Hibachis are small, portable charcoal grills, traditionally used for cooking and for heat in China and Japan. They use a relatively small amount of charcoal compared to larger American-style kettle barbecues, but produce the same intense cooking temperatures. They work best with kebabs and small pieces of meat, vegetables and poultry, but they're also suitable for traditional family fare such as hamburgers and hot dogs.
Build a small pyramid of charcoal in the hibachi. Lift the grate or remove, according to your model. If your model is divided into two smaller fire bowls for coals, you can choose to fill one or both, depending on the size of your meal.
Slide open the draft at the bottom of your hibachi, and light the coals with an electric barbecue lighter, a solid fire starter or liquid fire starter. Wait until the charcoal has fully ignited and subsided into a bed of pale gray coals with an even coat of ash on the top.
Replace or lower your hibachi's grates, according to your model. Lay your meats, vegetables, fish or skewers on top.
Control the cooking speed by raising and lowering the grates, if your hibachi has multiple heights. Otherwise, you can increase and decrease the heat moderately by opening and closing the draft at the bottom of the hibachi.
Turn your foods when the first side is well-browned and they're visibly cooked on bottom. Continue cooking until the pieces are done, basting occasionally with a sauce if you wish.