How to choose a brazier

Today there are a great many different models of barbecues, each of which meets certain requirements. There is no universal barbecue, and in order for the meat to turn out to be truly tasty, you need to pay close attention to its choice.

how to choose a brazier

The best barbecue manufacturers

The production of barbecues is currently carried out by almost everyone who is engaged in forging and processing iron. Large industrial enterprises have included the brazier in their product portfolio and are engaged in the manufacture of such devices on the conveyor principle. Products of the following brands are in special demand among buyers:

  1. Onix;

  2. Grillz;

  3. Megagrill;

  4. Doorz;

  5. Alder smoke;

The products of each of the above manufacturers have both pros and cons, and therefore, in order to choose the most suitable device for your own needs, you need to study the reviews of real users on the Internet.

Types of grills

The design of the barbecue includes a stand on four independent legs, as well as a brazier – a container directly into which coals are poured and over which skewers with meat are fixed. All barbecues can be divided into three conditional groups.

Steel brazier

steel grill

These devices are most popular among urban residents. Thanks to their folding design, they allow you to take them with you to the countryside and fry meat wherever you like. There are also stationary steel barbecues, which are widely used in summer cottages and during stationary operation in country houses. Steel barbecues are easy to clean and unpretentious in operation, but they are not without a number of disadvantages.


  • Compact dimensions;

  • Low cost;

  • Folding models allow you to take with you on a hike;

  • Robust construction;

  • Low weight;


  • Steel is not able to withstand prolonged exposure to high temperatures and is deformed;

  • Corrosion tendency;

  • Burn out;

Cast iron barbecues

Cast iron barbecues

Due to its own characteristics, cast iron is used exclusively for the manufacture of stationary barbecues intended for use in country houses and summer cottages. They are distinguished by their strength and extreme resistance to high temperatures. Many manufacturers provide for the presence of a brazier for coal, as well as a special campfire for installing a cauldron or pot.


  • Excellent functionality;

  • Heat resistance, which allows you to cook meat much faster than on steel models;

  • Exceptional resistance to corrosion and oxidation;

  • Durability;


  • Large weight;

  • Due to the temperature difference, the brazier may burst;

  • Substantial cost;

Stationary barbecues for a personal plot

stationary barbecues

They are made of stone, brick and other natural and artificial materials. They are laid out on a personal plot and are completely stationary, designed to perform their own functions for many years. They are distinguished by excellent heat resistance, they are not afraid of moisture, corrosion or oxidation. In addition to its functional purpose, it performs an excellent decorative function and serves as an excellent decoration for a summer cottage.


  • Functionality;

  • Do not rust or oxidize;

  • Resistant to moisture and can serve for many years;

  • Aesthetic appearance;


  • Bulky;

  • Expensive enough;

The main criteria for choosing a barbecue

barbecue selection criteria

The geometric dimensions of the barbecue

The width of a particular device is selected based on how long the skewers are used. It should be remembered that for reliable fixation, the skewer is selected slightly longer than the width of the barbecue – a 50-centimeter skewer should be paired with a barbecue, the width of which is 40-45 centimeters;

The length of the barbecue is also chosen depending on the skewers, but this time their number has an effect. The counting is very simple – there should be 10 centimeters of space between adjacent skewers, and 15-20 centimeters between the outer skewers and the barbecue wall. Thus, when using 5 skewers, the length of the barbecue should be 70-80 centimeters;

The depth of the barbecue directly affects the speed of cooking kebabs, as well as the number of servings that can be cooked on one charcoal tab. The deeper the grill, the more coals will fit in it and the better it will keep the temperature. A brazier with a depth of 20-25 centimeters is considered optimal;

Metal thickness

If you decide to give preference to a metal barbecue, you need to pay special attention to the thickness. Thin-walled steel barbecues often do not withstand high temperatures and will simply burn out. On the contrary, thick-walled barbecues are bulky and inconvenient to use, causing a lot of inconvenience with their weight. Braziers with a thickness of about 4-6 millimeters are considered a rational option.

The presence of purge holes and their location

Blow holes are designed to circulate air in the combustion area, which improves the smoldering of coal and activates this process. However, experienced kebab owners unanimously assert that the holes are unnecessary – when cooking a kebab in a strong wind, spontaneous combustion of coals very often occurs, and therefore the temperature in the brazier should be regulated exclusively with the help of a fan.

Double bottom

This design improves the functionality of the barbecue by an order of magnitude and simplifies its cleaning. As a rule, the second bottom has the form of a grate-type metal grate on which coals are laid. As the ash burns out, it crumbles down, without interfering with the combustion process, and is easily removed with a poker. Active carbons remain on top and continue to perform their functions.

In the following articles, our experts will tell you how to choose the right smokehouse and the secrets of choosing a barbecue.

Attention! This material is the subjective opinion of the authors of the project and is not a purchase guide.

Rate article
An online magazine about style, fashion, etiquette, lifestyle, and about choosing the best products and services.
Add a comment