Since I am snowed in and did not walk today, am showing you a photo of my gas grill outside. I have cooked much delicious food on it including eggplant, zucchini, bell peppers, squash, corn on the cob, shish kabobs with meat and vegetables, fish, chicken, hamburgers, etc. There is just something about putting food on the grill that makes it taste better. I also have a small indoor electric grill with a large surface that I got for $25 at SteinMart and have cooked tuna steaks and swordfish steaks on it many times. I do not claim to be a grill master, but I do enjoy watching cooking shows about grilling food. Celebrity chef Bobby Flay says one of the biggest grilling mistakes is flipping or turning your food over more than once. He says if you keep flipping it, you're going to get a grey burger or steak — because it will steam as opposed to searing and getting nice and crispy. Let’s learn more about barbecue grills.
According to Wikipedia, a barbecue grill is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of three categories: gas-fueled, charcoal or electric. There is a debate over which method yields superior results.
History in the Americas
Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term “barbacoa” referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue." It was also applied to the pit-style cooking techniques now frequently used in the southeastern United States. Barbecue was originally used to slow-cook hogs; however, different ways of preparing food led to regional variations. Over time, other foods were cooked in a similar fashion, with hamburgers and hot dogs being recent additions.
Edward G. Kingsford invented the modern charcoal briquette. He was a relative of Henry Ford who assigned him the task of establishing a Ford auto parts plant and sawmill in northern Michigan, a challenge that Kingsford embraced. The local community grew and was named Kingsford in his honor. He noticed that Ford's Model T production lines were generating a large amount of wood scraps that were being discarded. He suggested to Ford that a charcoal manufacturing facility be established next to the assembly line to process and sell charcoal under the Ford name at Ford dealerships. Several years after Kingsford's death, Ford Charcoal was sold to local businessmen and renamed the Kingsford Chemical Co.
George Stephen created the iconic hemispherical grill design, jokingly called "Sputnik" by his neighbors. A welder, he worked for Weber Brothers Metal Works, a metal fabrication shop primarily concerned with welding steel spheres together to make buoys. He was tired of the wind blowing ash onto his food when he grilled, so he took the lower half of a buoy, welded three steel legs onto it and fabricated a shallower hemisphere for use as a lid. He took the results home and following some initial success, started the Weber-Stephen Products Co.
The gas grill was invented in the late 1930s by Don McGlaughlin, owner of the Chicago Combustion Corp., known today as LazyMan. He invented the first built-in grill from the successful gas broiler called BROILBURGER. These first LazyMan grills were marketed as "open-fire charcoal-type gas broilers" which featured "permanent coals," otherwise known as lava rock. In the 1950s, most residential households did not have a barbecue, so the term broiler was used for marketing purposes to commercial establishments. The gas open-broiler design was adapted into the first portable gas grill in 1954 by the Chicago Combustion Corp. as the Model AP. McGlaughlin's portable design was the first to feature the use of the 20-lb propane cylinders, which previously were exclusively used by plumbers as a fuel source.
With an electric grill, the heating comes from an electric heating element. Neither coal nor briquettes is needed.
Gas grills
Gas-fueled grills typically use propane, butane — liquified petroleum gas or natural gas as their fuel sources, with the gas flame either cooking food directly or heating grilling elements which, in turn, radiate the heat necessary to cook food. Gas grills are available in sizes ranging from small, single steak grills up to large, industrial sized restaurant grills which are able to cook enough meat to feed 100 or more people. Some gas grills can be switched between using liquified petroleum gas and natural gas fuel, although this requires physically changing key components including burners and regulator valves.
The majority of gas grills follow the cart grill design concept; the grill unit itself is attached to a wheeled frame that holds the fuel tank. The wheeled frame may also support side tables, storage compartments and other features.
A recent trend in gas grills is for manufacturers to add an infrared radiant burner to the back of the grill enclosure. This radiant burner provides an even heat across the burner and is intended for use with a horizontal rotisserie. A meat item — whole chicken, beef roast, pork loin roast — is placed on a metal skewer that is rotated by an electric motor. Smaller cuts of meat can be grilled in this manner using a round metal basket that slips over the metal skewer.
Another type of gas grill gaining popularity is called a flattop grill. According to Hearth and Home magazine, flattop grills "on which food cooks on a griddlelike surface and is not exposed to an open flame at all" is an emerging trend in the outdoor grilling market.
A small metal "smoker box" containing wood chips may be used on a gas grill to give a smoky flavor to the grilled foods. Barbecue purists would argue that to get a true smoky flavor and smoke ring, the user has to cook low and slow, indirectly and using wood or charcoal; gas grills are difficult to maintain at the low temperatures required (~225-250 °F), especially for extended periods.
Infrared grills
Infrared grills work by igniting a gas fuel to heat a ceramic tile, causing it to emit infrared radiation by which the food is cooked. The thermal radiation is generated when heat from the movement of charged particles within atoms is converted to electromagnetic radiation in the infrared heat frequency range. Infrared grills allow users to more easily adjust cooking temperature than charcoal grills and are usually able to reach higher temperatures than standard gas grills, making them popular for searing items quickly.
Charcoal grills
Charcoal grills use either charcoal briquettes or natural lump charcoal as their fuel source. When burned, the charcoal will transform into embers radiating the heat necessary to cook food.
There is contention among grilling enthusiasts on what type of charcoal is best for grilling. Users of charcoal briquettes emphasize the uniformity in size, burn rate, heat creation and quality exemplified by briquettes. Users of all-natural lump charcoal emphasize its subtle smoky aromas, high-heat production and the lack of binders and fillers often present in briquettes.
There are many different charcoal grill configurations. Grills can be square, round or rectangular; some have lids while others do not. They may or may not have a venting system for heat control. The majority of charcoal grills, however, fall into the categories below.
Brazier
The simplest and most inexpensive of charcoal grills, the brazier grill is made of wire and sheet metal and composed of a cooking grid placed over a charcoal pan. Usually, the grill is supported by legs attached to the charcoal pan. The brazier grill does not have a lid or venting system. Heat is adjusted by moving the cooking grid up or down over the charcoal pan. Even after George Stephen invented the kettle grill in the early 1950s, the brazier grill remained a dominant charcoal grill type for many years. Brazier grills are available at most discount department stores during the summer.
Pellet grills
Pellet grills are fueled by compressed hardwood pellets — sawdust compressed with vegetable oil or water at approx. 10k psi — that are loaded into a hopper and fed into a fire box at the bottom of the grill via an electric-powered auger that is controlled by a thermostat. The pellets are lit by an electric ignitor rod that starts the pellets burning, and they turn into coals in the firebox once they burn down. Most pellet grills are a barrel shape with a square hopper box at the end or side.
The advantage of a pellet grill is its temperature versatility. It can be set on a "smoke" mode where it burns at 100–150 °F for slow smoking. It can also be set at 180–350 °F to slow cook or barbecue meats like brisket, ribs and hams or cranked up to a temperature of 450–500 °F for what would be considered low-temperature grilling. Some high-end pellet grills can reach up to 700 °F for searing. It is one of the few grills that is actually a smoker, a barbecue and a grill. The best pellet grills can hold steady temperatures for more than 10 hours. Many use solid diffuser plates between the firebox and grill to provide even temperature distributions.
Most pellet grills burn 1/2 to 1 pound of pellets per hour at 180–250 °F, depending on the "hardness" of the wood, ambient temperature and how often the lid is opened. Most hoppers hold 10 to 20 pounds of wood pellets. Pellets in a wide variety of woods — hickory, oak, maple, apple, alder, mesquite, and grapevine — can be used or mixed for desired smoke flavoring.
Pellet technology is widely used in home heating in certain parts of North America. Softer woods including pine are often used for home heating. Pellets for home heating are not cooking grade and should not be used in pellet grills.
Square charcoal grill
The square charcoal grill is a hybrid of the brazier and the kettle grill. It has a shallow pan like the brazier and normally a simple method of adjusting the heat, if any. However, it has a lid like a kettle grill and basic adjustable vents. The square charcoal grill is — as expected — priced between the brazier and kettle grill, with the most basic models priced around the same as the most expensive braziers and the most expensive models competing with basic kettle grills. These grills are available at discount stores and have largely displaced most larger braziers. Square charcoal grills almost exclusively have four legs with two wheels on the back so the grill can be tilted back using the handles for the lid to roll the grill. More expensive examples have baskets and shelves mounted on the grill.
Shichirin or hibachi
The traditional Japanese hibachi is a heating device and not usually used for cooking. In English, however, "hibachi" often refers to small cooking grills typically made of aluminun or cast iron, with the latter generally being of a higher quality. Owing to their small size, hibachi grills are popular as a form of portable barbecue. They resemble traditional, Japanese, charcoal-heated cooking utensils called shichirin.
Alternatively, "hibachi-style" is often used in the U.S. as a term for Japanese teppanyaki cooking, in which gas-heated hotplates are integrated into tables around which many people — often multiple parties — can sit and eat at once. The chef performs the cooking in front of the diners, typically with theatrical flair — such as lighting a volcano-shaped stack of raw onion hoops on fire.
In its most common form, the hibachi is an inexpensive grill made of either sheet steel or cast iron and composed of a charcoal pan and two small, independent cooking grids. Like the brazier grill, heat is adjusted by moving the cooking grids up and down. Also like the brazier grill, the hibachi does not have a lid. Some hibachi designs have venting systems for heat control. The hibachi is a good grill choice for those who do not have much space for a larger grill or those who wish to take their grill traveling. Binchō-tan or white charcoal is the most suitable fuel for a hibachi.
Kettle grill
The kettle grill is considered the classic American grill design. The original and often-copied Weber kettle grill was invented in 1951 by George Stephen. It has remained one of the most commercially successful charcoal grill designs to date. Smaller and more portable versions exist, such as the Weber Smokey Joe. The kettle grill is composed of a lid, cooking grid, charcoal grid, lower chamber, venting system and legs. Some models include an ash catcher pan and wheels. The lower chamber that holds the charcoal is shaped like a kettle, giving the grill its name. The key to the kettle grill's cooking abilities is its shape. The kettle design distributes heat more evenly. When the lid is placed on the grill, it prevents flare-ups from dripping grease and allows heat to circulate around the food as it cooks. It also holds in flavor-enhancing smoke produced by the dripping grease or from smoking wood added to the charcoal fire.
The kettle design allows the griller to configure the grill for indirect cooking — or barbecuing — as well. For indirect cooking, charcoal is piled on one or both sides of the lower chamber and a water pan is placed in the empty space to one side or between the charcoal. Food is then placed over the water pan for cooking. The venting system consists of one or more vents in the bottom of the lower chamber and one or more vents in the top of the lid. Normally, the lower vent(s) are to be left open until cooking is complete, and the vent(s) in the lid are adjusted to control airflow. Restricted airflow means lower cooking temperature and slower burning of charcoal.
Cart grill
The charcoal cart grill is quite similar in appearance to a typical gas grill. The cart grill can be rectangular or kettle in design, has a hinged lid, cooking grid, charcoal grid and is mounted to a cart with wheels and side tables. Most cart grills have a way to adjust heat, either through moving the cooking surface up, the charcoal pan down, through venting or a combination of the three. Cart grills often have an ash collection drawer for easy removal of ashes while cooking. Their rectangular design makes them usable for indirect cooking as well. Charcoal cart grills, with all their features, can make charcoal grilling nearly as convenient as gas grilling. Cart grills can also be quite expensive.
Barrel grills
In its most primitive form, the barrel grill is nothing more than a 55-gallon steel barrel sliced in half lengthwise. Hinges are attached so the top half forms the lid, and the bottom half forms the charcoal chamber. Vents are cut into the top and bottom for airflow control. A chimney is normally attached to the lid. Charcoal grids and cooking grids are installed in the bottom half of the grill, and legs are attached. Like kettle grills, barrel grills work well for grilling, as well as true barbecuing. For barbecuing, lit charcoal is piled at one end of the barrel and food to be cooked is placed at the other. With the lid closed, heat can then be controlled with vents. Fancier designs available at stores may have other features, but the same basic design does not change.
Ceramic cooker
The ceramic cooker design has been around for roughly 3,000 years. The shichirin, a Japanese grill traditionally of ceramic construction, has existed in its current form since the Edo period. However, more recent designs have been influenced by the mushikamado, now more commonly referred to as a kamado. The ceramic cooker is more versatile than the kettle grill as the ceramic chamber retains heat and moisture more efficiently. Ceramic cookers are equally adept at grilling, smoking and barbecuing foods.
Tandoor ovens
A tandoor is used for cooking certain types of Irani, Indian and Pakistani food, such as tandoori chicken and naan, leavened, oven-baked flatbread. In a tandoor, the wood fire is kept in the bottom of the oven and the food to be cooked is put on long skewers and inserted into the oven from an opening on the top, so the meat items are above the coals of the fire. This method of cooking involves both grilling and oven cooking as the meat item to be cooked sees both high direct infrared heat and the heat of the air in the oven. Tandoor ovens often operate at temperatures above 500 °F and cook the meat items very quickly.
Portable charcoal grill
The portable charcoal grill normally falls into either the brazier or kettle grill category. Some are rectangular in shape. A portable charcoal grill is usually quite compact and has features that make it easier to transport, making it a popular grill for tailgating. Often the legs fold up and lock into place, so the grill will fit into a car trunk more easily. Most portable charcoal grills have venting, legs and lids, though some models do not have lids — making them, technically, braziers. There are also grills designed without venting to prevent ash fallout for use in locations where ash may damage ground surfaces. Some portable grills are designed to replicate the function of a larger more traditional grill/brazier and may include spit-roasting, as well as a hood and additional grill areas under the hood area.
Portable backpack grills are super lightweight and portable, so they can be folded down and worn inside a regular backpack. Usually, the backpack is provided with the grill. They are the variations of portable charcoal grills.
Commercial grills
A commercial barbecue typically has a larger cooking capacity than traditional household grills, as well as featuring a variety of accessories for added versatility. End users of commercial barbecue grills include for-profit operations such as restaurants, caterers, food vendors and grilling operations at food fairs, golf tournaments and other charity events, as well as competition cookers. The category lends itself to originality, and many commercial barbecue grills feature designs unique to their respective manufacturer.
Commercial barbecue grills can be stationary or transportable. An example of a stationary grill is a built-in pit grill, for indoor or outdoor use. Construction materials include bricks, mortar, concrete, tile and cast iron. Most commercial barbecue grills, however, are mobile, allowing the operator to take the grill wherever the job is. Transportable commercial barbecue grills can be units with removable legs, grills that fold and grills mounted entirely on trailers.
Trailer mounted commercial barbecue grills run the gamut from basic grill cook tops to pit barbecue grills and smokers, to specialized roasting units that cook whole pigs, chicken, ribs, corn and other vegetables.
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