Comparison Kemping BA-2101 vs Kemping BA-2100F-2

In addition to classic barbecues, barbecue grills and smokehouses, nowadays you can find more specific variations of such devices on sale. Thus, camping barbecues have the most simplified design to reduce weight and dimensions. Stationary grills can be made not only metal, but also ceramic ; Hearth grills are also a special type. Some models combine the functionality of several cooking appliances; typical examples are barbecue grills and grills with a smokehouse. And of the more specific devices, it is worth mentioning first of all tandoors, cauldron ovens and barbecue pans. Here is a more detailed description of each of these varieties:

- Grill. In this case, we mean full-dimensions barbecues - that is, devices in the form of a rectangular container for coals, the walls of which can be used to install skewers. Nowadays, such models are extremely popular; This is connected not only with the culinary traditions that have developed in society, but also with the practicality and versatility of the barbecues themselves. Thus, their capacity and design (see below) can be different - from small collapsible models...to large stationary devices for several dozen skewers. To install skewers, special recesses are usually provided, which allow you to securely hold the skewer in a given position, and in some models, also change the installation height. In addition, other cooking equipment can be used with barbecues - for example, a removable grate or even kitchen utensils on a special stand (although for a traditional barbecue the grate will have to be purchased separately; if it is included in the delivery set, the product already belongs to barbecue grills, see . below). And the closed design allows (subject to the simplest safety rules) not to be afraid of contamination or fire, which gives very extensive installation possibilities. Thus, the barbecue can be used in the courtyard of a private house or cottage, outdoors, in the open area of a cafe, or even indoors (of course, if there is effective ventilation).

- Camping grill. An extremely minimalistic type of barbecue (see on top), created for maximum portability. Most of these models do not have a firebox as such and are stands that allow you to place skewers or a grill over the coals of the fire. The simplest version of such a stand is two U-shaped parts, which, when installed, are buried with their legs into the ground; This design somewhat complicates its use, but allows you to choose almost any distance between the stands, and it is also extremely simple and compact. A more advanced type of camping model is rectangular frame-stands for skewers, which have a fixed dimensions and can stand steadily without digging the legs into the ground. There are also more specific options - for example, products with replaceable trays for coals. However, in any case, camping barbecues, on the one hand, are less convenient and functional to use than conventional ones, and on the other hand, they have significantly less weight and dimensions, especially when folded.

— Grill (barbecue). Devices for frying meat and other products on a grill, which is a mandatory element of equipment. In part, a barbecue grill is an American analogue of a barbecue: these are the types of devices that are traditionally used in the USA for cooking food outdoors during holidays, picnics, etc. However, this is not limited to this: modern grills are very diverse in functionality and are generally more versatile , rather than barbecues. So, if a barbecue, by definition, uses only solid fuel, then the grill can also be gas or electric (see “Fuel (source)”). In addition, when using the grill, you do not need to string food anywhere - just put it on the grill; this simplifies the process and allows you to cook a wider variety of dishes than using skewers.

- Smokehouse. Devices for processing products using the hot smoking method. A classic smokehouse is a closed chamber, in the lower part of which chips or special shavings are placed to create smoke, and the processed products are placed in the upper part. Chips/shavings most often serve as fuel, however, there are models where the main heating comes from gas or electricity, and the wooden filler only acts as a source of smoke. The design of smokehouses may include various features that provide additional convenience and/or efficiency: a water seal for a tight fit of the cover, a thermometer to control the operating mode, a pipe for connecting a chimney hose, etc. And in the professional sphere you can find a more specific type of smokehouse - your own kind of “smoke generators” for stationary ovens. Such a device is installed in the working chamber and provides only smoke; the oven is responsible for the remaining conditions (temperature, humidity).

— Ceramic grill. A special type of grills (see on top): the bodies of such devices are made not of metal, but of special heat-resistant ceramics. In fact, such devices are a modern interpretation of the Japanese kamado oven (and are sometimes even called kamado grills); they all, by definition, use solid fuel. A ceramic case is noticeably more expensive than a traditional metal case, and its weight is significant; however, this is offset by a number of advantages. The main one is that ceramics perfectly retain heat and moisture. This not only gives a special aroma and taste to the products prepared in such grills, but also significantly expands the cooking possibilities: the number of dishes that can be prepared using a kamado is in the hundreds. Thick ceramic walls not only accumulate heat well, but also have relatively low thermal conductivity, which contributes to safety in use; In addition, this material is very easy to clean and maintain, and is also durable. Among the disadvantages of ceramics, besides the price, one can note the sensitivity to impacts (although for such a case to be damaged, the impact must be quite strong).

- Grill. Devices suitable for use in both barbecue and grill formats. For more details on both, see on top; and such combined models in most cases are barbecues equipped with grates for use as a grill. They only run on solid fuel. Grills are quite varied in price range, capacity and format of use, but in general they are not popular these days: for most users it is more convenient to choose a traditional barbecue and, if necessary, buy a grill for it.

— Grill with smokehouse. Devices that combine the functionality of both a barbecue grill and a smokehouse (see on top for both). A distinctive feature of such models is a firebox with a tight cover, often built-in (hinged): to operate in a smokehouse format, the cover closes, when used in a grill format, it opens. And many grills with a smokehouse have two or even three separate working compartments, which allows them to be used for simultaneous cooking in several formats. Devices in this category use only solid fuel.

- Grill hearth. Another specific type of solid fuel grill. The firebox of such a grill has a characteristic shape: wide at the top and noticeably tapering at the bottom, resembling an inverted cone or pyramid. The working surface - the frying plate - covers the firebox from on top along the edges, leaving a relatively small hole in the middle for smoke to escape. When fuel burns, the temperature of the frying plate is highest near the hole and slightly lower at the edges; this, in particular, makes it possible to cook several dishes at once at different temperatures. By moving the firewood in the firebox, you can further adjust the heating intensity of different areas of the stove; and you can install a grate on the central hole and use it as a heater for a frying pan, pot, kettle, etc. Hearth grills are quite expensive, but they are functional, practical and easy to use. In addition, many of them have a stylish appearance and can also serve as a decorative element for the courtyard of a private house, the summer area of a cafe, etc.

- Tandoor. A special type of oven, known primarily from the cuisine of Central Asia, but also used in other regions. Modern tandoors presented on the consumer market are in many ways similar to the original stoves of this type: they have a jug-shaped shape, a vertical layout and thick walls, and operate exclusively on solid fuel. Before starting work, the tandoor is heated, then food is loaded into it, and cooking occurs mainly due to the heat accumulated by the walls. At the same time, the large wall thickness in combination with a thermally insulating outer coating ensures high efficiency and the ability to cook large volumes of food with one load of fuel. Among the most popular ways to use tandoors is baking bread and other dough products in a very original way: the dough pieces are stuck directly to the heated inner walls of the oven, previously cleared of ash and sprinkled with water. However, the matter is not limited to this: such ovens can also be used for frying (including barbecue), smoking food, preparing dried fruits, etc. In addition, modern tandoors usually have an interesting design and can become an original element of outdoor decor.

— Stove for a cauldron. Specialized devices designed for use with cauldrons - mainly the so-called Tatar ones, which have a hemispherical shape (with a small flat bottom or no bottom at all). A cauldron stove is usually a round firebox on a stand; A cauldron is placed on top of this firebox, and on the side there is usually a door or opening for loading firewood, removing ash and other similar tasks.
In general, such devices have a rather narrow specialization, so they are relatively rare in our time. We also note that a cauldron stove can be produced as an addition to another device (usually a barbecue); For more details, see “Contents”.

- Grill pan. In fact, it is a special type of frying pan intended for use over a fire. A grill pan is a working surface, usually quite large (40 cm or more), complemented by a side and mounted on heat-resistant legs. When cooking, such a surface is installed directly on top the fire, and the side does not allow liquid to drain from the pan and enter the flame. Thus, such devices provide quite extensive cooking capabilities - in particular, they allow you to fry and stew dishes in gravy, which is not possible when using a grill or skewers. At the same time, barbecue pans are quite bulky and are most often designed for constant use in one place; For tourist cuisine, special tourist cookware in combination with a burner, camp grill, etc. is better suited.

— Case. The cover makes transportation more convenient: it protects the structure from unwanted contact with surrounding objects (and, accordingly, dirt and damage — especially these objects), and also allows you to keep all removable parts together, reducing the risk of loss. Of course, for any model, you can make an impromptu case, but this is associated with certain troubles; besides, complete is usually more convenient.

The thickness of the furnace walls.

This parameter is relevant primarily for solid fuel models (see “Fuel (source)”), and its general meaning directly depends on the type of product (see above), more precisely, on the material of the furnace. So, for barbecues, charcoal grills and other devices with metal fireboxes, the overall reliability and durability of the structure depends primarily on the wall thickness. At the same time, a value of up to 1 mm is considered very limited; it can be found mainly in low-cost models designed for occasional use. 1 – 2 mm can be called an average, and a thickness of 3 mm or more is already suitable for intensive daily use.

In turn, in ceramic grills and tandoors, the wall thickness is already measured in tens of millimetres; in the first case, it is usually about 18 – 20 mm, in the second — from 50 mm and more. Both there and there, thick walls serve to effectively accumulate and retain heat; accordingly, the greater the thickness, the better the product handles with these tasks.

Anyway, note that thicker (and, accordingly, more reliable and efficient) walls inevitably turn out to be heavier and more expensive.

The total weight of the product, taking into account the main elements of equipment (lids, canopy, food stands, etc.), but excluding fuel.

It is worth evaluating this indicator taking into account the type of device. So, the most compact barbecues and barbecue grills can weigh 4-6 kg or even less(in camping barbecues, the weight does not exceed these values at all); 7 – 10 kg for such models is considered an average, and larger values \u200b\u200bare typical mainly for large stationary structures of high capacity. But ceramic grills and tandoors are, by definition, massive: in the first case, even in the lightest models, the weight exceeds 10 kg, in the second it is usually more than 50 kg.

Anyway, note that both small and significant weight have their advantages. So, with similar functionality, a lighter device will be more convenient to transport, but this convenience will have to be paid for by reducing the height (which affects convenience), reducing the capacity and/or thinner walls of the furnace (which reduces reliability for metal walls, worsens for ceramic ones). efficiency). Conversely, a heavier structure will be more reliable, durable, often more spacious, but at the same time less convenient when moving from place to place, and often more cumbersome.