Charcoal grill is supplied by the combustion of coal. Let charcoal briquettes or lump charcoal, all animals can be used, and in fact a debate among fans, the better. The advantage of briquettes is that they burn in the rule of uniform size and consistent. On the other hand, sends supporters of all natural lump charcoal, which they say improves a subtle smell of smoke, the taste of food.
ThereIn fact, a number of charcoal grill that can be obtained.
The most common types are:
- Brazier - a lump of coal in metal, usually on the legs, a kitchen with a barbecue wire. The grid can be moved, and up to the level of heating control.
- Hibachi - similar to the design of a fire, but steel or cast iron grill grates and two independents. As a brazier grill, heating is usually controlled by the movement ofNetworks from top to bottom, although some have a hibachi grill ventilation system.
- Kettle - A project on a hemispherical cup and the lid was on - the original kettle barbecue set up in 1951 by George A. Stephen, Sr., cutting a metal buoy in half and add a dome lid. Contain kettle grill, a kitchen and barbecue charcoal grill, which contain between carbon and a ventilation system and legs, and come with a lid is placed.In addition, some models of ash were also a catch-tray, and the wheels.
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