We design the right barbecue grill together with FORUMHOUSE users

For summer cottages and country houses The barbecue has long become an almost obligatory element. There's nothing better than rest from the labors of the righteous fresh air, with a barbecue in pleasant company. But only the right grill guarantees good barbecue and other charcoal dishes. Let's figure out, together with FORUMHOUSE users, how to choose the perfect grill.

The market today offers a huge number of devices for outdoor picnics - from portable collapsible ones to solid forged and stationary barbecue complexes. Such products cost a lot of money, but it is not a fact that they will please the owners with ease of use and a long service life. Good device It’s not difficult to do it yourself to prepare shish kebab to suit your needs, many forum users are convinced. The main thing is to observe several important rules, sizes and parameters, such as the height of the grill, the width of the walls, the distance between the skewers, etc.

Barbecue, correct depth.

The grill is the right size.

The “correct” installation should be ergonomic, that is, convenient and safe to maintain, consume a minimum of fuel and not require any “waving” of plywood and other unnecessary manipulations.

Choosing a barbecue is not an easy task; we must take into account the material, size, and design. The thin steel from which the so-called “camping” collapsible devices are made is perhaps the worst material. Structures made from it are flimsy and unstable, and do not hold heat well. You will have to constantly wave a “fan” over such a unit, fanning the coals - this causes the kebab on the skewers to char on the bottom and burn on top. You can get used to it, but by this time the grill itself may burn out: thin sheet steel simply will not withstand regular use. Therefore, if you had to use the “camping” option on occasion, it is better to cook the coals separately in a lit fire, and then pour them into the firebox.

Many summer residents collapsible structures They are attracted by the opportunity to remove the device for safekeeping at the end of the season. In this case, you need to choose a simple and reliable assembly and disassembly system, without loops and clamps for skewers, which quickly fail.
Ideal grill: steel thickness 3-5 mm.

A competent metal unit for a summer residence, according to experienced FORUMHOUSE users, must have a wall thickness of at least three to five millimeters.

Welded44:

- Everything is perfect - simple. The thickness of the steel for the barbecue is 3-4 mm, the length of the walls is 600 mm, the width is 350 mm, the height of the barbecue wall is 150 mm, no pull-out shelves under the ashes. Edge the steel on top, along the entire length, with a 20*20 profile, removable legs are made of a 30*30 profile. This is a base on which it is easy to place a roof, a woodshed, spit stands, and side shelves.

The optimal distance between skewers on the grill

It is better to make the recesses for skewers in the form of vertical slits so that the skewer can be rotated 90 degrees, a forum member advises Kuznecs. The distance between the skewers on the grill is 70 mm. It is advisable to paint the device itself with heat-resistant paint for better appearance and protection against corrosion.

Many people are concerned about the slits for the barbecue, at what distance from the coals they should be. In this case, the dimensions do not matter: the holes in the side walls, which are often found in purchased devices, are considered by many forum users to be meaningless and even harmful. Because of them, the meat on the skewers is fried unevenly, and the additional air flow from below will provoke the appearance of a flame. In a firebox of optimal depth without slits, the coals will smolder evenly and for a long time due to the air flow from above. As an option, to speed up the ignition of coal, a blower is sometimes provided from below, closed with dampers. During frying, the dampers are tightly closed - the finished coal is not blown by the wind and burns evenly.

What should be the optimal height of the walls of the barbecue?

The height of the barbecue wall is the value that raises the most questions. Most users agree that the height of the barbecue grill should be quite large: the effective minimum that allows you to cook good barbecue and save fuel is 13-14 centimeters. This optimal sizes, it is recommended to choose them. With a wall height of 18-20 centimeters, you will need too many coals, otherwise the kebab will turn out “dried.”

Summer resident I,
Moscow:

– The ideal or close to it distance from the coals to the meat on the skewers is 11-13 cm. That is, the net height of the firebox is 15 cm. The sides will narrow correctly towards the bottom, and expand towards the top: the consumption of firewood or coals is less, and the heat for cooking enough.

User Alex286 I made a height-adjustable bottom for my device: initially it was 14 centimeters, but you can raise it by reducing the depth of the firebox to 8 centimeters. The height of the barbecue grill should be universal, because such versatility allows you to successfully cook different foods on coals: not only meat, but also fish, vegetables, etc.

Alex286:

– 2 mm plates are welded to the bottom on both sides, and 10 mm square handles are attached to them. In the lower position, the handles lie on the sides of the roaster. Hooks are welded in the middle of the plates. If you need to increase the cooking temperature by reducing the depth of the firebox, lift the bottom up by the handles and hook it to the sides of the roaster with these hooks.

Optimal height barbecue grill.

To get a delicious kebab, it is not enough to just choose a box with metal sides. A real owner strives to ensure that it is not only reliable, but also as convenient and multifunctional as possible. Forum member Vkokorin I looked for one for a long time among purchased products, but in the end I could not find anything of my choice and made a transformer of my own design - with folding grilles, lids and shelves. The tests passed with a solid “A”!

Brazier. Distance between skewers

Transformer advantages:

* Folding grilles. When they are above the firebox, it is convenient to cook on them: place a cast-iron frying pan, kettle, etc. When folded back, the grates become comfortable tables on the sides of the grill.

* Removable cast iron grate under .

* Removable covers have several purposes. From above - so that water does not get into the firebox, there are no holes in it, and there is nowhere for water to drain. Below is like a shelf. And if you put them on the folded bars, you get two tables.

Vkokorin:

– Hinges for gratings are pieces of pipe with a diameter slightly larger than the fittings. They are first welded to the finished grill, then a piece of reinforcement is threaded through them and welded to the grill. The depth of the firebox is sufficient for cooking in a cauldron placed on the grate on top.

Many owners, however, believe that a metal device, even of the most successful design, is still inferior in reliability, durability and convenience to a stationary unit. Portable barbecues are indispensable for outdoor trips, but they tend to rust and lose their shape, which affects their useful qualities. Another thing is a solid brick structure.

Brazier. Side height.

Stone oven

Brick grill or a stone oven on site is ideal for cooking the most different dishes, and is small architectural form, which can perfectly decorate the landscape. But the costs of manufacturing such a capital hearth will be more significant.

But a simple fireclay brick grill is easy and inexpensive to build, but it will last a long time and will be much more economical in fuel consumption than a steel one. And you don’t even have to lay the bricks on the mortar.

Such a unit, if used carefully, will last fifteen years, says a forum member JimDaddy .

JimDaddy:

– The bottom is a flat brick. The walls, the first row are flat bricks, the second row are bricks on edge. The resulting height is 18 cm, which is close to ideal. Gradually, the side of the brick facing the fire will crumble; such bricks can be moved to the bottom, and intact bricks from the bottom can be moved to the walls. Such bulkheads will not occur more often than once every three years. Cover the firebox with a sheet of iron, press the sheet with a brick.

Forum member queser came up with and brought to life the design of a collapsible mobile “Lego barbecue” made of brick. As the author assures, his unit is “scaled” in size, which can be selected depending on the company’s appetite, free space, budget, etc., it is easy to assemble and disassemble, and saves firewood.

As can be seen from the diagram on which all dimensions are indicated, the design is simple, like everything ingenious. According to its creator, the “designer” easily fits in the trunk of a car, does not require careful handling (it will easily survive a dozen winters in the open air), and any damaged element is easy to replace. And if you add a heat-intensive lid to the Lego barbecue, then the cooking possibilities become comparable to a Russian stove or tandoor.

If you add a little imagination to skillful hands, material, correct dimensions and tools, your unit will become a real decoration of the site. This is the work of art created by forum member VZenev. His dragon cannot be denied functionality: it is a grill, a grill, and a smokehouse all at once.

Join the discussion and various designs. Find out which paint is best to use for Join design and construction stone ovens and barbecue. Watch our video from detailed description construction barbecue complex.

Most people associate it with long-awaited outdoor recreation, aromatic dishes and a good time. However, one of the important components of a successful holiday is the right choice of grill. A low-quality grill quickly loses heat, causing food to taste bad or take longer to cook. Read about how to choose a barbecue for your dacha in this article.

Types of barbecues

The first characteristic of a barbecue that needs to be taken into account when purchasing is its mobility. There are two types of barbecues: portable and stationary. The portable grill is easy to assemble and easy to transport. You can put it in the trunk of your car and go on a picnic outside the city. Portable options are divided into two more types: folding barbecue and prefabricated. The difference between them is obvious, the folding version is connected, all that remains is to unfold it and fix it. The prefabricated grill must be assembled and disassembled each time. The advantage of a prefabricated model is greater stability, but over time it becomes more and more difficult to connect the elements due to deformation of the plates due to constant heating. The disadvantage of a portable barbecue is the loss of heat and the difficulty in maintaining high-quality heat.

This feature is absent in a stationary barbecue, in which the heat is maintained long time due to the absence of extra holes and wall thickness. A stationary barbecue takes up more space, the construction of a barbecue is fundamental and large-scale, it is recommended to pour a screed under such a barbecue so that the soil can successfully withstand the load. Since a stationary barbecue is a structure that will last for many years, choose the external cladding based on the exterior of the house and the site. But due to the difficulties associated with the construction of a stationary barbecue, there is a tendency among consumers to choose portable version even for constant use in the country.

Materials for barbecue

The choice of material from which the grill is made affects the durability and quality of the purchase, ease of use, as well as the cost of the product. There are three main types of barbecue materials that are common.

• Cast iron grill. The advantages of a cast iron grill include durability and high heat capacity: a heated grill retains heat for a long time. The disadvantages of a cast iron barbecue are its heavy weight, high price, and the need for gradual heating at cold temperatures. At sudden change Cast iron can crack at temperatures and cannot be restored.

• Steel grill. A steel grill can be stationary or portable. The advantages of a steel barbecue include an affordable price and a wide range to suit any buyer’s needs. The main disadvantage of a steel barbecue is the rapid deformation of the brazier if the wall thickness is incorrectly selected.
• Brick grill. A brick brazier is a serious design, such products are made only in a stationary form, often with concrete foundation, are not only a functional, but also a design detail of the site. The advantages of a brick grill include long-term heat retention and the presence of a chimney, which adds comfort to the cooking process. Among the disadvantages of a brick barbecue are the cost and installation time of the product.

Choosing a grill

Before purchasing a product, pay attention to a number of criteria for choosing a barbecue.

• Wall thickness of the steel barbecue – important characteristic, affecting service life. Choose a country barbecue with a wall thickness of at least 3 mm; for a folding road version, a thickness of 1 mm is sufficient, but remember that such a barbecue will not last longer than 1-2 seasons.
• Optimal depth barbecue - 15-20 cm, with a greater depth, coal consumption will increase, with a shallower depth, the dish will begin to burn on the outside, being raw inside.
• The presence of a double bottom of the grill will speed up the process of preparing coals and increase thermal insulation.

• The grill lid will expand the capabilities of the product and speed up the preparation of dishes.
• A roof over the barbecue, wheels for movement and a side shelf are not mandatory elements, however, they make it easier and more comfortable when using the barbecue.

Buying a barbecue for a summer residence is a primary task for a person who loves outdoor recreation. To ensure that the product does not disappoint expectations, determine the required functionality, study the technical specifications, and only then proceed to choosing a specific model.

Few people can firmly say that they do not like trips to barbecues. This is a romantic evening with fire and mysterious flashes of embers, active communication and songs with a guitar. An atmosphere of relaxation, mutual understanding and a celebration of the belly. Are you a happy owner of a country house with a garden? Then such gatherings can become a pleasant tradition. And if you are not only well versed in meat, but also know how to choose a barbecue for your dacha, your guests and household members will not be disappointed.

Barbecue with ventilation holes

What is the difference between grill and barbecue?

You need to clearly understand what you are buying. To do this, you need to figure out where the line lies between such close “relatives” as barbecue, grill and barbecue.

Externally, the barbecue resembles a rectangular metal box with or without ventilation holes in the lower part. Wood is traditionally used to cook food on it. charcoal. The main purpose is to fry meat and vegetables on skewers.

Compact model with lid

A barbecue is a more complex design and often looks like a large, deep frying pan with a grate. It allows you not only to fry food, but also to stew, smoke (in models with a lid), and bake. If necessary, you can change the distance between the product being prepared and the heat source, adjust air currents and temperature during cooking using special dampers.

Mobile grill for the garden

As for the grill, it is often called a barbecue with a lid. Indeed, almost all grill models are equipped with a lid, but this is not a fundamental difference.

Please note: heating in a barbecue and grill can be carried out not only with coals and wood, but also with gas and electric current.

A simple device for frying on skewers

Stationary and portable models - which are better?

Portable barbecue models are designed for tourist trips, fishing trips, rare trips to the countryside and nature, and barbecues with friends. The main requirements for them are compactness and light weight, allowing you to take them with you. Stainless steel products fully meet the objectives.

When deciding which grill to choose, pay attention to the difference between folding and prefabricated models. All the parts of the first ones are already connected to each other. They just need to be folded and secured properly. The second is a set of individual parts and fasteners. Not only can they be lost, but they simply cannot be connected if the fryer is deformed.

Folding roaster model

The main disadvantage of portable products is the large heat loss during the frying process, which occurs due to thin walls and the presence of gaps between individual structural elements.

A stationary barbecue is great solution for those who see special charm in cooking and have already decided on their preferences. A place in the garden is finally and irrevocably chosen for it. The grill can complement interior decoration gazebos or take your place in a secluded corner where it is so pleasant to relax.

This is important! A stationary roaster becomes an integral part of the garden for many years, so it must match its style, area and other buildings.

Wrought iron grill with canopy

Stationary structures usually have large dimensions and are made of cast iron, brick or stone. In some cases, a concrete “cushion” is made for them - a base that prevents the soil from subsiding under the weight of the brazier.

Brick grill with metal bowl for coals

Selection by material of manufacture

The material used to make the barbecue determines the degree of its safety and durability, cost and convenience. The classic option is metal products.

Durability and special charm of cast iron products

According to experts, the most delicious food is obtained when using a cast iron fryer. It heats up quickly, but retains heat for a long time and does not give off any foreign odors to the food. Due to the cast walls, the effect “ oven", which has a beneficial effect on the quality and cooking time of food.

Cast iron model with lid

Many barbecues made from this material have an attractive appearance, and their service life can reach 100 years! This durability is due to:

• absence of deformation under the influence of heat;
• durability (the appearance of cracks and holes in the product is a rare phenomenon);
• resistance to moisture and corrosive processes.

The disadvantages are the high cost of the products and their considerable weight. There are large stationary models and compact portable ones on sale, but even the latter are sometimes difficult to transport alone.

Original cast iron roasting pan

Economy option – stainless steel

Steel products are much more mobile and cheaper. This is where their advantages end. Even the popular “stainless steel” is inferior to cast iron in terms of performance. Firstly, a stainless steel grill has thin walls that deform from regular exposure to high temperatures. For this reason, it is recommended to use coals in them rather than start a fire.

Lightweight steel grill

Secondly, thin steel does not retain heat well, which leads to greater consumption of coals and longer cooking times. Such a roasting pan can only serve for a season and is suitable if it is not used regularly, but only on special occasions.

Brick grill - a large-scale project for the garden

A brick grill can only be stationary. A fairly common solution is an oversized design that includes a brazier, oven and other amenities.

Brick grill for the garden

Brick is perfect for building a barbecue, as it retains heat well and for a long time, is resistant to external influences, and is aesthetically pleasing. It can be combined with stone, metal and wood, which allows you to decorate the area with a real work of art.

Brick grill with stone trim

Brick has an affordable price, is available everywhere and is easy to install. Thanks to this, you can make a grill out of it yourself, including using the dry masonry method.

What size should the grill be?

The required size of the barbecue is determined by the area of ​​the site where it will be used and your personal needs. A model that is too compact is inconvenient if you have a large family or often have guests. A bulky product for a small circle of people will require unnecessary consumption of firewood or coal.

Brazier-suitcase

So, how to choose the right grill?

1. Product length. Using it, you can determine the number of skewers that fit, and accordingly, estimate the volume of food preparation. The standard length is 80–100 cm and corresponds to 8–10 skewers.
2. Width. Usually no more than 30 cm, which is due to the length of the skewers and heat loss.
3. Height. The consumption of coal and firewood depends on it, since it is necessary to maintain a certain distance from them to the product. U finished products most often it is 15–17 cm.

Now you know how to choose a good grill for your dacha. You just need to understand a little about what the seller is offering and soberly assess your needs and capabilities.

Even though winter is already upon us, no one forbids preparing for the spring-summer period filled with picnics, kebabs and grilled dishes. There is just time to study everything in detail and choose the best grill to fry delicious and aromatic ribs. We invite you to get acquainted with the best barbecues of 2015.

If there is a king of grilling, then the Broil King Crown 90 would be one of the most worthy diamonds in his crown. It combines unique features and a fairly affordable price. The roaster, side burner and spit are made of stainless steel. The brazier is equipped with a stainless steel convection grill, where various types of liquids that are released during cooking of meat are collected, equipped with a temperature control device and an electric ignition system. The barbecue body is made of aluminum. In addition to everything mentioned, it should be said about the presence of a cast iron grate covered with ceramics, which is valued among the best chefs, as it is able to withstand high temperature and has non-stick properties. Meat on such a grill cooks very quickly, and, therefore, of high quality.
Specifications: roasting area 0.41 sq.m., grill power 11.7 kW per hour

Fans of retro design will love the portable kitchen PK 99740. The grill is made by hand, so it has an original shape and characteristics. This is a simple model, some might even say primitive, but fans of this particular option don’t think so. The body is made of durable cast aluminum, which heats up quite strongly and cooks meat instantly. This barbecue can also be used as a smokehouse, just close the dampers and the meat will be smoked, absorbing the necessary odors. It is equipped with two pallets and wheels for easy transportation.
Specifications: roaster area 0.19 sq.m.

Char-Broil Quantum Infrared Urban Grill: liquid propane gas

A grill operating on the basis of infrared radiation is a revolutionary technology in cooking that can radically change approaches to such devices. It is equipped with panels that emit infrared rays when the grill is on. This feature gives a wide range of temperatures, and, therefore, intensity of roasting. Thanks to these characteristics, the grill is equipped with only two burners, so you can save not only space, but also gas. The body is made of stainless steel, there is an electric ignition system.
Specifications: two burners; power 6.2 kW per hour; roaster area 0.21 sq.m.

Char-Griller 3001 Grillin" Pro: liquid propane gas

Char-Griller primarily produces charcoal grills and smokers, but has recently launched liquid propane grills. Outwardly, it resembles a traditional charcoal grill. The grill is made of durable steel, equipped with a ceramic grill grate, ventilation system to increase the heat, keep warm function, side burner, thermometer and shelf for kitchen utensils. It is in no way inferior to others presented on the list, but also attracts with its low cost.
Specifications: three burners; power 11.9 kW per hour; roaster area 0.41 sq.m.

If you often have to go out into nature, then you need compact grill, lightweight and mobile. Introducing the Coleman Road Trip Grill LXE 175. Despite its small size, the grill in this grill is quite spacious; in addition, there are folding tables on the sides, and the grill itself is equipped with electric ignition. It folds easily and can be transported in the trunk. The grill is equipped with wheels and a handle for transportation. To operate for an hour, a 0.49 liter propane cylinder is required at active work two burners; when the burners are operating at minimum, this gas will last for 4.5 hours.
Specifications: two burners; power 5.86 kW per hour; roaster area 0.18 sq.m.

Brazier L410 Pre-Seasoned Sportsman's Charcoal Grill: coals

If there is not a lot of space, then a compact grill from the Lodge company, L410, is suitable. It is made of cast iron; the company has been producing barbecues for a century. This grill, although small, is smart. The grate has non-stick properties, which guarantees instant cooking of steaks and chops. The model is ideal for cooking for a family.
Specifications: roaster area 0.13 sq.m.

If you need a powerful grill with a modern, elegant design, then this is best choice. The installation is of impressive size with modern characteristics and includes several burners, an electric ignition system, gas distribution adjustment, and a thermometer. The body, burners, grate and lid are made of durable stainless steel. If meat is being prepared for a large number of people, then a spacious work surface makes the process comfortable.
Specifications: 5 burners; side burner; 18.16 kW per hour; roaster area 0.46 sq.m.

Brazier Cuisinart CGG-240 All Foods Roll Away Gas Grill: gas

The lightweight Cuisinart CGG-240 grill is both feature-rich and portable. Electric ignition works quickly, the temperature instantly rises to 500 degrees. The built-in thermometer shows the temperature, and the enamel-coated cast iron grate helps cook meat instantly. Thanks to manual temperature control and a lid, cooking on the grill is a pleasure. The side tables fold down if necessary. The grill is mobile and easily transported over sand, grass and even dirt.
Specifications: power 4.4 kW per hour; roaster area 0.15 sq.m.

By technical specifications This smart barbecue from REC TEC is more of a smoker, but is in no way inferior to other barbecues: it can smoke, grill, fry and bake. It runs on fuel pellets, everything is controlled by an electrical system. The grill heats up to 200-500 degrees, so here you can cook everything from pork steak to pizza. Smoked ribs turn out especially well on the grill at low temperatures.
Specifications: computer control temperature regime; roaster area 0.44 sq.m.

Founded in 1952, Weber has become one of the leading manufacturers and exporters of barbecues around the world, and the Summit S-670 barbecue has become the pinnacle of engineering by the company's specialists. The body is made of impeccable quality steel. The grill is equipped with a smokehouse and burners, a spit and infrared radiation, an LED scale, a powerful roaster and trays for draining fat and other liquids. The grill is equipped with backlit buttons if the picnic is organized late in the evening. Definitely, this is the most expensive grill on our list, but the high cost corresponds to the quality and versatility of the device.
Specifications: 6 stainless steel burners; power 17.6 kW per hour; fryer area 0.5 sq.m
In addition to a good grill, a true grill lover will need at least

Before buying a barbecue, it is important to understand its differences from a grill and barbecue. Therefore, let’s look at how to choose a grill in detail. The grill looks like a rectangular box. There may be holes on the bottom for ventilation. It usually uses wood or coal to operate it. Meat and vegetables are fried on it. They are strung on skewers.

Barbecue is more complex in terms of design. Often in appearance it resembles a huge frying pan. It is also necessarily equipped with a grill. Its capabilities: frying, stewing, smoking and baking foods. You can vary the distance between the food being cooked and the flame, adjust air flows and temperature settings during the cooking process. Special dampers help with this.

A grill is often referred to as a barbecue with a lid. The source of heating food in both barbecues and grills can be wood and coals, as well as gas and electricity.

Choosing a barbecue, which one - static or mobile?

Mobile versions are good for hiking, fishing, and infrequent visits to a country house. These models should be compact and lightweight so that they are easy to carry and transport. Devices made from steel – stainless steel – have proven themselves well.

When choosing a mobile model, find out the differences between collapsible and folding versions. First, a set of individual elements and fasteners. They can easily get lost. And if the fryer is deformed, it is already very difficult to connect these parts.

Secondly, all the elements are already fastened to each other. They need to be folded and secured correctly.

Main disadvantage mobile versions– this is significant heat loss during frying. The reasons are the thin walls of the device, gaps between some parts.

A stationary device is usually chosen by those owners who want to organize exquisite culinary operations and add an elegant touch to the design of their site

Usually a stationary model is placed in the garden, in a gazebo or somewhere in the corner of the site where you can relax comfortably.

Such devices are usually characterized by impressive sizes. Cast iron, brick or stone can be used to create them. A certain foundation is often laid under them. It eliminates ground subsidence under the influence of such a colossus.

Selection criterion – barbecue material

What the grill is made from determines its level of safety and service life, prices and ease of use.

Cast iron

The cast iron model is considered a classic. Its features:

• Fast heating.
• Long heat retention.
• But it introduces foreign odors into dishes.
• There is an “oven” action. It is provided by cast walls. This significantly improves the quality of frying food and reduces the time of this process.
• Attractive appearance.
• The highest service life is up to 100 years. The reason is that the device does not crack or deform when exposed to heat.
• Powerful resistance to corrosion and moisture.

Cons cast iron grills:

• Huge mass.
• Impressive price.

Brick modification

It can only be static. Its size is impressive. It has a fryer, ovens and other devices.

Advantages:

• High-quality and long-term heat retention.
• Resistance to external aggressions.
• Decent aesthetic appearance.
• The design can be combined with other materials: stone, wood and metal.
• Reasonable prices and ease of laying the material.

Stainless steel

A more economical version is the stainless steel model. But the low price is its only advantage. And the disadvantages are:

• Poor performance.
• Thin walls. Susceptibility to deformation from constant heat. In the device you have to use coals, and not light a flame.
• Poor heat retention. This wastes more fuel and delays the cooking process.
• Weak service life. For a maximum of one season, subject to irregular use.

Questions about barbecue parameters

Material thickness

The service life is directly affected by the thickness of the material – the base of the fryer. The device is made of thin metal sheet burns out quite quickly. But it has a modest mass and is easy to move.

To ensure that its service life is as long as possible and there is no deformation from heat, the minimum density of the material should be 3 mm.

Questions about width and length

Here the criterion is simple - the width of the grill should be slightly smaller than the length of the skewer. Usually it is 30 - 40 cm.

The length of the apparatus is determined based on the intended number of skewers used.

So, for a team of 3-4 people, cooking meat on eight skewers is enough. The skewers themselves are placed at a distance of 8-10 cm. And the required length of the barbecue lies in the range of 65 – 80 cm.

Most modifications have slots. You can conveniently place skewers in them. Their number determines the suitability of a particular fryer for your purposes.

If you need a model for a large team, the fryer is designed for larger number skewers Choose the right few grids.

By depth

The volume of coal used and the taste of the kebab itself depend on this parameter. The optimal parameter is considered to be 15-20 cm. Only under this condition is the required distance between the product and the glowing coals obtained. This is about 8-10 cm. This positioning ensures excellent result: juicy, well-fried meat with a pleasant crust.

If the depth of the fryer is modest, then the meat is too close to the coals. In this case, rapid burning of the surface occurs. And the meat itself is raw inside.

If the depth is too deep, large coal reserves will be required to achieve the optimal distance (8-10 cm). Or the meat will be too far from the coals. From this ready dish comes out with poor quality.

If you plan to work with a barbecue whose depth does not exceed 15-20 cm, you have:

• A lot of fuel will be consumed.
• The process of creating a dish will take much more time.
• The meat will not have the desired crust, and the juice will leak out of it. The result is a dry meat dish.

Availability of holes for ventilation

Many store versions have them. They can be seen on the brazier, or rather in its side walls or bottom. Experts in preparing delicious kebabs believe that these holes are only needed “for the lazy cook.” And the temperature of the process should only be changed by a fan.

The holes on the side do not allow you to control the smoldering of the coal - gusts of capricious wind, which cannot be controlled by the cook, but only leads to the ignition of the coal

The holes do not have a positive effect on the quality of the food. The heat at the side wall will be more powerful than in the middle of the fryer. And the meat pieces in the middle of the skewer will be cooked worse than those at the ends.

But you should not ignore a device with serious parameters if the side holes are on the top side. They are more of a decorative component and do not affect the quality of the dish at all.

Advantages of models without such holes (devices with a single bottom):

• The heat inside is distributed evenly - this guarantees a high-quality dish.
• The cook has complete control over the smoldering coal.
• There is no risk of burns: it can be caused if a small piece of coal falls out of the hole.
• If the weather is calm, the dish being prepared can be left unattended for a short time. The heat will only slow down a little. They can be developed using a fan or poker.

Advantages of devices with double bottom

• Short ignition period.
• Burning coal is equipped with powerful thermal insulation. This is due to the air gap between the two bottoms. This way the coal burns more evenly and fuel consumption is reduced.
• A special box is provided for collecting ash.
• You can control the coal with a fan and shutters - they open. You can also open the ash pan.

Often a grate is placed on the bottom of the fryer to hold pieces of solid fuel. And through the existing holes, the ash will fall into the ash container.

The grating used can be composite or solid. It must maintain the flame, guaranteeing the flow of air (during the combustion stage) and the temperature of the fuel.

Some models do not have a grate. There are holes in the top bottom. Ash is removed through them, and air gets into the coals.

Questions about the cover

If the roasting pan has a lid, the dynamics of the culinary process increases, and the dishes are permeated with aromatic smoke.

Thanks to the lid you can:

• Smoking meat or fish.
• Create dishes over low heat.
• Keep finished masterpieces warm for a long time.

In more complex modifications, a thermometer and dampers are integrated into the lids to develop traction.

Presence of a folding shelf

Some models have a folding shelf built into them. It will become a good protector of cooking meat if a flame suddenly breaks out on the coals. It also covers the device when it is not in use.

• Cast iron versions are suitable for regular use. Suitable and steel models, but the thickness of their material must exceed 3 mm. When purchasing a large steel modification, you should pay more attention to the double bottom version.
• For forays into nature, where barbecue will be cooked on charcoal, a collapsible steel apparatus is optimal. The thickness of the material is approximately 1 mm. With constant use, the unit will work for 1-2 seasons.
• When you need to integrate a barbecue into a landscape design where there is a gazebo and furniture, you need a model with forged decorative components.
• A device with a canopy is suitable for garden areas to protect the coals from precipitation.
• The presence of wheels is justified when the grill is rarely used. They make it easier to move it to the storage location.

Price issue

The price of a barbecue is determined by its parameters, the quality of the material and the presence of various devices: shelves, lids, etc.

The simplest models in design have the following approximate price tags:

• Cast iron versions. Price range: 7,000 – 70,000 rubles.
• Hiking versions made of thin steel. Price range: 300 – 1500 rub.
• Mobile versions - diplomats. Range: 1500 – 4000 rub.
• Static steel devices. Material thickness: 1.2 – 1.8 mm. Range: 2000 – 5000 rub.
• The same models (as in point 4), but the material density exceeds 3 mm. Price range: 7,000 – 20,000 rubles.

The most popular brands in this area are: Grillver, Doors, Megagrill, Onyx and Alder Smoke.

Examples of store versions

Today on sale there is an abundance of different stoves for any cauldron. The following are two examples of store-bought ovens.

Air intake with chimney

Her details:

• Material – steel.
• Width – 52 cm. Height – 175 cm.
• Wall density – 3 mm.
• Weight – 30 kg.
• The diameter of the chimney pipe is 10 cm. The height of this pipe is 1 m.
• Price – 8200 rub.

MO-25

Her details:

• Material – stainless steel, cast iron.
• Wall density – 3 mm.
• Height – 205 cm.
• There is hand forging.
• Weight - 50 kg.
• Pipe height – 25 cm.
• External diameter – 44 cm, internal – 37 cm.
• Price – 18,500 rub.

Results

Cast iron cookware for cooking in an open space is not a luxury. Although it is unlikely that manufacturers will sell such a product for next to nothing. It is important to take into account the volume that is really useful in practice, and everything else was examined clearly using examples.