For our steaks, we use charcoal made by our partners to our specifications: lasting heat, a clean product and consistently sized pieces. Together, these give us even heat, character and ease of use. An important ingredient in our cooking, even if you never see it.
We’ve spent years finding the right balance between briquettes, cylinders, rods, Pini-Kay briquettes and traditional lump charcoal.
The Josper is an ecosystem of its own. You have to manage it while cooking all sorts of things, from steaks and marrow bones to vegetables. It isn’t the answer to everything; a robata grill would be useful alongside it. But for a kitchen our size, the Josper handles a busy service confidently.
