On traditional techniques
This year Sasha treated me to a Konro, which is a traditional way to make yakitori, although back then these small Diatomite grills were used to heat rooms. Yakitori starts with chicken though, so I spent more than an hour removing every single bone from a few birds, and then sorting the meat and skin into appropriate sections and skewering them:
The grill takes quite a while to heat up as it uses very dense coal, which helps to maintain the heat for longer. The coal's so dense, one could extinguish it in water, and use again once the outside liquid dries out or evaporates.