Asian/Japanese charcoal, especially binchotan, is low/no smoke because it’s already almost completely carbonized and pretty dense.
You still need ventilation but they’re pretty safe in doors and frequently used inside of restaurants. I’ve operated one in an enclosed restaurant patio no problem. No one noticed and it was cool with the fire department. We had previously used it inside the dining room but the fire department said that wasn’t ok because of fire risk.
I don’t think it was grills that were the issue in Japan, as those things don’t even hold much fuel. But Hibachi, which were smallish open braziers used for heating rooms. We just kind of use the wrong word for the grill. True hibachis held more fuel and burned dirtier than konro grills, and were kept burning continuously.
I wouldn’t go using one of these in a typical apartment. But I’d have no issue using one in my houses kitchen where there is a good smoke hood. Or even in my garage with the doors closed. By contrast it’s really dangerous to use a propane grill in the garage because of carbon monoxide.
Which is the biggest issue. As all smoke contains cyanide, but all fire produces carbon monoxide smoke or not. And cyanide poisoning seems to be connected to continual exposure or heavy smoke inhalation. Like you might get heating your home with a hibachi. But not keeping a low/no smoke grill lit for a few hours at most.
But in a typical, enclosed modern apartment. Particularly at Japanese scale carbon monoxide might be an issue.
that’s what the cookbook calls it) that calls for (among other things) both chili paste and tahini. The word that came to mind, the first time I made/tried it, was “orgasmic.” In hindsight, I don’t know that it was that great, but here 'tis:
