Do you need holes in the barbecue: what are the holes in the barbecue for?

Most of the barbecues, which are presented in stores, are equipped with a number of holes on the case. Drawings and schemes for self-production also provide information on the number and method of location of the holes. Further in the article we will try to figure out what these holes are made for, and whether they are needed for preparing fragrant dishes on an open fire.

What are holes in the barbecue?

Known fact that only in the presence of oxygen does coal flare up well. As soon as its access ceases, the burning process ends. Therefore, one of the fundamental moments of the cooking process on fire is the ability to control fire. It is important that at the right time the fuel flames up or goes out.

Many kebab lovers believe that the traditional one-piece barbecue made of metal is much more convenient. It allows you to provide controlled combustion, least dependent on the blow of the wind. The best tool in the cook’s hands is an ordinary stick and a sheet of cardboard.

There are those who don’t like pieces of ash and coal on food. In this case, holes on the grill will help, and the rest will be done by gusts of air. A person at this time can do, for example, stringing meat on a skewer.

Hole sizes

According to the drawings, the diameter of the holes in the barbecue varies from 1 to 1.5 cm. The distance between their centers is 5-10 cm. The number of holes depends on the dimensions of the box. Typically, a fixture has two rows of staggered holes.

Important! It is believed that the more holes, the faster the fuel burns out.

Advantages and disadvantages

A single established position, which brazier is better, did not work out. There are arguments for and against. To substantial the advantages of products with holes include the following:

• it is not necessary to constantly stir up coals, meat is obtained without ash;
• the fire is constantly maintained by the wind;
• it takes much less time to burn coal;
• kebabs are juicy and soft;
• not a lot of smoke is formed;
• a person can rest while frying.

Many experts do not recommend buying a grill with holes, highlighting weighty arguments against:

• The risk of fire is significantly increased, since coals and sparks can freely jump out of the holes.
• Even tiny embers contribute to a uniform distribution of heat over the entire area of ​​the product. Holes, in contrast, take away heat.
• Uneven cooking, as the temperature in different parts of the barbecue can be different. This is primarily inconvenient when serving kebab, because some pieces of meat may be raw.
• Due to the sudden supply of oxygen, drops of fat falling on the coals create places of sharp ignition.

Hole arrangement

The holes on the grill can be in the walls or in the bottom. Wherein their impact on the combustion and cooking process will be different.

In the walls

More often holes affecting the integrity of the installation are made on the side walls. They are placed on the upper or lower edge of the long side of the box. If the holes are located above the coals, then there will be no particular benefit or harm from them. They play rather a decorative role. Such a barbecue is almost identical to a product without holes.

Attention! In shallow structures, openings are extremely undesirable, as the food is located in close proximity to the coals. At the same time, uncontrollable heat contributes to the instant transformation of the upper layer of meat into a coal.

In the bottom

Holes at the bottom of the barbecue are considered the most important. It is through them that coal comes into contact with oxygen molecules and flames up with renewed vigor.

Bottom holes with and without a blower

For many people, the ability to quickly burn coal is important. With the help of a special bottom with a blower, good fuel combustion is ensured. There are barbecues with double bottom. First comes the grill, performing the same role as the side openings. It creates an improved air supply. The second layer is a kind of lid that allows you to close the grate after coal burns up.

Reference! Chefs are sure that a real delicacy can only be obtained using manual fanning of the working area. Only in this case the meat will be juicy inside and with a crisp outside.

Cooking one of the popular summer dishes - barbecue - does not do without special appliances. The greatest demand in recent years are barbecues. A person can make a choice between the presence and absence of holes in the box depending on personal beliefs and needs.