Hot weather, into the workshop of Shanghai Kewei, difficult to deliver busy scene. In order to BBQ and gas stove can arrive at the user site on time, ensure the normal production of customers, and do not affect the production schedule, the logistics department and the production department, Marketing Department tacit cooperation, concerted efforts, overtime work, orderly delivery site organization.
Advantages of charcoal barbecue:
Loyal fans of charcoal grills will never choose gas grills. They do have a point: charcoal grills can reach a blistering 482 degrees Celsius on the surface of meat, much hotter than standard gas grills without infrared burners. This heat allows the skin of steaks and lamb chops to turn into the pastry we love so much, while maintaining the red and pink interior of the meat.
Another major advantage of charcoal roasting is smoke, which is an interesting by-product of burning. The smoke produced by charcoal contains a wide range of flavor molecules, especially when it is first ignited. The gas fuel is just simple molecules (CH4 is natural gas, C3H8 is liquid propane). When they're fully burned, it's just water and carbon dioxide, no flavor. Wood must be added to a gas oven to produce smoke. When fat and juice from food drips onto the burning charcoal, a lot of smoke is produced. If it's only a brief encounter with smoke, it doesn't significantly change the flavor of fast-cooking foods like hot dogs, beef burgers, or even lean steaks. In thick cuts of steak and chicken, the flavor produced by the smoke can be clearly felt. If you use your grill for a long, low temperature smoke roast, there is a noticeable difference in flavor. The smoke produced by gas ovens is very homogeneous in flavor.
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