The May holidays have arrived, which means the season for picnics and barbecues is open. “Aif.ru” tells you how not to make a mistake in choosing a barbecue, so that the taste of the kebab turns out excellent, and your wallet does not feel any loss.
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Decide on metal
First of all, do not confuse the grill with a barbecue or grill. The barbecue is an ordinary metal box without a lid, special devices and cunning electrical devices.
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Picnic. How to prevent food poisoning Of course, the quality of the barbecue directly depends on the metal. A brazier that will last you forever will be made of stainless steel, but at the same time you will have to pay at least 8 thousand rubles for it. A cast-iron grill, although it can last a long time, will begin to rust if not used correctly, and it is also heavier than its analogues and costs more - from 5 thousand rubles.
“I would advise choosing either 45 steel (the grade of steel used for tools - editor's note) or ferrous metal. As a rule, barbecues made of this material are painted with a special heat-resistant paint that can withstand more than 600 degrees,” says Dmitry Alekseev, director of a store selling barbecues of its own production , “And, most importantly, a high-quality barbecue will cost at least 3 thousand rubles.”
Determining the size of the ideal barbecue with your own hands
If you decide to make the structure yourself, you should abandon the standards and become the owner of a barbecue with ideal dimensions. Such a product will be more convenient to use and will last a long time. We suggest you figure out how to find the optimal parameters.
Individual approach is the best solution PHOTO: pechiexpert.ru
What should be the height and length of the barbecue: recommended values
It’s worth thinking about what the height of the barbecue should be in advance. This parameter is selected individually. It should not be low or high, so as not to experience discomfort during the process of preparing kebabs. That is why this parameter is selected taking into account the height of the person who will use it most often. On average, the height of a barbecue grill should be 75–125 cm.
Height depends on a number of parameters PHOTO: info.sibnet.ru
The length is chosen taking into account the number of kebabs being prepared simultaneously. If 6 skewers are used at the same time, 60 cm is enough. If 10 kebabs are cooked at the same time, then the length is increased to 1 m.
The length is chosen taking into account the number of kebabs being prepared PHOTO: dieta.spb.ru
Related article:
Gazebo with barbecue: projects, photos of interesting solutions, choice of material, how to choose the right barbecue area, features of constructing a gazebo for a summer house with barbecue - read in the publication.
Width and depth
The width is chosen taking into account the length of the skewers that they plan to use. Typically, their length is 45–50 cm with a working length of 30–35 cm. Taking this into account, the depth of the barbecue grill should be a maximum of 40 cm. An increase in the transverse dimensions will lead to incorrect consumption of the generated heat.
The depth is usually about 15–20 cm. When designing a barbecue grill for iron shish kebab, the dimensions are chosen taking into account that it is possible to form a layer of coals 5–10 cm thick. At the same time, there should be about 8 cm between the meat and the layer of coal. If you plan to use firewood, the depth is made a little larger. In this case, to ensure optimal thermal impact, the thickness of the formed coal layer must be much greater.
Depth no more than 20 cm PHOTO: ad-cd.net
Wall thickness
This is a fairly important parameter that affects the durability of the manufactured structure. It is worth considering the mobility of the frying device. For a stationary model, you should choose sheets up to 8 mm thick. If the structure is planned to be periodically moved from one place to another, the correct size of the barbecue will be a thickness of up to 4 mm, since such a product will weigh much less.
The thicker the metal, the better PHOTO: ad-cd.net
The correct height of the legs for the barbecue: how to determine
The height of the grill legs is determined taking into account the height of the main performer of the dish. To find the total height, you need to bend your arm at the elbow and measure the distance from the elbow to the ground. The required parameter in this case will be equal to the difference between the found value and the height of the structure as a whole.
The height of the legs depends on the height of the owner PHOTO: cs2.livemaster.ru
Distance between skewers on the grill: choosing the optimal one
So that you can easily turn the skewer over during the cooking process, you should especially carefully choose the distance between the skewers on the grill. It is chosen at least 5 cm. For ease of use, special slots are made.
Between the slots there is a minimum of 5 cm PHOTO: oleor.ru
Quality is in the details
According to the expert, you can tell that paint will withstand high temperatures by its appearance. It is baked in an oven at a temperature of 1100 degrees, and there should be no traces left on the paint when it comes out. If there are traces, this means that the grill was painted with ordinary brushes. “However, it is impossible to understand experimentally in a store how the paint was applied. This can only be done at home by scratching the grill on the corner. If the seller convinced you that the grill was painted directly in the oven, but the paint suddenly began to peel off, you were deceived,” continues Dmitry Alekseev.
To protect yourself and make sure that the grill is of high quality, you can pay attention to the corners of the brazier. So, on a proper grill there will be no traces of welding in the corners, the welding seam will pass only in two places - on the right and left walls, and on the back and front the metal should be bent.
The walls and bottom of the grill less than 2 millimeters will instantly burn the kebab, but a thickness of 4 mm will make the meat juicy and cooked. The height of the grill should range from 10 to 18 mm.
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About strength and wall thickness
Some manufacturers, knowing the problems of barbecues, usually boldly point out that barbecues can even withstand wood-fired barbecue. Bearing in mind that even repeated lighting of a fire in a barbecue using wood does not lead to the structure burning out.
The best grill is cast iron or steel with thick walls
In fact, any metal must burn out sooner or later, and in this sense, the use of ready-made coals is more beneficial to the metal than starting a fire. However, this unpleasant moment of burning can be delayed by increasing the thickness of the metal sheet. If the sheet is 3-4 mm, then the structure will be quite stable, but not durable enough. But it is easy to carry. If you choose thicker steel for manufacturing (for example, 8 mm), then the walls will be stronger, they heat up more evenly and generally hold heat better. It is better to use thick metal. But if the structure is portable, then it is impossible to carry such a heavy grill. Therefore, decide based on space considerations. By the way, you can make the walls of 3 mm steel, and arrange the bottom from thicker metal.
But the most durable and timeless design is, of course, heavy cast iron.
Think about comfort
“Disposable or portable kebabs, of course, cost a penny and this can attract a buyer, but they will never create the magic of a real country kebabs, prepared according to all the rules, and they can last, at best, for several hours.
Therefore, it is better to buy a high-quality, expensive barbecue that will last for many years and will not cause much trouble either to the owners or their guests,” Dmitry Alekseev is sure.
Today there are barbecues on wheels, and with lids, and with pull-out tables, and even with additional grates. Of course, they greatly increase the comfort of cooking. So, a barbecue with a table will allow you, without being distracted from roasting the shish kebab, to simultaneously cut vegetables or prepare a sauce, and thanks to the grates, you can also bake fish or grill vegetables, but they will not replace classic skewers, which can fry each piece of meat separately. For such conveniences you will need to shell out an additional couple of thousand rubles.
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Varieties
There are various designs available for sale. They are classified depending on various factors. By location:
- Portable models. Collapsible, prefabricated structures that can be taken with you into nature and used in summer cottages.
- Mobile models. Carts on wheels that can be moved around the site. They are not collapsible. You can take them with you into nature only if you have a car with a spacious trunk.
- Stationary structures. Stoves for cooking on coals, which are installed in a certain place in the recreation area or gazebo. Barbecues with a metal roof are suitable for open areas.
Stationary models are classified depending on the design:
- forged - manufactured using hot or cold forging technology;
- welded - assembled from individual metal corners and profiled pipes.
Classification by shape:
- Boxes without a top are the standard option.
- Rounded bottom - often made from empty cylinders or barrels. You can attach skewers or a barbecue grill to the top. Can be supplemented with a semicircular lid.
- Cylindrical containers with a special neck - used for preparing Karski-style kebabs.
If you don’t have a full-fledged prefabricated barbecue, but want to fry meat outdoors, you can buy a disposable structure. They are pallets made of thin sheets of steel that are installed directly on coals or any heated surface. The tray cracks after the first use.
Stationary grill model (Photo: Instagram / nikolaikliuchko)
No water
Like any thing, with proper care, a barbecue can last for several years. To do this, you only need to follow a few simple rules.
“It is strictly forbidden to fill the coals in the grill with water after preparing the shish kebab. It’s better to let them burn out and cool down, especially since they will do it quickly due to the good heat exchange between the metal and the air,” advises Dmitry Alekseev.
It is better to wash a grill made of any metal with a sponge, and touch it with a brush only as a last resort, otherwise the metal can quickly corrode. In order for the grill to always remain shiny and look brand new, after washing it is better to wipe it with vegetable oil.
Optimal metal thickness
Choosing the material for the grill is half the battle. It is equally important not to miss the thickness of the metal. All roasters are divided into two categories:
- Thin-walled . Most often these include portable models. Small thickness ( 2-3 mm ) allows you to significantly reduce weight. Such barbecues are less durable, but they are enough for several seasons. You cannot cook coals in barbecues with thin walls. Prolonged heat will quickly burn out the casing. You will have to buy coals or make them in advance at the fire. Also in this option you can burn the meat;
- Thick-walled . Most often used stationary. Such options are usually made from sheets of 4 mm thickness. They are noticeably heavier and more expensive, but they also reliably serve for many years. Shish kebab in a thick-walled device is fried more evenly and retains its juiciness well.
Having understood the design of the barbecue, you can make a mixed version yourself. The combination of metal of different thicknesses will allow you to achieve a compromise between weight and strength. 4 mm steel bottom 2-3 mm walls . The sides are connected by four ribs. The screw holes are made oval, taking into account the expansion of the metal when heated. This combination will reduce the weight of the product, but will protect the walls from deformation. The meat will cook evenly if you turn the skewer in time.
Brick and iron grill: all the advantages and disadvantages
Families who live on the outskirts of the city, or who sometimes go to the country on weekends, will not refuse to sit in the fresh air, inhaling the aroma of freshly cooked kebab. This extraordinary unity of the whole family with nature is what is missing in a noisy city full of bustle. And what is barbecue without a good grill? You know the answer yourself. Therefore, we will tell you about the types of barbecues, so that when you are going to your dacha or just out in nature, you can quickly and easily choose a suitable barbecue so that it will serve you faithfully for many years.
Brazier - what is it?
Surprisingly, the word “barbecue” is literally translated as “basket of coal.” That is, this is a device for cooking meat on coals - everything is very simple. And depending on the area where the meat was prepared, the shape of the grill itself changed. Most likely, the grill came to us from peoples who lived in mountainous areas, that is, where it was impossible to cook meat. In fact, the grill is not limited to one material and shape; there are enough of them so that you have a full choice. They all differ in material, size and even decor. The time has come for you to get acquainted with all the variety of barbecues.
Stationary grill (brick grill)
Brick grill. As a rule, they are installed in a country house or on a suburban area. This type of grill is convenient because it retains heat for a long time (thanks to the coating), and meat can be cooked even in rainy weather, since stationary grills in most cases have a closed shape. The size of such a grill depends entirely on your personal preferences, but you should not make the “roasting pan” too large, since heat transfer will increase, and, accordingly, the meat will cool faster.
This design is most often observed in covered gazebos or attached next to the house. Sometimes owners combine both a barbecue and a fireplace, and the result is a unique invention - a barbecue with a canopy. And if such an unusual extension is an enclosed space, then you will be able to cook kebabs both in hot weather and in cold weather. This design will save you from rain and heat. It will even remind you of periods of antiquity, the spirit of some kind of ritual, when neither the weather nor various insects will distract you from frying meat. And if you plan to arrange a green corner with plants near the grill, then all your guests will certainly be delighted!
Iron grill
With an iron grill, things are different. To begin with, you must decide what you expect from a barbecue: strength, appearance or compactness.
The most popular among this type is a thin-walled metal grill. This type of grill has many advantages. For example, they are very compact. To the point that they can be assembled to the size of a small suitcase. And they weigh little - only 6 kg.
But such a barbecue also has its drawbacks. This grill can only be used as a container for coals. That is, you will have to make a fire in another place. Or you can buy ready-made coals at a store or gas station. If you decide to prepare coals directly in an iron grill, then its walls will simply burn. Also, the space in such a grill is limited, so you will have to cook kebabs for a large company in portions.
Thick-walled metal grill. Unlike the previous type, the weight of this barbecue is much greater, so moving it manually will be too problematic.
Of course, the cost of such a barbecue is higher, but it also has more advantages. It retains heat for a long time, so you can cook a large amount of food at a time. Also, such grills may have adjustable airflow, which will make cooking meat much easier. And such barbecues, made of stainless steel, although they are more expensive than ordinary barbecues, will serve you for many years. There are also barbecues with cast iron grates. This allows you to cook meat not only on skewers, but also on a grill. The cast iron bottom will retain heat for a very long time, even longer than barbecues with a metal bottom. But there is also a huge disadvantage - a cast iron grill will weigh about 100 kg.
Features of the design of the correct barbecue
The designs of barbecues provide a number of additional options that make using the device more convenient.
brazier
In a barbecue with adjustable coal height, two levels of bottom installation are provided. When planning long cooking or using firewood, the bottom is set to the lower position, which makes the roasting pan deeper. If you need to cook one batch of food, set the bottom to the upper position, pouring a small amount of coal. This way you can adjust the distance from the coals to the meat in the grill in advance.
To adjust the height of the coals by raising the bottom, see the one-minute video:
The distance between the product and the coals during the frying process can be changed:
- using stands, which are then removed,
- moving the skewer into the deep slots.
Slots for skewers
Slots for skewers are provided to limit spontaneous rotation of the skewer. They are cut at equal distances from each other along the long sides of the roasting pan, sometimes in different shapes on two walls. For longer skewers, recesses are also made at the ends of the body.
Some experts believe that slits are an unnecessary and even harmful element.
The stability of the skewer when turning is ensured by its twisted part, the so-called snail. With its help, the sword is held in several positions. Skewers do their job normally on flat sides: they don’t need recesses, that is, they are useless.
The disadvantages of slots are that they:
- do not allow you to adjust the distance between the skewers, because pieces of the same size are not always put on them: today we fry skewers of chicken hearts using 12 skewers, which can be put thicker, and tomorrow - a whole tenderloin on 4 swords;
- make it difficult to freely move the kebabs to the side to adjust the coals;
- round ones are inconvenient for installing a flat skewer on an edge;
- The curly curls created by laser cutting can be dangerous if clothing gets caught on them.
