Comparison Metalzavod MLB9-4C vs Vesuvi BBQ 1000

In addition to classic barbecues, barbecue grills and smokehouses, nowadays you can find more specific variations of such devices on sale. Thus, camping barbecues have the most simplified design to reduce weight and dimensions. Stationary grills can be made not only metal, but also ceramic ; Hearth grills are also a special type. Some models combine the functionality of several cooking appliances; typical examples are barbecue grills and grills with a smokehouse. And of the more specific devices, it is worth mentioning first of all tandoors, cauldron ovens and barbecue pans. Here is a more detailed description of each of these varieties:

- Grill. In this case, we mean full-dimensions barbecues - that is, devices in the form of a rectangular container for coals, the walls of which can be used to install skewers. Nowadays, such models are extremely popular; This is connected not only with the culinary traditions that have developed in society, but also with the practicality and versatility of the barbecues themselves. Thus, their capacity and design (see below) can be different - from small collapsible models...to large stationary devices for several dozen skewers. To install skewers, special recesses are usually provided, which allow you to securely hold the skewer in a given position, and in some models, also change the installation height. In addition, other cooking equipment can be used with barbecues - for example, a removable grate or even kitchen utensils on a special stand (although for a traditional barbecue the grate will have to be purchased separately; if it is included in the delivery set, the product already belongs to barbecue grills, see . below). And the closed design allows (subject to the simplest safety rules) not to be afraid of contamination or fire, which gives very extensive installation possibilities. Thus, the barbecue can be used in the courtyard of a private house or cottage, outdoors, in the open area of a cafe, or even indoors (of course, if there is effective ventilation).

- Camping grill. An extremely minimalistic type of barbecue (see on top), created for maximum portability. Most of these models do not have a firebox as such and are stands that allow you to place skewers or a grill over the coals of the fire. The simplest version of such a stand is two U-shaped parts, which, when installed, are buried with their legs into the ground; This design somewhat complicates its use, but allows you to choose almost any distance between the stands, and it is also extremely simple and compact. A more advanced type of camping model is rectangular frame-stands for skewers, which have a fixed dimensions and can stand steadily without digging the legs into the ground. There are also more specific options - for example, products with replaceable trays for coals. However, in any case, camping barbecues, on the one hand, are less convenient and functional to use than conventional ones, and on the other hand, they have significantly less weight and dimensions, especially when folded.

— Grill (barbecue). Devices for frying meat and other products on a grill, which is a mandatory element of equipment. In part, a barbecue grill is an American analogue of a barbecue: these are the types of devices that are traditionally used in the USA for cooking food outdoors during holidays, picnics, etc. However, this is not limited to this: modern grills are very diverse in functionality and are generally more versatile , rather than barbecues. So, if a barbecue, by definition, uses only solid fuel, then the grill can also be gas or electric (see “Fuel (source)”). In addition, when using the grill, you do not need to string food anywhere - just put it on the grill; this simplifies the process and allows you to cook a wider variety of dishes than using skewers.

- Smokehouse. Devices for processing products using the hot smoking method. A classic smokehouse is a closed chamber, in the lower part of which chips or special shavings are placed to create smoke, and the processed products are placed in the upper part. Chips/shavings most often serve as fuel, however, there are models where the main heating comes from gas or electricity, and the wooden filler only acts as a source of smoke. The design of smokehouses may include various features that provide additional convenience and/or efficiency: a water seal for a tight fit of the cover, a thermometer to control the operating mode, a pipe for connecting a chimney hose, etc. And in the professional sphere you can find a more specific type of smokehouse - your own kind of “smoke generators” for stationary ovens. Such a device is installed in the working chamber and provides only smoke; the oven is responsible for the remaining conditions (temperature, humidity).

— Ceramic grill. A special type of grills (see on top): the bodies of such devices are made not of metal, but of special heat-resistant ceramics. In fact, such devices are a modern interpretation of the Japanese kamado oven (and are sometimes even called kamado grills); they all, by definition, use solid fuel. A ceramic case is noticeably more expensive than a traditional metal case, and its weight is significant; however, this is offset by a number of advantages. The main one is that ceramics perfectly retain heat and moisture. This not only gives a special aroma and taste to the products prepared in such grills, but also significantly expands the cooking possibilities: the number of dishes that can be prepared using a kamado is in the hundreds. Thick ceramic walls not only accumulate heat well, but also have relatively low thermal conductivity, which contributes to safety in use; In addition, this material is very easy to clean and maintain, and is also durable. Among the disadvantages of ceramics, besides the price, one can note the sensitivity to impacts (although for such a case to be damaged, the impact must be quite strong).

- Grill. Devices suitable for use in both barbecue and grill formats. For more details on both, see on top; and such combined models in most cases are barbecues equipped with grates for use as a grill. They only run on solid fuel. Grills are quite varied in price range, capacity and format of use, but in general they are not popular these days: for most users it is more convenient to choose a traditional barbecue and, if necessary, buy a grill for it.

— Grill with smokehouse. Devices that combine the functionality of both a barbecue grill and a smokehouse (see on top for both). A distinctive feature of such models is a firebox with a tight cover, often built-in (hinged): to operate in a smokehouse format, the cover closes, when used in a grill format, it opens. And many grills with a smokehouse have two or even three separate working compartments, which allows them to be used for simultaneous cooking in several formats. Devices in this category use only solid fuel.

- Grill hearth. Another specific type of solid fuel grill. The firebox of such a grill has a characteristic shape: wide at the top and noticeably tapering at the bottom, resembling an inverted cone or pyramid. The working surface - the frying plate - covers the firebox from on top along the edges, leaving a relatively small hole in the middle for smoke to escape. When fuel burns, the temperature of the frying plate is highest near the hole and slightly lower at the edges; this, in particular, makes it possible to cook several dishes at once at different temperatures. By moving the firewood in the firebox, you can further adjust the heating intensity of different areas of the stove; and you can install a grate on the central hole and use it as a heater for a frying pan, pot, kettle, etc. Hearth grills are quite expensive, but they are functional, practical and easy to use. In addition, many of them have a stylish appearance and can also serve as a decorative element for the courtyard of a private house, the summer area of a cafe, etc.

- Tandoor. A special type of oven, known primarily from the cuisine of Central Asia, but also used in other regions. Modern tandoors presented on the consumer market are in many ways similar to the original stoves of this type: they have a jug-shaped shape, a vertical layout and thick walls, and operate exclusively on solid fuel. Before starting work, the tandoor is heated, then food is loaded into it, and cooking occurs mainly due to the heat accumulated by the walls. At the same time, the large wall thickness in combination with a thermally insulating outer coating ensures high efficiency and the ability to cook large volumes of food with one load of fuel. Among the most popular ways to use tandoors is baking bread and other dough products in a very original way: the dough pieces are stuck directly to the heated inner walls of the oven, previously cleared of ash and sprinkled with water. However, the matter is not limited to this: such ovens can also be used for frying (including barbecue), smoking food, preparing dried fruits, etc. In addition, modern tandoors usually have an interesting design and can become an original element of outdoor decor.

— Stove for a cauldron. Specialized devices designed for use with cauldrons - mainly the so-called Tatar ones, which have a hemispherical shape (with a small flat bottom or no bottom at all). A cauldron stove is usually a round firebox on a stand; A cauldron is placed on top of this firebox, and on the side there is usually a door or opening for loading firewood, removing ash and other similar tasks.
In general, such devices have a rather narrow specialization, so they are relatively rare in our time. We also note that a cauldron stove can be produced as an addition to another device (usually a barbecue); For more details, see “Contents”.

- Grill pan. In fact, it is a special type of frying pan intended for use over a fire. A grill pan is a working surface, usually quite large (40 cm or more), complemented by a side and mounted on heat-resistant legs. When cooking, such a surface is installed directly on top the fire, and the side does not allow liquid to drain from the pan and enter the flame. Thus, such devices provide quite extensive cooking capabilities - in particular, they allow you to fry and stew dishes in gravy, which is not possible when using a grill or skewers. At the same time, barbecue pans are quite bulky and are most often designed for constant use in one place; For tourist cuisine, special tourist cookware in combination with a burner, camp grill, etc. is better suited.

The number of "seats" for individual skewers provided in the design.

This parameter is indicated only for those models that have characteristic recesses for placing skewers; if there are no such recesses, then the actual capacity will directly depend on the dimensions of the working surface (see below). As for the specific quantity, two options are most popular nowadays — for 6 – 7 skewers and for 10 skewers or more : the first option is optimal for a family picnic or a small company, the second will be useful at large events and in professional use. Products for 8-9 skewers are relatively rare, and miniature models for 5 seats or less are even rarer.

The size of the working surface provided in the device, in length and width; for round surfaces, two sizes are also given (both of them correspond to the diameter).

Note that in many models these dimensions coincide with the overall dimensions in length and width (see "Dimensions (WxL)"), therefore, in some cases, information on the working surface may not be specified; a typical example is classic rectangular barbecues. There is also the opposite option — when only this parameter is given, without indicating the overall dimensions; in such cases, these dimensions usually also coincide with the dimensions of the working surface (or differ from them very slightly).

Anyway, the size of the working surface allows you to evaluate the total capacity of the product, as well as some other features. For example, for tandoors (see "Type"), the size of the neck can be given in this paragraph, but the firebox can be wider. However, anyway, two points should be taken into account. Firstly, it is necessary to take into account not only the dimensions, but also the shape of the surface; this is especially true for barbecue grills, where the options in form are quite diverse. Secondly, the larger size inevitably affects the dimensions and cost, and often also the weight of the device.

Various additional functions provided in the device. These can be functions directly related to cooking ( heat level adjustment, thermometer, auto spit), certain design features ( top grill, cover, place for firewood / cylinder, canopy), as well as special features that simplify working with the device ( auto ignition, ash cleaning system) or moving from place to place ( wheels for transportation, transformation into a suitcase, folding legs). Here is a detailed description of each of these options:

- Adjustment of heat level. The intensity of heating directly depends on the height of the grate or skewers above the coals. Accordingly, this function allows you to change this intensity according to the specifics of the situation. For example, skewers can be set higher above “fresh” coals, and when some of the coals burn out and the heat subsides, they can be lowered down, maintaining the cooking mode. Another way to use this adjustment is to cook different foods at the same time that require different heat intensities.
In braziers (see "Type"), this feature is usually realized through a set of slots for...skewers with different depths. As a rule, there are two sets of slots - "regular" and deep; accordingly, choosing one or another seat, you can change the height of the skewer. A similar method is used in grills: the design provides for several (two or more) sets of guides for the grill, at different heights.

- Upper grill (for vegetables). A function found mainly in BBQ grills (see "Type"). An additional working surface in such devices has the form of a small grate installed above the main grate - usually at a height of about 10-20 cm. The heat from the heater at this height is quite weak, but it is quite enough to prevent the contents of the upper grate from cooling down. Thus, this feature provides convenience in some situations. For example, in the process of frying a large number of products, ready-made pieces of meat, vegetables, etc. can be laid out on an additional surface: these pieces will remain warm due to the heat from the heater, and space will be freed up on the main grate.

- Lid. The cover covering the working area of the device can perform different functions. However, most often it is intended to create an "oven effect" by holding hot air - this speeds up cooking, and for some recipes it is a prerequisite. Smoking also requires closed space; however, we note that not every smokehouse is equipped with a cover - many such devices have a vertical layout and are closed using a side door.
Regarding other types of cooking devices (see "Type"), it is worth noting that the cover is an indispensable element of equipment for tandoors, ceramic grills and grills with a smokehouse. Among ordinary barbecue grills, this function is also very popular, but it is almost never found in barbecue grills (with a few exceptions).

— Thermometer. The thermometer is found mainly in models equipped with a cover (see above): it allows you to control the temperature under the cover without opening it once again and without disturbing the cooking mode.

- Autospin. A skewer (a pin for stringing cooked products) driven by an electric motor and capable of turning automatically during operation. Rotation is necessary for uniform frying of the contents; and this feature eliminates the need to watch the skewer and turn it manually. On the other hand, the drive needs external power to operate; additional equipment significantly affects the price of the device; and the spit, by itself, noticeably increases the dimensions. Therefore, in our time, autoswitches are mainly equipped with advanced barbecue grills (see "Type") of a stationary and built-in design.
We also note that the electric drive for turning skewers, which is found in some braziers, is not considered an auto-spit in this case.

- Auto ignition. Gas ignition system due to electric spark. For more information about gas models, see "Fuel (source)"); the same function greatly simplifies the ignition of the flame - it allows you to do without matches or other external source of fire. Note that auto-ignition may require external power to operate, although compact portable devices often use piezoelectric elements that are triggered by the force of pressing a button. These details should be specified separately.

- Place for firewood / cylinder. Separate place for solid fuel or gas bottle. As a rule, it takes the form of a shelf, tray, or even a lockable drawer under the main brazier. This feature simplifies storage, and if the device is equipped with wheels, then also moving from place to place (many models can be transported on such wheels directly with a supply of fuel). And in the case of solid fuel, a special shelf / tray performs another important function: it does not allow such fuel to become damp on wet ground.

— Ash cleaning system. Various devices that facilitate the removal of solid fuel combustion products: ash, ash, etc. The simplest versions of such systems are often represented by a removable or retractable tray, where the waste enters and from where it can be easily unloaded.

- Wheels for transportation. Wheels, which facilitate the movement of the device from place to place, are found almost exclusively in stationary models (see "Design"). Usually this is just a pair of wheels, supplemented by one or two support legs. In a stationary position, these supports are on the ground and play the role of brakes; and to move, you need to slightly tilt the device so that the fixed supports are in the air and the structure rests only on the wheels. In any case, this feature can significantly “make life easier” for the user: stationary grills and other cooking devices are usually quite massive, and it can be difficult to carry them by weight.

- Folding legs. Foldable leg design is useful for easy storage and transportation of the product when folded. Foldable legs make the device more compact, so it takes up less space.

- Transformation into a suitcase. A feature found exclusively in folding products (see "Design") - mainly barbecues, although there are other varieties. When folded, such a product turns into a compact flat object with a carrying handle - like a suitcase, hence the name. This greatly simplifies transportation in the hands.

- Canopy. Own canopy covering the working surface of the device and, in part, a person standing next to it. This feature provides some protection from the rain, and for the user - also from the sun. On the other hand, the canopy significantly increases the dimensions and weight of the entire device, while it is not an “essential” item - and therefore is rare, mainly in large stationary models (see “Design”).

— Case. The cover makes transportation more convenient: it protects the structure from unwanted contact with surrounding objects (and, accordingly, dirt and damage — especially these objects), and also allows you to keep all removable parts together, reducing the risk of loss. Of course, for any model, you can make an impromptu case, but this is associated with certain troubles; besides, complete is usually more convenient.

The thickness of the furnace walls.

This parameter is relevant primarily for solid fuel models (see “Fuel (source)”), and its general meaning directly depends on the type of product (see above), more precisely, on the material of the furnace. So, for barbecues, charcoal grills and other devices with metal fireboxes, the overall reliability and durability of the structure depends primarily on the wall thickness. At the same time, a value of up to 1 mm is considered very limited; it can be found mainly in low-cost models designed for occasional use. 1 – 2 mm can be called an average, and a thickness of 3 mm or more is already suitable for intensive daily use.

In turn, in ceramic grills and tandoors, the wall thickness is already measured in tens of millimetres; in the first case, it is usually about 18 – 20 mm, in the second — from 50 mm and more. Both there and there, thick walls serve to effectively accumulate and retain heat; accordingly, the greater the thickness, the better the product handles with these tasks.

Anyway, note that thicker (and, accordingly, more reliable and efficient) walls inevitably turn out to be heavier and more expensive.

Product height in working position.

If there is no cover or canopy in the design or delivery set (see “Functions and Capabilities”), then the total height, usually, corresponds to the height of the grate, seats for skewers or other work surface. If there is a cover or canopy, then the height is given according to the overall size of the structure, and it usually does not correspond to the actual height of the working surface; the latter should be specified according to the manufacturer's documentation. However, when it comes to the lid, this difference is usually not particularly critical; but the canopy is usually located at a considerable height (comparable to the height of a person, or even noticeably greater).

In general, a height of 50 cm or less is considered relatively small, 50 – 100 cm — medium, more than 100 cm — significant. However, when choosing a particular product, it is worth considering both the nuances described above and other features. For example, if you are looking for a portable brazier for hiking "forays" into nature, it makes sense to pay attention to low and, accordingly, light and compact models. And for professional use, when you have to “stand over cooking” often and for a long time, higher models are better suited, which you don’t have to bend over to check readiness, turn skewers, etc.

Dimensions of the product deployed to the working position, in length and width; for round models, both of these dimensions are also indicated, just in such cases they are usually the same (equal to the diameter).

The general meaning of this characteristic is as follows: a larger product (with the same shape and type) usually has a larger capacity, but it turns out to be more bulky (including when folded, if such a possibility is provided), heavy and expensive. Moreover, in many cases, the overall dimensions in length and width correspond to the size of the working surface; a classic example is the traditional rectangular brazier, as well as many barbecue grills of the same shape. So if the data on the working surface (see below) are not separately indicated in the characteristics, then it may well be that the size of the brazier is equal to the overall dimensions (or differs very slightly from them). For a full guarantee in such cases, you should pay attention to the photographs of the product: if there are no shelves or other similar elements in the design that affect the length and width, then these dimensions can be used to estimate the dimensions of the working surface (that is, the total capacity and other related nuances ). For example, in the case of a traditional brazier, the width of the firebox determines the minimum length of the skewer (the skewer should be slightly longer to cover the firebox when installed across); and the number of places for skewers...directly depends on the length of the barbecue (ideally, there should be at least 60 mm between these places). If the dimensions of the working surface are given in the characteristics, then it is worth evaluating the practical capabilities of the product according to these dimensions; the overall dimensions in such cases only allow us to estimate the amount of space occupied by this model.

Also note that the height of the structure in the characteristics is indicated separately — in this case it has a different meaning than the length and width.

The total weight of the product, taking into account the main elements of equipment (lids, canopy, food stands, etc.), but excluding fuel.

It is worth evaluating this indicator taking into account the type of device. So, the most compact barbecues and barbecue grills can weigh 4-6 kg or even less(in camping barbecues, the weight does not exceed these values at all); 7 – 10 kg for such models is considered an average, and larger values \u200b\u200bare typical mainly for large stationary structures of high capacity. But ceramic grills and tandoors are, by definition, massive: in the first case, even in the lightest models, the weight exceeds 10 kg, in the second it is usually more than 50 kg.

Anyway, note that both small and significant weight have their advantages. So, with similar functionality, a lighter device will be more convenient to transport, but this convenience will have to be paid for by reducing the height (which affects convenience), reducing the capacity and/or thinner walls of the furnace (which reduces reliability for metal walls, worsens for ceramic ones). efficiency). Conversely, a heavier structure will be more reliable, durable, often more spacious, but at the same time less convenient when moving from place to place, and often more cumbersome.