Bird ~ Grilled Bird, What you are doing is Yakiniku, Grilling meat. Just Saying.

[@Bubblewhip341]

Carbon monoxide poisoning?

[@G4Disco]

I ate at a restaurant in Guam that had the grill in the center of the table. I was amazed at the charcoal as well. I had no idea what it was called. But, now I do. Time to go buy some terracotta and binchotan or Thaan Thai charcoal.

[@mon6745]

Why am I filing this in my head? like for the next zombie apocalypse...

[@dzr4421]

Well... I mean... 2020

[@andrewlum4658]

(1) there is no air supply to keep the ogatan going (2) air is a better insulator than sand

[@andrewlum4658]

(1) there is no air supply to keep the ogatan going (2) air is a better insulator than sand

[@mattkeysme]

Cliff, I actually did this, and used the right charcoal. I found that while the charcoal was burning there was zero visible smoke in the house. It was great. However once I added some skewered chicken thighs, the fat dripping down from the skin quickly started filling my house with smoke. After about 3 minutes I had to throw in the towel and move the whole thing outside. Is there a secret I am missing?

[@lovielol3935]

That’s actually pretty normal when the chicken oil drops into the charcoal and creates those white smoke. Indeed that’s how they make meat so delicious. Honestly don’t do any bbq inside without proper vent because those co1 is colorless and smokeless.

[@mightisright]

@@lovielol3935 Yes, and this dude should put a disclaimer on this video. The smoke itself may or may not be carcinogenic and bad for your lungs, but carbon monoxide is how people suffocate themselves. Learn from your elders, apartment dwellers.

[@VyvienneEaux]

It looks like your meat may have been treated with carbon monoxide to make it artificially red.

[@thugasaurusrex6004]

Wtf is up with that meat? It looks like the outside has been dyed lol

[@jasoncruz2172]

Carbon monoxide.

[@roymartinez3567]

Question? You mentioned that you put the hot stones in the oven at 500°, but my question is, how long did you leave them in there till they were ready to bring out and start cooking on?

[@upcom1ng116]

Yakitori literally mean grilled bird, used beef and called yakitori (- -)''

[@chefjenks2358]

Yakitori translates to “grilled chicken” this is yakiniku “grilled meats

[@indiegamesonly6617]

this is NOT yakitori...

[@arthurfleck9151]

Useless.

[@edmonddantes99_]

Thanks, I'm going to Lowes now to get Japanese charcoal

[@SeanDaNerd]

Got sand from the beach nearby... It smells now...

[@owendavis7601]

I guess folded aluminium foil could be used as a heat barrier

[@gsent56]

Isnt yakitori just chicken? Or am I wrong?

[@kou3812]

Can I use Aluminum foil instead? Will that fail?

[@rickrockstar1]

thingys wtf yoy talkin about you know nuthin bout yakatori man

[@heesung]

Yakitori is chicken. Korean BBQ is not cooked on stones.

[@さおり-i4u]

this dude is going places, not anywhere but places

[@さおり-i4u]

also, Yah-kee-thow-ree :)

[@ketsukusa]

thats not yakitori. nice homemade grilled tho

[@hacchannel-rep]

Tish is not YAKITORI. Tish is YAKIGUSi.

[@D_Movin_Silence_like_Kudzu]

Yea, its not a chicken its a skewer

[@lab9451]

a real chef would know that yaki tori translates to "GRILLED CHICKEN" and may i emphasize the word chicken he shoulda said yakiniku which is "grilled meat" to be more broad but now im not gonna watch anymore of his videos cuz i dont take me seriously as a chef or lover of food like gtfoh lol

[@hotbutteredjosh]

WARNING! Thaan cannot be used safely indoors!

[@dw7444]

Of course it can.... it all comes down to how you're using it and how the space is ventilated. Just crack a window or two, maybe turn on a restroom or laundry room vent fan, and you're good to go. It's really no different than the rules you follow with a kerosene heater or an old style fireplace....

[@RedCocoon]

actually it works best in an unventilated room with all the windows and doors have the seems covered

[@laurenpinkiepie8663]

That's not Korean BBQ it's just something they use in those restaurants where you grill it there but that's also Japanese...snd Chinese...mostly Asian honestly,But also African it's honestly just a cooking style

[@spaaggetii]

This guy seems to be under research. Of handedly creating a simple thing to appease a western audience... which is never good, unless you are going to make a McBigMac or a Mcslurry as this mess will end up.

[@henryli693]

This guy has no idea what was he talked about.

[@tanawat254]

Thaan? Nooooo. It's Taarn.

[@chimichanga4765]

EATER! CAN u Please replied 2 me with the exact charcoal information. Where can u we purchase it. Japanese n Vietnamese. Please.

[@TheJensPeeters]

You built something that looks like a Japanese grill, but it obviously doesn't deliver on the heat. The ventilation of the coals is bad and they are too far away. Also CO still comes off the coals, so open a window when you grill. I don't want to be you when you get sued because someone got CO poisoning.

[@GriswoldCain]

After watching several of these, I think a single pair of safety glasses would be extremely beneficial. And maybe some gloves. You scare me.

[@emilycgordon]

lol! Truth

[@k.s.3748]

Don't be a pansy

[@jimlin9714]

eater i really like u guys channel. but please don't have this 3 mins ad that i can't skip. like the 2pac new movie one. i disable the ad block for you guys. it will kill my phone data big time.

[@chimichanga4765]

EATER! CAN u Please replied 2 me with the exact charcoal information. Where can u we purchase it. Japanese n Vietnamese. Please.

[@doc9662]

Use non quick light hookah charcoal.... Works great

[@wiramahatvavirya3147]

What a coincidence, my company produce similar briquettes, anybody care to order

[@swetawelet6623]

Wira Mahatvavirya how to? Have a link?

[@crimsama2451]

what are these briquettes called exactly?

[@seiyuokamihimura5082]

In the morning I'll be breaking in my grill. My husband will have fun grilling his own meat and veg on it. He won't "get it" but enjoying it with me is good enough

[@tae7965]

sorry that is not yakitori that is kushiyaki...... yaki = cooked /grilled tori= chicken kushi = red meat get it right. also that is a hibachi (grill)

[@YuriyKhovansky]

I did it with the Woodglut plans.

[@ansonhu3674]

I’ve cooked some thinly sliced wagyu before on rocks, lemme tell u something if there’s something like a marinade on it, the smoke will burn ur eyes and nose, I littered cooked it on a Japanese hot stone or whatever it’s called.

[@themusicalboy26]

What’s the purpose of the sand?

[@shanej2429]

Would be interesting to see the same type of thing done but with a heated salt slab

[@koreboredom4302]

Can I put this under my office desk? XD

[@bittertongue96]

looks pretty impractical when you can just get a korean barbecue sort of set up instead. That yakitory grill wont even impart that much 'woody' or smoky taste.

[@wagnerwei]

I do not think it's a good idea..

[@taiyoctopus2958]

binchotan not terribly expensive... saw 33 lb. bag on amazon with free shipping (from japan to US) was 140$ on amazon. Also Yakitori translates into grilled chicken. And those beef skewers you did... 6:53 looks like you ruined a perfectly good steak. lmao neat idea on the tabletop grill tho :P

[@nickm4974]

Us charcoal you can get 20lb for 20

[@jincjin8700]

These terracotta pots look like play doh, no just go buy a cheap izakaya grill

[@yewbertsfriend]

This show is good. Cooking with charcoal inside is bad. Y’all..

[@ChodaStanks]

Need some air vents

[@seiyuokamihimura5082]

Also, mine is the perfect size to fit a messenger bag, satchel, or even a purse. I can carry it anywhere! Satchel or messenger bag is my usual go to just because I can literally carry an entire kitchen in it. I always travel with pots, pans, preprepared foods, etc. A kitchen in an external "pocket"

3:02 Not binchotan. This is Ogatan. This is a common mistake of many cooks worldwide. Ogatan coal is made by pressing sawdust and wood in industrial form. Binchotan white charcoal is produced completely natural. Can see more at my channel: Happy L2L Binchotan white charcoal. Thanhks!

[@0205mikibou]

You are right. Ogatan and Binchotan(He somehow pronounced it like "bintochang") is completely different. You can tell it from how it looks. Ogatan has long burn rate and less smokes so it works like Binchotan tho.

[@nero1810]

thai style binochan

[@SeanDaNerd]

I did similar with a cylindrical flower pot because I wanted to copy that dude from anime

[@gabeng60]

you mean shokugeki no soma

[@truthiseverything9511]

DAAAYYYMMN.... YAAAASSSSS!! The downvotes are from people who hate delicious food!

[@ratdad48]

Hummm!

[@NickyNightShine]

why is the raw meat two-toned?

[@michaelbillups1700]

Jat Tan it was placed in the freezer for 10 minutes

[@dustbucket7949]

Its where the carbon dioxide leached into the meat. abcnews.go.com/Business/story?id=3801706&page=1

[@dongleseon8785]

I'm a Korean and never heard of that kind of Korean barbecue. The point is, it looks better.

[@Ephidiel]

yea it is not Yakitori since that is grilled chicken but Yakiniku in general, good vid otherwise

[@madhankumar2418]

Had it for over a year

[@greenleaf9274]

We just got one for my wife’s white elephant and I can say….it sucks

[@vanscoyoc]

Seems like there is smoke which is the point. There are indoor kitchen stove smokers.

[@londiniumarmoury7037]

Where's the Tori?

[@lovelyastridd]

Takes too long for kbbq for only two piece of meat. Hehe