Grills

There are many types of grills available today, learn all about their features and the differences between them.

Courtesy Wikipedia.org

There are multiple varieties of grills, with most falling into one of two categories: gas fueled and charcoal.

GAS GRILLS
Gas-fueled grills typically use propane (LP) or natural gas (NG) as their fuel source, with gas-flame either cooking food directly or heating grilling elements which in turn radiate the heat necessary to cook food. Gas grills are available in sizes ranging from small, single steak grills up to large, industrial sized restaurant grills which are able to cook enough meat to feed a hundred or more people. Gas grills are designed for either LP or NG, although it's possible to convert a grill from one gas source to another.

The majority of gas grills follow the cart grill design concept: the grill unit itself is attached to a wheeled frame that holds the fuel tank. The wheeled frame may also support side tables and other features.

A recent trend in gas grills is for the manufacturers to add an infrared radiant burner to the back of the grill enclosure. This radiant burner provides an even heat across the burner and is intended for use with a horizontal rotisserie. A meat item (whole chicken, beef roast, pork loin roast) is placed on a metal skewer that is rotated by an electric motor. Smaller cuts of meat can be grilled in this manner using a round metal basket that slips over the metal skewer.

Another type of gas grill gaining popularity is called a flattop grill. According to Hearth and Home magazine, flattop grills "on which food cooks on a griddle like surface and is not exposed to an open flame at all" is an emerging trend in the outdoor grilling market.

A small metal "smoker box" containing wood chips may be used on a gas grill to give a smoky flavor to the grilled foods.

CHARCOAL GRILLS
Charcoal grills use either charcoal briquettes or all-natural lump charcoal as their fuel source. The charcoal, when burned, will transform into embers radiating the heat necessary to cook food.

There are many different charcoal grill configurations. Some grills are square, round, or rectangular, some have lids while others do not, and some may or may not have a venting system for heat control. The majority of charcoal grills, however, fall into the following categories:

Brazier
A brazier grill loaded with fresh charcoal briquettes. The simplest and most inexpensive of charcoal grills; the brazier grill is made of wire and sheet metal and composed of a cooking grid placed over a charcoal pan. Usually the grill is supported by legs attached to the charcoal pan. The brazier grill does not have a lid or venting system. Heat is adjusted by moving the cooking grid up or down over the charcoal pan. Even after George Stephen invented the kettle grill in the early 1950s, the brazier grill remained a dominant charcoal grill type for a number of years. Brazier grills are available at most discount department stores during the summer.

Hibachi
The hibachi grill design originated in China, but the name is a Japanese word which refers to a heating device not usually used for cooking. (For the purposes of this article, "hibachi" will refer to the cooking grill.) In its most common form, the hibachi is an inexpensive grill made of either sheet steel or cast iron and composed of a charcoal pan and two small, independent cooking grids. Like the brazier grill, heat is adjusted by moving the cooking grids up and down. Also like the brazier grill, the hibachi does not have a lid. Some hibachi designs have venting systems for heat control. The hibachi is a good grill choice for those who do not have much space for a larger grill, or those who wish to take their grill traveling.

Kettle
The kettle grill is considered the classic American grill design. The original and often-copied Weber kettle grill was invented in 1951 by George Stephen. It has remained one of the best and most reliable charcoal grill designs to date. Smaller and more portable versions exist, such as the Weber Smokey Joe. The kettle grill is composed of a lid, cooking grid, charcoal grid, lower chamber, venting system, and legs. Some models include an ash catcher pan and wheels. The lower chamber that holds the charcoal is shaped like a kettle, giving the grill its name. The key to the kettle grills' cooking abilities is its shape. The kettle design distributes heat more evenly. When the lid is placed on the grill, it prevents flare-ups from dripping grease, and allows heat to circulate around the food as it cooks. It also holds in flavor-enhancing smoke produced by the dripping grease or from smoking wood added to the charcoal fire.

Cart
The charcoal cart grill is quite similar in appearance to a typical gas grill. The cart grill is usually rectangular in design, has a hinged lid, cooking grid, charcoal grid, and is mounted to a cart with wheels and side tables. Most cart grills have a way to adjust heat, either through moving the cooking surface up, the charcoal pan down, through venting, or a combination of the three. Cart grills often have an ash collection drawer for easy removal of ashes while cooking. Their rectangular design makes them usable for indirect cooking as well. Charcoal cart grills, with all their features, can make charcoal grilling nearly as convenient as gas grilling. Cart grills can also be quite expensive.

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INFRARED GRILLS
Infrared grills work by igniting propane or natural gas to superheat a specially designed ceramic tile, causing it to emit infrared radiation that directly cooks food. This results in heat that is uniformly distributed across the cooking surface and temperatures that reach over 500 °C (900 °F), allowing food to be seared quickly.

Infrared cooking differs significantly from other forms of grilling that use hot air to cook the food. Instead of heating the air, infrared radiation heats the food directly. The benefits of this are a dramatic reduction in pre-heat time and food that stays juicier, without hot air drying it out. Grilling enthusiasts claim food cooked on an infrared grill tastes similar to food from char-grills. This is because charcoal, when burned, emits infrared radiation, the same as an infrared grill, but the difference is that char-grills cook with only 25% infrared heat with the remaining 75% from hot air. The result is that food cooked on infrared grills seems juicier. Also, infrared grills have the advantages of instant ignition, better heat control, and a uniform heat source.

This technology was patented by a company called TEC Infrared (Thermo Engineering Corporation of Columbia, SC - a company owned by scientist and founder Bill Best), but the patents have expired as of the year 2000 and other companies have started offering infrared grills at lower prices. Since then, many finer restaurants and steak houses have jumped on the infrared bandwagon and begun upgrading their kitchens to infrared technology due to the significant reduction in cooking time, lower operational cost, and lower environmental impact. Infrared grills grill more food in less time, and use less fuel (natural gas or propane) over the entire grilling cycle. This results in reduced greenhouse gases and less heat released into the atmosphere.

Sear-grilling has become a common term for an infrared grill's unique ability to instantly sear meat, unlike any other cooking technology.

Barrel
In its most primitive form, the barrel grill is nothing more than a 55-gallon steel barrel sliced in half lengthwise. Hinges are attached so the top half forms the lid and the bottom half forms the charcoal chamber. Vents are cut into the top and bottom for airflow control. A chimney is normally attached to the lid. Charcoal grids and cooking grids are installed in the bottom half of the grill, and legs are attached. Like kettle grills, barrel grills work well for grilling as well as true barbequing. For barbequing, lit charcoal is piled at one end of the barrel and food to be cooked is placed at the other. With the lid closed, heat can then be controlled with vents. Fancier designs available at stores may have other features, but the same basic design does not change.

Ceramic cooker
The ceramic cooker design has been around for roughly 3,000 years. The shichirin, a Japanese grill traditionally of ceramic construction, has existed in its current form since the Edo period however more recent designs have been influenced by the mushikamado now more commonly referred to as a kamado. Recently, the kamado ceramic cooker design has been made popular by the Grill Dome, Komodo Kamado, The Big Green Egg, and Primo. The ceramic cooker is just as versatile as the kettle grill but the ceramic chamber retains heat and moisture more efficiently. Ceramic cookers are equally adept at grilling, smoking, and barbequing foods.

Portable charcoal
Portable charcoal grills are small but convenient for traveling, picnicking, and camping. This one is loaded with lump charcoal. The legs fold up and lock onto the lid so it can be carried by the lid handle. The portable charcoal grill normally falls into either the brazier or kettle grill category. Some are rectangular in shape. A portable charcoal grill is usually quite compact and has features that make it easier to transport, making it a popular grill for tailgating. Often the legs fold up and lock into place so the grill will fit into a car trunk more easily. Most portable charcoal grills have venting, legs, and lids, though some models do not have lids (making them, technically, braziers.)

Hybrids
A hybrid grill is a grill used for outdoor cooking with charcoal and natural gas or liquid propane and can cook in the same manner as a traditional outdoor gas grill. The manufacturers claim that it combines the convenience of an outdoor gas grill with the flavor and cooking techniques of a charcoal and wood grill.

In addition to providing the cooking heat, the gas burners in a hybrid grill can be used to quickly start a charcoal/wood fire or to extend the length of a charcoal/wood cooking session.