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POK POK THAAN

 

Andy Ricker holds a James Beard award for his dedication to authentic Thai food and cooking methods, reflected in his eight Pok Pok restaurants across America. His increasing use of mesquite charcoal got him thinking about alternatives. “We were with it for a long time,” says Andy Ricker, “but that was problematic. It’s very unhealthy to work with and a mess to deal with all the time.”

The cleaner burning binchotan was Andy’s preference but discovered it’s highly expensive in many cases. Also, the Malaysian binchotan was destructive to the mangroves supporting its production.

When he finally came across Thai binchotan, Andy was sold. So much so he decided he wanted to get it into the hands of home chefs. Made from rambutan fruit wood, a renewable resource, it “gives a very nice, even, radiant heat” (Andy Ricker).

Natural Fruitwood Charcoal

Thaan Charcoal is natural, Thai-Style binchotan extruded log charcoal. It is a long burning, clean and natural alternative to commercial charcoal briquettes. It is made sustainably from orchard grown rambutan fruit wood, which imparts a very mild flavour, letting your grilled food speak for itself. Thaan Charcoal's consistent, even heat is easy to cook with, and is great for any style of solid fuel cooking: grilling, barbecuing, indirect cooking and particularly good where binchotan charcoal is traditionally used.

 

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