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For foods that require a hot sear, like a steak, or that take a long time to cook through, like a bone-in chicken breast, you'll want to build a two-zone fire. Arrange all the lit coals on one half of the grill's lower grate. That creates a searing surface over the side with coals, and an indirect cooking area on the side without. With either method, add coals continuously every 30 to 60 minutes to roughly maintain the quantity that you started with.
When to close the lid. There's no hard and fast rule about when to use the lid, so you'll need to take clues from what you're cooking. Generally, most foods that cook quickly, over a single-zone fire, can be cooked without the lid in place. You'll want the lid for foods that take longer to cook because it helps trap hot air, producing indirect convection heat, which cooks foods through without scorching the surface from direct contact with flames.
အခွင့်အလမ်းများတွင် မီးဖိုချောင်တည်ဆောက်ရာတွင် အထူးသဖြင့် ရေရှည်ခရီးသွားသောအခိုက်အတန့်နှင့် ငါးငယ်လဲရသည်။ ကင်ပွန်းအိုးမီးတိုင်ဖြင့်အတူ တင်ဆက်မှုများနှင့်ကောင်းမွန်သော ရွှေ့လျားမှုမှာ သင်၏အဖွဲ့လိုက်အတူ လိပ်ပြာကစားသည့်အခိုက်အတန့်ကို ဆွဲဆောင်တယ်။ သင်သည် ပုစွန်ငါးလိပ်ပြာတစ်ခုကို မီးထဲတွင်ရှိပြီ ဆိုရင် ရိတ်စာတန်းတွင် အထူးနည်းလမ်းအတွက် အထောက်အကူပြုသည်။
campfire grill tripod
