A metal barbecue needs a wide range of charcoal to compensate for heat decline. The greater coal you employ, the more air you have to manage continual temperatures. This air also can immediately dry out meat, usually causing it to shrink. Commercial barbeque grills are typically constructed larger and sturdier https://www.cindersbarbecues.co.uk/cinders/spicy-recipes-to-warm-you-up-before-winter/