Grilling food is an exciting leisure activity for the family. 8 out of 10 households have their own grills for yard barbecues. Grilling has become a tradition that continues to develop as technology improves. Common tools for grilling are now easily replaced by new grills that offer far more practical uses. Today, the three most used kinds of grills are charcoal, liquid-propane (LP), and natural-gas grills. Each uses a different fuel and generates various effects on grilled food.
The charcoal grill is the oldest kind of grill,but is still widely used for its advantages over other types of grills. It consists of three principal components set up in a simple arrangement grill support, charcoal container, and cooking surface. The grill support is usually a set of stainless steel legs securing other parts together at an elevation convenient for cooking. After burning charcoal inside the container, the cooking surface (usually made of metal or ceramic-clad steel bars) transfers heat to cook the food and keeps them from directly coming in contact with the hearth, preventing the food from getting burnt.
Experts in barbecuing choose this kind of grill because it cooks food well. Charcoal, which arises from burnt wood, has a more favorable effect on grilled foods. As opposed to liquid propane and natural gasoline, burning charcoal has a lot less chances of producing chemical compounds which might affect the general chemical change in the foods being grilled, and can even produce a far more delectable taste. Nevertheless, new technologies has also enhanced the effects of other fuel sources.
When petroleum is processed, it produces hydrocarbon chains of various lengths. Hydrocarbons are molecules composed of hydrogen and carbon atoms. These hydrocarbons could be separated and combined with other molecules to form several sorts of fuel such as methane. One more kind of gas it generates, propane, is considered an effective substitute to charcoal as fuel in bbq burners. Treated and processed into liquid propane, it produces as much heat energy as charcoal despite the fact that its effect on barbequed food is different.