[Technical Post] Temperature control, the most difficult problem when grilling
temperature control
focus on BBQ Club To control the temperature of charcoal grills or other grills that use wood as fuel, you can do this in the following four ways: Pair the charcoal into a tower at the bottom of the oven, place one or two alcohol balls in the center, and ignite the charcoal with a igniter. After 15-20 minutes, all the charcoal will be ignited (the charcoal will be orange after being ignited). At the bottom of the oven, wait 5 minutes for the charcoal to turn into charcoal ash. Next, the temperature of the fire will gradually decrease (as mentioned earlier, the temperature of the charcoal will drop by 28~56°C from the beginning). When grilling at high temperature, you need to place the food on the oven after the charcoal turns into charcoal (that is, 20-25 minutes after the charcoal is lit). When grilling at medium low temperature, you can let the charcoal burn for a longer time before putting the food. (Alcohol balls, charcoal, lighter guns are all sold as a set) Spread part of the charcoal into a double layer, and spread the remaining charcoal into a single layer, and leave a low temperature zone without charcoal at the bottom of the oven. To control the temperature, you only need to move the food between the high temperature zone, the medium temperature zone, and the low temperature zone. The high temperature zone is used to roast the food crisply, the middle temperature zone is used to cook the food, and the second low temperature zone is used to keep the food warm (or cool down the food that is about to burn).
Oxygen can make the charcoal fire burn more vigorously. If there is no oxygen, the charcoal fire will go out. Indirect grilling or grilling with a ventilated charcoal brazier can raise or lower the temperature by opening or closing the vent. When grilling directly, the ventilation holes at the bottom of the grill must be opened.
The closer the food is to the fire, the faster it will be cooked, and the farther away it will be, the slower it will be. The grilling net of some charcoal grills can be raised or lowered, especially the Babbage couple lifting stove, so you can lift the grilling net Height to control the temperature.
heat | temperature | Food storage area on the charcoal grill | The state of the charcoal grill | Food suitable for grilling and grilling method |
high temperature | 232~343℃ | High temperature zone of three zone fire or high temperature zone of two zone fire | The charcoal is bright orange; you can put your hand about 10 cm above the grilling net for 2~3 seconds (number the Yangtze River and the Yellow River 1, and the Yangtze River and the Yellow River 2) | Barbecue meat, seafood and vegetables directly for Xiao Erbo; grill large pieces of meat |
Medium high temperature | 204℃ | The middle of the high-temperature zone and the middle-temperature zone of a three-zone fire, or the middle-high temperature zone of a two-zone fire | The charcoal is orange and charcoal dust begins to appear. Test the temperature by hand for 4~5 seconds | Grilled small two thin meat directly; seafood and vegetables; grilled large pieces of meat |
Moderate temperature | 163~177℃ | The middle temperature zone of a three-zone fire or the middle temperature zone of a two-zone fire | A small amount of charcoal turns into charcoal ash, but it is still orange; test the temperature by hand for 6~8 seconds | Direct grilling of thicker meat, such as half-opened chicken; most suitable for indirect grilling |
Medium low temperature | 149℃ | The middle of the middle temperature zone and the low temperature zone of a three-zone fire, or the middle and low temperature zone of a two-zone fire | All the charcoal turns into charcoal gray, with a light orange color; test the temperature by hand for 9-10 seconds | Indirect grilling and smoking grilling; heat preservation for food directly grilled |
Low temperature | 107~121℃ | The middle temperature zone and the low temperature zone of a three-zone fire (but usually placed in the low temperature zone) or the low temperature zone of a two-zone fire | The charcoal has turned into a thick charcoal gray and the orange color is getting lighter and lighter; test the temperature by hand for 11~14 seconds | Indirect grilling or roasting of large or fragile foods; keep warm for directly grilled foods |
Empirical talk jingyanzhitan A word of experience: the smaller and thinner the grilled food, the higher the temperature of the charcoal fire. You can grill thin steaks, chicken breasts, fish fillets and vegetables at high temperature by direct grilling, and grill steaks, chicken nuggets or half chicken, whole fish or larger vegetables at medium temperature-or use high temperature first. Bake at low temperature. If you roast thicker meat at high temperature, the surface will be zoomed when the inside of the meat is not cooked.If it is helpful to yourself, share it. Of course, everyone should share the good things!
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