Charcoal Barbecue | Briefcase Style Folding Barbecue

• Charcoal Barbecue | Briefcase Style Folding Barbecue | Grill Toaster Barbecue for Indoor and Outdoor use.
• Kumaka Coal Barbecue Grill allows you to obtain the smoky flavor in your sausages, kebabs, and hot rolls, straight from the charcoal grill. The simple design takes little time for assembly and cooking. It has foldable legs and hence tucks neatly in small households. It is compact and easily portable. It can be easily cleaned and stored.
• Kumaka Coal Barbecue Grill allows you to obtain the smoky flavor in your sausages, kebabs, and hot rolls, straight from the charcoal grill. The simple design takes little time for assembly and cooking. It has foldable legs and hence tucks neatly in small households. It is compact and easily portable. It can be cleaned and maintained easily.
• Made of high-quality materials, friendly to the environment and safety.
• Multi-purpose: Outdoor and Indoor barbecue, winter heating, etc. Barbecue is suitable for picnics, parks, patios, camping, and outdoor barbecue parties.
• Cook Tasty barbecued meals with ease.

How to Use Charcoal Grill:-

Grilling is a convenient, delicious way to prepare a meal throughout the year. Charcoal grills are not as easy to use as gas grills, but they add more flavor to the food. Simplify things by beginning with a charcoal bbq, then place your prepared coals in your grill. You can cook quick-cooking foods such as chicken, hamburgers and many vegetables over an open grill. If you use slower-cooking foods such as bone-in chicken or roasts, cover them up and check them up from time to time.

Part 1:- Getting the Charcoal Ready

• Lay Briquettes in a Charcoal Barbecue. Approximately 3 pounds (1.4 kg) would suffice to fill most bbq, and for most grills. It can also have a fill line in your bbq. If it does, use it as a reference. A charcoal bbq is essentially a metal cylinder with base grate, side holes, and side handle. You put the charcoal inside, light it efficiently and safely, then when they are finished, pour the briquettes into your grill. Lighter fluid can be dangerous when using a charcoal bbq and is not required.
• Lay an Even Layer of Charcoal for Fast-Cooking Foods. Lift the grill grate, and pour the coals gently into the bbq. Foods such as chicken, hamburgers, and vegetables are easy to cook and require a layer of coals spread evenly throughout the grill.
• Prepare your Fire Starter. Take a newspaper slice, and wad it up. Dip it into vegetable oil and put it underneath its grate in the bottom of the bbq.
• Light the Coal. Rest it on a fire-safe, flat surfaces, such as a concrete driveway or grill grate. Take a long match or igniter, and place it in one of the side holes to light up the newspaper. Let the flames ride the coals and burn until they are overflowing. This should take about 20 minutes to complete. Keep an eye on the bbq as you wait.
• Create two Zones of Heat for Slower-Cooking Foods, Alternatively. It takes a longer time to cook bone-in chicken, roasts, pork loin, and similar foods. Dump the coals into your grill and then shift to one side. This will create an indirect heat zone so that the food can cook properly without burning.

Part 2:- Preparing the Grill for Food

• Clean your Grill Grate. Take a clean rag and loosely wrap it around one end of a stick, spatula or long metal spoon to form a sphere. Sprinkle it in water, then run it over the now hot grill grate to avoid any grease, old food, or other debris. If required keep the stick covered in water to keep it cool. Most people recommend using a rigid wire brush to clean your grill before heating it up. This can potentially lead to small metal particles ending up in your food though. Cleaning with a wet rag is free, and now that the coals have heated it, debris will more easily come off the grill grate.
• Add Wood Chips for Extra Smoke Flavor. Just before you add your heat, dump 1 or 2 handfuls of wood chips on the coals. This will give the smoke the most time to contact your food, helping it get the rich flavor you want. Use only chips made from wood in food grade. Wherever grilling supplies are available, you will find these woods. Hickory, mesquite, and apple-wood are common kinds of grilling wood chips. Soaking the wood chips 20 minutes before grilling in plain water will help them burn more slowly, increasing the flavor they give your food.
• Place your Food on the Grill when it is Hot. Waiting a minute before putting your food on the grill barbecue will ensure a good sear and keep things from sticking. Place foods directly over the coals for fast cooking. Foods that take longer to cook should be put on the side of the coals so that indirect heat can be obtained. Brush your grill surface with a little bit of oil before you put the food on. This will help avoid staying, too.

Part 3:- Cooking Your Food

• Cover the Grill, if Necessary. The lid off may grill chicken, hamburgers and other fast-cooking foods. If you have more slow-cooking foods such as bone-in chicken or pork loin, put the lid on the grill. It raises indirect heat, which makes the foods cook thoroughly. When you have any foods that take a long time to cook, add new coals every 30-60 minutes. Do not open the lid too often to test your food, as this will allow heat to escape.
• Adjust the Grill’s Dampers to Control the Heat. If you want to cook something at a lower temperature, such as roasting a pork loin or vegetables, close them down. Opening up the dampers helps the coals burn hotter because they get more oxygen. Their closure has the opposite effect.
• Check the Temperature of your Food. Use an instant-read digital thermometer to test the food’s internal temperature. Just remove food from the grill when it reaches the right temperature. You should make sure it cooks properly that way so it’s safe to eat.
• Close the Grill and Dispose of the Ashes. When cooking is finished, cover the grill and let it all cool down. Scoop the ashes out and place them in a metal bucket or tub, when the grill is cool to the touch. Immerse them in water overnight and then throw them away.