You can use a Korean-style paper barbecue.

Spread a layer of special paper on the electric stove ~ will not paste the pan, and will not produce grease smoke and open flame, very good and healthy! Barbecue produces grease and smoke for two reasons: one is the charcoal and grease contact, contact produces a lot of grease and smoke. The second is that too much grease accumulates on the grill net grill pan, which also produces grease and smoke at high temperatures.

The original Korean barbecue grill can handle 70%-80% of the smoke, which comes with a smoking device that uses oil-fire separation and forced internal circulation as well as forced secondary combustion technology, so that the grease and smoke produced when grilling meat is basically effectively removed.

Therefore, the use of the furnace does not need to install smoke pipes, thereby reducing investment costs, the total cost of only one-third of the installation costs of the upper and lower exhaust smoke grill. The use of oil and fire separation also makes the stove effectively avoid the production of carcinogenic substances, to achieve a healthy diet, green barbecue.

Korean barbecue basic information

Korean barbecue strictly speaking should be counted as a kind of "frying meat", which uses an induction cooker or a thick iron pot to serve the lady to brush a thin layer of oil on the top, and then put the steak, beef tongue, beef loin, and seafood, sashimi, and so on on the top.

Korean barbecue is mainly beef-based, beef tenderloin, steak, beef tongue, beef loin, and seafood, sashimi, etc. are delicious Korean barbecue, especially grilled beef tenderloin and grilled steak is the most famous.