Wednesday, January 18, 2012

The Charcoal Grill Efficiently.

The first begins with the formation of the charcoal chimney with charcoal. Bring a wad or newspaper to make it loose and put it under a chimney in the center of your grills. Paper carefully placed over the ventilation holes. (You may need to raise the chimney to get the paper and the light from the bottom). You may have to do this more than once that I had to do it twice for this tutorial. When the battery begins to wait and it will ignite the flame and the rest of the coals in the chimney. On charcoal in a chimney that is white, pale-faced, then put on your oven mitts to carefully and dump it into the coals of your grill. Use a tweezers to spread evenly. And start enjoy the BBQ.



Do not use charcoal more than you need, start with small amounts and gradually increased. Use about 20 to 25 briquettes for every kilogram of meat you are cooking. When 50% of charcoal-gray color, it is a good indicator to start cooking. Moisture can cause a lot of charcoal smoke, keep your coal is always kept in a dry place where it can not get wet. Oil dripping from the meat of the battery may cause fire. Never leave a grill fire and burning food can happen really fast. Do not use gasoline / oil light your charcoal, do not use oil on a charcoal fire already, it will become very large fire.


1 Comment:

Anita H.Mason said...

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