Page 161 - YC Cooking School
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coals to heat up.


             Let your fire breathe
             When using the indirect method on a barbecue, always keep the lid on. Make sure though
             that you open the air vents on the top and bottom of your barbecue so that you get a lovely
             flow of air. If either of these vents are closed, the fire will be starved of oxygen and go out.



             Fire touble-shooting guide


             Wet wood? Adding a few extra firelighters will usually do the trick.

             Fire is burning unevenly? This is usually because of wind, so reposition your barbecue so
             that it’s more sheltered.


             Fire burning too quickly. See above – this is also usually due to the wind.


             Not enough heat. Here you need to make sure that your coal bed is deep enough: a single
             layer of coals won’t generate enough heat.

             Meat cooking too quickly or burning. Either your fire is still too hot or your grill is too

             close to the coals.

             Excessive flames while grilling. Here the old trick of dousing the flames with a sprinkle of
             water helps, but use a bit of beer because it tastes better (and looks more impressive)!






             Learn to cook online at learn.yuppiechef.com


































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