Improving cooking efficiencies: Barbecuing reassessed

C.A. Taiwo, W.J. Batty and S.D. Probert

Applied Energy, 1988, vol. 29, issue 4, 263-297

Abstract: Barbecuing is becoming increasingly popylar, yet is notoriously energy-inefficient. So the factors affecting the thermal efficiency of this process, as well as the quality of the food so cooked, especially in Nigeria, have been investigated. Design recommendations are presented.

Date: 1988
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