Solid fuel barbecues

 

— the traditional type of fuel, which remains the most common nowadays in almost all types of outdoor cooking devices. Moreover, other types of heating sources (gas or electricity) can be found in only two types of such devices — barbecue grills and smokers (see "Type"); the rest use wood/coal.

Solid fuel does not require complex supply systems or connection to a gas main or power grid. And the laboriousness of the cooking process itself (it is necessary to kindle firewood / coals, monitor their condition, add fuel if necessary, etc.) is considered by many not so much as a disadvantage, but as a characteristic feature, or even an advantage — cooking turns from a routine task into a whole ritual. At the same time, dishes cooked on wood or coals usually acquire a characteristic smoky aroma and flavor, which many also consider an important advantage. And the fuel itself in some situations is literally lying underfoot — for example, when going on a picnic in the forest, it is usually not difficult to collect firewood for the barbecue.

The unequivocal disadvantages of this option include, first of all, the difficulty in controlling the intensity of heating. In addition, solid fuels can only be used outdoors, in extreme cases — in a special room with a powerful hood.

Separately, we note that some devices from this category are designed only for coal and do not allow the use of firewood. This point does not hurt to clarify before buying.