Almost all modern barbecues have mobile designs that make it convenient to carry them. The manufacturers and stationary models retain some interest, but representatives of this segment are not so practical in operation. As a rule, these are heavy-weight cast-iron units, the advantages of which can only be attributed to durability and a high degree of reliability. In turn, portable braziers in the best versions provide both a high working resource and comfort during use. However, this category also has its own nuances of choice, which are worth paying attention to.
What are the features of portable barbecue facilities?
In disassembled form, portable structures can hardly be distinguished from stationary analogues. As a rule, the base is formed by the same metal box on the legs. During operation, portable barbecue grills provide similar opportunities for cooking on charcoal using skewers and wire racks. Actually, this is where the similarities with the classical stationary models end.
The main feature that distinguishes the collapsible design is the ability to move. At the same time, the folding brazier not only allows you to change the location, but also carry out transportation with maximum convenience. True, there are also negative aspects to the use of such structures. Still, not the integrity of the unit as such affects the reliability characteristics. In addition, some models may cause difficulties during the installation process.
Optimal design performance
The simplest option involves the presence of metal racks, which are paired up and make it possible to lay skewers over a fire. This design is located above the finished fire, takes up a minimum of space and is easy to carry. Convenience in handling is due to the fact that the brazier folding in this design does not have side walls and a bottom. However, the truncated design has its drawbacks. It is characterized by instability and a minimum set of additional options.
Standard portable barbecue still provide a full metal base, which is disassembled into separate segments. A barbecue suitcase is also very convenient, allowing the owner to carry it like a massive bag with a special handle. Another thing is that the weight of the structure, even when folded, can cause certain inconveniences.
Material selection
If the constructional scheme of collapsible models initially loses to its stationary counterparts in terms of reliability, then the manufacturing material fully meets the requirements put forward for strength and durability. The most common barbecue made of stainless steel, the thickness of the sheets in which is from 0.5 to 3 mm. Steel is the best option for folding structures due to the ease and ability to use thin panels. But the weaker the power base of the barbecue, the easier it is to maintain and at the same time less reliable.
If design operation is calculated over decades, then you should focus on cast-iron models. This metal is more durable, stronger and better retains heat. But to pay for these advantages will have difficulties with the transfer, since such units are heavy. In addition, cast iron barbecue requires special storage conditions, due to its susceptibility to corrosion.
Dimensional parameters
The main parameters in this case are the length and depth of the structure. As experienced grillers note, the optimal distance from the product to the charcoal is 10 cm. Consequently, the barbecue depth should be approximately the same. It is important to consider that not the entire wall will constitute a “working” distance. Approximately 3-5 cm should be left for technical holes and slots. As for the length, portable barbecue grills can have different indicators - on average from 40 to 80 cm. Of course, the very concept of mobile units tends to be more small in size, but it is still desirable to focus on the volume of prepared meat in the choice.
Protective coating requirements
It has already been noted that cast iron requires special protection from external influences. First of all, he is afraid of moisture, which can trigger negative corrosion processes. But it is also difficult to attribute the barbecue made of stainless steel to invulnerable structures that can withstand external threats without additional protection. In this case, we are talking about thermal exposure.
Even at the factory, metal surfaces should be coated with a special black paint, which, depending on the composition, can provide a barrier to a temperature of about 600-800 ° C. The quality of this layer is indicated by its resistance even under long-term operation. It is impossible to evaluate this property in advance, therefore, experts still recommend not purchasing portable barbecues with refractory colorful coatings. The fact is that sooner or later, the effect of high temperatures will still lead to a lag in the coating, and its particles will crumble right into the food. Alternatively, other metal protection methods are proposed. Modern models have galvanic coatings that do not collapse upon contact with fire, but at the same time provide reliable protection for the metal.
Which firms' products to prefer?
An extensive range of designs for different needs is offered by Forester. In the range of 500-1000 rubles. in the line of this company you can find high-quality models in the form of simplified installations with support racks and levels for grilles and skewers. For 3-4 thousand rubles. there is also a barbecue suitcase in different versions. For example, the VS-781 modification is compact in size, but it includes all the necessary elements, including a pallet, walls and support legs.
Good braziers are also produced by the manufacturer Kraftool. Folding constructions of this brand can be transported in the car, going on a picnic. The thoughtful technical design of such barbecues eliminates unnecessary difficulties in the process of installation and cooking. Worthy of attention and domestic products. For example, a brazier made by the Tehnolit company with parameters of 70x30x70 cm can be used for cooking large volumes of meat.
What else to consider when choosing?
In the choice of barbecue, in addition to the main criteria, it is worth considering the additional capabilities of the structures. So, in the lower part of any modern unit of this type, openings for oxygen supply are provided. At the stage of ignition of coal, their presence is necessary, however, in the midst of cooking meat, a special valve will be a good helper to regulate the gaps. Also, for some dishes, you may need a barbecue with a lid that completely covers the work area. Classic models, as a rule, do not have such an addition, but in advanced configurations such devices are found more and more often. Also, as barbecues become more complicated, they are added to kits and auxiliary hand-held devices.
Conclusion
The design of the barbecue outwardly seems simple and quite affordable for self-manufacture. Therefore, many home masters decide to save money by making such units with their own hands. But, as practice shows, few manage to take into account all the design features by correctly calculating the gaps and completing the connection points. Especially if a cast-iron barbecue is planned, which is much more difficult to manufacture due to the characteristics of the metal. On the other hand, manufacturers have long been not limited to simple models, endowing the units with modern functions. Braziers with automatic rotation of skewers, ergonomic ventilation controls, etc. are increasingly appearing on the market. Another thing is that such structures are much more expensive than basic analogues.