BBQ Grill Interpretation:
As a relatively primitive cooking method, barbecue is used to place food (mostly meat, seafood, vegetables) in a hot dry air, which is close to the heat source and heated to be edible. It also becomes a multi-person gathering and entertainment method. .
Whether in China or throughout Asia, Europe and the Americas, barbecues are often the first choice for family leisure and corporate gatherings. Charcoal barbecue will release carbon dioxide during the burning process. Nowadays, the charcoal barbecue has obviously not adapted to the requirements of the new era. But the barbecue has become a culture nowadays, and life without a barbecue is not perfect.
At present, the mainstream barbecue stoves are mainly charcoal, but more and more people are using gas ovens. Today we summarize the advantages and disadvantages of both smokeless barbecue stoves to help you make choices.
Advantages of charcoal grill:
The loyal fans of the charcoal grill are determined not to choose the gas oven. They do have their truth: charcoal ovens can reach a violent 482 degrees Celsius on the surface of the meat, which is much hotter than a standard gas oven without an infrared burner. With such a high temperature, the skin of the steak and lamb chops can be turned into our super favorite meringue while keeping the red and pink inside the meat. Another major advantage of charcoal grilling is smoke, which is a by-product of burning fun. The charcoal-derived smoke contains a wide range of flavor molecules, especially when it begins to ignite. The gas fuel is simply a molecule (CH4 is natural gas and C3H8 is liquid propane). If they are completely burning, there is only water and carbon dioxide, and there is no flavor. Gas ovens must add wood in order to generate smoke. When the fat and juice of the food drip onto the burning charcoal, a large amount of smoke will be produced. If the smoke is only a short encounter, the smoke does not significantly change the flavor of fast cooking foods such as hot dogs, beef burgers, and even thin steaks. In thick steaks and chicken cuts, the flavor of the smoke can be clearly perceived. If you use your grill for a long, low-temperature smoked grill, there is a clear difference in flavor. The flavor of the smoke produced by the gas oven is very simple.