The Japanese Daimyo barbecue is made from diatomite by hand. It is then dried and baked at 700°C before being reinforced. It would be adapted for 2 to 4 persons. You can use it on a table inside, with the proper precautions and aerations. The use of binchotan will limit the smoke. Remove the shelf, insert the embers directly inside the set up barbecue. If you use binchotan, which can be tricky to start up, you can use our charcoal chimney to get embers easily. Oil the shelf and set it back. When it is hot, you can place the food to be grilled. It is ideal for grilling fresh or marinated meat, fish or vegetables especially cut in smaller bits.