Barbecuing isn’t just an activity for professional chefs or dads who live for the weekend backyard grills. It has become a fun activity, even for newbies in the kitchen.
However, not everyone knows the different types of barbecue. If you are yet to own a barbecue, you can purchase one or simply create one.
If you choose to buy any of the available types of barbecue or grill, ensure you don’t spend a fortune on those that are not durable. Some store-bought barbecues may rust or even wobble if you don’t check them well.
This list contains types of barbecue that you’ll find nifty when it’s time to purchase or even make one at home.
Table of Contents
- The Brazier Barbecue
- Rotisserie barbecue
- The Air-stream Barbecue
- The Gas Powered Barbecue
- The Disposable Barbecue
- Open Pit and Campfire-Style Barbecue
The Brazier Barbecue
The Brazier Barbecue is easily the most widely recognized type of barbecue. It is also the least demanding and most pocket-friendly kind. Generally, the Brazier Barbecue comprises of a simple metal dish or a half-barrel that can be closed and opened. There’s also a movable barbecue rack.
They are otherwise known as pot grills and are mostly produced with the aid of cast iron. A brazier grill should be big enough for a large chunk of meat or any food you choose to cook with it, and cooking times can be monitored.
Because of how this kind of barbecue is designed, it makes cooking much faster. The major downside of this grill is that air doesn’t pass through the coal, which may prolong cook time.
The rotisserie type of barbecue adds motion to the often static process of grilling. The best thing about the slow and gentle rotation of a turnspit will help even out the cooking process, carefully basting the meat, melting out any fat, and slowly browning the exterior.
All Spit-roasted foods will come out crisp on the outside but very succulent within.
The Air-stream Barbecue
The Air-stream Barbecue is a marginally more advanced type of barbecue. The dish area is usually shallower with air vents cut into its button end. With this variation, the charcoal rests above on a punctured stage.
What this implies is that the air is pulled through the vessel, warmed by the charcoal, and goes on to cook your food.
While Air-stream Barbecue is much simpler and lighter, they are not exactly the best option as they will cook quicker, but leave the inside of your food uncooked.
You should instead get a model of barbecue that is easily customizable and one that allows you to control the flame. Barbecues that would enable coal burn fast will produce hooter flames that cause food to cook too rapidly. Your food may end up almost tasteless and undone.
That said, an Air-stream Barbecue is more dependable on a day when you need to hurry and will permit actually grilling or cooking over a bigger surface.
This means that having an Air-stream Barbecue on the side may just pay off sooner or later, but it’s not the best choice for the meticulous chefs.
The Gas Powered Barbecue
Gas Powered barbecues are typically the most expensive kind; they are also the most reliable and least fun.
They vary from basic indoor gas barbecues where the blazing gas warms some “magma” rocks (usually of a fake or fired material), and the rocks heat up to cook your food.
They have preference over different plans in that they are generally speedy to hotness up and are pretty much impenetrable to most cold climate conditions (you could even cook with a barbecue like this in light rain, albeit I don’t see why you’d need to).
They have customizable temperature controls, and a percentage of the flashier models have indispensable hotplates for keeping cooked food warm. You are likewise ready to shed the tiresome nonsense of lighting and taking care of charcoal, getting your garments smoky et cetera.
Shockingly, the food cooked on them regularly tastes much like it would on the off chance that you’d just pushed it under the barbecue inside. The igneous rock in this one makes for a poor charcoal substitute.
This appears to thrash the point a bit, yet if you are endeavoring to sustain the Five Thousand, or if you need to be the jealousy of your neighbors, then they are unquestionably worth considering.
Purchase one that can likewise be lit physically (piezo-electric starting gadgets are the first thing to break on any reach, and they won’t work if wet), and choose the most moron verification control framework you can discover to decrease unnecessary fiddling with handles while cooking.
The Disposable Barbecue
Most disposable Barbecue that you may go over comprises of an aluminum tray that is loaded with charcoal, with a punctured metal cover (which serves as the flame broil) resting over an inner bit of touch paper.
These are a splendid innovation for those of us without arrangements needing a grill in the recreation center or on the shoreline, or for impromptu get-togethers.
They are shabby (you can generally get them in pound shops or thrift stores) and by and large dependable.
The one thing i would say in regards to disposable grills is that they never keep going the length you’d trusted or were educated they would, mostly because the charcoal utilized is shoddy and copies rapidly, so cook just basic formulas on them and verify you purchase one more tray than you suspected you’d require.
In case I’m wrong, then you can simply spare it for an alternate time.
Open Pit and Campfire-Style Barbecue
When man first discovered cooking, it wasn’t done on a modern barbecue or grill, but over or beside a campfire. For this method of cooking or barbecuing it may be primal but still enjoys great popularity, mostly in the Americas.
While it may not be the best choice for you and your family, it is an excellent method of cooking at picnics and other outdoor gatherings.
These are the six most common types of barbecues that you can choose from. Do well to make your pick based on your needs and pocket. However, safety is essential when it comes to using any kind of barbecue.