Charcoal smokeless grill principle and maintenance of the grill

Charcoal smokeless grill principle

Charcoal is the carbon dioxide released during the burning process. It is colorless and odorless, and the charcoal is burnt and there is no smoke. Ordinary grills have smoke when making products because they cause oil and seasoning to fall into carbon fire when making products.

First, check if the screws on the grill are loose before grilling. Because the grill will be hot and deformed during the barbecue process, if the installation is not correct and firm, the deformation of the oven will be more serious, which may affect the effect of the barbecue.

Second, when grilling, for charcoal stoves, the amount of charcoal should be moderate. If there is too much charcoal, it will produce high temperature and high heat, which is not conducive to the operation of the barbecue. In addition, high temperature and high heat may cause heating and deformation of the accessories of the barbecue fire, resulting in damage to the grill. In general, the area of charcoal should be controlled within 80% of the area of the baking pot, and the height should not exceed the height of the grilling net.

Third, do not add liquid combustion improvers or sprays to the charcoal fire.

Fourth, the grill is pressed with heavy objects, and the grilling net can be coated with a layer of cooking oil to prevent rust.

Fifth, after the barbecue is finished, place the oven in a ventilated and dry place and cover the grill.