How to choose a grill to give

Ideal for all the barbecue does not exist - in each case, this or that model is convenient. But there are nuances that are important, regardless of the design and material used to make the brazier. You can purchase an expensive model, decorated with intricate forging. But it will not be able to cook a decent barbecue for gourmet friends, if these nuances are not taken into account. Which brazier to choose so that it does not become just a decoration of the landscape?

The best manufacturers of braziers - which company to choose

Braziers are produced by many individual entrepreneurs and small private companies. Larger manufacturers put the production of braziers on stream, and their products have established themselves among lovers of Oriental cuisine.

Popular grills include the following brands:

1. Grillver

2. Doorz

3. Megagrill

4. Alder smoke

5. Onix

The construction of the mangal and the principle of its action

The classic metal grill, which is associated by the majority of Russians with the word "kebab", has a simple construction:

1. The base is made in the form of legs, the height of which varies from 15 to 80 cm.

2. A roaster shaped like a rectangular box. Special cuts for skewers can be made in the upper part of the walls.

Barbecue grill is cooked thanks to the heat from the coals. The task of the brazier is to keep this heat and maintain the smoldering of coal as long as possible.

Types of braziers

Those who like to eat vegetables or meat cooked on coals can choose the most suitable option for themselves by getting acquainted with the varieties of the Eastern brazier.

Cast iron grill

Cast iron is a material for making durable barbeque. Manufacturers offer designs with both finished braziers, the walls of which are connected, and collapsible models, easily assembled if necessary. Brazier can be added to the barbecue grill or hob to place the cauldron.

Benefits:

• Reliability - structural elements are not deformed under the influence of heat;
• Durability - high-quality cast-iron brazier will last no less than a century, it can be passed from generation to generation;
• Resistance to corrosion - in comparison with steel braziers, cast iron is less susceptible to corrosion processes;
• Profitability - the material warms up quickly and perfectly retains heat due to the thick walls, which reduces the consumption of wood and coal;
• Save time - you can cook vegetables or meat faster than in steel grill;
• Aesthetics - cast decorative elements made of cast iron can be made in any style: original national, classical, modern. Such brazier will serve as decoration of a personal plot.

Disadvantages:

• High price;
• Considerable weight - for a stationary barbecue, this parameter does not matter much, but is important for a portable one;
• From the sharp temperature difference the elements of the roaster may crack. If you start barbecues in cold weather, fill the grill with charcoal, add liquid for ignition and set fire to the contents of the brazier - the cast iron can crack. It is necessary to gradually heat the cast iron at low temperature.

Brazier of steel

Steel perform both stationary and portable models. Depending on the thickness of the material, you can get a roaster with qualities that are important in a particular case: lightness or reliability and long service life.

Some models are made of stainless steel. They are distinguished by increased corrosion resistance. It is made of stainless steel produce the best collapsible grills for a picnic, which is convenient to transport.

Braziers of steel decorated with wrought iron elements. Kovanina, which is located directly on the brazier, increases its service life, as it thickens the walls. For the same reason, it slightly increases the heat-conducting characteristics of the metal.

Benefits:

• Affordable price;
• Relatively light weight;
• A wide selection of models for outdoor outings, and for permanent use on the plot.

Disadvantages:

• In portable models made of thin-sheet steel, the use of firewood is unacceptable, as the intense heat deforms the metal;
• A roaster made of steel with a thickness of less than 3 mm, with regular use, quickly burns through.

Brick grill

The most accurate definition of a brick brazier was given by the winner of the Paris competition of cookbooks, Stalique Khankishiyev, calling it “the elite real estate of a kebab lover”.

Brazier spread of heat-resistant bricks. A foundation is needed for solid construction.

Advantages:

• Retains heat for a long time;
• As a rule, it has a chimney, which allows you to cook in more comfortable conditions;
• Closed design can be used all year round, regardless of weather conditions;
• Will serve as decoration of landscape design of a site.

Disadvantages:

• Relatively high price (mostly for work);
• It will take some time for the master to fold the brazier out of the brick;
• After ignition, the coal initially gives off heat to the brick (putting a sheet of iron under the coals can speed up the cooking process).

Mangal selection options

Drawing attention to the recommended parameters and design features of the brazier, you can purchase the best model that will last a long time.

Metal thickness

The service life of the product depends on the thickness of the steel, which became the basis for the roaster. Brazier from a thin sheet, which is often used, burns out pretty quickly. But it is lightweight and can be taken on a picnic.

To grill served as long as possible, not deformed from the heat, the thickness of the steel must be at least 3 mm. Thicker is better, but it is not necessary to go to extremes, trying to find a brazier from armored steel.

Width

The width should be slightly less than the length of the skewer. As a rule, it is 30-40 cm.

Length

The length of the barbecue is selected with the calculation of the estimated number of used skewers. For one family of four, it is enough to cook meat on 8 skewers. The skewers are stirred at a distance of 8-10 cm. This means that the length of the brazier should be between 65-80 cm. Many models have slots for convenient positioning of the skewer, by their number it is possible to determine whether the proposed roaster is suitable.

But if the brazier is purchased for a family, to which guests often visit, and the owner welcomes them with barbecue, the roaster should be designed for a larger number of skewers or for several grids.

Depth of brazier

This indicator affects the amount of coal used and the taste of kebabs. The optimum depth is 15–20 cm, it provides the necessary distance between meat strung on skewers and embers, 8–10 cm. It is precisely because of this arrangement that you can get the most succulent and at the same time roasted meat with a firm, appetizing, but thin crust .

If the roaster is shallow, the meat is too close to the coal, the surface quickly burns, although the meat inside is not ready.

Too deep a roaster makes it necessary to increase the amount of coal to reach the required 8-10 cm, otherwise the meat is too far from the source of heat, which reduces the quality of the finished dish.

Disadvantages when using barbecue deeper than 15-20 cm:

• Increased fuel consumption;
• Longer cooking time;
• A characteristic crust does not form, meat juice flows out. The result - a dry, not juicy kebab.

Vent holes

Although most of the proposed models have air holes in the bottom or in the side walls of the broiler, the masters preparing the best kebab consider the holes as “a delight for a lazy kebab”, because the heat of the heat should be regulated exclusively with the help of a fan.

Side holes do not allow controlling the process of smoldering coal - a whiff of an insidious wind that does not obey the kebab keeper, provokes the ignition of coal.

Holes do not affect the best way and the quality of the dish - the heat at the side wall will be stronger than in the center of the brazier. And the pieces of meat located in the middle of the skewer are less roasted than at the ends.

However, you should not give up decent in all parameters of the brazier, if the holes on the sidewall are located in the upper part. These holes can be regarded as a decorative element, they in no way affect the quality of the kebab.

Advantages of the brazier without vent holes (for models with a single bottom):

• Uniform heat inside the barbecue guarantees high quality dishes;
• Smoldering coal is completely under the control of the kebab;
• The probability of a burn from a small coal accidentally falling out of the hole is eliminated;
• Preparing barbecue can be safely left in calm weather for a short time without attention. This will only lead to a gradual decrease in heat, which can be increased again by working with a fan and a poker.

Blow holes are appropriate only in the double bottom grill.

Double bottom

The double bottom brazier has advantages over its “monodonous” counterpart:

• Reduced ignition time;
• The air gap between the two bottoms provides thermal insulation of burning coal, contributes to its uniform burning and saves fuel for the brazier;
• Ash is collected in a drip tray;
• You can “manage” coal not only with the help of a vane, but also by opening special gates or by opening the ash box.

Often a grate is laid on the bottom of the brazier. It holds pieces of solid fuel, and ash crumbles into the ash pan through the holes. The grille can be solid or composable. The purpose of the grill is to maintain the fire, ensuring the access of oxygen (at the stage of burning wood) and the temperature of the fuel.

In some designs, the grate is absent, and in the upper bottom there are holes that are necessary for shedding ash and air access to the coal.

Cap

In a roasting pan with a lid, food is cooked faster and soaked with fragrant smoke.

The cover expands possibilities of a brazier. She allows in addition:

• Smoke meat or fish;
• Cooking dishes that require low heat;
• For a long time keep ready meals warm.

Covers of more complex models may have a built-in thermometer, butterfly valves to increase thrust.

Folding shelf

Convenient models, the design of which included a folding shelf. It will be useful, if you have to save the kebab or lula kebab from a fire that suddenly flashes on the coals. The same shelf serves as a lid for the barbecue for the period when it is not used.

Which brazier to choose

Recommendations for choosing:

1. For regular use, you can purchase a model of cast iron or steel, which is more than 3 mm thick. If you purchased a steel grill, it is preferable to opt for a model with a double bottom.

2. On field picnics, where ready-made charcoal will be used to make barbecue, a collapsible brazier of steel with a thickness of about 1 mm will be convenient. With regular use, such a roaster will last one or two seasons.

3. If there is a desire to include a brazier in a landscape composition, including a gazebo and garden furniture with wrought iron elements, you can purchase a model that has wrought ornaments.

4. For the garden plot will be convenient model with a canopy that will protect the coals from the rain.

5. The presence of wheels is convenient if the brazier is used occasionally. They facilitate its transportation to the place of permanent storage.

How much are braziers

The cost of barbecue depends on its size, quality of material and the availability of various additions in the form of shelves, lids and other convenient devices.

Approximate prices for barbecues of the simplest designs:

1. Pig-iron - from 7 to 70 thousand rubles.

2. From sheet steel (marching) - from 0.3 to 1.5 thousand rubles.

3. Portable grill-diplomat - from 1.5 to 4 thousand rubles.

4. Stationary steel 1.2-1.8 mm thick - from 2 to 5 thousand rubles.

5. Stationary steel thickness of more than 3 mm - from 7 to 20 thousand rubles.