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Charcoal barbecue grills use either charcoal briquettes or natural lump charcoal as their fuel source. When burned, the charcoal will transform into embers radiating the heat necessary to cook food. There is contention among grilling enthusiasts on what type of charcoal is best for grilling. Users of charcoal briquettes emphasize the uniformity in size, burn rate, heat creation, and quality exemplified by briquettes. Users of all-natural lump charcoal emphasize its subtle smoky aromas, high heat production, and the lack of binders and fillers often present in briquettes. There are many different charcoal grill configurations. Grills can be square, round, or rectangular, some have lids while others do not, and they may or may not have a venting system for heat control. Grilling is a form of cooking that involves a dry heat applied to the food, either from above or below. Grilling is an effective technique in order to cook meat or vegetables quickly since it involves a significant amount of direct, radiant heat. There are many methods of grilling, which involve a type of braising or roasting. This is one of the least common techniques when cooking classic barbecue foods. The words "barbecue" and "grilling" are often used interchangeably, although food experts argue that barbecue is a type of grilling, and that grilling involves the use of a higher level of heat to sear the food, while barbecuing is a slower process over a low heat.
Charcoal is the carbon dioxide released during the combustion process, it is colorless and odorless, and the charcoal is burned, and there is no smoke in itself. Common grills have smoke when making products because oil and seasonings are dropped on the charcoal fire when making products. The unique internal design of the furnace body of the smokeless barbecue equipment prevents oil and seasoning from dripping onto the charcoal fire during roasting, so there is no smoke; and when frying food, the heat of the oil does not reach 200. There will be no smoke even when the temperature is high, and the temperature of the oil when we make fried food is generally between 150-170 degrees, so there will be no smoke when fried food. The smoke-exhausting principle of the smokeless electric barbecue is a direct-fired electric barbecue with the heat source directly acting on the food, which can effectively inhale and filter the smoke generated during the barbecue, so that the filtered smoke and gas can be burned again. The specially designed non-stick grill pan and the bottom oil sink can make the grease generated during combustion flow into the sink along the oil guide hole on the grill pan, avoiding direct contact with the heating tube to generate smoke and carcinogens, so as to achieve the purpose of healthy eating green barbecue. Also there are stainless steel charcoal BBQ grill, portable folding BBQ grill and so on.