1. First lay a layer of charcoal on the charcoal net of the outdoor barbecue and stack it into a pyramid shape, pour alcohol and other combustion aids to allow the charcoal to be fully absorbed, about a minute at a time, light the pre-prepared strip paper and put it into the furnace In the beginning, charcoal began to burn;
2. Charcoal started to burn, accompanied by a few black smoke, and a grill was added at the moment;
3. After half an hour of incineration, the open flame gradually decreases or disappears, and the charcoal appears as a white ash, indicating that the aspirational barbecue temperature has been reached. At this moment, the charcoal is evenly spread out, and the hand is placed on the grill, the hand feels hot;
4. Put the food that needs to be grilled evenly on the grill net, and strive to evenly heat the food everywhere;
5. Adjust the position of the food according to the needs during the grilling process, so that all parts are heated evenly;
6. When grilling, do n’t forget to change a small amount of oil on the food skewer and turn the food from time to time, so that the baked food tastes more fragrant and not easy to bake.