We’re all aware that there are various heating and fuel sources that can be employed when grilling. Each of these fuel sources has its own set of benefits and drawbacks, with some potentially altering the overall flavour of the food you cooked. Let’s look more closely at some of the various types of grills that use each of these fuel sources nowadays.
Grills with Charcoal
For a variety of reasons, charcoal cookers have traditionally been a staple of outdoor cooks. A charcoal grill is simple to use, and foodies adore the Smokey, deep flavour that charcoal provides.
All charcoal grills work on the same basic principles. The air inlet is placed near the underside of the grill and is manually adjustable. When air enters the grill, it passes thru the lit charcoal and leaves via an extra vent at the top, much like a wood-burning stove. The more air permitted to enter and depart the grill, the hotter it will become.
One advantage of being able to modify the airflow and exhaust is that when the temperature settles down within the temperature zone you want to cook at, it usually remains unchanged and constant all through the cooking process, as long as there is enough charcoal to maintain it running at that temperature.
When it comes to BBQ smokers Australia has many stores that offer a range of them and you can easily find a set up you like.
Charcoal Kettle Grills
These are one of the most well-known forms of charcoal grills. They are normal, in the form of a kettle, with a round bottom, a tight, removable lid, a stand, and grill grates. The charcoal is placed at the bottom of the grill, elevated on a tiny grate, allowing ash and other cooking waste to fall easily away from the heat source while maintaining an even airflow over the coals.
One of the primary advantages of this type of barbecue is its portability. Kettle grills are often composed of aluminium and are lightweight. They come in a variety of sizes, but the majority of them are portable and require less charcoal to operate.
Kamado grills, also known as ceramic smokers or “egg grills,” are a more advanced form of the charcoal grill that has grown in acceptance over the last decade. Kamado grills operate on many of the same principles as kettle grills, but with a few key distinctions.
The design of the kamado grill is more elongated, mimicking the outline of an egg. They are also much heavier than kettle grills because they are normally built of an impenetrable ceramic material and can range anywhere from 150 to 500 pounds, based on size.
Flow of air and temperature are still managed through the high and low ends of the grill, much like on a kettle grill, but because of its thermal mass and more engineering construction, even a minor alteration on a kamado grill can result in a large change in temperature. Because of the width and weight of the kamado grill, the cover or dome is usually not entirely removed and is held in place by heavy-duty, spring-loaded hinges.