For our steaks, we use charcoal specially prepared by our partners at the factory with the specified characteristics: heat resistance, purity of the product itself and the caliber of the fraction. Taken together, all this provides uniform heating of the meat, character and ease of operation. This is an important, invisible ingredient in the taste of our cuisine.
For many years we have been looking for the right balance between briquettes, cylinders, rods, pinikey and classic coal.
It is important to understand that hosper is its own ecosystem that needs to be managed by cooking a large number of different products: from steaks and marrow bones to vegetables. It is not universal at all, and robata would be a good help, but within the scale of the kitchen, hosper confidently copes with active service.
