Features of the barbecue grills

Features of the barbecue grills

Barbecue or BBQ grill is the prototype of all modern grills. This method of cooking meat was invented more than 500 years ago by the Indians of the Dominica Island. They roasted meat over the coals, placing it on the branches of trees. The Indians called this dish a barbacoa. Later, this name was transformed into a modern barbecue.

BBQ grill is designed primarily for the thermal processing of meat over hot coals. Therefore, its design and technical characteristics differ, for example, from Panini, steam, chickens or roller grills. BBQ grill has its own features that affect its functionality and should be taken into account when selecting a grill.

Traditional cooking barbecue on charcoal with the help of brazier is accompanied by the release of poly-aromatic hydrocarbons that fall on the coals along with the fat. Then they are partially absorbed by the meat along with the smoke. These carbohydrates are carcinogenic. Therefore, many nutritionists are questioning the usefulness of such dishes.

Cooking barbeque with the help of grill excludes the presence of the poly-aromatic hydrocarbons in the finished meat due to coal lack. The fat collection is carried out with the help of special tray.

Types.

BBQ grills are divided on the vertical and horizontal models by type of design.

Vertical models

Vertical grills usually have a cylindrical shape and are similar to a large mixer.

The tubular electric heater is located in the center of the grill. Racks for skewers are located around the heater and are attached to the base. Electromechanical drive inside the base provides its rotation together with skewers. Capacity for fat collection is located under each skewer.

Thermal insulation of working chamber is carried out with the help of metal cap. The electric heater in the center emits infrared radiation. The meat on skewers is heated by direct exposure of infra-red radiation from the heater and reflected heat from the chamber walls. Such method provides uniform heat treatment.

Compactness is the main advantage of vertical models. An unstable position is its main disadvantage. Additionally, such models often have non-removable components that impairs the device repairability.

Horizontal models.

Steadiness of such models is much higher, but they take up more space. Their design is similar to the design of a classic brazier.

They usually have removable components and a large number of additional functions.

Main parameters.

The size depends on the number and length of skewers. Weight varies from 4.5 to 15 feet and depends on the size and capacity of device. Capacity of vertical models varies from 3 to 7 skewers. Capacity of horizontal models is limited only by its size, but usually varies from 5 to 24 skewers.

Expensive models are usually fully dismountable. Each element envisages replacement in case of failure. Most often, the electric heater breaks down first.

Cooking time depends directly on the model power. Powerful enough grill provides cooking meat during 30 – 45 minutes.

Almost all models of the average and upper price segment provide reliable tightness and have automatic shut-off when falling.

Almost all modern grills are made of stainless steel.

Rotation mechanism is hermetically sealed for protection against dirt and fat.

Modern grills use semi-mechanical control system. Electronic control is rarely used in these models, and their cost is more 2 – 2.5 times. Digital BBQ thermometers for control of temperature inside the meat are more popular and available in the market in a wide range.

Virtually all grills are closed from the top that protects meat from dust and dirt and provides safety in the event of a grill falling.

Additional functions.
Rotation of skewers

Electromechanical drive smoothly turns the skewers with meat around the axis.

Timer and an automatic shutdown

This function automatically stops cooking meat after a specified time.

Temperature adjustment

This function is designed to select an optimal cooking temperature for different types of meat.