Outdoor bbq charcoal grill produces fumes

- Aug 14, 2019-

Outdoor bbq charcoal grills will inevitably produce soot when used, so what are the factors that produce soot?


First, dripping oil juice


The contact between the oil and the charcoal fire produces smoke, which is known to people who have grilled it. When the food or oil is heated to between 200-300 ° C, soot will be produced. The higher the temperature, the larger the soot, which is why when the oil drops to the charcoal fire, it will cause a lot of smoke. There is no need to say much about the hazards of soot, but don't think that barbecue is not good. First of all, it is not always possible to reach this temperature in the case of normal barbecue. Secondly, how much difference is there when you have a barbecue at home and make a meal at home? Not to mention the outdoor environment is more ventilated.


The real thing to note is:


1. When the oil drops to the charcoal fire to produce smoke and fire, immediately remove the food to reduce the generation of soot.


2. Try to reduce the amount of food burnt when grilling. It is not recommended after roasting.


Second, the smoke produced by barbecue fuel


Usually for barbecue charcoal. Charcoal is a pre-burned wood that turns into carbon. When the ignition begins, small particles of incompletely burned charcoal fly into the air and sublimate, producing a large amount of tumbling smoke. When it is completely burned, the small particles are reduced, only a small amount of smoke, after the charcoal is completely burned, the smoke will basically disappear or only a small part remains, so when using barbecue charcoal grilling, it is usually necessary to wait until the charcoal is completely burned to become grayish white. Start cooking with the ingredients, which will minimize the contact between food and tiny particles of charcoal, thus making it more hygienic and healthy.


Third, the smoke produced by wood,


Wood burns at temperatures between 260 and 315.6 degrees Celsius, and burning requires a lot of oxygen. The actual combustion temperature depends on the type and degree of drying of the wood, as well as other variables. Assume that the average burning temperature of wood is 301.7 degrees Celsius. The heat of combustion drives water and flammable gases out of the wood. If there is enough oxygen in the air, these gases will burn and produce smoke.


The smoke produced by the burning of wood can be said to be the essence of BBQ. The smoke from burning wood contains up to 100 ingredients in the form of tiny particles. These include carbon (Char), creosote, ash, polymers, water vapor, and phenols; and invisible combustion gases such as carbon monoxide, carbon dioxide, and nitrogen oxides. When these ingredients come into contact with food, they can stay on the surface and flavor the food. The most mellow barbecue in Europe and America is smoked, that is, the smoke produced by the low temperature of 103 °C and the smoke generated by the smoked wood chips. The food baked in this way has the most flavor and flavor. Traditional Chinese baking workshops, such as Beijing Roast Duck, also use wood as an incense material to increase the flavor of food. In the eyes of professionals, even if you do not use wood burning as the main fuel, whether it is electric roast or air roasting, you can still get the wood smoke by putting the wood into the oven to enhance the true taste of the food.