Why do foreigners like barbecue so much? Do you know?

The types of broilers are generally divided into: carbon burning furnace, gas furnace (which is also divided into natural gas and butane mixture), electric oven.

Grilling has become a cultural as well as a social activity in the United States, with 85 percent of American homes and 75 percent of households owning a grill. About 60 percent of grill owners go out year-round, and 69 percent of gas grill owners go out weekly in July and August. Late spring and early summer (March through May) are the busiest months for barbecue sales. The third quarter is a slow season, and the fourth quarter sees an uptick in sales due to Christmas shopping giveaways.

The types of broilers are generally divided into: carbon burning furnace, gas furnace (which is also divided into natural gas and butane mixture), electric oven.

Among them, natural gas furnace only accounts for a small share of the market and changes little (7% in 1985, 9% in 2002). Electric oven has been widely used in recent years, but the market grows slowly (4% in 1995, 7% in 2002). According to the statistics of the American Broilers Association, from 1985 to 2002, gas broilers gradually replaced carbon burning furnaces as the main force of the market due to less pollution and easy cleaning. The ownership of gas furnaces increased from 46% to 61%, while carbon burning furnaces in general showed a steady decline, from 65% to 48%.

The cost of the most simple carbon-burning stoves typically ranges from $50 to $100, while multifunctional ones can cost $400 or more. The most common gas-fired grills typically cost between $129 and $299 (80 percent of gas-fired grills cost less than $300). Adjustable models run between $700 and $1,500, while versatile, all-stainless steel models run between $5,000 and $10,000. The cheapest electric ovens cost around $150 and are relatively low-power and suitable for couples or couples. High-power stainless steel costs $1,800 to $2,500.

Three out of every four American homes have their own broiler. Of those who own a broiler, 48 percent use a carbon burner, 61 percent use a broiler mixed with butane gas, 9 percent use a natural gas burner, 7 percent use an outdoor electric oven, and one in seven (15 percent) has an indoor oven. About half (48%) have only one gas stove, three in 10 (29%) have only one carbon-burning stove, and nearly one in five (18%) have both.

While men do most of the grilling (66 percent), women are more likely to decide when and what to grill. Fifty-eight percent of the grills are in use during the year. The fourth week of July is the most popular time for barbecuing, with about three quarters of people (76 percent) barbecuing, followed by Remembrance Day (58 percent) and Labor Day (51 percent). Hamburgers, steaks, hot dogs and chicken wings are the most common barbecue foods. The most common wood used to add a smoky flavor is shrub, walnut, and fruit wood such as apple and cherry. Food clips and long-handled forks are the most common barbecue utensils, along with aluminum flakes and skewers on a tray.

Most barbeques are purchased through discount stores. There are about 2,223 specialty retailers of barbecues in the United States and Canada. Plus retail from tens of thousands of stores across the United States.

Disposable lightweight barbecue oven is a popular barbecue product in Europe and the United States. It has the advantages of environmental protection, clean, light and easy to carry, easy to ignite (a match can ignite), large heat, long burning time, high activity, medium temperature stability and combustion performance over charcoal. The box contains synthetic coal in aluminum foil tray, which can be unpacked and used.

If you're a fan of outdoor grilling, you should be aware of the environmental impact of the carbon dioxide emitted by traditional grills.

Key words: