There are two kinds of direct baking and indirect baking.

direct baking can be divided into open fire and dark fire, and indirect baking can also be divided into iron plate, slate, copper plate and so on.

And the requirements for charcoal are also different. There are three kinds of charcoal in China that are suitable for barbecue. First, log charcoal, second, machine-made charcoal, third, industrial coke. Log charcoal can also be divided into fruit wood and miscellaneous wood. Fruit wood is that hard wood such as apples, pears and hawthorn tastes better, while miscellaneous wood including poplar, locust and pine tastes average. Extended information

BBQ process:

1. Making a fire: firstly, clean the oven and put it away, add charcoal (millet charcoal) to light it, let the charcoal burn fully, and then cut the charcoal fire with tongs and spread it into a fire layer with a thickness of 1.5-2 cm.

2. Baking: Put the food skewers on the stove surface, directly brush the meat and ribs with oil (brush both sides) and bake them over and over again. The skewers look like oil bubbles are rolling, and the color turns white and yellow, indicating maturity. Chickens should be roasted until there is a frying noise, chicken wings should be roasted until they are brown and big, and chicken legs should be roasted with a knife while brushing oil until they are brown, and there is no blood overflow in them, indicating maturity.

the baking time should depend on the degree of heat and the variety of skewers, but never scorch them. Brush the oil while baking, and sprinkle with spicy powder, cumin horn or powder in time when the food is baked to 9% maturity. Brush it with oil and bake it a little.

3. For vegetables, string them on the stove surface, then add the vegetable powder, brush them with oil and wet them evenly, toss and turn the eggplant, etc. and bake them soft and yellow. You can sprinkle the spicy powder and cumin, brush them with oil and bake them for a few seconds before eating.