Yakitori Equipment Review: Cooking with Thaan Charcoal and Yak Grills Hibachi Grill Sneak Peek
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- čas přidán 26. 10. 2020
- Updated Yakitori Equipment and Ingredients Amazon Shop:
www.amazon.com/shop/yakitoriguy
Thaan Charcoal on the Yak Grills Hibachi Grill
If you’ve been watching this channel for a while, breaking down your chicken, and making all the skewers and feel like you’ve mastered making Yakitori using your electric grill indoors you might be curious about making Yakitori on charcoal grill using Binchotan. There's been increasing requests for a video about cooking on charcoal. Because even Yakitori masters in Japan spend a lifetime learning charcoal, there’s definitely a lot to cover in a video. However I want to share some tips and information on to help you cook with charcoal starting with this video.
If you take the same chicken and the same cooking skills and cook it on electric, gas, or charcoal, charcoal is definitely going to taste the best. However that’s only true when you mastered the basics of how chicken grills with Yakitori which is why I definitely only recommend moving to charcoal after you understand the basic fundamentals of Yakitori which includes cutting, skewering, and grilling. I’ve definitely seen beginners invest in expensive equipment and pricey Binchotan their first time around only to cook up charred black and bitter tasting chicken and get frustrated in the process.
So far all my Yakitori tutorials have been demonstrated using my electric grill which is super perfect for indoor use everyday use and developing the important fundamentals. But moving forward you can expect to see me talk about other equipment and techniques that’s useful for other grills.
So Today I wanted to review the Thaan charcoal that’s an affordable charcoal option available nationwide. I’ll be using the Thaan Charcoal in the Yak Grills Hibachi Grill.
For those wanting to try out charcoal I wanted to talk about these Ogatan style, which are charcoal made from compressed sawdust that work similar to Binchotan made from solid wood but at a fraction of the cost.
Thaan Charcoal:
An Ogatan style charcoal made by Pok Pok
Small 5 lbs and 22 lbs box Available on Amazon with Prime. Use my Referral Link here: www.amazon.com/dp/B00R8HILG8/...
This charcoal is a very affordable option, compared to actual Binchotan which start at around $80 for the cheapest ones and can easily be up to $200 or more for the same size 22 lbs box for the highest rated Kishu Binchotan from Wakayama.
Yak Grills:
yakgrills.com/
For other equipment used in this video and other tutorials check out my Amazon Affiliate Shop:
www.amazon.com/shop/yakitoriguy
Disclaimer:
I purchased the Thaan charcoal from Amazon to make an honest review for the Yakigang community.
Yak Grills sent me a preproduction Hibachi Grill for free for the purpose of testing the grill and providing early feedback before launching their Indiegogo crowdfunding campaign. I am not paid by Thaan (Pok Pok) nor Yak Grills for this video nor for any sales of their products. All thoughts, opinions, and demonstrations stated or shown in this video are my own.
Remember to Subscribe!
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If you're enjoying the tutorials so far and interested in a way to support me, I have a page where you can donate some chickens! Every chicken counts. Thanks!
ko-fi.com/yakitoriguy - Jak na to + styl
Thank you so much! My boyfriends birthday is coming up and I had my eyes set on this grill and this is exactly why he wants one.... for yakitori. Thank you so much for the review. 😊
Finally got my Yak Grill and I can't wait to try it. Thanks for the great video, lots of useful tips. Should be required viewing for all the new Yak Grill owners! ;)
Nice! Hope you make some good Yakitori soon. Thanks and spread the word!
Thanks for this - super helpful. I'll be checking out some of your other videos!
Thanks for watching!
Just found your channel and I’m so happy I did! Thanks for the content that you produce! 👍
Welcome to Yakigang! Hope you learn something new!
Yummy! Thank you very much for sharing your knowledge and experience!
Thanks for watching!
Genius! I will consider for campfire Yakitori!
I'm in the UK and I got some really good big k coal. Very similar to binchotan in look as in a actual stick coal as apposed to compressed bricks. Was about £30 for 15kg. Got it of amazon and have done some amazing yakitori on a cheap little £10 grill that looks just like the livart but you just add your coal in. Cheers yakiguy keep the vids coming dude
Thanks for sharing! and thanks for the support!
Just got my order of Thaan charcoal! Can't wait to try it and can't wait for more of your videos!
Great! I'll work on some more charcoal videos!
Thanks man! I would love to see more on the charcoal and yak grills. Very very limited content. So sad! Much love to you my dude
Interesting content. Fist thing I wondered about was the lump charcoal 😂. Thanks for the info. Also, very cool grill.
Glad it was helpful!
Great video! Ive tried that charcoal and agree with great entry level - does produce a bit of ash too
Really good to know that this is a good entry level. I’m a newbie so I’d rather not go hard with a huge risk of messing up. This is cool to hear and made me secure in my purchase
Thanks for the amazing videos! Demystifying yakitori. 🙏😃
Glad you're enjoying them! Yes! While it takes a lifetime to master, it's definitely alot easier to start than most think it is.
@@Yakitoriguy Yes sir! Great thing to try and master because we et to eat good on the journey!
My new favorite channel! Awesome stuff. Would be interesting to see a comparison, temp, burn life, etc.. between the high and lower end charcoal.
Will add to the queue! In general I'd say there's way too many variables. Temps change so much based on climate, what you're cooking, how the charcoal was stored prior to use etc. However I would say Binchotan/Ogatan is easier for me to work with than lump or briquets to get the results I want for Yakitori.
@@Yakitoriguy So cool, dude.Thanks for the reply. I'm a latecomer to the channel, but had some very memorable yakitori experiences in Japan in the early 2000s. Very RARE chicken breast, tori zashi (paradigm shift for an American), yakitori Fridays on my walk home in Mitaka, etc... Learning from your channel to do this on my own. Once Covid is under wraps, have you considered hosting any in person classes in the Bay Area (you mention it a few times in vids)? Would be awesome. I'll be looking for some good chickens up here in NorCal in the meantime.
@@realitynuggets6204 Yea I'm here to share all that Yakitori from Japan that people outside may not know about. Thanks for watching!
I bought two yak grills to use side by side. I put a custom cast iron flat top on one of them. I recommend getting two. Makes things easier.
I got that prep table!
Thai guy here! Lovely to see a Thai Charcoal go around a world! haha. FYI "Thaan" is thai word for charcoal. In Thailand we always use compressed charcoal because it produce less smoke , hotter and have long life than normal charcoal.
It’s interesting that “Thaan” is also the Chinese word for charcoal.
In Vietnameses it's "than"
Great video dude thanx
Thanks for watching!
@@Yakitoriguy gotta get one of those grills dude
Can't wait for a video on the Iwatani gas grill
coming soon!
🙏 nice review sir! Curious on your thoughts of using this on a balcony? Suggested set up? A video would be great!
Thanks! As long as you have a wood, glass, metal table or a stand definitely can use on balcony with precaution. Keep in mind it can get smokey and charcoal is really hot.
Hey Yakitoryguy...it is great to see the alternatives to binchotan and finally grilling with coal 😊...now to the more pressing issue : can we get Yakitoryguy some more subs ? Come on people !
Thanks for the ongoing support!
This needs to happen! Come on people!
So hype to see the charcoal grill. I just bought a ceramic yakitori grill, hopefully it'll turn out good! Definitely gotta order Thaan charcoal
Thank you for the amazingly helpful video on how to light Thaan charcoal. Worked like a charm and my Singapore style chicken satay turned out great. Question: My charcoal still had a lot of life left, how do I cool it down to reuse? It was a waste to just let it burn out... many thanks.
Check out the Binchogrill video and the Konro Grill video on how I turn off the charcoal with water.
Yes!!! Thanks so much for trying Thaan I was wondering how good this much cheaper than binchotan charcoal is.
I use mesquite charcoal in the same grill. Works excellent, and burns hot and for a long time.
Yep versatile with all sorts of charcoals!
Just subscribed! Love your videos. I just purchased the yak grills and some accessories and the total came to $500 USD :(
Shipping was $250 USD.
I have the iwatani grill to mainly cook beef but just wasn't satisfied with the strength of the heat. Hopefully the yak grill provides results and tastes that make the purchase worth it.
Although I mainly purchased the grill for meat, I will definitely try giving yakitori a go! Thank you for your helpful tutorial videos!
Welcome to Yakigang and hope you give Yakitori a try soon since you got the right equipment!
Very informative, I will stuck with white charcoal
Great video..can I ask what type (brand, etc) of sauce did you dip the chicken skewer in to while you were grilling it...and do you normally pre-marinate your chicken before grilling.
Thanks!
It's called Yakitori Tare. I have a tutorial on how to make it on this channel so check it out. No marination for traditional Yakitori ever as it's about enjoying the chicken's flavors and textures.
Hello, just subscribed your channel and I really enjoy watching it!! I especially like your attention to the details and sharing all the neuansces of the yakitori art😊
I am now completing all the necessary equipment and wondering which would be the ideal size / meaning thickness of the grill rods? I found different sizes (those from Yak grills have just 1! 1cm, others may have 2 or 3 cm..) My idea is to get just some ‘construction’ stainless steel square bars of 2. To what extent the thickness of the rods influence the whole story?
Best regards from Warsaw (Poland)
1-2cm should be good. Any larger then it takes up too much of the grill space. Any smaller it's too light and moves around.
Hi can you do a gyutan video? Love the videos
Hi . Thank you so much for all the videos you ve published throughout the years, a real threat. Hoping you’ll read tgis question . How long does it take roughly to cook chicken legs/oysters/drum meat? I understand there are variables at play I.E chicken parts/charcoal type used/temperature. What would be a ball park indicator? Thanks
I’d love to hear what your process is for extinguishing and reusing your charcoal. I currently drop them into a pail full of water, but it creates a lot of mess.
I also do the water dunking method, but at many shops, you would put it in a keshitsubo. A metal container with a lid that deprives the charcoal of oxygen. My method here: czcams.com/video/JrQt44I9K-c/video.html
Hi! according to the Yak Grill website, it can handle temperatures up to 750F, but it looks like it can handle 1000F+ yakitori grilling. Would you say that is okay?
Additionally, do these lighter stainless steel metal grills perform as well as the heavier ceramic/clay grills? I wonder if the ceramic and clay grills hold and direct binchotan heat towards to food, whereas metal grills direct heat in all directions and also heat up the grill exterior itself.
Thanks for all your content!
I can't fully comment on what using hotter charcoals will do in terms of longevity or change in metal structure etc however it's holding up so far with variety of Binchotan/Ogatan cooking which can reach the 1000F+
The heavy ceramic grills can definitely retain more heat, but as you can see in the Binchogrill video I posted after this, even with flimsy thin metal grills from Amazon, because of the amount of heat from the charcoals, it hasn't been an issue. Will only truly matter in a restaurant situation where you want every drop of heat/performance, and they use sturdy metal grills lined with ceramic inside. But keep in mind, at restaurant, the grill stays in one place. The nice thing about these portable grills is you can transport it around, so for me a simple and sturdy metal grill makes sense as the ceramic only ones can crack.
Thanks for the review. Saw the grill on Chief John’s Foodwishes for lamb kabobs but he didn’t have a review. Been using a dyi double clay plant pot grill. Not happy with it as the inner pot broke from heat and it’s a as bout $100 I figured I will buy this.
Thanks for watching!
Yakitoriguy I broke down and bought one. It's a bit expensive but the dyi one is still about $100 and the inner pot broke. I think it was from heat or large fluctuations in temperature. So might buy a new inner pot but after I evaluate the Yak grill. Oh been using thaan for two years as it's far cheaper and usually works out okay.
Perhaps a crazy suggestion, but for a fan the Harbor Freight Super Wide Dust Pan, on sale at less than $10 US, looks to be a multipurpose winner. It certainly won't break and can help you clean up after the yakitori is served.
Haha thanks for the definitely crazy suggestion! In case someone wants to try it, my advice will be don't do it, your wrists/arms will be hurting so much after fanning after few minutes. Even with paper fan, it does get tiring first few times.
@@Yakitoriguy FWIW - I used an aluminum version of this dust pan. No fatigue, braced the handle against my forearm. The only issue was that I got it too close and knocked some skewers off the grill :-) Also, the inverted dust pan does a GREAT job of trapping the smoke.
Any tips on how to tell when yakitori chicken is done?
I'm totally enthralled with this and thought that it would be wonderful for a social get together on a summer's evening around an outdoor table BUT I'm afraid that the smoke would be a total turn off/annoyance. What's your honest opinion of such an evening? Is everyone going to go home smelling like they had been around a campfire? Is the only choice to have grill and chef off to the side to spare the others from the smoke?
I would say it's comparable to going out to eat Korean BBQ indoors, but with enough ventilation it won't be as bad. Campfire is definitely more smokey because of the burning of wood. Also a campfire is huge, this is a small grill. Charcoal like Ogatan or Binchotan is smokeless and only smokey when fat drips which can be alot for sure. If you're cooking lots skin skewers or skin covered thigh etc expect some smoke. My personal suggestion is try it out with family and see how it goes. I've NEVER had any complaints from anyone about smelling like smoke. Although I cook on the side, everyone wants to come near the grill and smell everything and watch the action. Definitely part of the allure of Yakitori.
Thanks. What is the url of pakpak website you mentioned. Couldn't find it.
I wonder if you have used or looked at the Everdure Cube? If so, what's your thoughts on how it compares to this one? Thanks.
I think someone else mentioned it once. I'll keep an eye out thanks!
What size Chimney starter is needed for my new Yak Grill I got today? Weber has small one on Amazon but not sure if that's large enough actually. I'll order the Thaan charcoal too. Thanks for great video. I'll check your info out for yakitori recipes etc.
You Pok Pok link doens't work or has been deleted/moved.
The Weber small one is what I use in the video. It's a good size for this grill. Thanks for watching!
Yea, looks like they changed something in the url, but updated. Sold out atm.
@@Yakitoriguy Perfect. Thats what I ordered. Glad I found you on CZcams as I'm now also a Yaki Gang guy (Insta) and getting into Yakitori. Ordered some of your suggested accessories too. Come down to San Diego for a visit.
my boy from the town i see you
If I were to use my Weber kettle with charcoal briquettes, would that be a good way to start out or would that type of smoke be too overpowering for the yakitori? Or maybe use the thaan charcoal in my Weber?
You can definitely start with Weber and Briquettes just to start but using Thann in your Weber to not get that mesquite smoke flavor on your Yakitori is a good and affordable compromise way to start. You can even use brick and some metal grates to create a hacked Yakitori grill like setup within your Weber too.
I got my Hibachi Satake tablegrill today, haven't seen much on lighting the coal(real Binchotan coal). Any tips? Also for indoor use, how to light, maintaine the heat. We got 1m snow outside and -10c outdoors so will try it indoors. Do I need to buy a fan? br johan
Pretty straight forward as long as you use a chimney like you see in this video and the Binchotan video. I do have a new video coming out shortly with more tips. I would not recommend using Binchotan grill indoors. The smoke and CO levels get dangerous real quick unless you're in a commercial kitchen with a strong hood. For indoors I recommend electric like the Livart Grill I use in my videos.
Just reviewing this after watching the briquette video.. looks like ogatan is the way to go if I don’t want to fork out the cash for real binchotan.. wonder how it compares to standard lump charcoal.
Ogatan is definitely closer to binchotan in terms of flavor, smoke, heat compared to Lump, and definitely the route I recommend for Yakitori.
Do you have any tips for getting the layer of ash off of the Thaan charcoal during a cook? About an hour into a cook, my temps go way down and as you found, I think it's that layer of ash
For all ash, not much other than fanning it off.
Is it possible to put the charcoal out by putting it into water then letting it dry out in the sun and re-fire it another day?
Correct, I heard that’s the best way to reuse the charcoal!
I'll show in an upcoming video but you can dunk them in water, or put them in a metal or ceramic (non flammable) airtight container. The lack of oxygen will turn them off. Once dry they can be reused again.
Have you ever tried America Lump Charcoal? It has no filler or wood dust in it and it might be as good or better than Thaan.
I've definitely cooked chicken on everything from lump to briquette and even firewood. The main reason you ideally want Binchotan or Ogatan (like Thaan) is how it's odorless, smokeless, high temp, constant temp, and long lasting. Something you don't get with wood or lump charcoal. For example with Yakitori, the smoke flavor comes from the chicken juices heating the charcoal as shown in the video, where as with wood charcoal, you're getting the smoke flavor from the burning wood (hickory, apple, mesquite etc). Also with Binchotan or Ogatan, you're cooking more with the infrared heat the meat from inside out. I'm not an expert on BBQ but from what I see it's an emphasis on wood smoking and slow cooking from outside in over fire while Yakitori is more emphasis on cooking quickly from the inside out using the Infrared heat of glowing charcoal (not fire) and wrapping the meats in it's own juices and smoke. Hope to dive more into these school of thought in a future video.
For the price of the Yak Grill you may as well get a Konro. They have way better heat isolation for better upper heat distribution.
Definitely pros and cons to all sorts of grills and pricepoints. With the ceramic Shichirins there's better heat retention, but it's something that won't make a difference for most people who are shopping for these smaller grills at backyards with the temps that Binchotan can get up to for the casual Spring to Fall time grilling with friends. In terms of durability and longevity of a small grill to transport around to backyard/balcony parties, I do prefer solid metal constructions vs stapled/riveted which ceramic grills at lower price points have. The more larger industrial grills are solid metal outside and ceramic inside but will never leave the restaurant. I've made other videos using metal only grills like the Binchogrill including temperature comparison and heat retention of Lump vs Binchotan so check that out if anyone's curious.
@@Yakitoriguy But the heat retention at that price point is what should be valued. For a steel grill at $200+ that cannot withhold temps to me doesn’t make sense. A customer spending THAT amount of money on a small grill will most definitely look for this feature in this specific type of grill. If they weren’t then they’d be buying a standard propane grill. Someone looking in the direction of yakitori grilling and willing to fork out that kind of money aren’t regular Joe bbqers lol.
Have you try to use electric grill + charcoal? Would that save some $ on charcoal but still getting the charcoal smoke favour?
That will overcomplicate the process and probably yield Yakitori that won't taste the best electric or best charcoal version so I recommend just sticking to one. Maybe electric on your chill days at home to practice new cuts/skewering etc and charcoal for the special occasions with family or friends.
I'm hungry!
always for Yakitori!
Thanks for the detailed video! Love it!
I have some questions about thaan charcoal and charcoal grill.
I got a Japanese-style ceramic grill and thaan charcoal from Amazon. I tried them yesterday but didn't work out. The instruction of the grill says I can directly put the fire starter and charcoal in the grill to get them to ignite. However I used two starter and heated the charcoal for about 20-30 minutes, only 1-2 centimeters turned white.
So, Q1: does charcoal starter work for Thaan charcoal or I have to use a gas stove to ignite? Should I use a chimney starter next time?
Q2: Can I break the Thaan charcoal into smaller pieces? Will that make the charcoal easier to ignite?
Q3: after getting the fire ignite, how long does it take to get the chicken skewer cooked?
Thank you so much!
Yea for Ogatan Style Charcoal like Thaan or Binchotan, you need higher firepower so will need to light it up using a chimney and stove. Also your surrounding temperature matters. It's much easier to light it in warmer weather. I won't recommend trying to break Ogatan style charcoal as you will just get a powdery mess. There isn't a time I can give you, every chicken piece is different and different temperatures but usually you're looking at average 10 minutes for meats to cook through on a grill. Shorter time if smaller pieces or higher heat. Best to check temperature as you cook with a thermometer if you have one to get used to how your meat and grill cooks.
@@Yakitoriguy Thank you so much for your detailed explanation!
Yes, that day was only around 10C and quite windy outside.
I'll give it another try during the weekends.
doesn't fanning cause ash to stick to the skewers?
👍👍👍
Been looking for budget coal for my yakitor grill I got for my bday
Yea definitely check out Thaan or Charblox to start Yakitori as an alternative to Binchotan.
Well I just got this, how do I use it ? First timers lol
My isn’t a metal it kind look like clay it is clay 😀
Do I use it the same way ?
Explore?
Yea same techniques. Check out my Ceramic Konro grill video and other videos where I test out other charcoals for tips and techniques.
What is that liquid where you dipped the chicken into?
It's my 3 years old Yakitori Tare. Recipe here: czcams.com/video/7RFPfE84Wy8/video.html
Mi guy👍🏾👍🏾
what size is the square bar for resting skewers on?
About 1cm x 1cm
Pok Pok is so good.
Bar Keepers Friend will clean the SS better than just about anything. Go with the grain.
What is the very best type of charcoal you'd use for the rest of your life if you could only choose one?
Binchotan specifically from Kishu or Tosa Japan
What did you dip the chicken in??
It's Yakitori Tare. Got a full tutorial on this channel if you're interested.
How do you stop it from smoking? We did it and the smoke alarm went off.
The smoke is what really makes the good Yakitori so it definitely comes with the cooking, but makes it not suitable for indoors. I mention it in this video and other videos in my tutorials where I recommend the electric grill for people to make Yakitori indoors. Even with the Electric I recommend to leave all windows wide open and cook under your vent. You can't use charcoal grills (and even gas grill) indoors unless you have a really strong commercial vent. There's too much smoke and ash created by charcoal and it's also a fire hazard. If you still want to cook with charcoal, hopefully you have a backyard or balcony to cook your Yakitori outside.
@@Yakitoriguy oh okay thank you
Is the grill grate stainless steel?
Yup, very easy to clean with hard sponge scrubber or steel wool.
whats the difference of hibachi grill vs yakitori?
I would say it's a bit of western marketing. In Japan these are all just called "yakidai" meaning fire stand or simply a grill. No such thing as a robata grill vs hibachi grill vs yakitori grill etc.
ありがとうございました！私は吉祥寺に20年間住んでいました。私は焼き鳥オタクです。
Thank you ! We need more Yakitori Otaku!
What was the dip? Thx
It's my 3 year old Yakitori Tare. More about it here: czcams.com/video/7RFPfE84Wy8/video.html
Could you start doing videos of Sakanayaki please!!!
It's not necessarily Yakitori but I'll take note for any future content!
The inside looks a little rusted. What type of stainless steel is this
I can't comment on the steel (I'm not the maker nor expert on metals), but because Binchotan and other similar charcoal like it can reach temps above 1400F I know there's definitely discoloration that happens inside on the charcoal trays, not just this particular grill but all the other Yakitori grills I've worked with in Japan. Also ash gunk on the bottom does collect grease and moisture unless you clean out everything spotless each time so that can add to discoloration too. Doesn't really bother me on cooking performance or aesthetics though, outside still stays clean with just towel wipes.
Those grills were crowd funded? Why? They have no way of control the air flow. Also at $220, can’t throw in a smoker lid?
I didn't design this, but happy to share my thoughts reviewing it. While I like having air vent controls personally, from what the YakGrills told me many things were simplified to make it easier for most consumers who wouldn't be fidgeting with it. And I think that's totally ok, as long as I can fan from top as you would with traditional Yakitori technique I can make perfect Yakitori. As for a lid, that's for a different style of cooking, this was meant more for at the table quick grilling Yakiniku or Yakitori etc which you can't really do with a big Weber grill. Also using the handfan to fan smoke back on to the meat is one Yakitori technique. As for price, I enjoy using a $99 Amazon thin metal grill, this grill, similar others in the pricepoint, and even custom built grills that costs $1000's at the restaurant. All with pros and cons and up to individual to make their choices. That's why I try to openly review as many Yakitori grills I can get my hands on for Yakigang. Hope the videos are helpful!
Yak grill or bincho grill?
Different size and price points and slightly different features so it really depends. Which is why I made two comprehensive reviews. Both can make good Yakitori.
@@Yakitoriguy I'm looking for something I can dual purpose as a portable grill to take camping, but also enjoy at home or at a friend's house. Sounds like the yak may fit the bill. But I noticed you use the bincho grill a lot more in your videos, which is why I ask.. if it's worth it to go with that or would the yak be fine.
@@slimthungc Yea the Yak Grill is definitely the more portable option. No camping yet but I take it around for balcony grilling at friends. The bigger grill helps me for doing side by side comparisons like the Lump VS Binchotan videos.
@@Yakitoriguy thanks brother, just ordered the yak grill with the rods and carry case. 👌
Dude im about to geek the fuck out on your channel.
Hello , do you have a email ? I really would love more information about this. And what you recommend for grilling ... i make Yaki tori and I want to sell but not sure if money wise this will last me or is cost effective. Thank you. I am willing to pay for information thank you ! :)
what is the point of this over other charcoal grills? seems like a lot of hassle.
the trough shape of that grill lends well to short kushiyaki or yakitori skewers, very specific thing which is fun to get into
9:43 there is a crazy amount of smoke...this stuff does not burn clean at all!!!
Good demo overall, thank you! I learned about Thaan and Binchotan charcoal which are specialty items and high quality. Never knew there could be high end charcoal!
Some tips for future videos:
1. Don't add music to a cooking demo especially with voice. It is audio overload on ears.
2. Shorten this video. It is too long.
3. When you speak, don't end your sentences on a question mark tone of voice. It projects weakness. I don't know how this caught on as many people do this, but it is a bad habit we have to drop from our speech. Being firm in your tone of voice is much better than trailing off into a nebulous, vague question mark tone. I think the intention is not to offend anyone with any strong statements or views, but frankly, I prefer strong views and definitive statements, not this loosey goosey insecure way of speaking. You will never please everybody, so just please yourself.
Dude. Buy cinder blocks. What the hell are you thinking?!!!!!
Using that thing on a balcony is a huge mistake. You’ll end up killing everyone in the building. I cringe when I see people that live in apartments that have a gas or charcoal grill on a balcony. No consideration for anyone else’s safety. I guess that’s why they live in apartments in the first place.
Useless. Why promote equipment that not yet available? Absolute amateur demo. Thumbs down. This is essentially a commercial for Thaan and not a very good one. Clearly the compressed product sheds ash at a significant rate. No thanks
I was taking online classes from 9 - 5 so I was having to sit for long periods at a time. czcams.com/users/postUgkxEhgucmXpcAGYh8fatGFEnOK2V97VIwhG After the first day in a regular table chair, I thought about an exercise ball and ordered one that night. It came the next day! My hips, legs, back and butt couldn't have been happier! I'm almost 5'11" and I ordered the largest size and it was perfect for me. I also have RLS (restless legs) and this helped so much.Pumping it up was a little challenging and definitely gives you a good arm workout, (I'm a 62 yo woman) but it's very doable. Getting the tape centered with the hole to inflate it and then getting the pin back in was also a little tricky. But I love my new "chair" and I love the torquiose color. Hopefully it will also get used for exercise. 😁
con chota sin chota ? BINCHOTAA :)))))))))