When it comes to cooking outside, outdoor cooking purists will tell you charcoal is the only way to go. They will tell you that food cooked over a real wood fire has an intense smoky flavor, and that true barbecue can only be cooked over a charcoal grill or smoker.
There are many varieties of charcoal grills, smokers, and barbecue pits available, but we will start with some of the basics.
First, many people get the terms "grilling" and "barbecuing" confused. Grilling, which is cooking foods quickly and directly over high heat, is best for small, thin cuts of meat such as steaks, burgers, or chops. On the other hand, barbecuing is a long, slow process of cooking that is better suited for large, tougher cuts of meat. The meat is not cooked directly over the flames, but is kept away from the main heat source. This results in the slower cooking times. Charcoal grilling and grills are discussed here.
Before kettle grills came out in the 1950's, the only option for backyard cooking was a flat grill made of bricks or mortar that was built-in permanently in a location of your backyard. It did not contain a cover, so if there was inclement weather, it was impossible to grill outside with this type of charcoal grill.
Here are some of the more popular charcoal grilling options available today:
Kettle Grill
The kettle grill is a round grill that has a cooking grate that is set into a bowl. A domed lid fits tightly over the top. The grill has air vents at the top of the lid and on the bottom of the bowl, allowing you to control the heat easily. These vents are, in effect, a way of cooking meat indirectly by lowering the heat.
Built-In-Grill
These are similar in ways to the old built-in grills, except the ones installed today are built using high-grade steel and contain a hinged lid for covering the food. They also have air vents for temperature control, as well as systems for removing the ash from the charcoal.
Hibachi Grill
Portable hibachis, originating from Japan, are as simple effective for grilling. They consist of a metal grate that sits over a rectangular (or round) fire box. They are usually constructed of cast iron. Temperatures and cooking times are controlled by opening or closing vents located at the bottom, or by raising or lowering the grate. Hibachi grills work best for small, thin cuts of meat or kebabs.
Table Grill
Being very popular in Australia and parts of South America, as well as with food caterers, table grills have four legs and an open, flat grilling surface. These charcoal grills are perfect for cooking a large number of steaks or burgers, but are not usually used in backyards by homeowners in the United States.
Billy Bristol is the editor and chief BBQ pitmaster for TexasBarbeques.com, an outdoor cooking and entertaining website devoted to backyard living. TexasBarbeques.com has been providing barbecue recipes, cooking tips, grilling techniques, and backyard entertainment ideas since 2005.
Billy is also the writer and editor for Food in Texas, a website devoted to the celebration of traditional homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.
Food In Texas [http://www.foodtexas.com]
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