Today there are a great many different models of barbecues, each of which meets certain requirements. A universal barbecue does not exist, and in order for the meat to turn out to be really tasty, it is necessary to pay close attention to its choice.
The best manufacturers of barbecue
The production of barbecues is currently carried out by almost everyone who is engaged in forging and processing of iron. Large industrial enterprises have included barbecue in their product portfolio and are engaged in the manufacture of such devices on a conveyor basis. Products of the following brands are in special demand among buyers:
The products of each of the above manufacturers have both pros and cons, and therefore, in order to choose the most suitable device for your own needs, you need to study the reviews of real users on the Internet.
Types of barbecue
The design of the barbecue includes a stand on four legs independent from each other, as well as a roasting pan - a container, directly into which coals are poured and over which skewers with meat are fixed. All barbecues can be divided into three conditional groups.
The most popular data devices received among urban residents. Thanks to the folding design, they allow you to take them with you to nature and fry meat wherever you want. There are also stationary steel barbecues, widely used in summer cottages and during stationary operation in country houses. Steel barbecue grills are easy to clean and unpretentious in operation, but they are not without a number of drawbacks.
Folding models allow you to take with you on a hike;
Steel is not able to withstand prolonged exposure to high temperatures and is deformed;
Tendency to corrosion;
Cast iron barbecue
Due to its own characteristics, cast iron is used exclusively for the manufacture of stationary barbecues intended for use in country houses and cottages. Differ in durability and extreme resistance to high temperatures. Many manufacturers provide for a brazier for coal, as well as a special bonfire for installing a cauldron or pot.
Heat resistance, which allows you to cook meat much faster than on steel models;
Exceptional corrosion and oxidation resistance;
Due to the temperature difference, the brazier may burst;
Stationary barbecues for a personal plot
They are made of stone, brick and other natural and artificial materials. They are laid out on a personal plot and are completely stationary, designed to fulfill their own functions for many years. They are distinguished by excellent heat resistance and are not afraid of moisture, corrosion, or oxidation. In addition to its functional purpose, it has an excellent decorative function and serves as an excellent decoration for a summer cottage.
Do not rust and do not oxidize;
Resistant to moisture and able to serve for many years;
The main criteria for choosing a barbecue
The geometric dimensions of the barbecue
The width of a particular device is selected based on how long skewers are used. It should be remembered that for reliable fixation the skewer is selected a little longer than the width of the barbecue - a 50-centimeter skewer should be used together with a barbecue, the width of which is 40-45 centimeters;
The length of the barbecue is also selected depending on the skewers, but this time their quantity has an effect. Counting is very simple - between adjacent skewers there should be 10 centimeters of space, and between the extreme skewers and the barbecue wall - 15-20 centimeters. Thus, when using 5 skewers, the length of the barbecue should be 70-80 centimeters;
The depth of the barbecue directly affects the speed of cooking kebabs, as well as the number of servings that can be prepared on one tab of coal. The deeper the barbecue - the more coal will fit in it and the better it will keep the temperature. Optimal is considered a barbecue with a depth of 20-25 centimeters;
If you decide to give preference to a metal barbecue, special attention should be paid to the thickness. Thin-walled steel barbecues often do not withstand high temperatures and simply burn out. Conversely, thick-walled barbecue grills are bulky and inconvenient to use, delivering a lot of inconvenience with their weight. Braziers with a thickness of about 4-6 millimeters are considered a rational option.
The presence of vents to purge their location
They are designed for air circulation in the combustion area, which improves the decay of coal and activates this process. However, experienced kebabs unanimously argue that the holes are redundant - when cooking kebabs in strong winds very often spontaneous combustion of coals occurs, and therefore it is necessary to regulate the temperature in the brazier only with the help of a fan.
Such a design improves the functionality of the barbecue by an order of magnitude and simplifies its cleaning. As a rule, the second bottom has the form of a grate-type metal grate, on which coals are laid. As it burns out, the ash falls off without interfering with the combustion process, and is easily removed with a poker. Active carbons remain on top and continue to perform functions.
In the following articles, our experts tell you how to choose the right smokehouse and the secrets of choosing a barbecue.
Attention! This material is the subjective opinion of the authors of the project and is not a guide to the purchase.
Watch the video: Types of Grills: Choosing Whats Best for You. The Home Depot (April 2020).
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