Аввалан, агар шумо ба грил кардани хӯрокҳои классикӣ, масалан гушт, мурғ ё моҳӣ таваҷҷӯҳ доред, шумо метавонед грилҳои анъанавии ангиштӣ дошта бошед. Ин грилҳо одатан бо бинёс ва даромадгоҳи оддии ангишт таҳия шудаанд, ки ба шумо имкон медиҳанд, то таоматонро бо хусуси аҷиб таъриф кунед.
Maintenance and versatility are further advantages of sheet pan grates. Most options on the market are constructed from materials like stainless steel, making them durable and easy to clean. They come in various sizes, fitting standard sheet pans, which allows for seamless integration into any kitchen setup. Additionally, grates can be used for a wide range of cooking techniques, including baking, grilling, and even broiling. This adaptability makes them a staple for any culinary enthusiast.
Moreover, the 18-inch size makes it an ideal fit for a variety of grill types, including kettle grills, portable grills, and even larger setups. This versatility allows barbecue enthusiasts to easily integrate the charcoal basket into their grilling routines, whether they are hosting a backyard party or enjoying a quiet evening meal. Its manageable dimensions mean it doesn't take up excessive space, making it perfect for small patios or camping trips.
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.
