Factory Training Notes
Cantonese BBQ Guides
Everything here comes out of the training we run alongside our machines — real numbers, real failure modes, no filler. Free to read, no signup.
Why we write these
A lot of advice about Cantonese roast meats circulates as rule-of-thumb handed down person to person, with the actual numbers left out. We think that is backwards. Drying times, glaze ratios and heat curves are measurable things, and once you can measure them, you can repeat them.
Every article below started as a question asked during an equipment handover: why is the skin pale, how long should this hang, which oven size do I actually need. We answer the same way here as we do in person — lay out what is happening physically, give typical values to start from, then tell you which direction to adjust.
The figures quoted are starting points, not promises. Your climate, your bird size and your machine all move them, so treat them as the first run in a short series of tests rather than the final answer.
All Articles
Read the guides
Every guide we have written, covering the technique before the oven and the buying decision itself. Each one links into the equipment it relates to, in case you need hardware as well as answers.
Still Figuring It Out?
Ask us directly
Tell us your daily volume, your local voltage and the dish you are trying to produce. We will tell you what setup we would run and why — no obligation.
Ask the Factory View All Equipment