Who likes to work, he loves to relax no less. But often we confuse the change of activity with rest. Weeding the country plantation can not be called a rest! As well as a vacation without homemade kebabs cooked on your own grill, it is impossible to call a vacation!
Not far off a well-deserved rest, so it’s time to take a moment to pick up a grill for your family or a friendly company!
Design of grills
According to the design of the grills are stationary, mobile, disassembled and folding.
Stationary drills are practical and reliable, but, as a rule, take up a lot of space, so they are allocated a permanent location: under a canopy or in a gazebo. Some models have their own roof, so they can be cooked in any weather, even in the open air.
The stationary grills are made of cast iron, brick, metal or steel. Especially interesting, rich and beautiful look Mangala made of cast iron or brick.
In mobile models, there are wheels, thanks to which they can be easily and easily moved from one point to another. Disassembled roasters are collected from separate parts, so they are convenient to carry in a car, and therefore take with you on a “wild rest” with tents or a cottage. However, such structures have a significant disadvantage: individual parts are easily lost, and with frequent use can even deform.
Folding grills are similar to disassembled, but their parts are initially connected to each other. It remains only to fold and fasten the components correctly.
Separately, let’s say a mobile barbecue grill. As a rule, their body is made of ceramics, and countertops made of wood (bamboo, etc.). They are equipped with thermometers to control the temperature during cooking and can keep warm for a long time by venting the air streams. In such “kebab machines” you can stew, fry, cook and smoke, and, in any weather!
Who needs a grill, who’s a smokehouse!
Mangals can be equipped with a grill or smokehouse. On the grill, the meat is cooked not on skewers, but on a metal grill. The grill has a lid so that the meat is evenly fried on top and bottom.
For those who like smoked “with smoke”, came up with smoke. It looks like a metal box with a lid. As a “flavour” fuel in it put sawdust or chips, which do not burn and smoulder, so there is smoking. Meat in smokehouses is cooked either on skewers or on a grill. In order that the fat does not drip and extinguish “fuel”, a special pallet is provided.
The lifespan of the grill depends on the material and thickness of the walls. Convenience is affected by linear sizes: length and width.
Cast iron, brick and steel are used to make grills. The most durable and durable are considered cast-iron grills. They have anti-corrosion properties, and dishes cooked on them have high taste qualities. Because of the heavyweight, these grills are not designed for frequent outings on nature or spontaneous and long-distance trips. They are installed stationary or equipped with wheels to move around the site.
The brick mangals hold the heat for a long time and are resistant to various external influences. However, such grills have a high price and require the device of a concrete foundation.
The most budget and popular – grill made of steel. As a rule, it is made of stainless steel. Such grills are worse than others keep warm, so cooking takes a lot of time and fuel, as you need to use only coals. But these disadvantages are levelled if you buy a grill with a thick wall at least 3 mm.
The thickness of the walls affects not only the durability and strength of the grill but also the quality of cooked food. Now make models with thick walls of 1 mm. Such walls usually come at disassembled and folding grills, for simple carrying. However, for a long time, such a grill is unlikely to last: the walls quickly burn and deform.
The most common thickness is 2 to 4 mm. With such an “armour” the grill will serve longer and it will be better to keep warm. If kebabs are planned at least once a week, then such thickness will be optimal.
The length of the skewers depends on the width of the grill. The standard size varies between 30 and 40 cm,but there are narrow models 25 cm wide, and the opposite is wide – 52.5 cm. The length of the grill is chosen based on the company on which the feast is planned. For high-quality cooking, skewers are located from each other at a distance of 8-10 cm. As a rule, the length of the grill varies from 60 to 90 cm.
Lifehack: The longer the length, the more meat can be fried at a time. That’s why it’s worth taking a long grill for a big company!
15 to 20 cm is the optimal depth of the grill. So the meat will be at a distance of 8-10 cm from the coal, which provides a delicious, juicy, evenly roasted dish on the way out. If the depth is less, the walls will quickly burn, and the meat may be undercooked. If the depth is too big, the meat will dry, and its cooking will take a lot of time and coals.
“Chips” and trim
Going to nature or cottage, you want to relax, not a few hours to a row to “dig” skewers and toss coal. Therefore, when choosing a grill it is worth paying attention to its equipment and upgrades of the design. Let it increase the cost, but will facilitate and speed up cooking.
A cool “chip” is a double bottom that creates an air layer under the coals so that they burn evenly and slowly lose the heat. Result: fuel is saved at times!
In double-bottomed grills, you can control the fire not only with a “classic swollen” of branches but also with the help of special flaps. Also in such grills provided an ash box.
Many models have vents for ventilation. They should be treated with caution. In windy weather, they prevent the darker smouldering of coals, which makes the heat near the walls stronger than in the middle. As a rule, in this case in the middle of the skewer the meat will not be fried, and at the edges will burn.
Lifehack: the vents will not spoil the kebab if there is a double bottom in the grill. So, if possible, take it with him!
We will highlight a few particularly important options from the additional equipment. For example, the lid will keep the dishes warm for longer, and using it when cooking will make tasty and juicy meat.
With the stove under the cauldron, you can prepare a great side dish to kebab or pilaf. It is convenient to put the finished meat on the shelf or to use it as a work surface. Cut the salad and at the same time watch the kebab.
In the heat of cooking, skewers can easily get lost. To prevent this from happening, it is convenient to use a stand under the skewers. For convenient storage and transportation, some grills are equipped with a bag and a case. The canopy will protect against the rain that has caught the rain by surprise.
Gourmets will appreciate the barbecue set. They are minimally equipped – tongs and shovel, or vice versa in one case can be everything from salt shakers to skewers. Some “suitcases” number up to 33 items!
Fuel: coal vs wood
Another important issue in the preparation of kebabs – fuel for grill. There are two options: firewood and coal.
Wood is a universal fuel. You need to choose it on the warmth of combustion and aroma. So, wood from hardwoods- beech, birch, oak or lime – will create a lot of heat and fill the place of gatherings with the bright smell of a real tree.
Who likes meat more than a half, as firewood can use fruit trees, like apple trees or cherries. The amount of heat is the same, and the aroma is much stronger than that of hardwoods. Coniferous trees should not be used at all if you do not want to eat meat with a taste of rubber tires.
Coal is suitable for those who like to eat and do not like to wait long. Such fuel-ready heat, start cooking kebab with it much faster and easier than with firewood.
Lifehack: The smaller the coals, the faster they burn. The ideal option is the size of a fist!
So, in order to choose a quality grill, you need:
- Determine the design. Stationary models will be suitable if you want to install a grill somewhere in the country. Mobile models are easy to remove, leaving for the city, in a utility room. Disassembled and folding models are convenient to take with you.
- Choose the material. For stationary models at the expense of characteristics are suitable cast iron or brick. The most diverse and popular to date are steel grills. To increase the lifespan, steel grill is better to take with walls at least 3 mm thick.
- Take a closer look at the enhanced functionality. Grill with grill is good for even roasting, and for those who like meat “with a haze”, a successful addition will be a smokehouse.
- Don’t forget about the sizes. The choice of length and width of the grill depends on how long you want to use skewers and how many portions you want to cook at a time. The depth of the grill should be such that from coal to meat was 8-10 cm, then the kebab will be juicy and evenly fried.
- To complete the grill under yourself. Additional accessories and “chips” will simplify care, accelerate and improve the quality of cooking. For example, the presence of a double bottom will save firewood and give a heat that raw meat will turn into a delicious kebab.
- Take care of the fuel. Hardwood or fruit trees or charcoal are used to make kebabs. Cooking meat using coal will pass faster.