How to choose a grill

To date, there are a great many different models of barbecues, each of which meets certain requirements. 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.

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The best manufacturers of braziers
Types of braziers
The main criteria for choosing a brazier

how to choose a grill

The best manufacturers of braziers

The production of barbecues is currently carried out by almost everyone involved in forging and machining iron. Large industrial enterprises have included a brazier in their product portfolio and are engaged in the manufacture of such devices according to the conveyor principle. Products of the following brands are in particular demand among buyers:

Onix;
Grillz;
Megagrill;
Doorz;
Alder smoke;

The products of each of the above manufacturers have both advantages and disadvantages, and therefore, in order to choose the most suitable device for their own needs, it is necessary to study the reviews of real users on the Internet.

Types of braziers

The construction of the barbecue includes a stand on four independent legs, as well as a brazier - a container directly into which the coal is poured and above which skewers with meat are fixed. All braziers can be divided into three conditional groups.

Steel grill

steel grill

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 stationary steel braziers, widely used in summer cottages and in stationary operation in country houses. Steel grills are easy to clean and unpretentious in operation, but not without some drawbacks.

Virtues

Compact size;

Low cost;

Folding models allow you to take on a hike;

Sturdy construction;

Low weight;

disadvantages

Steel is not able to withstand prolonged exposure to high temperatures and is deformed;

Propensity to corrosion;

Burn out;

Pig-iron braziers

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 the presence of a brazier for coal, as well as a special fire for installing a cauldron or pot.

Virtues

Excellent functionality;

Heat resistance that allows you to cook meat much faster than on steel models;

Exceptional corrosion and oxidation resistance;

Durability;

disadvantages

Great weight;

Due to the temperature difference the brazier can burst;

Substantial cost;

Stationary braziers for a personal plot

stationary barbecues

Made of stone, brick and other natural and artificial materials.Laid out on the plot and are completely stationary, designed to perform their own functions for many years. They are distinguished by excellent heat resistance; they are not afraid of moisture, corrosion or oxidation. In addition to the functional purpose, it performs an excellent decorative function and serves as an excellent decoration of the suburban area.

Virtues

Functionality;

They do not rust or oxidize;

Resistant to moisture and able to serve for many years;

Aesthetic appearance;

disadvantages

Cumbersome;

Enough expensive;

The main criteria for choosing a brazier

barbecue selection criteria

Geometrical dimensions of barbecue

The width of a particular device is selected based on how long the skewers are used. It should be remembered that for reliable fixation the skewer is chosen a little longer than the width of the brazier - a 50-centimeter skewer should be used together with a brazier whose width is 40-45 centimeters;

The length of the barbecue is also chosen depending on the skewers, but this time the number of them affects. The calculation is very simple - between adjacent skewers there should be 10 centimeters of space, and between the extreme skewers and the wall of the barbecue - 15-20 centimeters. Thus, when using 5 skewers, the length of the barbecue should be 70-80 centimeters;

The depth of the brazier directly affects the speed of cooking kebabs, as well as the number of servings that can be cooked on a single tab of coal. The deeper the brazier - the more coal will fit in it and the better it will keep the temperature. The best brazier is 20-25 centimeters deep;

Metal thickness

If you decide to give preference to the metal grill, the thickness should be given special attention. Thin-walled steel barbecues often do not withstand high temperatures and corrosively burn out. Conversely, thick-walled braziers 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.

Holes for purging their location

They are designed for blowing holes for air circulation in the combustion area, which improves coal smoldering and activates this process. However, experienced kebabs unanimously assert that the holes are unnecessary - when cooking kebabs in a strong wind, coal self-ignition very often occurs, and therefore the temperature in the frypot should be regulated solely with the help of a vane.

Double bottom

This design improves the functionality of the mangal and simplifies its cleaning. As a rule, the second bottom has the form of a metal grate, on which coals are laid. As it burns out, ash crumbles down without interfering with the combustion process, and is easily removed with the help of a poker. Active carbons remain on top and continue to function.