1. Charcoal for barbecue
Commonly used charcoal for barbecue includes charcoal, fruit charcoal and machine-made charcoal. Charcoal is a black fuel made from wood or wood raw materials after pyrolysis, and the price is relatively low. However, it has some problems, such as short burning time, large smoke when used, and sometimes charcoal explosion.
In contrast, fruit charcoal is a better choice. It is easy to ignite, only needs some small sawdust or hay to help combustion, and can continue to burn for about an hour, during which time carbon can be added once, and fruit charcoal also has a unique fruity aroma. In addition, machine-made charcoal is also a good choice. It is synthesized from fruit shells, wood chips, etc., and is a smokeless charcoal, but it is relatively difficult to ignite.
2. Ignition tools
Regarding the choice of ignition tools, as a professional charcoal manufacturer with more than 20 years of experience, we first launched the fast and convenient quick-burning tablets, which ignite in 1 second and light within 30 seconds, making them the first choice for igniting burning charcoal. They are convenient, harmless and environmentally friendly.
3. Site selection
You also need to be very careful when choosing a site for an outdoor barbecue. First of all, it is crucial not to barbecue in a protected forest area where fire is prohibited. Secondly, avoid choosing places with dense trees and piles of dead leaves, especially grass, because these areas are very likely to cause fires. The ideal barbecue site should be a flat open space near a water source. A flat open space can ensure that the grill is placed stably to avoid accidental tipping over, while also providing ample space for activities. Being close to a water source means that water can be easily and quickly obtained, whether for food preparation or water for emergency situations.
4. Pay attention to the weather
When grilling outdoors, the first thing to pay attention to is the weather conditions. Strong winds are not suitable for grilling, because strong winds will not only make it more difficult to start a fire and grill food, but may also cause sparks to fly, posing a threat to outdoor fire safety. Windy and drizzling weather is very suitable for outdoor barbecues. The breeze will not raise dust to contaminate the food, and it is conducive to the smooth progress of the fire. However, it is also necessary to note that items placed at the downwind should be kept at a safe distance from the oven to prevent accidental ignition.
