The Advantages Of Charcoal Barbecue

Charcoal grills fans, will not choose gas grills. They do have a point: charcoal ovens can reach a blistering 482 degrees Celsius on the surface of meat, much hotter than standard gas ovens without infrared burners. At this high temperature, the skin of steak and lamb chops can turn into our favorite pastry while keeping the meat's inner red and pink. Another major advantage of charcoal grilling is smoke, which is an interesting byproduct of burning. Charcoal produces smoke that contains a wide range of flavor molecules, especially when ignited. Gas fuels are simple molecules (CH4 is natural gas, C3H8 is liquid propane) . They completely burn the words, only water and carbon dioxide, no flavor. Wood must be added to gas ovens to generate smoke. When food fat and juice drips onto the burning charcoal, a lot of smoke is produced. If it's just a brief encounter with cigarettes, they don't significantly alter the flavor of fast-cooking foods like hot dogs, beef burgers, or even lean steaks. In thick steak and chicken slices, the flavor of the smoke can be clearly perceived. If you use your grill for a long, low-temperature smoke, there is a clear difference in flavor. Gas ovens produce smoke with a very simple flavor. Having said the two main advantages, let's look at the disadvantages. Charcoal is relatively high risk, many residential buildings and fire stations will limit the use of charcoal on the balcony barbecue oven. Carbon and Sparks can escape from the grills' vents or smoke vents. Gas oven, as long as the rotation button, you can immediately turn off.