How to choose coals for shish kebab?

What is the best use for making a delicious shish kebab - wood or coal? There is no single answer to this question. Of course, if you have enough time for this process and you are a true connoisseur of this shish kebab, then you need to stop your choice on firewood. Which ones to choose, it's only your preference. And if for you the main speed, but with nothing different taste and juiciness of meat, then you need to use coals for shish kebab. Only here you need to know some rules of their purchase and use.

Let's find out how to choose them and how to light charcoal for a shish kebab. Today you can find them at gas stations, in construction shops and in bazaars. They are sold in bags of different weights. Also you can immediately get a special liquid, which greatly speeds up the process of kindling. Remember that in their composition should not include either kerosene or gasoline, which will simply spoil the taste of your meat. It is also recommended to smell the incendiary mixture: if there is a smell of alcohol or floral fragrances, it is better not to buy it. The best is charcoal for shish kebab. Do not forget to look at the date of storage, if it is more than 2 years old, then it is better not to buy it, since it will very quickly burn out.

Now let's proceed to the process of kindling. Spread the coal and pour it a little liquid, wait a bit and scorch. When it inflames, add the same amount and leave them to flare up. Divide the coals for shish kebab, which are spread out around the edges, so that the middle does not burn. As soon as they are covered with ashes of white color, then whisk it and you can put meat.

I suggest taking different coals for shish kebab and choosing the best from them. We take 3 different options:

1. Briquettes from hardwoods

Made in the form of cubes, they easily flare up, and even burn out. If you use a fluid for firing, first let the briquettes soak. Suffice for two visits of meat, which is quite enough for a family feast.

2. For hardwood decks

Here, for the kindling, it is necessary to use a special liquid. Coals for shish kebab are small in size. To get enough heat, you need to pour a few times on the liquid. This option is also suitable for a small company.

3. Coal from oak

It is a large piece, which will have to be ignited long enough. But the amount of frying thus greatly increases, so this option is especially for large companies.

It remains to consider several important rules:

- do not spill liquid during the burning of the material, as this can lead to a burn;

- coals for shish kebab are very hot, so always remember about precautions;

- Keep briquettes in a tightly closed bag in a cool place, where no moisture comes;

- for rapid ignition, install the coals with a pyramid;

- an average of 15-20 minutes is needed to allow the coals to burn and you can begin to fry the meat. Always remember that the taste of meat directly depends on what you will fry it on and how. Therefore, when choosing coal for shish kebab, consider all the nuances.