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 provides heat treatment of meat over hot coals. Therefore, its design and technical values 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. Unfortunately, the meat partially absorbs these carcinogens along with the smoke. Therefore, many nutritionists question 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.
Modern BBQ grills have vertical or horizontal design.
Usually, vertical grills have a cylindrical shape and are similar to a large mixer.
The tubular electric heater in the center of the grill provides heating. Skewers use racks on the base around the heater. Electromechanical drive inside the base provides its rotation together with skewers. Capacity under each skewer collect fat.
Metal lid provides thermal insulation of working chamber. The electric heater in the center emits infrared radiation that provides heating the meat on skewers. Additionally, heat treatment uses the heat reflected from the walls. Such method provides the high process uniformity.
Of course, vertical models have compact size. But, unfortunately, they are not sufficiently stable on the surface due to the relatively small size of the base. Additionally, such models often have non-removable components that impairs the device repairability.
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 technical values
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 limits only by its size. But usually it varies from 5 to 24 skewers.
Usually expensive models have a fully collapsible design. Therefore, each element envisages replacement in case of failure. But most often, the electric heater breaks down first.
Cooking time depends directly on the model power. For example, powerful enough grill provides cooking meat during 30 – 45 minutes.
Almost all models of the average and upper price segment have reliable tightness, automatic shut-off when falling and , of course, stainless steel body.
Rotation mechanism is hermetically sealed for protection against dirt and fat.
Modern grills often use semi-mechanical control system. Electronic controls increases the cost of model more 2 – 2.5 times. But digital BBQ thermometers for control of temperature inside the meat are more popular. Today the market offers them in a wide range. The video at the end shows the most popular models.
Virtually all grills use top lid for protection meat from dust and dirt. Additionally, they provides safety in the event of a grill falling.
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.
This function provides selectiuon of an optimal cooking temperature for different types of meat.