Barbecue Konro Square B-4

Important : Before use, check out the "Documents to download"

On the classic barbecues and stoves to cook, the air that enters with the opening increases and the adjustment of the thermal power of the wind becomes low.
By reducing the supply of charcoal, the embers is maintained and the thermal power remains.

Barbecues are made to diatomaceous earth :
The diatomaceous earth is a soft siliceous sedimentary rock of very friable natural origin and therefore can be easily crumbled into a fine white powder broken.
The diatomaceous earth is made from the fossilized remains of tiny aquatic organisms called diatoms. Their skeletons are made of a natural substance called silica. For a long period of time, diatoms have accumulated in the sediments of rivers, streams, lakes and oceans.
The diatomaceous land, Japan, is very mainly worked throughout the city of Suzu. This model modeable has long been used as heat insulating like stoves. A kettle of the Edo period (1603 ~), made of diatomaceous land, appeared in Japanese historical literature.

The characteristics of the earth of diatoms :
The diatomaceous earth is porous, allowing high thermal insulation. In addition, it enjoys siliceous fire resistance (heat resistance is good).
The diatomaceous earth blushes with fire and captures infrared rays.
Cooking binchotan coal In this type of barbecue will bring out the umami of the highest ingredients.

Barbecue Constitution :
The diatomaceous ground barbecues consist of insulating bricks that were heated at 1000 ° C. This improves durability, thermal insulation and weather resistance to gel and moisture.
The mechanical resistance of galvanized steel is reinforced, which minimizes heat leaks.
Since the expansion and contraction due to heat are absorbed at the seal surface, the reinforcement of the metal connections is done effectively.
The diatomaceous ground barbecues, Konro, have one or more doors on their side (depending on the model). These openings protect heat and avoid spread all around. The land of diatoms accentuates infrared during barbecue cooking and this positively affects the tenderness of meat.

Replacement grid available, ref: Nisebe9