We visited the home of shichirin, Japan, to meet people who produced these little wonders and to carefully choose a range of BBQs to meet the needs of Australasia and the Pacific Islands.

Roaming down the back alley ways of Niigata or Shinjuku in the afternoons you can smell restaurants and bars heating up their shichirin in readiness for opening time. This unmistakable aroma of hot diatomaceous* earth, along with the expectation of excellent food, gets the mouth watering regardless of where in the world you experience it.

* Naturally occurring porous sedimentary deposit formed from the fossil remains of diatoms, a type of hard-shelled algae. It has natural insulation properties reflecting heat back inside the cooker, meaning less heat to the touch on the outside and greater efficiency of charcoal used.