The Ultimate Essential BBQ Tool Planning Checklist For Hosting BBQ Party
Precautions before using Korean BBQ
by：Longzhao BBQ
2021-03-08
Why Korean barbecue grills are known as smokeless barbecues? This is due to the principle of Korean barbecue grills: the original Korean barbecue grills can handle most of the smoke. The stove has its own smoking device, which uses oil-fire separation and forced internal circulation and forced two The secondary combustion technology can basically remove the oily smoke produced during barbecue. Today, I will introduce you to the precautions before using Korean barbecue grills.
1. Before using the Korean barbecue grill, add an appropriate amount of water (about one-third) to the water basin. If the barbecue takes a long time, check whether there is still water in time.
2. The amount of charcoal in the charcoal basin should be about 6 pieces of 5 cm machine-made charcoal (generally or about two-thirds of the charcoal in the charcoal basin). Don't put too much carbon, the charcoal should be boiled red before serving.
3. Don't brush oil on the roasting pan when roasting, too much oil will cause more smoke.
4. When the barbecue is just started, the air door can be opened. When the fan is turned on, the fan is in the function of smoking and blowing charcoal fire. When the meat is almost roasted, the temperature of the grill is already high. At this time, the air door should be closed. , The fan is not turned off. At this time, the stove only smokes without blowing the fire.
5. After the meat is completely roasted, place the meat on the edge of the roasting pan with a piece of lettuce as the bottom. At this time, turn off the fan. If the customer allows, the charcoal basin can be removed to avoid prolonged dry cooking and reduce the service life of the roasting pan.
6. When decorating, please install a small ventilation fan above each stove.
7. Clean the grill in time after using Korean grill every day.
Therefore, the use of Korean barbecue grills does not require the installation of smoke exhaust ducts, thereby reducing investment costs. The total cost is only one-third of the installation cost of the upper and lower smoke grills. The use of oil and fire separation enables the furnace to avoid the production of carcinogens, achieve a healthy diet and green barbecue.
1. Before using the Korean barbecue grill, add an appropriate amount of water (about one-third) to the water basin. If the barbecue takes a long time, check whether there is still water in time.
2. The amount of charcoal in the charcoal basin should be about 6 pieces of 5 cm machine-made charcoal (generally or about two-thirds of the charcoal in the charcoal basin). Don't put too much carbon, the charcoal should be boiled red before serving.
3. Don't brush oil on the roasting pan when roasting, too much oil will cause more smoke.
4. When the barbecue is just started, the air door can be opened. When the fan is turned on, the fan is in the function of smoking and blowing charcoal fire. When the meat is almost roasted, the temperature of the grill is already high. At this time, the air door should be closed. , The fan is not turned off. At this time, the stove only smokes without blowing the fire.
5. After the meat is completely roasted, place the meat on the edge of the roasting pan with a piece of lettuce as the bottom. At this time, turn off the fan. If the customer allows, the charcoal basin can be removed to avoid prolonged dry cooking and reduce the service life of the roasting pan.
6. When decorating, please install a small ventilation fan above each stove.
7. Clean the grill in time after using Korean grill every day.
Therefore, the use of Korean barbecue grills does not require the installation of smoke exhaust ducts, thereby reducing investment costs. The total cost is only one-third of the installation cost of the upper and lower smoke grills. The use of oil and fire separation enables the furnace to avoid the production of carcinogens, achieve a healthy diet and green barbecue.
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