Barbecue grill: types, sizes, choices and rules of care
Increasingly, consumers recently prefer ready-made grills for barbecues and barbecues. On the sale of such grids are presented in large numbers, so the choice of a particular model should be taken seriously.
If you choose a quality product, then the purchase will not be cheap, but the design will last long enough. You must also take into account the weight, because if you have to cook a lot, your hands may tire of a massive fixture.
Varieties by type of material
Barbecue grill can be classified by material. Usually, products are based on thin refractory steel, which makes the structures very light. But you can purchase grilles:
- from iron;
- of stainless steel;
- cast iron.
They can be used on a stationary grill or to take with you on a camping trip by installing them on two supporting stones. The lightest is the stainless steel model, it weighs as much as a set of skewers.
Features of choice: cast iron grill
The cast-iron barbecue grill is capable of undergoing high temperatures and does not deform. Such a product is made by casting the alloy into prepared forms of clay and sand. After cooling, the mold is removed, and then the surface is polished.
The design is used for cooking meat and vegetables both outside and indoors. Cast iron slowly heats up, and then retains heat well, so the dishes are evenly roasted.
Such options have some advantages over analogues, they are expressed in durability and high strength. However, you should also pay attention to the disadvantages, they are in the impressive cost and high weight.
Should I buy a stainless steel grill
The stainless steel barbecue grill is a carbon iron product with 12 percent chromium content. Such structures are resistant to corrosion and can be used for the preparation of various products. To date, there are several varieties of material, but for food purposes only a few species are used, among them should be highlighted:
In the production process, 3-mm round rods are used, which are bent accordingly. They are interconnected by argon welding. These barbecue grills are common on the market more than others, this is due to their advantages, among which should be highlighted:
- low weight;
- low cost.
But you must also take into account the disadvantages. One of them is that the nickel-plated coating peels off over time and remains on the cooked food.
Recommendations for selection: whether to buy a lattice of iron
Iron is a fairly cheap and durable material that easily withstands temperatures up to 800 ° C. This allows you to use it for grilling and barbecue. If you have wondered how to choose a barbecue grill, then you should know that the iron base is based on 6- or 8-mm rods, which are welded into a rectangular frame.
This material is not very practical, because it is subject to rust and fading. In order to eliminate such consequences, it is necessary to monitor the product: wash and clean it after each cooking. Sometimes you have to clean the rust with sandpaper.If it is bad to follow such a construction, then over time it may simply break.
Varieties by type of design
Taking into account how you want to fry the meat, as well as what sizes of pieces you will use, you should select a grid that is appropriate in height. Products can be deep or flat.
Cast iron barbecue grills, for example, are usually flat and have only one wall. This is due to the fact that when the material is bent, there is a probability of its breaking. But iron products from stainless steel can be represented by deep and flat models.
Varieties of flat grids
Flat designs have handles on the sides and cutouts in the center. They may have a vaporizer. In this case, the design has transverse ribbed walls. Fat when cooking meat will drain without falling on fire, and evaporating on the runners. It gives a more attractive look to the pieces, and to taste they are more saturated.
A cast-iron barbecue grill usually has the appearance of a construction without an evaporator. The product at the same time has the strong basis on which sides there are handles.Food is not pressed down from above, and water and fat flow naturally. This allows you to get pieces with a crust.
Sizes of deep lattices
The size of the barbecue grill is one of the parameters that most often interests the consumer. Deep nets are light and mobile, and are designed to cook different foods entirely. The upper wall has a retainer that allows you to turn all the pieces on the other side.
Standard dimensions are as follows: 310x250x40 mm. About 2 kg of meat can be cooked on the surface of such a product. If the company is numerous, it is recommended to purchase a stainless steel barbecue grill with the following dimensions: 620x350x40 mm. On the surface of this design, you can cook up to 3.5 kg of meat.
Classification by form. Dimensions
In form, the described constructions can be:
This parameter is chosen taking into account where it is planned to use the grid. If you want to place it on a cauldron or cauldron, then it is best to purchase an oval or round variety. Whereas for barbecue dishes and barbecues the best solution would be rectangular and square models with a grid for barbecue in the central part.
The round barbecue grill is great for cooking sausages, fillet slices, steaks and vegetables. With it, it is recommended to cook the fish entirely. Standard diameters are:
- 23 cm;
- 33 cm;
- 38 cm;
- 46 cm
Before cooking with a round grill, warm it up and moisten it with a few drops of oil.
During the operation of the lattice, you will certainly be faced with the question of how to clean the barbecue grill. For this, it is necessary to hold a knife along the transverse rods in order to remove the burned fat from the surface. As soon as the grill cools, it must be cleaned with a sponge for metal utensils. Additionally, you can use detergent.
The product at the final stage is left to dry, after which it can again be used for cooking. An alternative solution is the use of a special brush. It consists of steel or copper wire on a long handle. Such a device instantly and carefully removes soot and food residue.
In almost every home, you can find a scraper for the oven, pumice, and scouring powders.They fit perfectly. The scraper and pumice stone remove the carbon, while the powders cope with the fat layer. From time to time, wipe the grill with a solution of water and vinegar, which are combined in equal volumes.
To do this, a soft cloth is wetted in the mixture, and then used for wiping. The solution will split food residues and provide disinfection. On the shelves, you can also find special chemicals that are represented by sprays and liquids. They are enough to put on the surface of the lattice and leave for up to 15 minutes. The pre-bars are heated to 40 ° C. After this time, the product is removed with a damp cloth.
If you like to use barbecue outdoors, then you should definitely get a grill for it. Experts advise to choose a deep model. After all, today you can cook thin slices of fillet, and tomorrow you will find a recipe that will require the need to create a press on top.
It is desirable that the product was equipped with a wooden handle, because at high temperatures it will not heat up. It is important that the chef had the opportunity to change the distance between the lower and upper walls.This will cook large and thin pieces.