Some tips for outdoor grilling!
First, lay a layer of charcoal on the charcoal grid and piling it into a pyramid. Pour the combustibles such as alcohol and let the charcoal fully absorb. The time is about one minute. If you choose flammable charcoal, you don't need to add any oxidant. Ignite the pre-prepared strips of paper into the furnace and the charcoal begins to burn. If you are afraid of cleaning troubles, you can put an aluminum foil under the charcoal, but the combustion will be affected.

At this time, charcoal began to burn, accompanied by a small amount of black smoke. At this point, with roasting the net, after 10 to 15 minutes of burning, the open flame gradually decreased or disappeared, and white ash appeared on the charcoal surface, indicating that the desired grilling temperature had been reached. At this time, charcoal is used to spread the charcoal evenly, and the temperature is measured by hand on the roasting net. The hand has a good sense of heat. At this time, you can greet the big fish.
The processing of food can have various methods such as burning, braising, baking and frying. Among them, “burning” belongs to open fire barbecue and also refers to direct barbecue; while other types are called indirect barbecue. Therefore, the barbecue also needs to master certain skills.
Direct barbecue
1 Place charcoal in the center of the charcoal grill.
2 Put the vegetables and meat directly in the center of the grill.
Indirect barbecue:
It is completed by Juding Ceramic Grill.
1 After the charcoal is lit, it is placed on both ends of the carbon frame.
2 meat vegetables placed in the middle of the grill.
3 Cover the lid and adjust the heat with a damper. Cook the food with smoked quail.