Specifications:

• Can clip hamburg, fish, meat and so on
• Chicken Legs & Wings Rack allows you to grip, flip and pokes food with ease
• There is room, you can clip something thick
• Charcoal Companion Classic Grill Chicken Legs & Wings Rack for the grill feature non-stick tool heads
• Roast amazing hot dogs, legs, wings and sausages with this handy grill rack
• Chrome plated grill needle
• Size: 43 x 31 x 19cm / 16.9 x 12.2 x 7.5in (L x W x H)

Detail:

• Can clip hamburg, fish, meat and so on

• Chicken Legs & Wings Rack allows you to grip, flip and pokes food with ease

Techniques:

• Barbecuing encompasses four distinct types of cooking techniques. The original technique is cooking using smoke at lower temperatures (usually around 240°F or 115°C) and significantly longer cooking times (several hours), known as smoking. Another technique is baking, utilizing a masonry oven or any other type of baking oven, which uses convection to cook meats and starches with moderate temperatures for an average cooking time (about an hour plus a few extra minutes). Yet another technique is braising, which combines direct dry heat charbroiling on a ribbed surface with a broth-filled pot for moist heat, cooking at various speeds throughout the duration (starting fast, slowing down, then speeding up again, lasting for a few hours). Finally, grilling is done over direct dry heat, usually over a hot fire (i.e., over 500°F or 260°C) for a short time (minutes). Grilling may be done over wood, charcoal, gas (natural gas or propane), or electricity.

Smoking:

• Smoking can be done with wood or charcoal, although many common commercial smokers use a gas, such as propane, to heat up a box of wet wood chips enough to cause smoke. The heat from the propane fire helps cook the meat while the smoke adds its unique flavor. The distinction between smoking and grilling is the heat level and the intensity of the radiant heat; indeed, smoking is often referred to as "low and slow". Additionally, during grilling, the meat is exposed to the open air for the majority of the time. During smoking, the BBQ lid or smoker door is closed, causing a thick, dense cloud of smoke to envelop the meat. The smoke must be able to move freely around the meat and out of the top of the apparatus quickly; otherwise, foul-tasting creosote will build up on the meat, giving it a bitter flavor. Smoked meats such as pork exhibit what is known as a smoke ring: a thin pink layer just under the surface which is the result of the smoke interacting with the water in the meat.

Baking:

• The masonry oven is similar to a smoke pit in that it allows for an open flame, but cooks much faster, and uses convection to cook. Barbecue-baking can also be done in traditional stove-ovens. It can be used to cook not only meats, but breads and other starches, and even various casseroles and desserts. It uses both direct and indirect heat to surround the food with hot air to cook, and can be basted much the same as grilled foods. In some cases, the grill can also function like a bakery oven by putting a drip pan below the cooking surface rack of a barbecue grill, as well as a baking sheet pan on top, combining two techniques simultaneously, or one right after the other, cooking twice, with a duration slightly longer than grilling.
• Meat can also be baked in a pit in the ground, with hot coals and stones surrounding meat wrapped in wet burlap, wet leaves or aluminum foil.

Braising:

• It is possible to braise meats and vegetables in a pot on top of a grill. A gas or electric charbroil grill would be the best choices for what is known as barbecue-braising, or combining dry heat charbroil-grilling directly on a ribbed surface and braising in a broth-filled pot for moist heat. To braise, put a pot on top of the grill, cover it, and let it simmer for a few hours. There are two advantages to barbecue-braising: the first is that this method now allows for browning the meat directly on the grill before the braising, and the second is that it also allows for glazing the meat with sauce and finishing it directly over the fire after the braising, effectively cooking the meat three times, which results in a soft textured product that falls right off the bone. This method of barbecue has a varying duration (depending on whether a slow cooker or pressure cooker is used), and is generally slower than regular grilling or baking, but faster than pit-smoking.
• Grilling (gridironing, charbroiling):

Wood:

• The choice and combination of woods burned result in different flavors imparted to the meat. Woods commonly selected for their flavor include mesquite, hickory, maple, guava, kiawe, cherry, pecan, apple and oak. Woods to avoid include conifers. These contain resins and tars, which impart undesirable resinous and chemical flavors. If these woods are used, they should be burned in a catalytic grill, such as a rocket stove, so that the resins and tars are completely burned before coming into contact with the food.
• Different types of wood burn at different rates. The heat also varies by the amount of wood and controlling the rate of burn through careful venting. Wood and charcoal are sometimes combined to optimize smoke flavor and consistent burning.

Charcoal:

• Cooking with charcoal, like cooking with gas, is a more manageable approximation of cooking over a wood fire. Charcoal does not impart the rich flavor of cooking over hardwoods but is cheap and easy to purchase in sizes appropriate for close proximity cooking in typical commercially available home grills and griddles.
• Charcoal gridironing generally begins with purchasing a commercial bag of processed charcoal briquettes. An alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal, but unlike briquettes, it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who dislike artificial binders used to hold briquettes in their shape, and it also burns hotter and responds to changes in airflow much more quickly. Charcoal cannot be burned indoors because poisonous carbon monoxide (CO) is a combustion product. Carbon monoxide fumes may contribute to the pink color taken on by barbecued meats after slow cooking in a smoker. Many barbecue aficionados prefer charcoal over gas (natural gas or propane) for the authentic flavor the coals provide.

Package Included:

• 1 x BBQ Barbecue Tools Chicken Legs & Wings Rack