Comparison Broil King Imperial XL Black vs Weber Summit S-670 GBS

The rated power of the burners (burners) in a gas grill (see “Fuel (source)”). In models with several burners, the total indicator is taken into account.

The heating intensity in almost all gas grills can be adjusted; therefore, the maximum thermal power is usually indicated as the rated power. In general, when choosing, this indicator has more of a reference value than a practical one. The fact is that manufacturers initially select the power of the burners taking into account the capacity and general purpose of the grill - so that it can successfully cope with its tasks. So the need to clarify the operating power arises mainly in specific cases - for example, if you plan to cook according to recipes that require very high heating intensity.

The power of the additional side burner (see above) provided in the device.

Higher power means it allows you to effectively cope with large volumes of cooking and reduces the time for heating products to the desired temperatures; on the other hand, fuel consumption directly depends on this parameter. It is worth choosing according to a specific value, taking into account the purposes for which an additional burner is to be used; detailed recommendations on this subject can be found in special sources.

Infrared burners are only available on BBQ grills (see "Type"). Most often, such devices operate on gas (see "Fuel"), however, there are also solid fuel solutions. Also note that the infrared principle can be used by any of the standard burners — the main, side (see "Additional burner"), rear; this point should also be clarified separately.

Anyway, the principle of operation of infrared heaters is that a flame from a gas or solid fuel red-hot a plate of a special material (usually heat-resistant ceramics) located under the working surface. Thus, the frying of products is carried out due to infrared (thermal) radiation from the plate. According to the manufacturers, this provides a number of advantages over the traditional cooking format (when heating is provided mainly by hot air from the flame). Firstly, both the initial heating and cooking are accelerated at times. Secondly, IR radiation practically does not dry food — so ready meals are juicy. Thirdly, the gas consumption is noticeably lower than when using classic burners.

Note that a similar principle — roasting due to thermal radiation — is used when cooking on open coals in a traditional barbecue and other similar devices. However, IR burners also have several advantages here. So, they provide the most efficient and uniform heating; and if the grill with an IR heater runs on gas (and most of them) — then the heating intensity can also be easily adjusted. The second i...mportant advantage of infrared burners over coals is that the ingredients do not get smoke and other combustion products that may contain harmful substances; so this cooking is even healthier. At the same time, drops of fat, vegetable juice, etc., falling on the heater, evaporate and give the food a characteristic smoky taste, so that ready-made meals do not differ much from charcoal dishes. And cleaning the heater plate is much easier than the brazier firebox.

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.