FUEL FOR ITS GRILLED MEAT
What fuel for charcoal barbecue?
- Charcoal has a high energy value: 1 kg of this fuel provides heat equivalent to 2 kg of dry wood. It is sold in the form of more or less pieces of raw wood (traditional charcoal). A good coal must have a high carbon level (> 82%), a volatile matter ratio of nearly 12% and a low moisture content (<3%). Unfortunately, such information rarely appears on packages. It can be sold under the name “clean coal”. Feel the bottom of the bag to make sure the size of the pieces and the amount of dust (the less the better).
- On the packaging, the brand “Charcoal and charcoal” guarantees the performance of these products. However, the restaurant’s quality restaurant name is not framed. In general, this corresponds to heavy coal or sold in bulk packaging. For PEFC or FSC certifications (related to forest management) that can be referenced, they guarantee the source of the timber but not its quality or performance.
- Calibration briquettes come from compressed wood waste. They provide longer, weaker and more regular burning, ideal for slow cooking, like grilled chicken.
- Coconut briquettes have the advantage of burning for a long time with high energy value, while creating a few flames. This fuel from crop waste seems to be a sustainable alternative if it comes from far away.
- It can also be found in charcoal shelves made from corn cobs, allowing for the escape of waste from corn culture and bringing smoky flavors to food. Be careful, it creates a lot of smoke and fire fast.
- Grape buds are recommended to suck food, but they burn quickly and create more flames.
- Wood can also be used to light a barbecue, but it will create fire and burn rapidly while emitting a lot of smell. Smoking chips have also appeared on the shelves.
Fuel should not be
- Among all wood species, the use of conifers (fir, spruce, cedar, etc.) is discouraged, risking a bad taste and causing poisoning by burnt plastic. Do not use treated wood, varnishes or paints: it may emit dangerous substances.
What fuel for gas grill?
- Propane works even in cases of negative temperatures. On the other hand, butane is not used below – 0.5 ° C because then it remains liquid and does not leave the bottle. But first, you must respect the instructions of each baking!
WHERE TO INSTALL YOUR GRILLS?
- Installation must be done in a place protected from wind, away from trees and hay or other flammable products. Support for barbecue must be stable (to avoid being tilted in the presence of strong winds, impacted by animals or balloons …) and far enough from the table to prevent guests from being bothered by smoke, especially with a coal system. . Do not place barbecue on the wall, otherwise be careful with traces of soot. The usage and the chosen location also determine the factors you will need: wheels, shelves, accessories.
- On the balconies and terraces of the buildings, only electric barbecue is authorized. Used both outdoors and indoors, it will always need a nearby power outlet. Be careful not to get caught up in the topic! Charcoal and grilled gas will be used exclusively outdoors.
WHAT ARE THE RISKS WITH MEAT?
- Burn. They occur primarily when people burn or reactivate a fire with gasoline or lighter fluid (back to the flame), but also in the case of direct contact with a hot element (mesh, tank, tilt of barbecue …). Choose good quality coal to avoid having to recharge your device during the journey, a risky operation that requires removing the grid.
- Poisoning. They are caused by carbon monoxide when used in a confined space (garage, porch). Current announcements say that charcoal and gas stoves are designed for outdoor use. Ingestion of fire triggers (harmful products out of the reach of children) and inhalation or ingestion of carcinogenic chemicals (PAHs) may also be the cause.
- Fire. It occurs when installed near flammable materials (umbrellas, fences, shrubs, etc.) or in strong winds.
WHAT TO DO WHEN MEETING THE ACCIDENT?
- Here are the right actions to take to limit injuries and sequelae if, despite precautions, an accident occurs.
- Ignition clothing: wrap yourself in blankets (made of natural fibers) to extinguish the fire. Don’t take off her clothes, put her in the bathroom or spray her full of clothes while waiting for help to come.
A burned body part (hands, face, body …): water for ten minutes at least under constant cold water. If the burn is large or deep, call Samu (15) or go to the emergency room directly.
HOW TO USE YOUR COAL MEAT
- Prepare. Prefers NF charcoal (see “What is the fuel for charcoal barbecue?”). Never use alcohol, gasoline, or fire extinguishing fluid to burn or ignite embers (significant risk of recall). Use crumpled paper balls, lights or cubes and avoid using painted wood or paint containers that contain pesticides and chemicals that are dangerous to your health.
- Cooking. To embers, not to the fire! To avoid the formation of benzopyrenes, a carcinogenic factor created during fat burning, start cooking when there is no flame left. A white film must be formed on the surface of embers. Food must not be less than 10 cm away from them: flames generated by grease droplets or marinated water must not touch the food.
- Equip yourself with gloves and long hand-held accessories (forks, tongs, etc.). Some charcoal grills allow you to adjust the intensity of the fire by controlling the amount of air intake.
- Never move the grill while it is running. Never let it run without supervision. Keep children and pets away. Lastly, as a precaution, keep a bucket of water or sand or a handy fire extinguisher.
- After use, extinguish the fire with water or sand. Even if the ashes seem cold, hot embers can survive for more than 24 hours after using barbecue. For gas models, first bottled, then driven (to empty the remaining gas in the pipeline).
- Clean. Scrub hot griddle with wire brush (stainless steel or brass) before and after cooking to remove residue. Then put a paper towel soaked in oil. Clean the tub and lid by scraping off excess grease, then wipe with sponge and soap once in a while. Clean grease and water containers regularly to avoid spills and ignition.
- Ash. Empty the ashtray when the ashes are cold before the new outbreak, this will facilitate its ignition. In a garden, ash can be used as fertilizer (after sieving and burial), as a barrier to snails and slugs or in compost, to raise the pH. Ash is a mess, but it can also be used as a basis for cleaning products like laundry or cleaning windows.
- Storage. To prevent the appearance of rust, protect your barbecue from weather with a cover, or store it in a shelter in the winter.
- If you store your gas appliance outside, under a lid, or in a warehouse, “spring cleaning” will be necessary. It may have been damaged (air ducts damaged by rodents, asylum insects inside the burner, nested …). One slogan: clean and modify before operating it. To test the hose’s tightness, soak it in a basin of soap with soap: in the event of a leak, bubbles will form on the surface.
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