The 36-inch charcoal yakitori grill on the patio.
Setup
- Aki lights binchotan 90 minutes before service.
- Charcoal reaches grilling temp (~800°F surface) at 60 minutes.
- Grill grates wiped, oiled.
During service
- Aki manages the grill. Bartenders do not touch.
- Skewers fire on order, never held.
- Charcoal added as needed during service (Aki's call).
Charcoal
- Binchotan, $75 per 11lb. Stocked weekly.
- Stored dry indoors.
- Never use lighter fluid (binchotan lights with paper + airflow).
Safety
- Patio fire extinguisher on the wall, mounted 5ft from grill.
- Sand bucket beside the grill.
- Hood and fan running before lighting.
Closing
- Aki kills the grill 45 minutes before patio close.
- Coals cooled in the sand bucket (do not water-quench binchotan).
- Grill cooled, scraped clean.
- Hood and fan run for 30 minutes after final coals.
Tags: equipment, yakitori, grill, charcoal, patio, safety