A steel barbecue demands a lot of charcoal to compensate for warmth decline. The greater coal you utilize, the more air you should keep consistent temperatures. This air might also swiftly dry out meat, usually causing it to shrink. Thank you in your assessment! We're sorry this product or service https://kbookmarking.com/story18589945/the-smart-trick-of-commercial-bbq-that-no-one-is-discussing