BBQs & Smokers
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BBQs & Smokers: specifications, types
In addition to classic braziers, barbecue grills and smokehouses, in our time, more specific variations of such devices can be found on sale. So, camping braziers have the most simplified design - to reduce weight and dimensions. Stationary grills can be made not only metal, but also ceramic ; grills are also a special variety. Some models combine the functionality of several cooking devices at once; typical examples are barbecue grills and smokehouse grills. And of the more specific devices, it is worth mentioning first of all tandoors, cauldron stoves and grill pans. Here is a more detailed description of each of these varieties:
- Mangal. In this case, we mean full-sized 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 due not only to the culinary traditions that have developed in society, but also to the practicality and versatility of the barbecues themselves. So, their capacity and design (see below) can be different for them - from small collapsible models to large stat...ionary fixtures for several dozen skewers. To install skewers, special recesses are usually provided that allow you to securely hold the skewer in a predetermined position, and in some models, also change the height of the installation. In addition, other cooking utensils can be used with barbecues - for example, a removable grill or even kitchen utensils on a special stand (although you will have to buy the grill separately for a traditional barbecue; if it is included in the delivery, 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 pollution or fire, which gives very extensive installation options. So, the brazier can be used in the courtyard of a private house or cottage, in nature, in an open area of \u200b\u200ba cafe or even indoors (of course, with effective ventilation).
- Hiking barbecue. An extremely minimalistic kind of barbecues (see on top), designed for maximum portability. Most of these models do not have a firebox as such and are stands that allow you to place a skewer or grate over the coals from 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 the use, but allows you to choose almost any distance between the stands, besides, it is extremely simple and compact. A more advanced type of hiking models are rectangular skewers with a fixed dimensions and able to stand stably without digging the legs into the ground. There are also more specific options - for example, products with interchangeable trays for coals. However, in any case, camping braziers, on the one hand, are less convenient and functional to use than conventional ones, on the other hand, they have significantly less weight and dimensions, especially when folded.
- Grill (barbecue). Appliances for frying meat and other products on the grill, which is an indispensable element of equipment. In part, a barbecue grill is an American analogue of a brazier: it is these devices that are traditionally used in the USA for cooking outdoors during holidays, picnics, etc. However, this is not limited to: modern grills are very diverse in functionality and generally more versatile than braziers. So, if the brazier, 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 them on the grate; this simplifies the process and allows you to cook more varied dishes than with skewers.
- Smokehouse. Devices for processing products by hot smoking. A classic smokehouse is a closed chamber, in the lower part of which chips or special chips are placed to create smoke, and in the upper part - processed products. Chips / chips are most often also fuel, however, there are models where the main heating comes from gas or electricity, and the wooden filler plays only the role of a source of smoke. The design of smokehouses may include various features that provide additional convenience and / or efficiency: a water seal for a snug fit of the cover, a thermometer for monitoring the operating mode, a pipe for connecting a chimney hose, etc. And in the professional field, you can find a more specific type of smokehouse - your 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 rest of the conditions (temperature, humidity).
- Ceramic grill. A special kind of grills (see on top): the cases of such devices are not made 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 fuels. The ceramic case is noticeably more expensive than the 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 cooked in such grills, but also significantly expands the cooking possibilities: the number of dishes that can be cooked using a kamado is in the hundreds. Thick ceramic walls not only accumulate heat well, but also have a relatively low thermal conductivity, which contributes to safety in use; in addition, this material is very easy to clean and maintain, as well as durable. Among the disadvantages of ceramics, in addition to the price, one can note the sensitivity to impacts (although the impact must be quite strong to damage such a case).
- Barbecue grill. Devices suitable for use both in the barbecue format and in the grill format. For more on both, see on top; and such combined models in most cases are barbecues equipped with grills for use as a grill. They work only on solid fuel. Barbecues-grills are quite diverse in terms of price category, capacity and format of use, however, in general, they are not popular nowadays: for most users it is more convenient to choose a traditional brazier and, if necessary, buy a grill to 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 (folding): for working in the smokehouse format, the cover closes, when used in the grill format, it opens. And many smoker grills have two or even three separate working compartments at once, 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 grills. The firebox of such a grill has a characteristic shape: wide at the top and noticeably tapering downwards, 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 burning fuel, 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 with different temperature conditions. By moving the firewood in the firebox, you can additionally adjust the intensity of heating of different parts 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. Grill hearths are quite expensive, but functional, practical and easy to use. In addition, many of them have a stylish appearance and can also serve as a decorative element for a courtyard in a private house, a cafe summer terrace, etc.
- Tandoor. A special type of oven, known primarily from the cuisine of Central Asia, but also used in other regions. Modern tandoors on the consumer market are in many ways similar to the original stoves of this type: they are pitcher-shaped, vertically arranged and thick-walled, and run exclusively on solid fuel. Before starting work, the tandoor is heated, then products are loaded into it, and cooking takes place 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 provides high efficiency and the ability to cook large volumes of dishes on one tab of fuel. Among the most popular ways to use tandoors is baking bread and other dough products in a very original way: blanks are stuck directly to the heated inner walls of the oven, previously cleaned 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.
- Oven 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 without such a bottom at all). A cauldron stove is usually a round firebox on a stand; a cauldron is placed on top of this firebox, and a door or opening is usually made on the side for loading firewood, extracting 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 oven can be produced as an addition to another device (usually a barbecue); for more details, see "Complete set".
- Grill pan. In fact - a special kind of frying pan, designed for use on a fire. A grill pan is a work surface, usually quite large (from 40 cm or more), supplemented by a side and installed 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 fall into the flame. Thus, such devices provide quite extensive cooking options - in particular, they allow you to fry and stew dishes in gravy, which is not available when using a grill or skewers. At the same time, grill pans are rather bulky and are most often designed for continuous use in one place; for tourist cuisine, special tourist dishes are better suited in combination with a burner, a camping grill, etc.
Type of fuel or heat source used by the device.
In addition to traditional solid fuels (wood/coal), gas can be used as fuel for cooking, and some devices use an electric heater. Here are the key features of each of these options:
— Firewood / coals (solid fuel). The traditional type of fuel, which remains the most common nowadays in almost all types of cooking appliances (except barbecue grills — see "Type"). And barbecues of all kinds, tandoors, ceramic grills and hearth grills use such fuel by definition. Firewood and coals do not require complex fuel supply systems or connection to a gas main or electricity network; at the same time, in many models they allow you to cook dishes with a characteristic aroma — “with smoke”. And the laboriousness of the process itself (it is necessary to kindle firewood, monitor the state of coals or flames, throw fuel if necessary, etc.) is considered by many not so much as a disadvantage, but as a characteristic feature, or even an advantage — cooking turns from a routine task into a whole ritual . Also, the advantages of this option include the fact that sometimes fuel is literally lying around underfoot — for example, when going on a picnic in the forest, it is usually not difficult to collect firewood for a barbecue. The unequivocal disadvantages of solid fuel include, first of all, the difficulty in controlling the intensi...ty of heating. In addition, such fuel can only be used outdoors, in extreme cases — in a special room with a powerful hood.
Separately, we note that some devices from this category are designed only for coal and do not allow the use of firewood. This point does not hurt to clarify before buying.
— Gas. Usually, we are talking about gas in cylinders, although some devices also allow connection to the main line. Anyway, this is a variant used mainly in barbecue grills (see “Type”) — gas is considered by many to be almost an perfect fuel for such devices. So, switching on and off heating in gas grills occurs instantly, the same applies to adjusting the intensity; in addition, this adjustment can be carried out with a fairly high accuracy. The design can provide various additional functions — a thermostat, a shutdown timer, and even automatic cooking programs. The combustion of gas does not produce smoke, so many grills in this category can even be used indoors. However for the same reason, dishes cooked on a gas grill almost do not have a characteristic smoky taste — however, if desired, this can be corrected with food additives. And some consider such cooking to be even healthier — which, in principle, is not without reason: when wood is burned, substances harmful to health can be formed, while gas is completely safe in this regard. The unequivocal disadvantages of such devices can be called a rather complex design and, accordingly, high cost. In addition, if you can get firewood right on the spot when going out into nature, then anyway you will have to stock up on gas in advance — and it costs much more than solid fuel.
In addition to grills, gas heating can also be found in some smokehouses — it allows you to fine-tune the mode and minimize the consumption of wood chips (it only works as a source of smoke, not as fuel).
— Electricity. Another option, used almost exclusively in grills — mostly stationary construction. Such a heating source is considered even more practical and convenient than gas, and definitely safer. In addition, it is easier to use additional functions with electric heaters, such as a thermostat, a shutdown timer, etc.; and in general, the design is simpler and cheaper than when using gas. And you can use such grills even in enclosed spaces with relatively poor ventilation, including ordinary home kitchens. The main disadvantage of this option is the need to connect to the network (autonomous power sources, such as car on-board networks, are poorly suited for electric grills due to the rather high power consumption). Accordingly, electric heaters are limited to use “near civilization” — in the courtyard of a private house or summer house, in a cafe or recreation centre, etc.
Also note that, similarly to gas, this heating method can also be used in smokehouses. The considerations here are similar: electric heating facilitates fine adjustment of the operating mode and reduces the consumption of wood chips (it is spent only on smoke production).
— Collapsible. This category includes barbecues and other devices that are disassembled into separate parts for transportation — accordingly, when installed in the working position, these parts must be assembled back. They are less convenient in disassembly and assembly than folding ones, but much more compact.
— Foldable. Folding devices include devices whose design, when folded into the stowed position, is not disassembled into parts, but folds. However, it may also contain removable parts, but the design itself is folding. The specific layout of such models can be different: a stand in the form of the letter X, in the upper part of which a box for coals is placed (or the design itself plays the role of such a box), a suitcase that can be opened and installed on a stand, etc.
— Stationary. The stationary design does not provide disassembly and is designed for a "home" format of use. On the other hand, the absence of restrictions on portability made it possible to make such models very advanced: they can have a large height, which will save the user from having to bend over, high power and capacity, and an abundance of additional features. And many models have a pair of wheels that allow you to transport the barbecue, say, from the barn to the "field kitchen".
— Embedded. Devices designed to be built into a ki...tchen set, countertop, etc. and not intended to be installed independently. In fact, they are a special kind of the stationary models described above: they do not imply "marching" use and frequent movements from place to place, even if the product is installed on a cart with wheels. In addition, most of the devices in this category are gas grills (see "Fuel (source)") that can be permanently connected to the gas line. Anyway, a built-in device can be a good option when equipping a stationary barbecue area — in the yard under a canopy, in the kitchen of a cafe / restaurant, etc.
- Desktop. A rather rare design, found mainly among barbecue grills with a gas or electric heater (see "Fuel"). Such models are small in size, which allow you to put the device on any suitable table or move it from place to place without additional actions (without disassembling or folding). At the same time, such devices are not suitable for outdoor use, their main purpose is the courtyard of a private house, or even an ordinary kitchen. Many desktop devices are almost indistinguishable from electric kitchen grills.
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.
Main burners / burners
The number of individual burners or burners in a brazier (more precisely, a barbecue grill — see "Type"), powered by gas.
The presence of several burners provides additional options for adjusting the heating. For example, if not the entire work surface is occupied, some of the burners can be turned off, saving gas; by setting different heating intensity, you can fry different foods at the same time, etc. The more burners, the easier this adjustment is, usually, and the higher the price of the grill.
The total power of all the main burners of a gas grill — that is, those located under the main frying surface. These do not include rear rotisserie burner, warm-up burner, side burner.
Additional burner located on the side of the main work surface.
Nearly all models with this feature are fixed construction barbecue grills (see above) that run on gas (see “Fuel (Source)”). The additional burner in such models is actually a burner — like those used in conventional stoves. Such equipment allows not only frying food on the grill, but also using ordinary kitchen utensils with the device — frying pans, pots, kettles, etc. In addition, in most models, the side burner is equipped with a protective cover and, in the closed position, also performs the function of a stand for products (see "Complete set").
We emphasize that the additional firebox, available in many smoker grills (see "Type"), is not considered a side burner in this case.
Additional burner power
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 imp...ortant 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.
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, lid, 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). 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 barbecues (see "Type"), this feature is usually implemented by a set of slots for skewers with different depths. Usually, 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 numerous 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 lid — 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 lid 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 lid (see above): it allows you to control the temperature under the lid 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, nowadays, autoswitches are mainly equipped with advanced barbecue grills (see "Type") of a stationary and built-in design.
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. Usually, 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. Anyway, this feature can significantly “make life easier” for the user: stationary grills and other cooking devices, usually, are quite massive, and it can be difficult to carry them by weight.
— 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 size and weight of the entire fixture, 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 rated power consumed by the electric grill / brazier(see "Fuel (source)") during operation. Usually, the characteristics indicate the highest power achieved at the maximum heater mode.
Three main points are associated with this parameter: the thermal power of the heater, electricity consumption and connection features.
In general, the more powerful the heater, the greater the temperature and/or intensity of heating it can produce. However, the actual capabilities of the device depend not only on the power of the heater, but also on the surface area on which the heat generated by it is distributed. As a result, larger braziers/grills require more energy and use more powerful heaters. At the same time, the manufacturer selects the performance characteristics in such a way as to ensure sufficient efficiency when working for its intended purpose. Therefore, from the point of view of heating efficiency, the power consumption can be ignored.
In turn, total energy consumption affects electricity bills as well as connection requirements. However, most modern electric grills and barbecues consume less than 2.5 kW — an ordinary household outlet with more or less high-quality wiring can handle such a load.
The shape of the main fryer installed in the device.
This parameter is directly related to the product type (see above). For example, braziers are traditionally made rectangular, tandoors are round, and square outlines can be found mainly in hearth grills and separate barbecue grills (see "Type"). Here is a description of the more specific nuances associated with the form:
— Rectangular. A very popular option; it is not found only in those devices that, by definition, must have a different shape (for example, ceramic grills and grill pans). And the vast majority of barbecues of all types are made exactly rectangular; this form is so common in such products that it is often not specified in the characteristics at all (as it is implied initially). If you take barbecue grills, where other options are found, then rectangular outlines make it easier to work with large oblong ingredients (sausages, strips of bacon, etc.); but for small pieces, a round grate may be more suitable.
— Round. Standard form for tandoors, ceramic grills, cauldron ovens and grill pans (see "Type"); in addition, it is quite popular in hearth grills and traditional barbecue grills. In the latter case, a round shape is sometimes more preferable than a rectangular one. So, when cooking, it allows you to approach the device from any side; and for the same usable area, a round brazier use...s less material than a rectangular or square brazier, helping to reduce costs. On the other hand, with the same overall dimensions of the device, a round grille has a smaller usable area than a rectangular or square one. (All these nuances are also relevant for hearth grills). It is also worth considering that on round barbecue grills it is most convenient to fry foods in the form of small pieces, as well as ingredients that are approximately the same length and width (for example, steaks). For skewers, as well as an oblong and long product (for example, some types of sausages), a round shape is much worse.
— Square. A rather rare variant, found mainly in hearth grills (see "Type"), as well as in individual models of barbecue grills. In the latter case, a square is a kind of transitional option between a rectangular and a round shape (especially since the corners of such devices are often made rounded). It is convenient to approach such a barbecue grill from almost any side, while its usable area is slightly larger than that of a similar round model. However, such advantages are not so often fundamental, and round products are somewhat easier to manufacture. Therefore, there are few square barbecue grills.
In turn, in hearth grills, a square surface is not heated as evenly as a round one — due to the presence of corners, where the temperature is even lower than at the edges. This can be attributed to the advantages, since this provides a greater variety of temperatures within the same work surface. The downside of this advantage is the rather high cost, even by the standards of such products.
— Oval. Quite a rare variant; in fact, this category includes all models that cannot be unambiguously written either in round, or in square or rectangular. Most of these products belong to one or another type of grill (see "Type"), and the specific outlines — and, accordingly, the features of the application — may be different. So, oval ceramic grills are just a little more elongated along one of the axes than round ones, and do not have fundamental differences from them. A similar shape is also found among barbecue grills, but another option is also popular among them — devices that are close to rectangular, but have strongly rounded corners or separate sides. Such models and the specifics of the application are closest to rectangular devices.
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.
The nominal volume of the product.
This parameter is specified mainly for two types of appliances — tandoors and podkazany ovens (see "Type"), while in each case it has a different meaning. So, for tandoors, the total volume of the furnace is indicated — this allows you to evaluate the capacity of the furnace; such data is needed for cooking some dishes (for example, barbecue), detailed recommendations on this matter can be found in special sources. The capacity of tandoors is estimated at tens of liters — from 50 in the most modest models to 100 or more.
In turn, for stoves under cauldrons (as well as barbecues equipped with such stoves — see "Complete set"), this paragraph gives the approximate volume of the cauldron for which this product is designed. Of course, in fact, compatibility will depend on the characteristics of a particular dish (primarily depth and diameter); however, for example, a 15 liter oven will definitely be larger than a similar model by 8 liters.
In addition, the volume can be specified for individual models of smokehouses — the total capacity primarily depends on it.
Anyway, a larger volume means, on the one hand, a larger capacity, on the other hand, increased dimensions, weight and price.
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.
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