1. Hanging Furnace good hanging furnace hearth mouth small, wall thickness, charcoal in the bottom of the full combustion, heat filled the whole cylinder body, heating evenly, 2.5% . Food in the tank quickly baked, moisture is not easy to lose taste and nutrition is better. Hanging Oven roast is different from ordinary roast. 3. The hanging stove roast meat sample color is obviously inferior to the ordinary roast meat to look to have the appetite! Because gravy shrinks during grilling,
4. Because of its own gravy has evaporated almost, baking can only continue to add external fat, so the color looks good.
5. Hanging Oven barbecue is the opposite, the first to marinate kebabs, skewers on the high heat conductivity of the signature, wrapped in egg paste to prevent the evaporation of gravy, put large skewers in the hanging furnace stuffy! The braze transfers heat to the inside of the meat so that the meat is evenly heated both inside and outside the meat, reducing the cooking time and also reducing the evaporation of the meat juice, retaining more of the meat juice in the meat!
6. Big meat kebabs fat but not greasy, fragrant tender delicious. But the taste and appearance of which is important is the matter of opinion!
