How can I make charcoal not burn if there is no business for charcoal barbecue?

Barbecue, the most primitive way of cooking for human beings, uses fuel to heat and dry the air, and places the food in the hot and dry air at a position closer to the heat source to heat the food. Generally speaking, barbecue is to cook food (mostly meat, seafood, vegetables) on a fire until it is edible, so it is also called barbecue in Taiwan; In modern society, due to a variety of ways of using fire, barbecue methods have gradually diversified, and various barbecue grills, barbecue grills, barbecue sauces, etc. have been developed, and Qiqihar barbecue is the most famous barbecue in the country.

Barbecue itself has also become a form of leisure or business for many people. Whether in Qiqihar or throughout Asia, America and Europe, barbecue is usually a group activity for small families, large schools and some companies.

Main classifications: There are two types of grilling: direct grilling and indirect grilling. Direct baking is divided into open fire and dark fire, and indirect baking is also divided into iron plate, stone plate, copper plate and so on.

The requirements for charcoal are also different, and there are three kinds of charcoal suitable for barbecue in China. First, log charcoal, two, mechanism charcoal, three, industrial coke, log charcoal is also divided into fruit wood and miscellaneous wood, fruit wood is, apple, pear, hawthorn and other hard wood barbecue taste better, and miscellaneous wood including poplar, acacia, pine and other cork barbecue taste general.

This charcoal is sold in grocery stores in the market and in supermarkets.

1. Pour the remaining charcoal fire into an iron tong filled with half of the water to extinguish it, and it can be reused after drying. After the barbecue is completed, the remaining ashes, regardless of whether there are sparks or not, must be doused with water again to prevent the recurrence of the ashes.

2. After the barbecue, douse the charcoal with water. If you don't finish burning, pick it out and dry it, and continue to use it next time. The burned charcoal ash is poured into the ground and returned to nature as fertilizer.

There are several reasons why charcoal is used for barbecue:

1.High combustion temperature: The calorific value of charcoal is high, and the combustion temperature can reach more than 1000, which can quickly heat up, making the barbecue more rapid and uniform.

2.Long burning time: Charcoal burns for a relatively long time, which can provide a long-lasting heat source for the roast, ensuring the doneness and taste of the roast.

3.The smoke from burning tastes good: When charcoal is burned, it produces a smoky flavor that adds a unique aroma and texture to the roast.

4.Easy to carry and store: Compared with electrical equipment such as gas and electric grills, charcoal is lighter, easy to carry and store, suitable for outdoor activities and picnics.

Therefore, charcoal is one of the commonly used fuels for barbecue, and its high temperature, long burning time, and smoky taste are its advantages.

Reasons for using charcoal for barbecue:

Charcoal is fired, generally pine Qi Xi stool after firing and processing charcoal is the best, there is no smell of smoke, and at the same time, the food roasted by Lu Zhao has a unique smoke fragrance of pine.

In addition, charcoal is easy to ignite, the burning temperature is high, and the brigade is not too high, so it is not easy to burn the food.

2. Then place the charcoal in a pyramid shape in the barbecue grill, leaving some gaps.

3. After stacking the charcoal, use a lighter to ignite the flammable material directly in the small gap.

4. After igniting the flammable material, if the flammable material cannot burn the charcoal quickly, you can pour an accelerant to help the charcoal absorb.

Step 1: Take an appropriate amount of charcoal and spread it on the first layer of the charcoal net.

Step 2: On the basis of the first layer of charcoal, spread the second layer of charcoal, taking care that the margins should be intracted and there is a gap in the middle.

Step 3: And so on until the required charcoal is laid into a crevice pyramid shape.

Step 4: Take the alcohol block or ignite wax and stuff it into the crevice that was built before the charcoal.

Step 5: Igniting the flame with an open flame can drive the burning of the surrounding charcoal, about 10 minutes, the charcoal is fully ignited and you can start grilling.

1. Stacking charcoal: After the charcoal is broken into close strips with stones, select charcoal of similar length and size and arrange them into a tic-tac-toe shape, about 2 layers.

2. Place the tinder: You can put 2 to 3 tinder each time, and place it in the empty space in the middle of the charcoal, so that the tinder and the charcoal have some distance. If it is placed directly below the charcoal, the flame of the tinder is easily extinguished by the charcoal.

3. Cover the charcoal pile: After the fire is lit, select long strips or flakes of charcoal, stack them directly above the charcoal pile, cover the fire like a pot lid, and remember to leave a gap between the charcoal and the charcoal to allow air circulation. After waiting for 23 minutes for the charcoal to burn red, you can spread the charcoal that has been raised and start grilling.

It can be ignited quickly with a gas stove.

1.For field work, it is recommended to bring some bottled alcohol or solid alcohol, which is available in catering stores.

2.Alcohol is poured on the charcoal, and the charcoal containing the alcohol is very easy to ignite with the help of alcohol. Generally, the barbecue can be lit in a few minutes. There is no smoke yet. The efficiency is relatively high.

3.Customize a small chimney, the length is 40-50 cm, put charcoal in the chimney, put alcohol and charcoal at the bottom, stand up, and soon ignite more charcoal, enough for a small barbecue.

4.Alcohol has a relatively low ignition point, weak volatility, and is relatively less dangerous.

Now there is also a kind of gas crystal barbecue dish, the thickness is about, Han's barbecue style, chicken wings, prawns, bacon, etc., which not only has the taste of barbecue, but also is not burnt, no smoke, very easy to use.

Charcoal: Charcoal is a dark brown or black porous solid fuel left over from incomplete combustion or pyrolysis of wood or wood-based raw materials in the absence of air. The main component of charcoal is carbon, the ash content is very low, the calorific value is about megajoules, in addition to hydrogen, oxygen, nitrogen and a small amount of other elements, the content of which has little to do with the tree species, mainly depends on the final temperature of carbonization.

Correct !! em15] If you are outside, use a newspaper to ignite disposable chopsticks or popsicle sticks, and if you can, it is best to pick up some loose hair!! In addition, it is best to smash the charcoal into small pieces, and fan it vigorously after it is sunburned in advance

At Jiashike, I bought something called charcoal, which I can light with a lighter and put it in the middle of the charcoal.

It seems that if you want to follow the wind or face the wind, you should use a lot of paper to ignite it slowly, preferably with a small wood to ignite it slowly.

1. Trim any excess fat before cooking.

2. During the grilling process, some grease or fat particles will stick to the grill. Pay attention to the cleanliness of the grill and avoid fire.

3. Add some salt to the carbon. When it catches fire, you can also sprinkle some salt to extinguish the fire.

4. When grilling skewers, the charcoal is old and catches fire because the oil has fallen onto the charcoal fire or the temperature is too high. The carbon must be burned thoroughly, and the ventilation plate of the jujube under the stove should not be too ventilated to prevent fire: When grilling skewers, the charcoal should not be splashed with water after the fire.

When the oil falls on the charcoal fire, it will gather on the charcoal fire, but because the oil is very hot, if you put cold water at this time, the water will evaporate, and the oil will evaporate and become oil vapor.