The grill contains a cooking frame, mainly composed of parallel metal frames or plated
ceramic metal frames, which are placed above the source of fuel that can produce
huge amounts of heat, usually at 260 degrees or even higher. The fuel source of
charcoal grill has existed for at least 5000 years. No one knows who discovered
charcoal or which civilization first used it. Traces of charcoal have been found anywhere
in the world. It has even been used for preservative treatment of Egyptian mummies.
You may not realize it, but charcoal is not a rock or some kind of carbon, actually
it is a wood. Charcoal is formed by burning wood under conditions of oxygen free
sealing. That is, you take the wood, put it in a sealed metal or clay box, and then
raise the temperature to 538^6 so complex instead of burning wood directly. Fresh
wood contains a lot of water. Sometimes the weight of water takes up more than
half of the weight of the wood itself. Wood that has been cut for over a year (or
wood that has been cut for a year or two) contains much less moisture. The
combustion efficiency of wood with more moisture is not high. Similarly, when the
tree is still alive, its cells contain large amounts of volatile hydrocarbons. Volatility
refers to the volatilization of these substances when they are burned. When you put
a fresh piece of wood on top of the fire, the smoke you see is the volatilization
of these volatile hydrocarbons from the wood. They begin to evaporate at the time
If the temperature is high enough, these compounds will burn to produce flames.
But when the charcoal is burning, you can't see the smoke. That's because the
volatile organic compounds are removed from the charcoal, and only pure carbon
and nonflammable minerals are left in the tree cells. When you Kindle charcoal, it
burns pure carbon. It combines with oxygen to produce carbon dioxide and burn
the last remaining ash, namely minerals. This process produces a lot of heat, but
very little smoke, which makes charcoal a very suitable cooking fuel. Because it
does not produce components in the smoke when ordinary wood burns, so it does
not pollute the taste of food. People who like to use the grill will argue fiercely
about the advantages of charcoal grill relative to the gas grill, especially the taste.
Charcoal does produce a special taste. For many people, it is difficult to choose:
gas grills are convenient, but charcoal grills make food taste better.