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How does the grill look like. What should be the correct size of the barbecue to prepare a delicious barbecue? The optimal distance between skewers on the grill

Observing the correct dimensions of the brazier elements of the barbecue and the height of its legs, you can create the optimal temperature regime for cooking barbecue on coals. To do this, you need to know the length and design of the skewers / barbecue grill, use the drawings or at least the diagram that are provided below. In other cases, the dish will burn or remain uncooked, and the operational resource of the hearth will decrease.

To enlarge the drawing and consider all sizes, you need to click on the photo

Since the preparation of barbecue or any other food takes place according to specific technologies, the following factors are taken into account when calculating the optimal size of the barbecue:

There are options for grills with additional functions. For example, a brazier is equipped with a side compartment for unburned coals with its own chimney. Either part of it is covered hob for simultaneous cooking of a side dish, warming up the kettle.

In this case, the main part of the barbecue should be of the sizes recommended in this manual. The rest of the elements are attached in such a way that the process of cooking the barbecue takes place without any hindrances.

Skewer design

There is only one way to calculate the correct brazier dimensions - the chef is using skewers, a barbecue grill, or both of the same length. The standard design of the skewer is:

length - total 45 - 50 cm, working 30 - 35 cm;
perm - spiral, located near the handle, length 4 - 6 cm.

You can enlarge the drawing by clicking

In marching (collapsible, folding) versions of the brazier, the size of the sword / skewer may decrease.

In case of loss / replacement of the working tool, the length of the skewer should be adjusted in accordance with the brazier for which it is intended.

Similar requirements apply to barbecue ovens. The grate should be evenly placed over the coals at a height of 5 - 8 cm, as meat is usually compressed by the nets on both sides and cooks faster. The industry most often produces mesh structures with dimensions of 18 x 28 cm, a brick or steel box is fitted under them, where coals will be poured.

Temperature regime

Attention: There is still no consensus among experts on the need for holes in the side walls of the brazier. Some believe that they interfere with temperature control, and air should be supplied inside with a special fan. Others believe that when fanning, the likelihood of burning embers increases, they prefer not to use the fan.

Dimensions of grills of different types

The hearths for frying meat on charcoal are made by hand from different construction materials. That also leaves an imprint on the dimensions of the barbecue structure. For example, from sheet steel, the box of the brazier turns out to be compact, and from brick it is oversized. Cutting sheet steel is easier than splitting masonry stone.

Collapsible and folding hearths are designed for transportation, usually have smaller dimensions in comparison with stationary braziers.

Width

When using standard skewers, the width of the barbecue completely depends on their length:

size - 30 - 35 cm;
skewer spinning devices - a vertical slot in the side wall of the brazier on one side of the (pointed) skewer.

The turns are carried out according to the scheme:

the skewers are inserted with the far pointed edge into the vertical slot;
then flip 180 degrees into the same slot;
then separate sections of the barbecue are browned, the skewers are turned 90 degrees in either direction, they are laid flat on the upper side of the barbecue, and not a groove.

Click to enlarge

This technology is considered a classic, but there are electric skewers and skewers. various designsallowing them to be fixed relative to the coals at any angle.

In accordance with the standard parameter of the barbecue grill, it needs a brazier width of 15 - 18 cm. It should be borne in mind that when turning it lies on the side walls of the barbecue at different heights.

Depth

By default, the efficiency of open hearths is significantly lower than that of barbecue ovens with a combustion chamber. With the same fuel consumption, the output of kebabs is noticeably lower. The depth of the barbecue is selected depending on the meat and temperature conditions:

under normal conditions, pieces of pork or lamb should be at a distance of 5-10 cm from the coals, which are covered with a layer of 5-10 cm at the bottom of the brazier;
thus, the height of the side walls is 15 - 20 cm.

Attention: The main mistake when making a brazier on your own is burning the coals directly inside it. For a large fire, the depth of the barbecue increases, the distance from the burnt out firewood to the skewers becomes greater than the required value. The barbecue takes longer to cook, the consumption of firewood increases.

Length

If the previous dimensions of the barbecue are considered critical for the barbecue process, then its length is a less important factor. However, you should consider the nuances:

vertical slots for skewers are made at a distance of 8 - 10 cm from each other;
if you place them closer, the meat will not fry, it will become more difficult to rotate the skewers.

Therefore, the length of the brazier mainly depends on the number of guests or family members for whom the dish is being prepared. If the grill is used in a large company, you will have to set the order, stock up more coal.

The orders of barbecue ovens take into account the sizes of both grates and skewers, but at the same time the average sizes are taken. Only a professional bricklayer can adjust the structure, home master it is better to stick to the layout scheme without changes.

For barbecue grates, 30 cm of the length of the hearth is enough, the meat is cooked faster, so the portion of coal lasts longer.

Barbecue height

The quality of the operation of the hearth is affected by the height of the brazier from the ground level and it should be from 75 cm to 125 cm.The level from the soles of the brazier to the hands of his hands is accepted as a comfortable value of this size:

in this case, the spine is unloaded, you do not need to bend over the brazier;
natural draft increases if there are holes in the side walls of the hearth.

So the height depends on who will most often cook the shish kebab. Multiple drawings metal structures we have already given above, here we will add another drawing of a brick barbecue.

Attention: In mobile barbecues, the convenience of cooking barbecue is deliberately sacrificed by increasing the convenience of transportation. Short legs take less space in the trunk of a car.

Brick hearths

Unlike metal braziers, brick braziers the sizes are enlarged. This is due to the large format of the construction material. Nevertheless, the inner working part of the hearth must have the specified dimensions. Only the external size of the structure increases, chimneys, countertops and sinks are often made, which increase the comfort of use.

The main nuances are:

length, height to the side and width - these parameters are easier to adjust to standard sizes;
the depth of the brazier - has a rigid binding to the brick format of 6 cm and the seam thickness of 1 cm, is 21 cm or 28 cm (3 or 4 rows, respectively).

Can be enlarged by clicking

By default, a brick structure has a higher resource than an iron one.

Metal constructions

When constructing metal structures, there are much more nuances, different elements can be used: sheet steel, ready-made decorative elements (usually twisted and forged elements) and parts of second-hand products (countertops, barrels, tanks, shelves), as well as hearths are not only stationary, but also mobile within the site.

Therefore, in one case, the dimensions of a barbecue made of metal can be easier to withstand, in another version you have to deliberately change them. For instance:

Well, and a video where you can watch some additional nuances about dimensions:

Thus, when making a barbecue or for preparing a barbecue on coals, you should use the drawings with the classic dimensions that have been given above. This condition is easier to fulfill when using sheet steel, more difficult when laying out of bricks or partially using parts of high artistic value from used household items.

Beauty is good, but functionality is more important. But how to make a brazier yourself or order it without making a mistake with the size, so as not to be disappointed later? The answer is in our article.

In contact with

Analysis of forums and blogs of experienced craftsmen, as well as the opinions of engineers from serious manufacturers helped us to compile a list of the most common tips regarding technical features self-made barbecue.

Length

For those who want to get by with one pass of frying meat, it is logical to judge - the longer the length work surface barbecue, the better. But at the same time, the ability to move the barbecue is limited: the structure will be heavy and cumbersome. Additional well-reinforced legs will be required, otherwise there will be no stability. If the grill was conceived to be stationary, do not forget about the amount of coal that will be required to fill the internal volume of the case and maintain the desired temperature.

Experienced craftsmen advise taking one meter as a basis, and then looking to your liking. For some, the ideal option is 60 cm, and for others, 80 cm is completely satisfied.

Note! The correct individual size is calculated using the formula: Xsh * S \u003d barbecue length... Where Xsh Is the required number of skewers simultaneously on the grill, and S - the distance between them. For example, we have 8 skewers, we multiply them by the size of the gap between them (from 7 to 10 cm) and we get the required length: 8 * 10 \u003d 80 cm. The gap may be less, depending on preferences.

Width

Categorical statements (width 40 or 35 cm) are deliberately incorrect. It is good if you are lucky and the length of the skewers or grill used is 42 cm, but if 33? For the drawings of the future barbecue, you need to measure the average length of the skewers so that no problems arise in the future.

The most popular width is 30 cm, it will be enough for sure, and the coal savings will be obvious.

Please note! Usually the skewers are flat, which means that the recesses for mounting on the walls of the barbecue should be vertical - for easy rotation by 90 ° ... Rounded slots are inconvenient.

Height

Many copies were broken due to the depth of the barbecue. A height of four tens of centimeters will entail a large consumption of coal and increase the cooking time. The risk of the meat being cooked on the outside and soggy on the inside increases. The optimal distance from the heat source to the kebabs is recognized as 7-10 cm. Then the cooking occurs from the infrared radiation of the coals, and not hot air from them. This allows the meat to acquire a golden brown crust. Inside, the meat will remain tender thanks to the juice, which will give aroma and juiciness.

To maintain the desired distance, a height of no more than 12-15 cm.

Drilling holes has more disadvantages than advantages. Indeed, the stage of ignition is facilitated, but it is better to use a fan and then rejoice at the result than to suffer the whole process. There are clearly more cons:

improved air exchange contributes to the appearance of a flame that will need to be extinguished by spraying water, because you need to cook on coals;
the walls will be hotter than the central space due to the broken integrity of the temperature regime;
it is impossible to achieve an even and long heat, which will speed up the cooking time and make the meat truly tasty.

Engineers and craftsmen note that in order to cook a good brazier, which will not warp after 3-4 years of use from temperature changes, you need to rely on a metal thickness of 3-4 mm. The weight of the entire structure also depends on it.

Reference! In the absence of a thicker metal, corners are welded along the perimeter of the barbecue body. This will improve the preservation of the shape of the box and extend its service life.

The height must be calculated individually for the main performer of the dish: you need to bend your elbows and measure the distance to the floor. This will save in the future from the need to bend over provoking chondrosis of the lumbar spine.

100 cm will usually be sufficient.

Conclusion

Many parameters of an ideal barbecue depend on personal preferences, only a calculation is needed. And the optimal proportions, suitable for most, fluctuate around the values: depth - 15 cm, distance between side walls - 30, length - from 60 to 120 cm.

The correct dimensions for the barbecue

Outdoor recreation is impossible to imagine without fried or smoked products: vegetables, meat, sausages. They are easily prepared using modern barbecues, barbecues and grills as well as versatile tools.

Principle of operation

It is a convenient device for frying meat, poultry or vegetables. Outwardly, it looks like a box on legs, where coals or firewood are laid. When the required temperature is reached, the skewers are installed on the holders.

The food is cut into small pieces. Skewers can be turned over manually or automatically. The designs are distinguished by their individual characteristics, but the process is the same.

The structure consists of a coal container on which a grate is placed. Most of the models are equipped with two layers of lattice, pallet, table, wooden handles. Devices are divided into stationary and portable, gas or electric.

With a lid, the barbecue acts as a grill: heat treatment is carried out from all sides, and cooking takes little time. The barbecue woman smokes meat, poultry, fish.

Hot smoking takes place according to the following method: products are laid out or hung on the upper grate, sawdust is at the bottom. The smokehouse is tightly closed with a lid, a fire is made from below.

The process takes from 2 to 24 hours. The smoking temperature reaches 120 °. Constructions are stationary and portable.

Types of grills and barbecues

Braziers are devices for cooking dishes on skewers. They differ in type of construction:

stationary,
portable,
collapsible,
with wheels.

Device for frying meat, vegetables and other products on the wire rack. The device makes the process of cooking easier, eliminates the need to string food on a skewer.

A huge variety of dishes are prepared on the grill, so small ingredients can also be placed on the grid without problems.

The device smokes various products such as meat or fish. It differs from other types of braziers with an additional cover, without which the required concentration of smoke is not achieved.

Fuel classification

The most common material is firewood, less often charcoal is used. Solid fuels provide a fragrant smoky aftertaste that is popular with lovers of kebabs, barbecues and other dishes.

But the cooking process is more complicated: it takes skills to light a fire and wait for the right time. A large amount of smoke makes it impossible to use the equipment indoors.

Fuel guarantees convenience and precise control. The heating intensity mode can be adjusted at any stage of cooking. But the cost of this equipment is more expensive, since the mechanism is more complicated, the search for fuel will also require additional efforts.

Raw materials are not suitable for smoking, where smoke is required. Gas braziers can be used indoors.

Electricity

Such devices consist of a heating element and are connected to the network. Some models are equipped with spirals installed in a glass bulb.

Such devices are equipped with glasses for collecting dripping fat; charcoal can be added for aroma. Used indoors, but tied to electrical outlets.

Portable

This includes barbecues and other devices that are disassembled into separate elements for ease of transportation. The structure must be folded back to use the device. These models take up little storage space.

Foldable

This design is folded if necessary, and not disassembled into separate parts. It consists of an X-shaped base on which the charcoal box is installed, and a suitcase that is placed on top.

The design belongs to large-sized, moves with the help of wheels, equipped with two additional supports. The principle of movement is similar to a cart or wheelbarrow.

These models are suitable for permanent installation. The disadvantages of a mobile structure are heavy weight and bulkiness. It is not intended for hiking and travel.

Marching

Portable design. Package does not include charcoal box. The hiking model is a stand over a fire. It is not as convenient as using a full installation, but with a minimum of space, it is enough.

Rectangular or square

The standard form, popular among all types of products: grills, barbecues and smokehouses. Skewers are placed more efficiently and steadily.

Round

The shape is typical for a barbecue grill. The brazier does not contain corners and joints, therefore it is considered the most reliable. But the usable area is less.

Pros of braziers and barbecues

Barbecue benefits

Perfect barbecue cooking.
Prices range from low to high.
Large selection of accessories.
Little weight.
Long-term operation.
The versatility of the device.

The variety of models allows you to choose products for your home that are powered by gas and do not emit smoke.
Are saved beneficial features products. The dish is obtained dietary, since it does not require the addition of fats or spices.
A simple and natural way to process food.

The structures are easy and quick to assemble.
After using the device, no ash or ash remains, since everything falls into the sump.
Economical electrical devices.
Simple renovation.
Environmentally friendly device.
Most of the models are roomy.
The stainless steel construction makes the smokehouse resistant to moisture.

Problems

Rapid deformation of the bowl.
Portable barbecues are unstable.

Fried foods increase the likelihood of cancer due to carcinogens in the smoke (this applies only to meat).
Special means for lighting a fire emit harmful substancesthat are absorbed by food. Even a regular newspaper contains lead.

The inability to work in the cold.
Many models do not have an attractive appearance.

How to choose barbecues and barbecues

When choosing, you need to pay attention to several nuances.

Canopy

Equipping your own roof provides ease of use, but makes the structure larger and heavier.

Number of skewers

The criterion is important for barbecues with special recesses for skewers, since the number of possible places for food preparation is limited. If there are no connectors, then as many skewers are placed on the grill as the size allows.

Wall thickness

Models with a wall thickness of up to 1 mm are intended for infrequent use, 2 mm are designed for frequent use, 3 mm are suitable for daily cooking and last long enough.

Cast iron is considered the most suitable material for the manufacture of a brazier. It keeps heat well, which saves fuel consumption. The design of the product remains unchanged for years. The disadvantage of the cast iron composition is the instability to temperature changes.

Reliable options are made of stone or refractory bricks.

Such materials do not change when exposed to high temperatures. Heat is retained, saving fuel.

Such models are afraid of moisture, so they need to be placed under a canopy or on a small foundation.

Stationary type metal devices weigh a lot, as they have thick walls.

Which is better

When choosing a device, consider its characteristics. The main ones are:

safety;
full set;
reliability;
convenience, practicality;
economical fuel consumption;
simple assembly;
ideal wall height from 13-14 cm;
optimal size, weight, dimensions.

Skewers included

"Native" skewers are suitable for the connectors on the box, the quantity most often corresponds to the capacity of the barbecue, but sometimes spare ones are added.

Lattice

The device is used in grills, barbecues, smokehouses.

Some models fold into a container with a handle to make it easier to carry.

Cap

Lids are included in the set of smokers as standard.

Case

Since the cover is designed to transport all components, the risk of losing a part is reduced.

Food stand

Additional storage space for the ingredients you need. Hot dishes taken from the grill or smokehouse are placed there.

In solid fuel models, a separate shelf will allow you to store a supply of firewood. The cylinder in gas models is placed on the shelf, the use of a long hose is not required. The disadvantage of the shelf is the increased weight and size of the product.

Transport wheels

The devices are placed on supports - 2 wheels and 2 stationary legs. This makes the product stable, the risk of displacement is eliminated. To move the device, it is enough to raise the edge with the legs, which is much easier than lifting the entire structure.

Chimney

The pipe significantly accelerates the withdrawal of combustion products that are removed from working chamber through traction.

The models are equipped with various useful add-ons:

Removable grill.
Thermometer probe.
Poker.
Scoop.
Cauldron stand.
Barbecue cover.
Coal blowing blade.
BBQ grill set: fork, tongs, spatulas.
Baking tray for cooking small pieces.
Suspension for a frying pan, cauldron.
Holder of a cauldron, frying pan.
Roof.
Rack.

Exploitation

Before the first use, grease the frypot with vegetable oil and ignite.
The fire is extinguished by a special cap, since the use of water leads to deformation of the walls.
Do not load more than the required amount of fuel.
You need to install the device on a level place.
Deformations of the shape occur at a temperature difference.
Do not let rain or snow get inside the device.
Store the device in a dry place or under a canopy covered with plastic.

The grill is cleaned after each use:

Wait for the device to cool completely.
Remove accumulated ash.
Do not use coarse brushes to clean the surface.
Apply detergent to soften fat.
Rinse the surface with water. Wipe dry.
Lubricate metal structures with vegetable oil to exclude the appearance of rust.

Safety

Use devices only for their intended purpose, and not for burning garbage, heating (if this function is not enabled by the manufacturer), drying clothes.
Do not store foreign objects inside.
Do not touch the surfaces of the product during the cooking process. To do this, use special tools, potholders.
Closely supervise children near the appliance.
Do not leave a working grill, barbecue, smokehouse unattended.
Do not install the device near flammable substances, close to trees or buildings.
Not recommended for use in windy conditions.
Do not use alcohol or gasoline for ignition.
Do not carry the product with hot coals or ash.
Do not use a device with defective components.

The manufacturer gives a guarantee for the operability of the devices, subject to the rules of operation, safety measures, transportation and storage.

Most products have a 1 to 2 year warranty. If the date is not set, then the period is calculated from the date of production.

The warranty does not apply if the malfunction occurred through the fault of the user, due to mechanical damage, weather conditions, natural accidents, exposure to aggressive substances.

The warranty does not cover fasteners, coatings, plastic and wooden elements constructions.

The main problem of metal products is wear of parts. They rub, rust. In this case, it is necessary to replace the damaged element with a new one.
Breakage of the part. If you know how to use welding, you can fix some faults yourself. Otherwise, replacement parts will be required.
If the paint has come off the surface, rust has appeared, you cannot use the device. It is required to clean the metal, remove rust and primer, paint again.
In household grills, heating elements often fail, it is necessary to replace the heating element.

Brazier and barbecue manufacturers

The ceramic grill looks like a green egg. The device combines the functions of a tandoor, smokehouse, oven, grill. The device heats up quickly, after 10 minutes the device is ready for cooking.

The streamlined shape of the grill works like a pipe. Heats up well, keeping warm. Design feature - protects coal from wind, rain, making the device convenient at any time of the year.

Brand products stand out:

Fast readiness for use.
Smooth temperature control.
Economical consumption of wood chips.
Convenient grates for unloading, loading products.
Capacious pallets.
Long term manufacturer's warranty.

Gurman smokehouses are available in three sizes: from 2.8 to 4.8 kg. The large structure folds, but it can be used in any form. The total weight of such a device is 6 kg.

Braziers from 5 to 7 kg include the function of a smokehouse, the number of skewers varies from 4 to 6. The design is equipped with a grill grate. Various non-collapsible options work from coal, firewood, gasoline, electricity, gas.

Features of smokers:

smooth temperature control;
low fuel consumption (1.5 cups of wood chips per process);
individual packing.

The products are manufactured in China. A separate position is occupied by the company's grills.

Model BQS 3508 provides a floor standing electrical appliance. Among the main characteristics are a removable grill, a pallet, and wind protection. The case does not get hot, so the product is safe, but stainless steel needs to be cleaned immediately after use. The process takes place promptly.

BBQ grills are easy to transport as they weigh only 3 kg.

Doorz

An enterprise from Russia manufactures barbecues, barbecues and accessories. The assortment is represented by a wide line of inexpensive products for summer cottages and homes. A popular model is a grill with a roof. The company also manufactures stainless steel smokehouses.

The grills are equipped with ribbed surfaces, non-stick ceramic coating. They are easy to clean by hand or c.

An electric grill is energy efficient as both sides heat up at the same time. The food adheres tightly to the surface, so even thick steaks are cooked in minutes.

The lid is adjustable to the size of the product. Some models are equipped with a separate control mode for each plate.

Represents a series of barbecues. A novelty is an automatic barbecue grill for cooking meat, poultry, seafood, vegetables. The device is powered by a battery that is not included in the standard package. The device folds into a suitcase.

The ceramic model consists of three demountable blocks that can be removed as needed. The reduced version of the ceramic grill is not inferior in functionality, it serves as a barbecue, smokehouse, tandoor.

An interesting option is a transforming brazier. It is compact, assembled in 10 seconds, weighs 3.2 kg. Indispensable for outdoor recreation.

Primo

Carbon ceramic devices guarantee the preparation of culinary masterpieces. The twenty-year guarantee, which is provided after the registration of the goods, stands out especially, since each product is marked with a unique number.

The stoves are multifunctional, they combine the role of a barbecue, grill, barbecue, smokehouse. Parts do not corrode. A design feature is the oval shape, which guarantees considerable useful area in a compact size.

The devices are economical - a load of 5 kg of coal is enough for 36 hours.

What kind of outdoor recreation is complete without a feast? A treat for guests by itself, but "shashlik under cognac" is a separate topic and, oddly enough, a problem. It is not so easy to do this in the forest, on a hike or in the country. Even if you took a skewer with you, but where to light a fire and cook a barbecue? Everyone gets out of this situation differently. Someone folds a hearth of stones or iron scraps, someone adapts an old saucepan. In general, our people are not exhausting for inventions. But you can go a different, productive way. Buy a collapsible or stationary grill and forget about the problem for many years. Manufacturers do not skimp on offers. Compact collapsible, stationary and multifunctional, which one needs.

We have compiled a list of the best barbecues based on expert opinions from experts and reviews from real buyers. Our recommendations will help you make the best choice for your requirements and desires. There are many competitors on the world market for equipment, but we have selected the best manufacturers and recommend paying special attention to them:

Budget / Inexpensive

Palisad
Grillux
BOYSCOUT

Camping World
Doorz
Grillver

Dear / Premium

BOYSCOUT
Doorz
Grillver

From metal For barbecue For giving Folding (collapsible) With roof Stationary With a table With a firebox

* Prices are valid at the time of publication and are subject to change without prior notice.

Braziers: Metal

* from user reviews

Minimum price:

The main advantages

Collapsible brazier-book made of high quality carbon steel, which ensures the reliability of the model in operation and guarantees a long service life
The folding design, compact dimensions and low weight make it easier to carry or transport the barbecue, allowing you to easily take it on a hike or for going out into nature
A non-stick coating is provided to prevent the deposition of burnt fat on the inner walls. This makes it easier to clean and care for the model.
Keeps high temperatures well with relatively low fuel consumption, which saves money on the purchase of charcoal
When assembled it can be transformed into a small improvised "suitcase" with oval holes-handles for easy portability

For giving / For barbecue / From metal / Folding (collapsible)

The main advantages

Steel barbecue grill for cooking kebabs. Excellent quality of materials and workmanship guarantees reliability and long service life of the model for many years
A sufficiently large wall thickness provides resistance to mechanical damage and prevents deformation under the influence of high temperatures, while at the same time does not make the total weight of the model heavier
As fuel, you can use charcoal or other available combustible materials: firewood, dry branches, wood chips, etc. This makes it easier to use the barbecue in any conditions, without requiring an additional source of heat (gas, electricity)
Special vertical air intakes are made in the side walls, providing air flow for uniform burning of coals, which speeds up the process of barbecue cooking
The disassembled model takes up almost no space and is very convenient for transportation or storage

Show all products in the category "Metal"

Braziers: With a roof

For summer cottages / For barbecues / Metal / With a firebox / With a roof / With a table / Stationary

The main advantages

Professional folding brazier with a roof to protect from rain. It closes the firebox with coals and cooked kebabs from possible whims of nature and allows you to cook outdoors in any weather
A shelf for storing and storing firewood is provided under the firebox, which significantly increases the usability of the model
Small wooden table directly next to the grill firebox facilitates cutting meat and preparing skewers for laying
Thick walls of high-quality metal can easily withstand prolonged exposure to high temperatures without the risk of burning out or deformation, which allows you to cook large quantities
There are two wheels and a convenient U-shaped handle to facilitate moving the barbecue around the site or transportation to a storage location

There are many different designs of barbecue grills on the modern market. The material and parameters of such products are very different. How to choose a grill that will be convenient, efficient and durable?

A classic grill is a steel or brick container with rectangular legs, in which coals are placed on the bottom. Pre-pickled meat is strung on metal skewers and placed over heated charcoal, keeping a distance of at least ten centimeters. Due to the high temperature, the meat begins to brown. For its uniform preparation, the skewer is periodically turned over.

Depending on the method of use, barbecues can have different design features:

Collapsible braziers. Due to the collapsible compact design, light weight and small dimensions, such a brazier can be easily transported or even carried by hand. Folding braziers are made from thin steel sheets. They are used for cooking meat during tourist trips or outdoor recreation. The disadvantage of the product is the ability to deform with frequent incandescence. Therefore, folding barbecues are not durable.
Mobile braziers. The structure of the product can be made of either thin steel or dense metal. A feature of the mobile barbecue is the presence of castors on legs, with the help of which it can be placed in any convenient place in the yard or removed for a while in a utility room.
Stationary braziers. Such a device is massive and is mounted on a permanent place. Stationary grill can be built from metal, stone or brick. Sometimes several types of material are used in its construction. For protection from atmospheric precipitation and convenient use, a canopy is mounted above the brazier or the product is simply installed in the gazebos. You can cook kebabs on such a grill at any time of the year, regardless of weather conditions.

The classic brazier is made of metal or brick

There are also gas and electric barbecues. They are used for cooking meat on skewers in the home. But many kebab lovers consider this option not perfect, since the dish does not have the "smoke" aroma, which is so appreciated in cooked meat on coals.

Brazier selection parameters

Correctly selected parameters of a barbecue brazier affect not only the amount of cooked meat, but also the taste of the dish.

Metal thickness

On sale you can find barbecues with different thickness of the bottom and side sheets. The most common option is 2-4 mm. Products with thick walls of 5-6 mm are rare.

The key requirements for a container for preparing barbecue are strength, reliability and the ability to maintain a high temperature regime for a long time. Competently selected wall thickness avoids deformation of the product when heated, thereby extending its service life.

For collapsible braziers, steel 1 mm thick is most often used. But in such containers, you can cook meat on charcoal only a couple of times, since the product quickly burns out and changes shape.

To choose the optimal wall thickness, you should determine how often the grill will be used. The roaster at the dacha is mainly operated no more than ten times a month. Therefore, you can purchase products made of material with a thickness of 2 - 4 mm. The thinner the walls, the easier it is to move it.

In public catering establishments, the brazier can function for more than five hours a day. For such regular use, the wall thickness must be much greater.

Width

The width is determined according to the dimensions of the meat grills and skewers to be used. The standard size is considered to be up to 30 cm. Sometimes a width of 40 cm is practiced. The wider the grill, the faster the meat on skewers cools.

Length

Before deciding on a long brazier, you need to estimate how much meat will be cooked on average at a time. Basically, barbecues are produced with a standard length of 80 - 90 cm. This size is designed for 8-100 skewers and a grill for medium-sized meat.

Depth

The optimum depth of the barbecue is considered to be 15 cm. The parameters are determined taking into account the distance from the meat on skewers to hot coals. The size should not exceed 10 cm and be at least 5 cm.

The meat located too far from the coal does not allow the juice to stand out and ultimately makes the dish dry. The close proximity allows the meat to burn quickly on top, while leaving the inside moist.

Many models of braziers are produced with holes on the sides and in the bottom. But, according to experienced barbecue masters, blow-through holes in simple barbecues do not affect the quality of the dish.

When cooking kebabs in windy weather, the holes in the side walls make it difficult to maintain uniform smoldering of the coals. Meat will cook faster near holes, and the center of the skewer may remain half-cooked.

Ventilation holes are used only in double bottom grills. And simple braziers are best purchased without holes. The uniformity of the incandescence can be adjusted using a special fan.

Double bottom

Thanks to the air gap between the two sheets at the bottom, the containers for making shashlik with a double bottom ensure uniform heating of the coal. In such barbecues, a damper is provided that allows you to control the temperature regime.

The heat in double bottom braziers is collected in an ash drawer. For some models, special grilles are provided that are placed on the bottom. Such devices allow maintaining the temperature regime due to the supply of a sufficient amount of air to the coals.

Cap

In braziers with a lid, meat, fish or vegetables are baked faster and more evenly. Dishes are saturated with the aroma of smoke and become smoky. Also, using the coating, you can keep the cooked kebab warm for a long time.

Folding shelf

Improved models include not only a double bottom or lid, but also folding shelves different sizes... On such a hinged table, you can put a container with water to extinguish suddenly ignited coals or place a sauce that is poured over the meat during cooking.

Types of grills

The durability and safe use of barbecues largely depends on the material of its manufacture. The most common option is a metal barbecue grill. For stationary products, use brick or stone. Each type of brazier has its own merits.

Cast iron

Cast iron braziers are considered the most durable. Such material does not burn out and does not lend itself to deformation. Cast-iron barbecues are both stationary and collapsible.

Their main advantages are:

Fast cooking. Cast iron takes less time to heat up than steel. The material is able to maintain high temperatures for a long time.
High wear resistance. The cast iron brazier has positive anti-corrosion characteristics and can last for over a hundred years.

Such barbecues can have aesthetic properties, since with the help of cast decorative cast iron parts, you can decorate the product in different styles.

Steel

Steel sheet braziers are the most popular and affordable. From such a light material, the most different models braziers. Many are made of stainless steel parts. The advantages of the products include:

long service life;
low cost;
relatively light weight.

Only barbecues with walls at least 3 cm thick have such positive sides. Collapsible models with thin sheets of steel are used as an additional brazier, which can be taken when going outdoors. It is lightweight and fits in a small box when assembled, but its service life is completely meek. Thin steel sheets burn out quickly and change shape at high temperatures.

Brick

Brick barbecues are stationary buildings designed for long-term use. A foundation is required for their construction. The designs can be very diverse. Often such brick braziers become a decoration of the suburban area.

Strong heat-resistant bricks are used for barbecues. To make the meat cook faster, a metal sheet is laid on the bottom of the container. Braziers are equipped with a cover and a chimney. This design allows you to cook barbecue at any time of the year.

Also, the advantages of a brick brazier include:

durability - the material does not deform when heated and does not corrode;
ability to keep warm for a long time - high level heat capacity allows you to cook meat with high quality, while using the minimum amount of fuel;
aesthetics - unusual artistic structures can be built from bricks.

The disadvantages sometimes include the massiveness of the building and the complexity of the installation.
It is not difficult to choose a suitable grill among the existing models. To do this, you should determine where and how many times a year the barbecue device will be used and select a high-quality product that meets all the necessary requirements.