Clean the stove and prepare charcoal before starting the fire
Before use, users should clean the grill, remove burnt food particles or dirt left from previous uses. The grill needs to be placed in a flat, ventilated position and away from flammable objects.
After removing the grill on top, put the charcoal into the fuel tray. According to instructions on Real Homes, using a charcoal firing tube is one of the effective ways to start a fire without using a lot of charcoal firing solution, thereby limiting the impact on food flavor.
Depending on the type of food and grill size, the amount of charcoal used may vary. Low temperature is suitable for fish, while red meat or dishes that require high temperatures often require more charcoal.
Wait for the charcoal to coat with gray ash before starting to grill
One of the common mistakes is placing food on the grill as soon as the charcoal just ignites. According to the experience shared in Real Homes' article, the griller needs to wait for the charcoal to turn from black to red and finally cover the outside with a layer of gray ash before starting to process the food.
When the charcoal burns evenly, the heat is distributed more stably, helping the meat cook from the inside out and limiting the situation of scorching on the outside but still alive inside. This is especially important for poultry meat and foods that need to be cooked thoroughly to ensure safety.
After the charcoal reaches the appropriate temperature, users should spread the charcoal evenly under the bottom of the stove and limit flipping food too much. Keeping the heat stable throughout the grilling process will help the dish retain moisture, natural flavor and attractive color.
A little patience in burning charcoal not only helps the grilled dish be more delicious but also contributes to protecting the health of the whole family during outdoor gatherings.
