How to make charcoal for barbecue by hand

1: Select wood according to the thickness, length and size of charcoal to be fired. After selecting wood, it is necessary to pile up the selected wood, build it into a solid and hollow shape, and paste clay on the outside. ? Its purpose is to prevent the wood block from contacting with the outside air and play a role in heat insulation.

2: ignite the inside, and then throw it into the wood block to ignite. ?

3. When the wood burns, cover the top with clay. ? Usually, the method of extinguishing in a closed kiln is called kiln extinguishing, and the obtained charcoal is called "black charcoal".

4: After the flameout, throw away the outer soil with a shovel. ? Throw it down from the top of the woodpile. ?

5. Finally, put the prepared charcoal together. ? In this way, the charcoal is finished.

Extended data:

1: If it is a roasted meat food, it is best to use raw charcoal, mainly fruit charcoal, oak charcoal, litchi charcoal and jujube charcoal.

2.: There is also a lack of technology, which will lead to no ash and affect heat dissipation.

3. Baked vegetables, roasted vegetables can also use fruit charcoal, which has less calories, less water loss, better taste and is easy to master.