Factory Direct Factory Supply Stainless Steel Grill Outdoor Grill

Telephone: 86 0579 87063259 Mobile phone: 13819907119

Fax: 86 0579 87067711 Address: Yongkang Gushan Yaxi Pool Industrial Zone, Yongkang City, Zhejiang Province, China

          1. Spread a layer of charcoal on the charcoal grid and pile it into a pyramid shape, pour in the fuel such as alcohol and let the charcoal fully absorb it, for about one minute. Light the pre-prepared strip-shaped paper and put it into the stove, and the charcoal starts to burn.

 2. Charcoal begins to burn, accompanied by a small amount of black smoke. At this point, add the grilling grid. After burning for 10-15 minutes, the open flame gradually decreases or disappears, and white ash-like material appears on the surface of the charcoal, indicating that it has reached the ideal grill temperature. At this point, spread the charcoal evenly, place your hand over the grilling grid, and you will feel hot.

 3. Spread the food that needs to be grilled evenly in the center of the grill, strive to ensure that all parts of the food are evenly heated.

 4. During the grilling process, adjust the position of the food as needed to ensure even heating throughout. If you are grilling a steak, which is large and thick, you should flip it after one side is cooked, otherwise it will be difficult to cook it through and may burn. When grilling, don't forget to brush a little oil on the food skewers and turn them occasionally. This will make the food taste more fragrant and prevent it from burning. When the food is cooked, apply your favorite sauce and seasonings.

          1. Wildfire: Place the combustible materials (such as dry grass, dry leaves, etc., soft and dry plants) at the bottom of the grill, and the charcoal (about 300-500 grams) is stacked in the pyramid shape on the combustible materials, leaving a small hole for ignition. Use a lighter or a match to directly light the combustible materials at the small hole. Once the combustible materials catch fire, the fire will slowly ignite the charcoal. Once the charcoal is completely red, you can relax and grill.

 2. Fire in the courtyard: Place the charcoal in the oven in the shape of a pyramid. Sprinkle a little fuel such as alcohol, kerosene, or gasoline on the charcoal, preferably on the lower part. Wait for the charcoal to completely absorb the fuel, and then prepare to light it. It is best to light the charcoal directly with a match, or you can use a lighter to light a combustible medium like a piece of paper first, and then use it to light the charcoal. Do not light the charcoal directly with a lighter, as there is a fuel on the charcoal, which is easy to scald.

1. Different ingredients, different cooking methods
  Sliced meat: Thin slices of meat, which only need to be cooked for about 3 minutes. It is not suitable to grill for too long, or the meat will become hard or burnt, which is not delicious. Pork must be fully cooked before eating, while beef should not be grilled to be fully cooked, or it will destroy the tender and fresh texture of the meat.
Seafood and fish: When grilling clams and fish fillets, it's best to wrap them in aluminum foil to prevent the skin from burning and to retain the delicious juices. Grill for about 2-3 minutes until the fish fillets rise, then serve.
  Sweet and sour, hot dogs, sausages, etc.: Try to use a small fire, and it is best to put them in tin foil boxes and grill them using a steaming method. The hotter the fire, the better.
Section Two: The Use of Charcoal
  The best fuel choice is charcoal, and it is best to avoid using chemical charcoal. The special flavor of charcoal-grilled food comes from the aroma of the food grilled at high temperatures, so choosing good charcoal is the foundation for enjoying delicious food. Good-quality charcoal generally burns for a long time and has good fire. Charcoal should be selected from the branch part, and do not use the whole stem, or it will be difficult to light. When lighting, put in 5 seeds at a time for a packet of kindling. Wait until the charcoal is burned to transparent and red hot, then spread it out to grill. Do not rush to grill when the surface of the charcoal has not yet been burned through, or it is easy to dirty and blacken the food.
Section Three: Cleaning the Grill
  Before grilling food, brush a layer of oil on the grill to prevent the food from sticking to the rack. Always use a metal brush to remove the residue from the grill to keep it clean, so as not to affect the flavor of the food.
Fourth, flip the page at the right time.
  When food is placed on the grill, constantly turning it back and forth not only prolongs the cooking time but also destroys the protein, leading to the meat becoming hard. When turning the food, it must be heated to a certain extent to make it easier to flip. If after flipping, some of the food sticks to the grate, it indicates that the protein has not yet been fully heated. Forcefully pulling it will tear the protein fibers, and if it's fish, it will cause peeling.
Five, hydration
  The longer food is grilled, the greater the loss of moisture and oil, resulting in a drier taste. Therefore, during the grilling process, it is recommended to brush some barbecue sauce on the food to maintain its moisture, but be careful not to brush too much at once to avoid making the food too salty.
Section 6: Use of Salt
  Salt can be used for seasoning. In addition, during the grilling process, many fatty foods will drip oil when heated, and these drippings when burned by the charcoal fire can produce high flames, scorching the food on the grilling grid. If water is sprayed, it will only produce ash and pollute the food. At this time, just by sprinkling some salt into the fire can solve the problem.
Seven, Rhombus Baking Marks
 1. Authentic diamond-shaped grill marks can definitely add a touch of elegance to your grilling skills. Creating diamond-shaped grill marks isn't difficult. First, make sure the charcoal is hot enough. Then, place the food on the grill at a 30-degree angle. Once the food is fully heated, turn it to the opposite 30-degree angle, and you'll have diamond-shaped grill marks. When grilling, light the alcohol blocks and place them on the charcoal grid. Spread a layer of charcoal on the charcoal grid. The charcoal begins to burn. For those with little grilling experience, I strongly recommend that you prepare a blower. It's a great helper for grilling!
 2. Charcoal begins to burn, accompanied by a small amount of black smoke. At this point, add the grilling grid. After burning for 10-15 minutes, the open flame gradually decreases or disappears, and white ash-like material appears on the surface of the charcoal, indicating that the ideal grilling temperature has been reached. At this point, evenly spread out the charcoal, place your hand over the grilling grid, and you will feel hot.
 3. Spread the food that needs to be grilled evenly on the grilling grid with aluminum foil to ensure that all parts of the food are cooked evenly.
 4. During the grilling process, adjust the position of the food as needed to ensure even heating throughout. If you are grilling large and thick foods such as steak, turn them after one side is cooked to avoid difficulty in cooking and the risk of burning. It is recommended that you prepare some common grilling foods: (sausage skewers, bone-in meat, shrimp, ham sausage, chicken, lettuce, bok choy, leeks, cucumber, onion, cilantro, steamed bread (grilled bread is delicious:), chili peppers, eggplants, eggs, etc.)
 5. When grilling, don't forget to brush a little oil on the food skewers (stringed with bamboo skewers) and turn the food occasionally. This way, the food will taste more fragrant and it is less likely to burn. When grilling meat, you can prepare a small knife. Some large pieces of meat can be cut into small pieces as you grill. When the food is cooked, apply your favorite sauce and seasonings. Remind everyone to prepare two oil brushes! You can prepare the seasonings: chili powder, cooking oil (make sure to prepare some extra, as you may not use it all), soy sauce, cumin powder, and five-spice powder.
 1) Wildfire: Place the combustible materials (such as dry grass, dry leaves, etc., soft and dry plants) at the bottom of the grill, and the charcoal (about 300-500 grams) is stacked in the pyramid shape on the combustible materials, leaving a small hole for lighting. Light the combustible materials directly at the small hole with a lighter or a match. Once the combustible materials catch fire, the fire will slowly ignite the charcoal. Once the charcoal is completely red, you can relax and grill.
 2) Courtyard fire: Place the charcoal in a pyramid shape in the grill, drizzle a little fuel such as alcohol, kerosene, or gasoline on the charcoal, preferably on the lower part. Wait for the charcoal to fully absorb the fuel, and then prepare to light it. It's best to use a match to light the charcoal directly on the dripped fuel. You need to use a combustible medium like a paper strip to light the charcoal with a lighter. Do not directly light the charcoal with a lighter, as there is fuel on the charcoal, which can easily cause burns.