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A gas grill burner is the central source of heat for cooking food. Gas grill burners are typically constructed of: stainless steel, aluminized steel, or cast iron, occasionally porcelain-coated. Burners are hollow with gas inlet holes and outlet 'ports'. For each inlet there is a separate control on the control panel of the grill.
Grilling is usually done outdoors on charcoal grills or gas grills; a recent trend is the concept of infrared grilling. [15] Grilling may also be performed using stove-top "grill pans" which have raised metal ridges for the food to sit on, or using an indoor electric grill. A skewer, brochette, or rotisserie may be used to cook small pieces of ...
The use of biomass briquettes is predominant in the southern parts of India, where coal and furnace oil are being replaced by biomass briquettes. A number of units in Maharashtra (India) are also using biomass briquettes as boiler fuel. Use of biomass briquettes can earn Carbon Credits for reducing emissions in the atmosphere.
Lighting a gas grill is as easy as turning a knob, but cooking on it might not be as intuitive. Before you get started, check the propane tank to make sure it has enough fuel. How to Use a Gas Grill
Charbroilers are energy intensive, and commonly use 15,000 to 30,000 BTU of gas per burner, per hour. Small units (four burners) will utilize 60,000 to 120,000 BTU/hr (approximately 0.6 – 1.2 therms of natural gas) and larger units up to 13 burners can use 195,000 to 390,000 BTU/hr (approximately 2 – 4 therms of natural gas).
Mushikamado grills are generally fueled by charcoal but may burn dry twigs, straw or wood. However, attempts have been made to fire them with gas, electricity, or pellets. One of the claims for ceramic construction is it does not affect flavor (no metallic taste) and, for the same reasoning, lump wood charcoal produces little ash and is preferred.