Why a gas grill?
On the market, in addition to gas grills, there are traditional (coal or wood) and electric grills. Each of them has its own advantages. Currently, however, gas solutions are becoming more and more popular. And for a reason. Among their basic advantages are:
How to choose a gas grill?
When deciding to buy a gas grill, it is worth checking what additional features it has been equipped with. They make the grill one hundred percent meet our needs. However, these are not the buying factors. Nevertheless, it is worth having the device, especially if we are barbecue enthusiasts.
Which grill - gas or coal?
Given the ease of lighting, the gas grill performs better than the coal grill. It is enough to connect the device to a gas cylinder and turn the tap to enjoy the flame. For a coal-fired grill this is more complicated. We need the right briquette and kindling. The ignition technique is also important. Sometimes, even after a few attempts, we fail to do it or the flame only smolders, which means that the temperature is too low to bake dishes. We don’t have such problems with the gas grill.
What’s more, it is safer than a charcoal grill, because we do not have direct contact with fire. We also do not need to add fuel, thanks to which the risk of burns is definitely lower. In the case of a charcoal grill, we often contaminate prepared dishes by adding briquettes. When using gas equipment, we don’t have to worry about that.
Compared to a charcoal grill, the gas appliance gives us more grilling options. It usually has a larger grill, so we can make more snacks at the same time. It is also equipped with a rotisserie, with which we can bake chicken whole. Properly profiled places in the grill allow for the preparation of vegetables, fish and seafood. In turn, the so-called upper grate allows you to postpone prepared delicacies so that they do not burn, while maintaining the right temperature.
What makes the garden gas grill stand out against the background of traditional equipment is that we can use it even on the balcony or terrace. It does not emit smoke that could disturb our neighbors. Smaller models are perfect for the kitchen. In practice, this means that we do not have to limit ourselves to grilling only to the summer season. Gas equipment can be used throughout the year.
In answer to the question, which model will work better – gas or coal grill, the latter performs worse, also considering the operating costs. Although its price is lower than that of a gas grill, the cost of traditional grilling should take into account the expenses associated with the purchase of briquette and kindling, which increases operating costs. The gas grill requires the purchase of a gas cylinder, but it lasts for several dozen barbecues.
What gas grill to buy? When choosing a gas grill, it is worth considering such factors as:
Gas grill - what power?
When choosing a gas grill, be sure to pay attention to its power and temperature levels. There are products on the market with a total power of burners even in the range of 7.8-10.5 kW. They allow you to quickly prepare dishes. During family meetings, a gas grill with a power guaranteeing a 180-degree temperature range is enough. This will allow you to precisely control the baking process.
Food Processors FAQ
Of course, different models have some differences in design, so before using it is necessary to familiarize yourself with the instruction manual. The general rules are as follows. First you need to open the lid to weather the gas. Then you should open the valve of the gas cylinder (or provide access to natural gas) and wait a minute when the gas goes through the pipes. Now you need to set fire to the burners and set the regulators to maximum power. After this, close the lid of the grill and warm it for 10-15 minutes.
The smell of gas may indicate a leak in the gas hose or at the point of connection. Turn off the burners and turn off the gas cylinder valve (or natural gas access control). Then disconnect the gas hose and reconnect it after a few minutes. Then turn on the grill again. If you smell gas again, contact the manufacturer.
Ignite all burners and set the desired temperature. If you intend to cook in direct medium heat, set the burners to medium heat, close the grill lid and wait until the temperature rises to 175–230 ° C. After that, you can put the food on the grill installed above the burners. If your grill does not have a thermometer, use the palm of your hand to determine the temperature.
In this case, you will not need technical devices, and yet the reliability of this method is beyond doubt. Imagine a can of cola standing on a grill grate directly over hot coals. Mentally put your palm on this jar. At about this distance (about 12 cm), hold your palm and count the seconds during which you can hold your hand in this position.
If you pull your hand back in 2–4 seconds, then the heat is strong, if in 5–7 seconds the heat is medium, and if you can hold your hand over the grate for 8–10 seconds, then the heat is weak. Convincing request: be careful and remove your hand before you burn yourself!
The grill grate must be washed every time after use. Products adhere to the uncleaned grate, and they can easily be removed from the clean one; moreover, a beautiful pattern forms on their surface. It will be easier for you to clean the food debris if you heat the grill to 260 ° C with the lid closed, and then, putting on heat-resistant gloves, properly walk with a special brush with steel bristles along the edges of the grill.
About once a month you need to thoroughly wash the grill. In doing so, follow the recommendations for maintenance and care of this appliance. It is best to clean the grill with a soapy solution using a sponge. Soot and dirt on the lid should be cleaned regularly. In addition, when removing the grill grate, it is necessary to clean the burners, the boiler and the pan.
I do not recommend oiling the grill, although many do. Oil will drip from the grill, which can cause ignition in both the coal and gas grill. I advise you to lubricate the products themselves, in which case it will be easier for you to remove them from the grill and at the same time you will save oil.
Flames can catch fire when oil or fat gets on the coals in a charcoal grill or on a burner in a gas grill. If the flames do not reach the products, and the fire gradually subsides, then this can be ignored. But if the fire breaks through the grate and covers the dish with flame, you need to act as quickly as possible, otherwise the dish will be covered with soot and burn.
In a gas grill, flames erupt less frequently, since most of these appliances are designed so that grease does not drip onto the burners. For example, some gas grill models have tilted metal rods above the burners. They not only prevent the outbreak of flames, but also turn the flowing juice and fat into a wonderful aromatic smoke.
But if a flame nevertheless arose, first of all you need to close the grill lid. If this does not help, you need to transfer the products to an indirect heat zone.
Dishes cooked under the lid are more succulent and aromatic, whether you grill on charcoal or gas. With the lid closed, the air access to the grill is reduced, which reduces the risk of ignition. From below, food is exposed to intense heat, which, reflected from the lid, speeds up the cooking process, while the dish warms up well from above.
With the lid closed, the grill warms up more strongly, and the heat acts directly on the product. At the same time, dishes retain the aroma of spices and spices. With the lid open, you will have to cook longer, and the dishes will turn out less juicy.
The exception is beef steaks – it is important in them that when frying on the outside, they remain juicy and pink inside, as well as products cut in very thin slices, for example, pieces of bread or tortilla. They are fried so fast that you should not close the grill lid.