How to use carbon oven

Over the years, many barbecuers have been arguing about whether to use a carbon oven or a gas oven?

Many professional barbecuers prefer carbon ovens, which think that charcoal is burning at a higher temperature than gas, so the carbon oven can make the food taste more pure. Compared to gas ovens, carbon ovens have more functions: it is more convenient to put wood chips or vanilla on charcoal, and the baked food is more smoky. It is worth mentioning that using the oven will make you have something to do at the picnic party (continuously observe the charcoal burning in the carbon oven), but you feel like a real barbecue master, not one will only The cook is placed outdoors. Carbon ovens are much cheaper than gas ovens and can be fueled with charcoal or wood. In some grand barbecue festivals, almost no gas ovens are used.

So why are some people not using the oven? First of all, the use of the oven is not environmentally friendly. Secondly, many situations are difficult to control when making a carbon oven. For example, after 30 to 60 minutes of barbecue, the burning degree of charcoal is different, and the barbecue temperature is not easy to control. If the barbecue time is more than one hour, add charcoal to the oven. Therefore, you need to invest more time and energy when using a carbon oven than a gas oven. Of course, it is for this reason that the carbon oven is more interesting to use.

You can use a carbon oven to bake any kind of food, which is another important reason why carbon ovens are selling well. Every barbecue master should have a carbon oven in his yard.

Lighting the charcoal oven:

The electronic igniter, also known as the electronic igniter, can be used to burn charcoal in a charcoal pile for 15 minutes after plugging it in. The use of electronic igniters is very simple and environmentally friendly, but the charcoal ignited in this way is not evenly burned by other means such as wood chips and waste newspapers. The disadvantage of the electronic igniter is that there must be a power supply nearby, and there must be a socket.

Direct barbecue with charcoal oven

After the charcoal is ignited, it burns to the surface of the charcoal and begins to whitish to start the barbecue. For a simple daily barbecue, just a simple two-zone fire. When laying two zones of fire, you can first ignite the charcoal with an igniter or any other means. When the charcoal is bright orange, pour the charcoal into the bottom of the oven and lay it into a single layer. Then leave a charcoal-free low temperature zone at the bottom of the oven to keep the fast-burning food away from the burning charcoal. When the charcoal burns to the white ash, you can start the barbecue.

The above is for the rookie, but the real barbecue masters will use the three-zone fire method, put some charcoal into a double layer and put it on the side of the oven as a high temperature zone, then lay the remaining charcoal into a single The layer is placed in the middle of the oven as the medium temperature zone, and finally a carbon-free zone of Liu is used as a low temperature zone, and charcoal clips and barbecue tongs can be prepared around.

Test charcoal temperature:

When testing the temperature of the charcoal fire, place your hand on the grilling net about 10 cm and start counting "Yangtze River Yellow River 1, Yangtze River Yellow River 2, Yangtze River Yellow River 3...", the high temperature will be your hand quickly leave.

High temperature: two to three times the Yangtze River Yellow River

Medium temperature: 4~5 times Yangtze River Yellow River

Low temperature: 11~14 times Yangtze River Yellow River

Grill directly with a carbon oven

1. Light the wooden point with an electronic igniter. You can also use alcohol balls, lighters to ignite, and at the same time, wear thick barbecue gloves to protect your hands.

2. Use charcoal pliers or charcoal clips and other barbecue tools to spread charcoal into two zones or three zones.

3, three district fire: double oven on the left side of the oven (high temperature zone), middle single layer of carbon (medium temperature zone), no carbon on the right side (low temperature zone)

4. When using the three-zone roast chicken leg, if you want to warm the chicken leg, put it in the high temperature zone; if you want to cool down or prevent the chicken leg from burning, move it to the low temperature zone.

Charcoal fuel

When the charcoal burns to the appearance of white ash, it can start to roast, and when the charcoal burns for a little while, the fire will begin to weaken. In order to extend the burning time, you need to add charcoal to the oven. The easiest way is to pour the charcoal directly into the oven, but the shortcomings of this method take about 10 to 15 minutes to burn, and the process will produce smoke.

Another method is to ignite the new charcoal in another place 15 to 20 minutes before adding charcoal, and then put it into the high temperature zone at the bottom of the grill when it reaches the grilling temperature. This method requires an alternate grill, which may be inconvenient outdoors.

The above methods are very simple to operate, just after a few operations, you will not know how to preheat the oven and when to add charcoal. When you master these skills, controlling the temperature is as simple as baking the food online.

When the charcoal is burned to reach the barbecue temperature, please see below:

When you pour the charcoal into the oven, it will take some time for them to reach a certain temperature. For the specific temperature and time required, please refer to the data below. Please note that charcoal burns differently in different ovens. When indirect grilling, you can control the temperature by turning the vents on or off.

 Temperature:

High temperature (232~343°C), time: 5~10 minutes, phenomenon: bright orange

Medium and high temperature (204 ° C), time: 10 to 15 minutes Phenomenon: bright orange, with floating ash

Medium temperature (163~177), Time: 15~25 minutes Phenomenon: Orange, with floating ash

Medium and low temperature (149 ° C), time: 25~30 minutes Phenomenon: egg orange, slightly thicker

Low temperature (107~121°C), time: 30~40 minutes Phenomenon: orange is getting lighter, ash is very thick

Charcoal lighting summary:

1. When most of the charcoal has ash on the surface, you can start the barbecue. Add 1 new charcoal when you are young.

2. If you add ignited charcoal directly, please pile up the remaining charcoal in the oven and pour the new charcoal on it. Open the lid until the new charcoal ignites.

3. You can also use an igniter (specially used to burn new charcoal) to ignite charcoal and pour the ignited charcoal into the oven.

The next thing to say is to use wood blocks for fuel.

When we are alone in the barbecue, sometimes we may not necessarily buy charcoal, we will take the materials locally, and use wooden blocks for fuel barbecue. However, the real bakers will prepare some wood for their barbecue. Although the burning temperature of charcoal is high, it can't add flavor to the food. The ingredients that can add food flavor are burned out in the process of making charcoal. And the wooden block can make the food have a strong smoky flavor. Here is the wooden block barbecue instead of the smoked.

When wood is selected for fuel, hardwoods such as oak, mountain blackberry, apple wood, cherry wood, and mesquite are often used. Burning with cork (such as pine or fir) produces pungent smoke that is detrimental to the human body.

If you want to use charcoal, add the wooden block and put one or two pieces into the charcoal fire of the oven.