What to look for when choosing a charcoal bbq
Written by BBQbarbecues.co.uk
For most people, the idea of a bbq entails a white hot, charcoal fuelled animal, pumping out plumes of smoke to supply that scrumptious flavour we all know and love. Although a lot more easy to choose than a gas barbecue, you may still find several options – some more interesting ones which you might have never actually considered in fact – which have to be weighed up to unite master with the correct barbeque grill.
Size and portability
Unlike gas where you need to also think about coordinating overall size with the number of burners, with charcoal the bigger the area, the more charcoal you throw in. For any portable bbq that you are planning to consider to the beach or recreation area, you needn’t be worried about anything but price. However, if you're planning on entertaining more visitors, then you will start needing bigger grilling areas and quality. Additionally, don’t forget that the good thing about charcoal means you could use your bigger bbq to do small cookouts; simply add less charcoal and keep everything tightly packed in the middle instead.
Build and temperature control
If portability is not an issue, do not attempt to cut costs with a cheap build. The thing you don't want is it blowing over, or the handles of the grill falling off and dropping your meat or burning your self. In the event that you opt for classy versions you can have the look of the slinky gas bbqs but put charcoal in instead. Do not bother - the best part about charcoal bbqs is simplicity. In the end, charcoal barbecuing is basically a process of chucking a sizable bag of coals into a metal container and hanging a grill over it. Get a strong, durable grill with good handles which rests firmly in position on the bbq. Many grills arrive in the form of chrome-plated metal, but even better ones will be solid stainless steel or even enamel-coated. Enamel coated areas are much more common on charcoal bbqs than with gas, which permit simple cleaning, heat retention as well as weather protection, however are susceptible to chipping. Complete the package with welded or even strong-bolted legs to keep it firmly in place.
So what kind to choose? The main method to control the temperature within charcoal cooking is to raise or even lower the height of the barbeque grill, so think about getting a variety of levels, in addition to additional grills to keep different levels all the time (allowing you to cook a lot more delicate foods simultaneously). Heat can also be controlled with covers and air vents, so if you fancy roasting as well as grilling go for an enclosed design such as a kettle drum. A temperature monitor can be purchased separately should you not with your enclosed system. Small details also assist upon more industrial models such as 1 touch coal waste removal slots as well as hinged grills you can match it in the dishwasher.
Simple models: Braziers
A good starting point for periodic barbecuing needs is a mid-size Brazier model. One of the most familiar to all of us, Brazier simply means a charcoal tray without any vents or even lid, where temperatures are controlled solely by the height of the barbeque grill. They are obtainable as hemispherical cookware, drums or even as long rectangle-shaped trays such as “trolley” versions, complete with wheels and often table areas at the side to place numerous bits and pieces. They range in dimensions from medium to huge and are affordable, however do not anticipate them to last forever or be made of the best stuff.
Price: <£50
Kettle bbqs
The lidded, vented and more flexible abilities of the kettle style are a recommended purchase, and still do not carry a hefty price tag. You should anticipate build quality to be better, therefore if bought in a shop test the lid – it should be heavy and well hinged. Look for coated or stainless vents which will resist rust, and consider the grill, as often the handles are so small you will have trouble picking up the grill with oven gloves on. The beauty of kettle models is in the versatility; open the lid and grill as normal, but close it and you suddenly gain the ability to roast. Additionally, with the lid closed you can allow that beautiful smoky flavour to permeate much more into the actual food, and flare ups from the drippings are no longer a problem in the enclosed environment. Classy models have heat probes, but to be honest you can stick a simple chef’s thermometer in there and save your self some dosh. Charcoal dividers are a nice touch, allowing you to place the coals on 1 side and cook the meat at the far end to roast much more gently with the lid on.
Cost: £50
Something different: Slow cookersIn the event that you are used to flash burning (ahem, “cooking”) your typical range of sausages and burgers then you might have never thought of slow cooking. The best part of charcoal cooking is actually that flavoursome smoke, so why give your meats such little time in to soak it up? Slow cooking food versions are more gentle version of the pot design, using controllable air vents in order to determine how warm the charcoal becomes. Crucially, the slow cooked, smoky tenderness is achieved with a water pan at the bottom - keeping meats, vegetables and fish moist. Big enough to cook a whole roast in, you’ll certainly be wowing your visitors with something a little different.
Cost: ~ £200
Written by BBQbarbecues.co.uk
For most people, the idea of a bbq entails a white hot, charcoal fuelled animal, pumping out plumes of smoke to supply that scrumptious flavour we all know and love. Although a lot more easy to choose than a gas barbecue, you may still find several options – some more interesting ones which you might have never actually considered in fact – which have to be weighed up to unite master with the correct barbeque grill.
Size and portability
Unlike gas where you need to also think about coordinating overall size with the number of burners, with charcoal the bigger the area, the more charcoal you throw in. For any portable bbq that you are planning to consider to the beach or recreation area, you needn’t be worried about anything but price. However, if you're planning on entertaining more visitors, then you will start needing bigger grilling areas and quality. Additionally, don’t forget that the good thing about charcoal means you could use your bigger bbq to do small cookouts; simply add less charcoal and keep everything tightly packed in the middle instead.
Build and temperature control
If portability is not an issue, do not attempt to cut costs with a cheap build. The thing you don't want is it blowing over, or the handles of the grill falling off and dropping your meat or burning your self. In the event that you opt for classy versions you can have the look of the slinky gas bbqs but put charcoal in instead. Do not bother - the best part about charcoal bbqs is simplicity. In the end, charcoal barbecuing is basically a process of chucking a sizable bag of coals into a metal container and hanging a grill over it. Get a strong, durable grill with good handles which rests firmly in position on the bbq. Many grills arrive in the form of chrome-plated metal, but even better ones will be solid stainless steel or even enamel-coated. Enamel coated areas are much more common on charcoal bbqs than with gas, which permit simple cleaning, heat retention as well as weather protection, however are susceptible to chipping. Complete the package with welded or even strong-bolted legs to keep it firmly in place.
So what kind to choose? The main method to control the temperature within charcoal cooking is to raise or even lower the height of the barbeque grill, so think about getting a variety of levels, in addition to additional grills to keep different levels all the time (allowing you to cook a lot more delicate foods simultaneously). Heat can also be controlled with covers and air vents, so if you fancy roasting as well as grilling go for an enclosed design such as a kettle drum. A temperature monitor can be purchased separately should you not with your enclosed system. Small details also assist upon more industrial models such as 1 touch coal waste removal slots as well as hinged grills you can match it in the dishwasher.
Simple models: Braziers
A good starting point for periodic barbecuing needs is a mid-size Brazier model. One of the most familiar to all of us, Brazier simply means a charcoal tray without any vents or even lid, where temperatures are controlled solely by the height of the barbeque grill. They are obtainable as hemispherical cookware, drums or even as long rectangle-shaped trays such as “trolley” versions, complete with wheels and often table areas at the side to place numerous bits and pieces. They range in dimensions from medium to huge and are affordable, however do not anticipate them to last forever or be made of the best stuff.
Price: <£50
Kettle bbqs
The lidded, vented and more flexible abilities of the kettle style are a recommended purchase, and still do not carry a hefty price tag. You should anticipate build quality to be better, therefore if bought in a shop test the lid – it should be heavy and well hinged. Look for coated or stainless vents which will resist rust, and consider the grill, as often the handles are so small you will have trouble picking up the grill with oven gloves on. The beauty of kettle models is in the versatility; open the lid and grill as normal, but close it and you suddenly gain the ability to roast. Additionally, with the lid closed you can allow that beautiful smoky flavour to permeate much more into the actual food, and flare ups from the drippings are no longer a problem in the enclosed environment. Classy models have heat probes, but to be honest you can stick a simple chef’s thermometer in there and save your self some dosh. Charcoal dividers are a nice touch, allowing you to place the coals on 1 side and cook the meat at the far end to roast much more gently with the lid on.
Cost: £50
Something different: Slow cookersIn the event that you are used to flash burning (ahem, “cooking”) your typical range of sausages and burgers then you might have never thought of slow cooking. The best part of charcoal cooking is actually that flavoursome smoke, so why give your meats such little time in to soak it up? Slow cooking food versions are more gentle version of the pot design, using controllable air vents in order to determine how warm the charcoal becomes. Crucially, the slow cooked, smoky tenderness is achieved with a water pan at the bottom - keeping meats, vegetables and fish moist. Big enough to cook a whole roast in, you’ll certainly be wowing your visitors with something a little different.
Cost: ~ £200
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