What is an electric grill. How to grill

So, you have become the proud owner of a gas or coal barbecue. It's picnic time. A hot time of juicy kebabs, mouth-watering steaks and fragrant smoke. We hope that our article will help you thoroughly prepare for the beginning of the barbecue season, and you can easily surprise your friends with grilled or barbecued dishes.

What is the difference between the two terms barbecue and grill can be read in detail in this article. We will consider two devices for cooking a wide range of products due to the high temperature injected by burning coal or gas. Since we will be dealing with high temperatures, let's start with safety precautions.

Basic rules to follow.

Choose only a flat surface and check the stability of the equipment before working with it, tipping over during operation is fraught with injury to others and the occurrence of a fire hazard.

Charcoal installations, use outdoors only. Gas barbecues can be used indoors provided there is good ventilation. Naturally, your workplace should be free of flammable materials.

It is better to kindle coal with a special starter. If this is not available, use dry alcohol, it is safer than liquid denatured alcohol. The most common mistake that leads to serious injury. Never pour fuel from a bottle on an open fire or hot coals, use only a ladle.

When you cook, your hands should be protected with special gloves, and the tools with which you turn fish, meat or vegetables should be long-handled.

Before you start working on a gas grill, make sure you don't smell gas. The cylinder must stand firmly on a flat surface. The connections of the oxygen hose and the cylinder must be firmly crimped with clamps.

Gas connection, basic rules.

What do we need to connect.

• Gas cylinder, must be certified.
• Oxygen hose at least 1m long.
• reducer
• clamps

If your device is pure American, or rather not adapted to European standards, you will need additional adapters and tubes, purely individually for each model. As a rule, on all models that you purchase on the territory of Ukraine, there are already special outlets for the oxygen hose.

The entire connection process in this case takes place within 10 minutes, we will not consider other scenarios in this article, so for each model additional gas connections are selected individually.

If we have an exit from the gas grill, we attach one end of the hose to it and crimp it with a clamp. Then we connect the gearbox to the cylinder and attach the other end of the hose to it, and also crimp it with a clamp.

We will check the connections, for this we will make a soapy solution and apply it to all joints of the connection and along the entire hose. Let's open the valve a little on the filled cylinder, if all the burners are closed and you do not smell gas, and soap bubbles do not inflate in the places where we applied the solution, then everything is in order, the device is connected correctly.

What is the convenience of a gas grill and how to cook on it.

There is nothing complicated in this process. It is lit, as a rule, from a piezo button. The simplest models to handle are very similar to conventional stoves. If we consider expensive models, then there we will find software control over the cooking process of various dishes, a readiness sensor, etc. You should learn one rule.

The gas appliance combines two cooking methods Hi and qick and low and slow. A more detailed explanation is provided in this article. It can be explained in two words. By adjusting the air supply and temperature, you can cook both deep-fried meat, literally in a few minutes, and baked, but spend an order of magnitude more time. The same rule applies for vegetables and seafood. Air supply on simple gas models is carried out by simply lifting the cover.

Work with a coal plant.

The first method is fast or as it is called the direct method. It is suitable for seafood, vegetables and chicken and will take about 30 minutes of your time.

Prepare strictly with the lid closed. What benefits does it give us. The temperature remains high, which affects the speed of cooking. Meat juice circulates and remains inside the product, which has a positive effect on the taste of the cooked dish. A closed lid limits the access of oxygen, thereby preventing the chicken or seafood from overcooking, and there is much less fat flowing onto the fire. Our actions. We kindle coal with a special starter, if this is not available, we kindle it in a separate container with dry alcohol or liquid denatured alcohol. We evenly distribute hot coal on a special grate. Close the lid and wait 10 minutes. We spread the products on the upper grill, adjust the ventilation flap so as not to lose our heat. The whole cooking process takes 25-30 minutes, after 10-15 minutes do not forget to turn the meat over.

In the above way, you can cook small pieces of chicken, fish or vegetables. If you want to cook large pieces, such as pork, you will have to get a little confused with the location of the coal fuel, or to be more precise, create three zones of different temperatures in one place.

Three-zone temperature regime

Immediately make a reservation that a small barbecue is not good. Not at all the same effect with small dimensions. How to organize three zones of different temperatures in one grill?

Leave one corner empty. We will move products there if they start to burn. We place one layer of coal in the center, this zone will be the main one, in the remaining corner of the boiler we place two layers of hot coal. This zone will be our hottest and will take 5-10 minutes before the completion of the whole process. Moving on. Put the chopped pork on the grill, cover everything with a lid. We try to make cuts in uniform pieces in thickness and length. Products most of the time are prepared in the center. Naturally, do not forget to turn each piece at least once. 5 minutes before the end of the process, you should do the following. Those pieces of meat that are almost ready, move to the zone of the boiler where there is no coal, more raw towards the hottest zone. If you like very fried pork or beef, the time when you need to move increases and is about 10 minutes.

The following method, also called indirect, is based on the baking process. It is worth noting that the taste that the product receives when roasted on coals is many times better than when we use a conventional stove. With almost a minimum of spices, we can cook a large chicken carcass with the aroma of that same barbecue haze.

Elapsed time from 2 to 4 hours. A low heat level ranging from 170°C to 180°C and a closed lid allow food to cook evenly for several hours. To prevent fatty juice from dripping onto the coals, we isolate it with a special tray. The collected fat juice can be used later for gravy.

Our actions. We distribute hot fuel in special containers on the sides of the boiler grate. In the center we place a special pallet. Let the device warm up for about 10 minutes. Place the workpiece in the center of the upper grate. To moisten the space in the pan, you can add white wine or plain water. Close the lid and try to position the top vent as close to the center of the grate as possible. You can also use a special roaster to cook poultry.

circular way

The fuel in the boiler is located in a circle, while we achieve optimal air circulation and temperature distribution. We place a tray with the addition of a small amount of water or marinade in the center of the circle Using this method, in addition to meat products, you can cook pizza and other pastries. Just do not confuse if you are preparing the dough, fill the tray only with water, you can add vanilla and other related ingredients

Cooking on a charcoal grill - what could be cooler? Today we are getting acquainted with the Weber Master-Touch charcoal grill from American Grills. The brazier is an outdated design on which meat dries and vegetables burn, and the future belongs to charcoal grills with a lid. It is in the lid that the whole secret of cooking delicious meat on the grill is in.

Let's figure out together how a charcoal grill works and cook the best marbled beef steaks in the world.

2. So, we have a Master-touch model with a diameter of 57 cm with a set of accessories. Friends and acquaintances are invited to visit, including such well-known bloggers as frantsouzov And skitales for my peer review of not only the grill, but the house I built. The grill is sold unassembled, I already assembled it the day before in about 30 minutes. Serge carefully studies the instructions and gives advice on ignition.

3. It is most convenient to use a starter to ignite coals. We set fire to dry fuel (in principle, it can be replaced with several sheets of crumpled newspaper).

4. And we install it in the base of the starter, into which coals were previously poured. It is more correct to use a starter for ignition, because. it allows you to heat up the coals faster than if you light them directly on the grill grate. As soon as the smoke stops, the coals are ready.

5. While the coals are kindled in the starter, let's take care of the meat. This is our first experience of cooking steaks, so for now we follow the recommendations that were given to me in advance. One of them is that the meat must be taken out of the refrigerator an hour before cooking, so that it warms up to room temperature. As meat, I bought Primebeef marbled beef from the Voronezh region and Lipetsk marbled meat. I liked the first one more, and this despite the fact that it is a little cheaper.

6. Pour the heated coals onto the lower grill grate.

7. And close the lid. Ventilation holes on the top can regulate the amount of air and therefore control the temperature under the lid. The first time you start the grill, it is recommended to warm it up for 30 minutes.

8. Exciting moment - our first steaks. As they explained to me, the correct marbled meat is "ready" already when it is on the shelf in the store, and it is difficult to spoil it during cooking. But their bad meat will not make a good steak. The thing about steaks is that nothing but meat is needed to cook them. A few minutes before putting the pieces on the grill, you can salt and add a little pepper (yeah, I went too far with pepper with the first steaks) - that's all, you don't need to do anything else. You can also lightly coat with olive oil so that the meat does not burn on the grill, but I think this is not necessary.

9. Cooking a steak is very easy. First, fry the pieces of meat on each side for about 30 seconds with the lid open (maximum air flow - maximum heat), then cook on each side for about 5 minutes with the lid closed. Cooking time depends on the thickness of the piece and the desired degree of roasting. Yummy!

10. After a couple of minutes, all the cooked meat was gone. Let's make a second batch. This is the so-called Rump Steak, I have not yet figured out the parts of beef meat very well, but at a price of 700 rubles per kilogram, I really liked this meat.

11. Meanwhile, the guests are studying the built house with interest. Soon there will be a green lawn on the roof, and next to the usual stairs I will make an elevator.

12. In addition to grilled meat, you can cook anything. Throw in sliced ​​zucchini and potatoes.

13. Again, all the meat was eaten, the next call.

14. Incredible yummy. The main feature of grilling is that it requires minimal attention from a person - you throw in a raw piece of meat, after a few minutes you take out the cooked one.

15. Another of the most important advantages of the grill over the classic barbecue is the waste-free use of coal and the ash cleaning mechanism. In the lower bowl there are three rotating blades, which are firstly used to regulate the air flow, and secondly, they allow you to clean the container from ash into a special bowl. Once you've cooked your food, you simply close the top and bottom vents and the fire stops. And you don't need to fill anything with water. Next time you can reuse unburnt coals.

16. We took a short break, went to the river.

17. And proceed to the next step - cooking barbecue on skewers using a special holder. Any unburned coals can be put back into the starter and re-ignited.

18. There is a temperature sensor on the lid that allows you to control the temperature. Fired up the grill to 270 degrees! This is when using special branded coals, they say that such a high temperature cannot be achieved on simpler and cheaper coals.

19. Bloggers on the roof :)

20. With barbecue, everything is as simple as with steaks. Place the skewers and cover with a lid.

21. Fragrant smoke went. Turn the skewers periodically.

22. Done! The meat does not burn, does not dry out, and the lid also protects from the wind. An indicator of deliciously cooked meat is when it is tasty on its own without any ketchups and mayonnaises.

In total, the grill is a vital thing in a country house. It would seem that the whole secret is in a large round lid, but what a result!

In general, well, this construction site, I’ll go and cook some more steaks for myself.

Have you heard a lot about his incredible abilities?

We have prepared for you 10 simple tips that will allow you to feel confident from the first ignition.

Where to begin? How to use the barbecue?

1. Load a sufficient amount of charcoal into the barbecue grill (about 2 kg). Use only special briquettes for ignition or. Never use lighter fluid! Charcoal is one of the best absorbents, and therefore, any chemistry that you pour on barbecue charcoal will evaporate into your dishes during the entire cycle of using charcoal.

2. After you have kindled the coal, open the blower and the dome of the Green Egg for 7 to 10 minutes. Then close to allow the grill to reach the required temperature. It will take about 15 - 20 minutes (in winter a little longer).

3. Before putting food into the red-hot, lift the dome several times a couple of centimeters. This will release some of the heat and lower the temperature of the hot grill a little so you don't burn yourself. If you left the kamado oven unattended during the ignition process, when opening the dome, first slightly open the dome by 5-7 centimeters, this will relieve the heat and protect yourself from the ignition of oxygen, which will begin to actively flow inside the grill.

Let's get started on the barbecue. How to cook meat on a barbecue grill

4. For direct grilling (like steaks, burgers, or chops), all of the charcoal in the grill must be well lit. Open the blower from below and raise the dome. Preheat the grill to 200 - 270 C. Place the steak on the grate and “hold” it for 2 minutes on each side (rotating it 90 degrees every minute), then lower the dome. Now comes the moment of “magic” KOMADO: the juice of the steak will drip onto the coals and evaporate, sending the fragrant aroma back and saturating the steak. When the lid of the grill is closed, all the flavor and juices remain inside, and the cooking process is greatly accelerated. It will take about 7 minutes.

5. For indirect grilling and smoking, place the ceramic heat cutter in the Large Egg with the legs up. It will block infrared radiation from direct fire and you will be able to cook directly from the heat generated inside the ceramic walls of the kamado oven.

6. For slow smoking, use the usual amount of charcoal. Add 2 handfuls of wood chips for smoking. Don't forget to soak the wood chips first. Spread it evenly. Ignite 3-4 pieces of charcoal in the center with lighter briquettes. Close the dome and provide the necessary draft to reach the desired temperature (100 - 150C). Another ingenious function of the grill becomes apparent: the charcoal lit in the center gradually ignites the charcoal around and the wood chips, the fire slowly spreads over the entire surface, providing enough heat for a period of about 16 - 18 hours on the initially laid amount of coal.

7. For a richer flavor, add 3 pieces of pecans on top of the unlit coals.

8. Yes, cold smoking is possible in the Compado oven! Prepare the grill in the same way as in step 6 and heat it up to 100C. Fill a large bowl with ice and place it on top of the ceramic heat cutter, then place the food on top.

A few words about additional features when using a kamado oven

10. Do you want to know the approximate cooking time, how to determine the degree of roasting of a steak without a thermometer? Use the following times (Egg heated to approximately 200C):

Wings: hour / one and a half

Ribs: 4 hours

Pork shoulder (about 3 kg): 10 - 12 hours

Korean: 12 – 13 hours

RULE 1: ORIGINAL SYSTEM

CASE IN THE COVER

The lid is the most important component of the WEBER Original (OGS) grill system. This system means that all WEBER grills are technically thought out, the distance between the heating source and the food to be cooked, as well as the volume of the grill boiler, are optimally calculated, thanks to which the correct, controlled heat circulation occurs. The lid ensures that the product is thoroughly fried on all sides quickly and evenly. The internal air circulation system is controlled by air dampers. This allows you to fine-tune the heat and apply various grilling methods. Only then does the real enjoyment of the cooking process begin.

RULE 2: SAFETY

GRILLING REQUIRES CONSTANT ATTENTION

General safety regulations

Please read the instruction manual that comes with each grill carefully and in detail.
- Please always place the grill on a solid, level and heat-resistant surface. Never place your grill in aisles or other narrow spaces.
- Please keep children and pets away from your grill.
- To protect your hands when working with a heated grill, always use fireproof gloves and special grilling tools.
- Be careful when using oil during cooking - if it is necessary to use it, it is better to wipe the grill grate with a kitchen towel soaked in oil.
- Pre-marinated or oil-soaked food must be dried with a towel to prevent oil or marinade from dripping onto the heat source, which could cause a fire.
- Pay attention to your clothing when working with the grill - it must not be flammable! You need to use a grill apron to protect your clothes from the heat and possible splashes of grease.
- Do not use the grill near flammable objects.
- Do not use water to extinguish flames or coals.
- Do not use the grill in enclosed spaces (eg garages) - all WEBER grills are designed exclusively for outdoor use.

Safety regulations for charcoal grills

- The use of liquid fire starters is very risky. We recommend using ignition cubes.
- Lighting aids should be placed on a charcoal grate and not on the floor or other similar surface.
- Burning charcoal can be extinguished after the end of cooking by closing the One-Touch paddles on the bottom of the grill bowl and the lid vents.
- Coal should be allowed to cool for at least 12 hours, after which it can be disposed of.

Safety regulations for gas grill

- Always kindle with the lid open
- Check and clean the grease trays regularly.
- First make sure that the burners on the grill are off before connecting the gas cylinder.
- Do not store gas cylinders indoors.
- The gas hoses must be regularly checked for leaks (especially after a long winter break).

Safety regulations for electric grill:

- Connect only to a single, safe socket - do not use multi-pin sockets.
- Protect contact points from moisture.
- Do not use indoors - electric grills are only suitable for outdoor use.

RULE 3: IGNITE

ALL GRILL TYPES NEED A SPECIFIC PREHEAT TIME

Coal

Weber charcoal grills will be much more comfortable to use if you use branded ignition products. In addition, WEBER offers various types of coal.
A simple rule: coal pieces burn quickly and give more heat, coal briquettes give heat longer.
Ignition is best done with special tools, such as WEBER ignition cubes. So you can easily and quickly get excellent heat. The important tool here is the Rapid Fire Starter:

Using a measuring container, which is either included in the kit or purchased separately, determine the required amount of coal and pour it into the Starter.
- Set fire to three ignition cubes on the charcoal grate.
- Put the Starter over the cubes.
- Wait until the upper surface of the coals is covered with ash - this is a sign that the coals are ready for use.
- Pour burning coals onto a grate intended for them or into baskets for coal separators. The grill is ready to use!

Gas

Preheat your gas grill for best results:

Open the cap - then the gas cylinder valve.
- Turn the first knob to the “high” position and wait 2-3 seconds for the gas to collect in the ignition chamber.
- Press the ignition button. The burners should immediately light up on the first or second press.
- As soon as the first burner ignites, turn the control knobs of the remaining burners to the "maximum" position.
- Close the lid and heat the grill to 300 °C.
- Place your food on the cooking grate and adjust the power of the burners according to the temperature and method of roasting as indicated in the recipe.

Electric grills

Cooking on electric grills is very simple:

Insert the plug, turn the knob to the "maximum" position and preheat the grill with the lid closed for 25 minutes. It is very important that the electric grill warms up properly.
- Having reached the optimum temperature, the grill will fry your products very efficiently.
- Tip: Use a probe thermometer to measure the core temperature of the food. This is an indispensable tool to determine the degree of readiness of the dish.

RULE 4: GRILLING METHODS

THREE BASIC TECHNIQUES

Direct Cooking Method

Direct cooking method - uniform temperature over the entire surface of the grate. This method is best suited for quick preparation of sausages, vegetable skewers and similar products. Cooking time< 30 минут.

Indirect cooking method

Large roasts such as roasts or whole poultry are roasted using the indirect method. In this case, the heat sources are located on the edges of the grill to avoid, as with direct heat, the product is burned on the outside before the product is cooked inside. The method corresponds to the principle of heat convection in the oven. Cooking time > 30 minutes

Grill Method 50/50

With the 50/50 method, the heat source is shifted to one half of the grill. Thus, two different cooking zones appear. Very high direct heat, which is located above the heat source, serves for pre-frying - in the indirect zone, then gentle frying (baking) takes place until cooked. With this method, a medium-sized product becomes tender and very juicy. Ideal for steaks.

RULE 5: CLEANING AND CARE

BEFORE AND AFTER BBQ

You can clean your WEBER grill yourself. After each cooking, it just needs to be warmed up properly so that the remnants of food inside the grill turn into ash. Then, while the grate is still warm, clean the grate on which the food is placed with a special brush.

Clean or change the grease trays regularly to further reduce the risk of grease fires.
- Grids should be heated over high heat, cleaned and, if necessary, used Weber Grill Cleaner.
- The enamel and external parts of the grill should only be cleaned with special cleaners.
- ATTENTION: clean cast iron parts only by hand, not in a dishwasher!

The summer season is coming to an end, but the season of grilling meat, chicken and vegetables continues! For those who usually use a barbecue to cook barbecue, but are thinking about a grill - you should pay attention to sales of country goods - it may be more profitable to buy a grill now than at the beginning of summer. And we will tell you in detail about the charcoal grill - we got to know each other in detail last time.

What is the difference between wood grilling and charcoal grilling? What is preferable?

The difference is only in convenience and time costs. Firewood often smokes a lot, and you have to wait an hour, or even longer, until the flame subsides and coals form. Charcoal starts much faster than wood, to give a good heat, and it produces much less smoke.

Charcoal is produced by burning hardwood with little to no air. The volatile elements in the wood are burned, and the result is charcoal, which, at a high combustion temperature, produces almost no flame.

How are charcoal briquettes different from charcoal?

Charcoal briquettes, unlike charcoal, have the same shape and denser texture, which is the result of pressing. Briquettes consist of pressed coal, as well as binding elements and substances that promote rapid ignition.

Charcoal briquettes give almost as much heat as charcoal. Their advantage is that the briquettes are uniform in size and shape. When using briquettes, you will get an even layer of burning coals, which is not the case with charcoal, which is different in size and shape.

How to light coals in a charcoal grill?

Build a pyramid of coal briquettes or charcoal around several paraffin balls, and then set fire to these balls. As soon as the charcoal briquettes or charcoal in the center of the pyramid are hot, it is necessary to transfer the coals that have not yet been ignited to the top with grill tongs. As soon as all the briquettes are engulfed in a light orange flame and covered with ashes, and the edges of the charcoal begin to glow, they must be laid out on the grate.

Should I use lighter fluid?

Lighter fluid is petroleum-based, and this can ruin the taste of the food you cook. I know that some people are used to using this liquid and sincerely believe that a hamburger should taste like gasoline. But most, including myself, do not even imagine that something like this can be used.

How do you determine how much charcoal you need for a grill?

It all depends on the size of the grill and the number of dishes that you will cook. To 2/3 fill a classic 55 cm spherical grill and cook a dinner for 6 people, you need 80-100 standard charcoal briquettes. If the frying process takes more than 45 minutes, then most likely you will have to add coals.

If, after pouring the charcoal onto the grate, voids have formed between the embers, fill them with pieces of charcoal about 5-7 cm in size. The diameter of the charcoal cushion should be at least 10 cm larger than the diameter of the dish, otherwise it will be fried unevenly.

Why not fill the entire grate with hot coal?

If the entire grate is covered with charcoal, then the heat will only be direct, and the food will be directly above it. This is good if you are cooking burgers or hot dogs. But many foods are fried in both direct and indirect heat (for example, chicken pieces on the bone).

Can you imagine what a chicken turns into when cooked only in direct heat? It is charred on top, while the meat on the bones remains uncooked. To properly prepare such a dish, you first need to fry the chicken in direct heat, and then be sure to bring it to readiness in indirect heat.

What is the difference between direct and indirect heat?

In direct heat, hot coals are located directly under the food being cooked. In indirect heat, the product is above a charcoal-free zone and the heat source is located on one or both outer sides of the product.

Direct heat is suitable for small, tender cuts of meat that cook quickly - steaks, lamb chops, chicken breast, as well as hamburgers, fish fillets, seafood, chopped vegetables. As a result of such a thermal regime, a crispy crust forms on top of the products, the product is quickly browned, starting to spread a great aroma, and inside it is perfectly fried.

Indirect heat is more suitable for large, not too tender cuts of meat that take a long time to cook, such as shoulder roasts, whole chickens and spare ribs. As already mentioned, this thermal regime is also used when cooking large pieces of meat, meat on the bone, previously browned and fried in direct heat.

Why put a tray on a charcoal grate?

Grease drains into this tray. As a result, the grill will be less dirty during cooking and, accordingly, will serve you longer.

If you pour water into the pan, you can humidify the air in the grill, and the dishes will burn less.

When to put food on the grill for frying?

When the coal briquettes are covered with a thin layer of ash (and the charcoal is hot around the edges), the heat from the coals will be very strong. For most grilled foods, this temperature is too high.

Divide the coals as you wish, place the grill grate and close the grill lid. It is important that the grill warms up for 10-15 minutes, then the grate will heat up well, and it will be possible to quickly fry food on it. In addition, when the grate is warm, it is easy to clean. The heat will heat up the food residues stuck to the grate, and you can easily remove them with a special brush.

How to keep the heat longer?

Typically, when using charcoal briquettes, the grill temperature is reduced by 40°C every 40-60 minutes. Charcoal tends to cool even faster. To maintain the recommended temperature in the grill, it is necessary to periodically add coals. Standard charcoal briquettes take about 20 minutes to heat up to maximum. So it’s worth putting them in advance, best of all 20-30 minutes before you start cooking.

Natural charcoal and charcoal briquettes burn faster than conventional grill briquettes. It takes less time to cook charcoal, so put it on the grill early - 5-10 minutes before you start cooking.

Fine coal burns out faster, so it must be added more often. Large coal flares up more slowly, but burns longer. The advantage of natural charcoal and briquettes from it is that even at the initial stage of combustion, they do not emit extraneous odors.

To maintain the required temperature when cooking on the grill, it is necessary to add 10-15 charcoal briquettes or an appropriate amount of charcoal to it every 45-60 minutes.

What are grill vents for?

Ventilation shutters, which are available on the bottom and lid of the grill, regulate the air flow. The more air flow, the stronger the heat that comes from the coals, and, therefore, the more often they need to be placed. To reduce the burning rate, the vent flap on the lid is usually half closed, and the lid itself is left, if possible, closed. The ventilation flap on the bottom of the grill must always be kept open during cooking to prevent the fire from going out.

When charcoal, and especially charcoal briquettes pressed with filler, burns, as a rule, some ash is formed. If a lot of ash accumulates in the grill bowl, it can clog the ventilation flap and then the flow of oxygen will be difficult. Therefore, approximately every hour, be sure to clean the ventilation openings by opening and closing the ventilation flap several times.

What to do if a flame breaks out in the grill?

In a charcoal grill, the flame most often breaks out in the first seconds after the food is laid out on the grate or turned over. In this case, you should immediately cover the grill with a lid and half-cover its upper ventilation hole, thereby reducing the supply of oxygen. Sometimes these measures are enough to immediately extinguish the fire.

The flame can be monitored through a slightly open vent. If the fire still continues to break through the grate, you need to open the grill lid and transfer the dish being prepared to the indirect heat zone. As a rule, after a few seconds, when the fat burns through, the flame subsides. After that, the product can immediately be shifted to its original place.

Discussion

Very good thing, the question is how long will it last, will it not burn out? And so everything looks very beautiful and tasty, I immediately wanted a barbecue

03/29/2017 01:14:31 PM, children

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First, what is the grill used for in the oven? That is, I have it in the microwave, but we only fry sandwiches on it, and no one will drive the oven for them (or will it?

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12 questions about charcoal grill: how to light the coals and cook meat and chicken on the grill. How to light coals in a charcoal grill? Should I use lighter fluid? Oven-grill Urgently!! Section: Household appliances (in the oven, the grill goes out when you close the...