What is it, the ideal grill, which keeps both heat and fire, and does not irritate, and the meat does not dry, but cooks properly? As strange as it may seem, such a miracle can be described using ordinary mathematics.
Ideal depth
The content of the article
- Ideal depth
- Distance between skewers
- Form features
- Material
- A few words about transformers
You must admit that it is difficult to call pleasant the high fuel consumption and constant watch near the heat, which either strives to cool down, or scorches juicy meat with tongues of flame. And the main reason for such a capricious behavior of coals is the excessive depth of the barbecue.
If it is too deep, this will have to be compensated for with a large amount of fuel and waving with plywood (or a blower - so that it burns and does not go out). Well, if it's too small, then it's inconvenient. And the meat can burn due to the proximity to the heat, constantly striving to "lick" the meat with a tongue of flame.
The optimal depth of the barbecue is 15 cm
. It is this height of the sides that guarantees a normal flow of air, which is enough to maintain the burning of coals, but not enough for the constant appearance of a flame.
Distance between skewers
If the width of the barbecue is a question, the answer to which depends on the length of the skewers, then the length primarily depends on their number. It should be borne in mind that the optimal distance between them is 7 cm.
Experts recommend: the width of the ideal barbecue is approximately 35 cm, the length is approximately 60 cm. Deviations are acceptable but not desirable.
Form features
In order to save fuel, but at the same time the brazier keeps the temperature well, it is recommended to give preference to models in which the brazier tapers to the bottom. This shape looks unusual, but it allows you to seriously reduce the consumption of coal, while ensuring good roasting of the kebab along the entire length of the skewer.
The second point concerning the form is that you should abandon all kinds of "improvements" of the design proven over the years. The brazier should have blank walls, without all kinds of openings for air flow to the coals. An extreme option is a kind of blower with a damper that closes tightly as soon as the meat is cooked.
If you do not heed this advice, you will have to forget about the carefree frying of kebabs: the air penetrating through the "ventilation" holes will fan the coals, provoking the appearance of a flame.
Material
If you plan to buy a barbecue, then you should not focus on multifunctional "cans" with walls 1–2 mm thick. They keep the temperature poorly and burn out quickly, turning into useless trash after one or two seasons (if the kebab is cooked more often than once a year).
And here Although 3-4 mm of steel add weight to the structure, they turn it into an ideal brazier. This will not burn out and will keep the temperature.
For those who are thinking about building a barbecue on their site, there is also good news: metal is not required. It can be easily replaced by refractory bricks, which do not even have to be put on the mortar.
The simplest design assumes the following laying pattern:
- bottom - brick flat;
- the first row of walls is a brick flat;
- the second row of walls is brick on the edge.
In this case, the depth of the barbecue will be approximately 18 cm, which almost coincides with the ideal. And during operation, such a structure pleases with the ease of "repair": burnt-out bricks from the walls are simply stacked to the bottom, and the stock from the bottom rises into the walls.
A few words about transformers
Hinged or removable grilles are a useful and convenient addition. But as for collapsible structures, it is recommended to purchase such a product only in one case - if the brazier is made of steel of the appropriate thickness.
It is recommended to choose transformers that fold by nesting some parts into others. Numerous hinges and hinges do not add durability to the product.
Otherwise, it is better to purchase a normal brazier for the cost of a transformer - a standard rectangular brazier with legs. It will take up a lot of space and is not particularly mobile, but it is a completely adequate alternative to constant duty near a thin-walled suitcase.
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