ECONOMICS (CBSE/UGC NET)

Detailed explanation-1: -While coal in its natural state is never used alone in a barbeque or smoker, it is commonly added to charcoal briquettes to increase the energy density. Both of these are used for creating heat, although for different purposes.

Detailed explanation-2: -Yes. Some grills have an optional accessory referred to as a charcoal tray. This drop-in component replaces your grill grates and allows charcoal to be placed over the burners. Charcoal trays are a great add-on option to allow you to ignite the charcoal using the convenience of your easy-to-light burner system.

Detailed explanation-3: -HOW MUCH CHARCOAL SHOULD I USE? When working with charcoal, the basic rule is the more coal you use, the hotter your fire. A good rule of thumb is about 30 briquettes for smaller or portable grills and 50 to 75 briquettes for larger barrel and Kettleman grills. You’ll need more charcoal on cold, windy or rainy days.

Detailed explanation-4: -By slowly pouring water over the charcoal and stirring, you can cool ash quickly and completely, eliminating the possibility of dormant embers re-igniting. Be careful-adding water to hot coals can create hot steam-make sure you pour slowly to avoid creating hot steam.

Detailed explanation-5: -For high heat, use a full chimney of charcoal or light a pile of about 4 lb of briquets. Pour out your hot coals on one side or use a spatula or tongs to carefully move all the coals to cover half of the lower grill grate. This void space, free of coals directly underneath the grates, is still hot.