CrimeaPRESS reports:
Mangals are devices designed for cooking food over an open fire or coals. They are widely used for making shashlik, grilling and other dishes in the open air. In different cultures, mangals may have their own characteristics, but the basic principle of operation remains the same — it is cooking food over a heat source (coals, firewood, gas). Especially, of course, barbecues included in price find themselves in the spring-summer period, when outdoor recreation is at its most active.
Main types of barbecues
Classic barbecue:
- design: this is a metal box on legs in which coals or firewood are lit. Skewers with meat or a grill grate are placed on the upper edges of the box.
- Materials: Grills are most often made of steel, cast iron or other heat-resistant materials. Cast iron grills retain heat better, but are heavier.
- use: the classic grill is used for cooking shashlik on skewers or meat on the grill.
Portable barbecues:
- design: compact, collapsible or disassemblable grills that are easy to transport. They are usually lightweight and take up little space when folded.
- use: ideal for picnics, outdoor trips or travel. Despite its compact size, it allows you to prepare a full meal.
Gas barbecues:
- design: unlike traditional grills, gas grills use gas as a heat source. They are equipped with burners and require connection to a gas cylinder.
- Advantages: quick ignition, adjustable temperature, no smoke from coals. Convenient for use in urban environments, on balconies and terraces.
- Disadvantages: less of the «smoky» aroma typical of charcoal grills.
Electric barbecues:
- design: powered by electricity, have built-in heating elements. Do not require firewood or coal.
- Use: Suitable for indoor use or in places where fire is not permitted.
- Disadvantages: less authentic taste of food compared to charcoal grills.
Grill complexes and barbecues:
- design: more complex devices that can include various elements such as grates, smokers, additional shelves, etc. Some models allow you to cook not only on coals, but also on gas or electricity.
- use: multifunctional devices for preparing a variety of dishes, from meat to vegetables and fish.
Main characteristics of barbecues:
- Material: important for durability and heat transfer. Cast iron and thick steel retain and distribute heat better, but such grills are heavier and more expensive.
- Size: determines the amount of food that can be cooked at one time. Small grills are suitable for small companies, large ones — for mass events.
- shape: barbecues can be square, rectangular, round. The choice of shape depends on preferences and the type of food being cooked.
- additional functions: some grills are equipped with adjustable grill or skewers height, built-in thermometers, lids, etc.
Experts emphasize: barbecues are an indispensable attribute for those who like to cook outdoors. They range from simple portable models to complex grill complexes. A properly selected barbecue will make the cooking process not only convenient, but also enjoyable, allowing you to enjoy the taste of freshly cooked dishes on coals or a grill.
Barbecues — features
There are different types of barbecues, each suitable for different types of cooking and conditions of use. The main types of barbecues can be classified by material, design, heat source and functionality.
Based on the material
Steel barbecues:
- Pros: lightweight, inexpensive, heats up quickly.
- Cons: may burn out over time, especially if the steel is thin.
- use: suitable for occasional use, picnics.
Cast iron barbecues:
- Pros: strong, durable, retain heat well, create even frying.
- Cons: heavy, more expensive than steel.
- use: excellent for permanent use in the country or in a country house.
Ceramic barbecues (Kamado type):
- Pros: excellent thermal insulation, ability to maintain a stable temperature, suitable for smoking and slow cooking.
- Cons: very heavy, fragile, expensive.
- Use: Ideal for gourmets who love to experiment with cooking methods.
By heat source
Charcoal barbecues:
- Features: traditional type of barbecue, uses charcoal or firewood as fuel.
- advantages: authentic taste and aroma of dishes, possibility of heat regulation.
- Disadvantages: takes longer to light, requires skills in temperature control.
Gas barbecues:
- Features: use gas (propane, butane) for cooking, often equipped with burners with adjustable temperature.
- Advantages: quick ignition, convenience, ability to precisely adjust the temperature.
- Disadvantages: less smoke aroma, need to have a gas cylinder.
Electric barbecues:
- Features: powered by electricity, the heating element replaces coal or gas.
- Advantages: easy to use, no smoke, can be used indoors.
- Disadvantages: limited taste, dependent on electricity.
By functionality
Classic barbecues:
- Features: simple design for frying meat on skewers or grill.
- use: kebabs, grills, fish, vegetables.
Grills:
- Features: Includes grill grate, may have lid for closed cooking.
- Use: Grill, BBQ, Steaks, Slow Cooking.
Smokehouses-barbecues:
- Features: equipped with a smoking compartment, allows you to smoke meat and fish.
- use: smoking and frying.
Kazan-barbecues:
- Features: equipped with a place for installing a cauldron, allows you to cook oriental cuisine.
- use: pilaf, shurpa, other dishes in a cauldron.
By form factor
Rectangular barbecues:
- Features: universal, convenient for cooking on skewers or grill.
- use: suitable for kebabs and grilling.
Round barbecues:
- Features: distribute heat well, often used for grilling.
- use: grill, barbecue.
Transformer grill:
- Features: models with the ability to change shape or configuration, allow adaptation to different tasks.
- use: general purpose cooking.
Thus, the choice of a barbecue depends on what dishes you plan to cook, how often and in what conditions you will use the equipment. Each type of barbecue has its own advantages that are suitable for certain tasks and conditions of use.
Criteria for choosing a barbecue
Choosing a barbecue depends on many factors, including your preferences, frequency of use, operating conditions and budget. Here are the main criteria that will help you make the right choice:
Barbecue material
Steel:
- thickness: the thicker the steel, the better the grill retains heat and the longer it will last. The optimal steel thickness for a grill is from 2 to 5 mm. Thin steel burns out and deforms faster.
- coating: the presence of an anti-corrosion coating (for example, enamel or heat-resistant paint) will protect the grill from rust and extend its service life.
Cast iron:
- Advantages: Cast iron grills are heavy, but they retain heat well and distribute it evenly, which ensures a stable cooking temperature.
- Disadvantages: Cast iron requires careful maintenance to avoid corrosion and is heavier, making it less portable.
Ceramics:
- Advantages: Ceramic grills (like Kamado) retain heat well and allow you to maintain a stable temperature for a long time. They are ideal for slow cooking and smoking.
- Disadvantages: high price and fragility.
Size and capacity
Compact barbecues:
- suitable for small companies (2-4 people) and picnics. Easy to transport, take up little space.
- Disadvantages: Limited capacity, which may be inconvenient for larger groups.
Medium grills:
- are ideal for a family or a group of up to 8 people. Such barbecues are quite roomy, but at the same time they remain relatively mobile.
- Suitable for summer cottages and frequent picnics.
Large barbecues:
- Suitable for large events and large groups (10 or more people). They can be stationary and often include additional features such as built-in tables or smokers.
- Disadvantages: heavy weight, difficult to transport.
Design and shape
Rectangular and square barbecues:
- convenient for cooking shashlik and other dishes on skewers or grill. Easy to organize uniform distribution of coals.
Round barbecues:
- distribute heat well, often used for grilling. Suitable for cooking steaks, burgers, fish.
Stationary barbecues:
- are suitable for permanent installation, usually in a summer house or garden. They are often made of brick or metal and may include additional elements such as tables, shelves, and smokehouses.
Portable barbecues:
- Lightweight and compact, suitable for outdoor trips. Easy to transport, but usually have limited capacity.
Additional functions
Adjusting the height of the grill or skewers:
- Allows you to control the degree of roasting by changing the distance between the food and the coals.
Lid:
- allows you to retain heat inside the grill, which is useful for cooking large pieces of meat or roasting. In grill models, the lid allows you to cook using indirect heat.
Built-in thermometers:
- useful for controlling the temperature inside the grill, especially in models with a lid.
Removable ash pans and grease trays:
- make the process of cleaning the grill easier.
Wheels:
- make it easier to transport the grill, especially if it is large and heavy.
Budget
Budget models:
- simple barbecues without additional functions, often made of thin steel. Suitable for rare use or as a temporary solution.
Middle segment:
- BBQs with a good price-quality ratio often have additional features and are made from more durable materials.
Premium segment:
- High-quality barbecues made of durable materials, with many additional functions (height adjustment, lid, thermometer). Often have an exclusive design.
When choosing a barbecue, it is important to consider how often and in what conditions you plan to use it, what dishes you will cook and how many people you will serve. The material, size, fuel type and additional features — all this should correspond to your needs and preferences. Choose a barbecue that will provide you with ease of use and allow you to enjoy delicious dishes in the fresh air.
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