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barbecue

Do you prefer a gas grill, an electric grill, or lava stones? Anyway, grilling of foods is firmly connected with the summer time.

The friendly gatherings with food preparation on direct fire or on a garden grill can be called a way of relaxation or even a lifestyle. Barbecues and grilling are simply trendy nowadays.

People have always done roasting, grilling and some kind of barbecues – it used to be the only way to satisfy their hunger in the wild, while today for the people saturated with civilization, it is fun and relaxation. The scent of grilled meat with smoke flavour creates a romantic sense, as well as a certain belief in human community.

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You Can Grill In Many Ways

Manufacturers offer a variety of radiant grills, which prepare meat by the direct effects of thermal radiation from charcoal, briquettes or lava stones. There are also electric heating coils or gas burners. The contact grills are also available – you put the meat on the hot metal or ceramic plate and roast it on both sides simultaneously, or you can turn it. They are especially suitable for grilling of thin slices of meat, steaks, fish and skewers, as well as for preparing a variety of sandwiches and vegetable dishes. According to the opinion of the fans of grilling, the modernization and multifunction has deprived the users of the specific atmosphere and the food of the characteristic smoky flavour.

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The Tradition Is Decisive

The fans of grilling recommend portable tourist or garden grills using charcoal, so that the barbecue kept the right atmosphere and the grilled food had the right flavour. Although these grills require more experience, the result is incomparable – despite the fact that there may occur some unhealthy scorching or even burning of your roast.

The boiler grills with a metal lid, where the combustion can be controlled so that the roast was a little “healthier”, are relatively more expensive and somewhat more sophisticated. You can spread the fire to the sides of the grate, the fat drips into a bowl below the centre of the grid and there are no carcinogenic fumes.

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Praise The Lava Stones

In this case, you place the food on an enamel or chrome grill and the radiant heat works by reflecting the infrared heat from the walls of the boiler and from the surface of the red-hot lava stones or briquettes. The advantages are the even the distribution of heat on the whole surface of the grates and also the fact that the dripping fat does not burn in the flames, but it is absorbed by the lava bed or it drips into a container.

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The Gas Grills

According to the nutritionists, the gas grills allow the cleanest and healthiest way of both direct and indirect grilling. The grilling or roasting can begin only a few minutes after opening the gas supply. The grid is heated evenly by the tubular gas burners with piezo ignition covered by the metal elements called the aroma-grids/flavorizers. A part of the fat evaporates on the red hot surface, so the food does not lose the desired smoky aroma.

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The Electric Grills

They offer comfort, cleanliness and easy power control. In the garden design, they usually have a tub with grilling grate, below which heating resistance elements and a container for dripping fat are placed. In the design for the household use, they are single or multifunction contact grills with non-stick hot plates. You can use them directly on your dining table in the kitchen, in a patio, in a balcony or in a garden gazebo. There are also electric grills with infrared heaters designed for special types of grilling and roasting.

“Many people purchase a smokehouse, because it gives them a taste of what the generation of our grandfathers and grandmothers could eat,” an expert on fireplaces says. He is aware that majority of the population has never had the opportunity to taste the “real” sausage. It even happens that they refuse some classic products because their taste buds have become so distorted that they take the products from bought in the supermarket as the norm.

 

How Much Meat You Will Smoke In It

There are a lot of types of the smokehouses on the market: the lightweight portable ones, the smokehouses combined with a garden fireplace, the cask smokehouses or the electric smokehouses. The prevailing materials are brick, metal and wood.

The key factor in your decision should be a coherent idea of what and in what quantities you are going smoke in the smokehouse.

“Your decision should be based on the space available and you should choose the location for the smokehouse, so that it matched the complex and did restrict neither you, nor your neighbours,” he advises. Thus the smokehouse, in addition to the function, also becomes an appropriate element of the exterior.

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How Does The Smokehouse Work

Every smokehouse is unique, which depends on the ideas of the person who built it, as well as on the space available. However, in their principle, they work in a similar way.

The scheme of a home smokehouse can be divided into four parts: it consists of a fireplace, a flue, a smoke box and a chimney. For the proper function of the smokehouse, it is essential to observe the following rules, which must be taken into account when you consider the location of the smokehouse.

Fireplace must be placed lower than the smoke box and must be smaller than box. Inside, there is a grate with an ash pan underneath it, from which the collected ash must be removed.

Flue: its inclination is given by the height difference between the fireplace and the smoke box as it interconnects these two parts; it is usually 2-4 m long.

The Smoke Box: its size should correspond to the intended amounts of the sausages or meat; the smokehouse is a very complex device and can be enhanced with many tricks; it can be built as a part of the kitchen garden, too.

 

How To Use The Smokehouse

Smoking With The Cold Smoke: it is performed on the dry sausages and salamis; you put them in the smokehouse heated to 40 ° C, until they get dry and then reduce the temperature to 20 ° C. They should be exposed to the smoke for a day minimally, for 2-3 days better yet.

Smoking With The Warm Smoke: it is the most common in our homes: the raw meat is heated in warm water of about 60 ° C and then hung in the smokehouse, which has been preheated to the same temperature; the meat remains in the smoke for about 6 hours. These products are not as durable as the ones smoked with the cold smoke, they are however suitable for the direct consumption and the smoking time itself is quite short.

Smoking With The Hot Smoke: it is not suitable for the sausages, as their casing would crack. Let the meat get soused for 3 hours minimally and get it drained. Then put it into the smokehouse preheated to about 60 ° C and increase the temperature gradually up to 90-100 ° C. The overall smoking time is 1 – 1.5 hours. While smoking the meat, it is necessary to add wet sawdust to the fire, as the wood itself does not produce enough smoke.

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The Cost

The small portable smokehouses are the cheapest. The more expensive are the middle class portable smokehouses, which can hold up to 12 kg of meat, and are intended for all kinds of smoking. The smokehouses with the insulation, which are designed to operate all year round, are the most expensive ones.

The smokehouse can become a part of a garden kitchen and can be a supplement to the most used grill. In this case, it is recommended to get an architect who is experienced in planning the garden fireplaces and garden kitchens. And if you are interested in building it yourself, there is a specialized technical literature available for you.

An outdoor kitchen has several advantages: it embellishes your garden in an original way, it makes your barbecues and later cleanings easier and it provide you with a cosy space for the evenings. You can do your office work there so that it is more pleasant.

Many people enjoy spending the evenings doing a barbecue in the hot season. They usually use grills of various designs and a wide range of prices. However, you can also build a stylish outdoor kitchen in your garden.

“The number of orders to the garden kitchens is growing. The people want to be different from their neighbours and want to remodel their gardens in a tasteful way,” a fireplace specialist says.

It is natural, that the life of the family moves to the outdoor kitchens over the summer. And it is not only a romantic matter, as most of us are too busy for it. It is nice to open your laptop there and do your work in the open air.

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  1. Orient The Layout According To The Sun

The outdoor kitchen is mostly made up by a fixed fireplace and a worktop. It can be adjacent to the house or it can be free-standing under a pergola.

“When designing the outdoor kitchen, it is good to know the route of the sun during the day. The kitchen should be positioned in a way so that it did not disturb the neighbours or the kids sleeping inside the house, and it should also provide shade during the hot summer days. You need to consider your needs and imagine the future usage. It is always good to hear more opinions which help you reach the correct layout of the garden kitchen,” the expert adds.

 

  1. Pay Attention To The Equipment

You can have both a fireplace and a smokehouse in your garden kitchen. Many customers are interested in connecting the fireplace with the classic kitchen cabinets, which create a spacious surface. The grilling “connoisseurs” can have two furnaces built: the classic one for the solid fuels and the secondary gas one with lava stones used to prepare fish.

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  1. The Kitchen Appliances

The outdoor fireplace´s furnace is typically at the height of a kitchen worktop. The fireplace is equipped with an adjustable, removable grate or with a grill insert.

It can also be equipped with an integrated or inserted motor used for grilling of a piglet, a whole ham and other delicacies. A garden kitchen can serve in the same way as an indoor one. You can use a blender, an electric kettle and other handy appliances there.

 

  1. Keep The Networks In Mind

When planning your garden kitchen, it is necessary to realize, that it will require a foundation for the built parts as well as the electricity and water connections.

The materials used for the building are not deciding essentially, but you have to consider the weather conditions when doing the design. That is why it is advisable to consult a specialist, or at least someone who already has some experiences with building of an outdoor kitchen, maybe your neighbour.

 

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