The most used and loved method of cooking beef is the barbecue. This is due to the taste of meals that are cooked using this method, but also because it is a healthier choice. For those passionate about delicious grills, here are the types of grills that can be used and their basic features.
- Charcoal grill:
A coal grill is easy to use, and foods cooked in this way acquire a rich and juicy flavour. All charcoal grill works on the same principle – the more air it gets, the hotter will become the grid. One of the advantages of adjusting the inlet and the outlet of the air is that once the temperature stabilises in the cooking zone, it remains constant, provided there is enough coal. This is especially beneficial when cooking large pieces of meat for long periods of time, allowing them to become tender and full of flavour.
- Cooler Grill:
This type of grill is one of the most popular types of coal grills. It’s simple, in the form of a water kettle, with a rounded bottom, a tight, detachable lid and a holder. Coal goes to the bottom of the grate, allowing ash and other cooking remains to drop freely from the heat source and maintain a uniform flow of air over the coal. Components of this type of grill are usually made of metal and are relatively lightweight. They come in different sizes but are mostly portable and usually require less charcoal for use.
- Kamado Grill:
Kamado Grills are a more sophisticated version of the coal grill and have grown in popularity over the last 10 years. Kamado grill has a more elongated shape, similar to the contour of an egg. They are much heavier than the regular grate because they are made of a thicker ceramic material and can weigh between 150-500 kg depending on their size. Due to their even more thermal design, even a small adjustment of the air flow on a Kamado grate can make a significant change in temperature. The Kamado grill is usually preheated for 45-60 minutes to bring the thick walls close to the desired temperature before cooking. It uses natural, hardwood, as a source of heat, producing less ash than lighter made from coal. Although the Kamado grills excel as an extremely good source of heat, the versatility of cooking makes them appealing.
- Grill with pills / pellets:
Although this type of grill has been out of use for 30 years, it has returned in recent years as an alternative to other types of grill. One of the most appealing things about this grill is that it behaves both as a smoker and as a grill, this being a fantastic selling feature. Pea-sized wooden pills are loaded and delivered to a combustion vessel. Depending on your preference, the thermostat and the combustion vessel operate electronically to keep the grill close to the desired temperature. This is convenient, especially for chefs, allowing them to cook meat without too much watch. Thanks to the electronic settings, the grill requires a power supply that must be connected for the entire cooking and cooling process to take place.
- Gas Grill:
The Hearth Patio and Barbecue Association (H.P.B.A.) states that 72% of US households have a barbecue and more than 200 million people can enjoy outdoor cooking. The gas grill forms the majority of these grills and comes in a high variety of types. These gas grills are convenient, warm up quickly and offer many options to improve your cooking experience. Accessories such as side burners, lights, integrated food thermometers combine different gadgets and industry is always adding new innovations. The grill with gas requires the shortest preheating time before the cooking starts.
What is your style? Before deciding the right grill type, consider the available space, your favourite cooking style, and the necessary equipment. In the absence of a socket, for example, a grill on pellets is out of question or if spontaneity is your style, a slow and stabilising grill probably does not fit.