DIY Hibachi Grill | 4-Zone Cooking at 1050°F
We built our own hibachi grill—tuned it, flipped it, and pushed it to over 1050°F—all in pursuit of perfect skewers. By experimenting with vents, brick height, and zones, we dialed in a system that gives us total control over the cook.
Build guidance:
• Use fire bricks to form a rectangular grill body.
• Adjust brick height to control airflow and coal proximity.
• Cut vents into the side for oxygen control.
• Design zones: cold, serving, resting, and high heat.
• Add a grill grate on top—and yes, a built-in beer holder if you like.
Key tips:
- One side vent is all you need for powerful airflow.
- Higher brick walls = hotter, faster burns.
- Multiple zones give you precision: sear, rest, and serve without losing heat.
- Don’t be afraid to rebuild or flip your design—it’s part of the fun.
? Full hibachi build + skewer recipes here: https://www.chefsteps.com/activities/diy-hibachi-grill-konro
https://www.chefsteps.com/activities/ground-meat-skewers-parametric-analysis