Charcoal Grill
A charcoal grill is an outdoor cooker that uses charcoal as a fuel source. It requires a lot more effort than a gas grill to start the cooking process, control the heat, and clean up afterwards. But it rewards you with food that’s got an incomparable smoky flavor that you can’t get from cooking over gas.
We produce different types of charcoal grills, they are listed but not limited to below.
1. Kettle Grill
Kettle grills have a tapered shape so you can build a deep bed of briquette to hold in heat. Kettle grills are good for searing, as well as for longer-cooking items — like chicken or roasts — that you don’t want to burn before they cook through.
2. Barrel Grill
These grills are wide but shallow — kind of like a barrel on its side. They require a lot of briquette and can cook a ton of food at once across their broad surfaces. But they tend to burn out sooner, so they’re better for basic barbecues when you’re serving a whole bunch of hamburgers, hot dogs, and steaks rather than more sophisticated outdoor dinners. However, most barrels do make it easy to add more charcoal if you want to extend the cooking time.
3. Hibachi/Milan/Spiedini Grill
This style of charcoal grill is very simple — a small metal box topped by a metal grate, suitable for use almost anywhere, and perfect for travel, camping, tabletop use and so forth. Like most charcoal grills, they can use briquettes or lump hardwood charcoal, and they’re very versatile. There are dozens of variations on the design.
4. Argentine/Ranch/Gaucho/Parrilla Grill
This style of rectangular grill has its origins in basically a portable hearth. To use it, you ignite your coals (lump hardwood charcoal is suggested) in a firebox, or brasero, which sits next to the grilling area, then once they’re white hot you dump them onto and spread them out on the main surface, above which a grill grate is suspended; to control the temperature you raise or lower the grate or change its angle. Cooking on a parilla is a slow process with a learning curve, but it’s great for large proteins or just preparing food for large parties.
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