There are two ways to place barbecue carbon: direct contact with fire and indirect contact with fire

Direct contact with fire is the most common way. Spread charcoal and coals evenly on the bottom of the stove, and then place the main grill on it. Burgers, hot dogs, chicken breasts or any piece of meat less than 5cm thick are all suitable for this method.

Indirect contact with the fire is to spread the charcoal block on one side of the bottom grill, and then put the main grill on top. When roasting, place the food on the opposite side of the charcoal block. In this way, the baking temperature will be much lower than direct heating. Generally speaking, when using this grilling method, you need to buckle the lid. Grilled whole chickens, steaks or any kind of thick chunks of meat need to be cooked in this way.