The traditional Japanese method of wood surface charring was studied. To perform the surface charring, three sawn Norway spruce and Silver fir wood boards of dimension 190 × 24 × 4000 mm3 were tied together to act as a chimney and charred in a short time (3–4 min) with open flame at a temperature above 500 °C. Temperature inside the chimney was recorded on the three different positions during the charring process. Surface temperature of spruce increased from 0 °C to 500 °C in approx. 120–300 s while fir increased in approx. 100–250 s. The thickness of the charred layer and the resulting cupping effect were investigated at the different heights of the chimney to evaluate its variability. Temperature achieved during the charring process was sufficient to get a significant charred layer of 2.5 and 4.5 mm on average for spruce and fir samples, respectively. The analyzed samples showed a significant cupping effect to the charred side with no difference between the annual ring orientation of sawn boards. Spruce exhibit a more significant cupping effect when compared to fir, i.e., 3.2–6 mm and 2.2–4.5 mm, respectively. Furthermore, the pH values of charred samples increased significantly, which could be an indication of improved resistance against wood-decay fungi. For better insight into the traditional charring method, further studies should be carried out to execute the charring process in a consistent quality and therefore fully exploit its potential.