How to Convert a Propane Grill into a Propane Charcoal Grill скачать в хорошем качестве

How to Convert a Propane Grill into a Propane Charcoal Grill

First, a few words about propane grills. This cooking method is so inconvenient that after grilling, you immediately lose the desire to eat that half-burnt, half-raw mess. Let me explain in simple terms.All propane stoves and grills generate heat by burning natural gas in the form of propane. The gas flows directly into the burners, where it combusts and heats whatever is above it—whether a cistern, pot, or pan. Another method involves the propane flame heating metal, which then heats the oven.All propane grills also run on natural propane, but the burner is covered with a metal casing on top, and all the combustion takes place under this metal umbrella.Propane uses 99% of its energy to heat this metal casing to red-hot heat, which in turn heats the area—the grill—through its own red-hot radiation.When raw meat is placed on a hot grill, the fat cells in the meat begin to melt, separate from the meat, and drip down to the bottom of the grill.Since the casings usually cover half the bottom surface, half of the fat released from the meat drips onto the warm floor, and the other half onto the red hot metal casings.The fat that drips onto the bottom splashes and smears everything it drips onto. If the bottom is warm enough, some of the fat flows into the oil pan, and the rest, having cooled, sticks tightly to the bottom, waiting for the next cleaning.A different fate awaits the drops of fat dripping onto the red, hot metal protective covers of the burner, which evaporate rapidly and periodically ignite in bursts of flame, burning everything in their path.The most surprising thing is that when grilling on a propane grill, it feels like the meat is being grilled over an open flame, as the flames periodically engulf the meat. However, it turns out that these flames aren't propane, but rather tongues of flame from vaporized, red hot fat..The blue flames of propane do not reach the meat but burn under the hood, heating the metal. As a result, part of the energy from the red hot metal radiates in the form of heat waves, and part is spent on heating, evaporating, and igniting the droplets of fat falling on them, and together they create the impression for the average person that steaks are being fried over a pure natural fire. As a result, it's the red-hot metal and fat, not the propane, that heats and cooks the meat.This type of fire, flame, and smoke is the dirtiest, as it consists only of particles of burnt fat mixed with particles of red-hot metal, which are later absorbed into the burgers by the flames. In this video, I'll show skeptics clear and undeniable evidence to support this bizarre claim. Follow the smoke.