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Different Types Of Barbeque Grills
October 14, 2011 | 
Author Different Types Of Barbeque Grills
Summer is here, which means that it is time to begin grilling and preparing awesome barbeque parties. The only problem is, you have not bought your barbeque grill yet. When purchasing your first grill, you will find that you have a large array of options available to you. It may seem overwhelming at first due to the almost endless amount of possibilities and options available. The best way to decide on what type of grill is right for you is by educating yourself about them.
Cost
Barbeque grills can range from extremely cheap to very expensive depending on the type and features available on it.
If you are looking for a cheaper grill, then you should probably consider a charcoal grill. While larger charcoal grills are available, smaller grills can be purchased for as little as to at your local department store. Fancier, large charcoal grills can be purchased for about to . Charcoal requires purchasing charcoal and lighter fluid each time you, so you must remember this when considering the cost.
Propane grills are slightly more expensive, starting around 0 dollars.
A smoker grill is slightly more expensive then a propane grill at about 0 each.
Natural gas grills on the higher end of cost. The mechanical part of this grill make it larger and more complex. The Natural gas grills are meant to be hooked up to your home line. Typically these types of grills start at about 0.
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Multiple fuel grills are the most expensive at about 0 and up. Multiple fuel grills allow you to grill using one or a combination of fuels.
Ease of Use
The easiest grill to use is by far the natural gas grill. Natural gas grills are designed to hook directly into your home’s natural gas line, eliminating the need to provide the fuel source. Natural gas grills are also one of the easiest grills to clean since you do not have to worry about cleaning out the charcoal or wood.
The next in line would be the propane grills, as they have similar features of the natural gas grills. The only issue keeping Propane grills from being equal to natural gas grills is the fact that you must provide the propane somehow. This usually means hauling and handling propane tanks.
The hardest grills to use are charcoal and smoker grills. Both types of grills require additional purchases of supplies, and then requires extra cleaning once grilling is complete.
Remember that bigger grills require more space to store and more time to clean. Bigger is not always better when it comes to grills. If you want a grill that is easy to clean, you will want to think about a smaller grill.
Flavor
If you are concerned with flavor, you first choice should be a charcoal or smoker grill. Both of these grills allow you to replicate a true “smoked” flavor. Smokers are especially nice because you can also control the flavor by changing the type of wood or wood chips you use. This is good if you are wanting to slow cook your meat.
If you are wanting to cook something a little quicker, you may want to stick with the charcoal grill. A Charcoal grill will cook quickly if you want it too, and it will still provide a good “smoked” taste.
Space
Finally, the space you have available should be a consideration. When you grill is not in use, you must have a proper place to store it. Charcoal and Propane grills are ideal for smaller areas such as apartments and city homes. If you have a large amount of space available, then you may want to consider the larger options.
Different Types Of Barbeque Grills
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Grilling How To: New Ideas From Cleaning Your Grill to Non-Stick Fish
Grilling How To: New Ideas From Cleaning Your Grill to Non-Stick Fish
I’m inspired to create this “Grilling How To” because outdoor cooking season is now upon us! It’s my favorite cooking time of the year, but before I actually get grilling, I’ll have to inspect my barbeque and decide whether it will survive another summer.
My poor, poor barbeque grill, it took some abuse this winter. It had snow piled on top of it, freezing temperatures, spiders, dust, and carbonized pieces of last year’s hamburger spend an intimate winter with it.
A clean grill means that dirt and debris aren’t stealing heat from your food. For the most efficient and successful outdoor cooking this summer, start with these basic maintenance tips.
There are three basic areas that you’ll want to inspect, clean and repair before you start cooking outdoors this year.
The Gas – Liquid Propane (LP) gas grills are potentially dangerous because of the flammable nature of the LP.
Inspect the LP canister for leaks or breaks. With some soapy water and a soft-bristled paintbrush, brush the water on the areas where the tank and gas lead are coupled. Also brush valve stem and valve of the tank. Bubbles indicate gas leaks and should be repaired immediately.
Be sure you have enough gas. Unless you have a pressure gauge on the tank, the only see how much gas you have is by weight. The average canister weighs 18 pounds empty.
The Grates – Clean and inspect the cooking grates for wear, rust, or remnants of July 4, 2010. This includes the lava rocks that are suspended above the burner. Vacuum the grates, rocks and bottom of the grill to remove debris
The Burner – The most important part of your grilling often goes neglected. Remove the I-shaped or H-shaped burner from the grill and inspect the propane holes for wear. If it has deteriorated such that the holes have joined together, making a large hole, this is potentially dangerous and the burner should be replaced.
With a clean grill, you’ll enjoy your grilling, how to make it better, and appreciate the cooking season more fully because your equipment will allow your true outdoor cooking talent to shine through, and one of my favorite things to cook outdoors is a basic hamburger.
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I can grill hamburgers perfectly because of the control I have over my grill’s heat. The outdoor barbeque is the hottest cooking element most of us have available in the home, but that doesn’t mean it always has to be used at the highest flame.
I can alter the heat in my oven. I don’t always cook at the highest set temperature indoors. I can control the heat on the stove-top burner. Not everything is cooked to a wild violent boil.
The same theory can be applied to steaks for grilling or when you grill hamburgers. The secret to success in grilling, how to change the type of heat that is cooking your dinner, and knowing when to switch cooking methods, is the key.
While most people use their grills strictly for direct conductive heat, it can also be used like an oven with indirect heat. Rather than letting your hamburger burn on the bottom while it remains raw in the middle, change the grill heat to a method that will finish the cooking without creating a hard crust.
By turning one side of the grill off, moving the meat away from the direct flame, and closing the grill lid, I’ve created a softer convective environment for cooking. Now I can grill hamburgers that have attractive grill marks, but are consistently cooked throughout.
The ONLY way to tell if your patties are done is with an instant-read thermometer. There are many old-wives tales about unquantifiable ways to tell doneness of grilled items. Touching your cheek or palm and comparing it to the meat is absolutely useless.
Finished Beef Temperatures:
Rare 130F 55C
Medium 140F 60C
Well 150F 65C
Hockey Puck 160F 70C
You can grill hamburgers that everyone raves about when you control the heat you’re cooking them with. Softer indirect convective heat can help retain moisture and flavor without the potential of charred exterior and grill flame-ups of the intense direct conductive heat of the barbeque grill.
However, delicate products like fish are much different than steaks. Because white fish filets are so delicate and your barbeque is so intense, when the two meet the result is burned, dry fish that is destroyed when it sticks to the grill. But, changing your grill’s heat is also a grilling how-to for cooking fish without it sticking to the grates.
The cause of delicate products sticking to the grill is the same thing that gives you attractive marks when you grill hamburgers or steak, the coagulation of proteins and caramelization of sugars.
Coagulation is the stiffening and shrinking of proteins. That’s why your grilled hamburger is considerably smaller than the raw burger you started with. Caramelization occurs when sugars reach 320F / 160C and turn brown.
However, fish is much more delicate than steaks for grilling, and need to be treated differently. Technically, fish proteins will coagulate before sugars caramelize, stiffening and shrinking around the grill grates, holding on tightly.
By the time you’ve achieved the grill marks and caramelization of sugars that will release the fish from the grill’s grasp, it’s too late. Your fish is burned.
How to grill fish without sticking lies in changing the way your grill is delivering heat during the cooking process. By turning one side of the grill’s heat off, and placing a pan of water on the opposite side, and closing the lid, you can create a moist, indirect conductive cooking method to delicately cook the fragile fish.
When you place the fish on the indirect-heat side of the grill, you can cook with the confidence that you’re not subjecting the soft proteins to the intense dry heat of the barbeque. With this method, you’ll know all the grilling how to so you can grill fish confidently without leaving most of your dinner stuck to the grill.
My best grilling how-to advice is centered around controlling the heat of your barbeque in the same way you would when cooking indoors. Don’t ALWAYS cook on high, and treat delicate items in a delicate manner.
Grilling How To: New Ideas From Cleaning Your Grill to Non-Stick Fish
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