How to prepare a barbecue that no one will resist? Therefore, here are some useful tips from top grill masters.
Air
Adjustable air vents allow the grill master to control the amount of air that will enter the burning charcoal section. Reduce the exposure of the coal to the air and it will be less hot or, if necessary, widen the openings so that the heat does not increase.
Sun
Smoke from the grill gives form to the mixed air that rises, passing through the patties. As the warm air rises, it cooks the food and creates a "draught" that draws in additional air, further fueling the fire.
Ash
Before placing the meat on the grill grates, it is important that a layer of ash covers the hot coals. The ash is there to dampen the hot glow of the charcoal, reducing the heat it radiates. Also, the ash isolates the coal from contact with oxygen.
Don't skimp
Yes, most of the heat produced by the grill is wasted, as it bypasses the food and disappears into the smoke that rises to the sky. Stir, without that intense heat, the food you bake would not taste so good and juicy.
How not to stick
The grill grate is the surface on which food usually sticks. The high temperatures typical of grilling make it impossible to use coatings that would make the wires non-sticky during the grill manufacturing process. Brushing the meat with oil can help, but this way you run the risk of rancidity on the food. The best way to clean the griddle and avoid sticking is to coat the griddle well with a thick piece of bacon. They say coating it with potatoes or onions is even more effective, but bacon is bacon.
The thickness of the meat
In order to cook properly in the heat and rising hot air, the meat (or vegetables) must be relatively thin. A slice that is too thick will burn on the outside before the heat can reach the center.
Flame
Fear not, the smoldering flames above the coals are actually just an illusion, as these tongues of flame are actually just red-hot bits of cinders. The extremely high temperature air is turbulent and it lifts the soot particles off the coal and allows them to react with the carbon dioxide in the air and turn it into carbon monoxide. Because it is flammable, carbon monoxide burns with a hot but short-lived bluish flame, at temperatures of at least 1.600 degrees Celsius, which heats the soot particles to the point that they emit a white light and obscure the fire from the monoxide.
Coal
Red-hot coal produces temperatures well in excess of 700 degrees Celsius, which is required to show up as light in the visible part of the spectrum. A bright, orange light emanating from the center of the embers is an indication of temperatures in excess of 1.100 degrees. The spaces between the pieces of coal are even hotter. In those areas, burning carbon monoxide heats the charcoal to a minimum of 1.400 degrees.
Source: BKTV news
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