Which metal is best for a barbecue?

With the onset of the warm season, the barbecue season opens. Many, taking barbecues with them, go to the country, to the forest or park. Others rush to the store to buy a fryer, where they are faced with the problem of choice.

A high-quality grill is one of the main conditions for obtaining delicious juicy kebab. The uniformity of roasting, cooking time, and smoke distribution depend on the material from which it is made.

Therefore, when choosing a product, you should pay attention to the material of construction and its thickness.

Which metal is best for a barbecue?

A guarantee of delicious kebab is high-quality meat and marinade. But without the right grill, your culinary plan will not be realized.

If you purchase the wrong roaster, your first trip to a picnic will be your last, because the service life and quality of the product primarily depend on the material from which it is made.

Several types of metal are used to make barbecues:

1. Cast iron. Cast iron braziers look impressive. They perfectly maintain the desired temperature and can last for decades. But if used incorrectly, such a grill can be damaged. Cast iron is a brittle metal. It does not like sudden changes in temperature, and upon contact with water it becomes corroded. In addition, such products weigh a lot and have a high cost.
2. Stainless steel. Stainless steel products are the most durable.They are resistant to temperature changes, not subject to external mechanical influence, and are not afraid of humidity. Their downside is the price. A high-quality roaster made of thick-walled stainless steel will cost several thousand rubles.
3. Black metal. An excellent alternative to stainless steel is ferrous metal. Frying pans made from this material are painted with heat-resistant paint. As a result, the grill is able to withstand temperatures of 600 degrees.

Reference! Experts recommend purchasing barbecues made of steel marked 45. This material is used to make tools.

Optimal metal thickness

The characteristics of the product and the taste of the finished product are affected not only by the material of manufacture, but also by the thickness of its walls. Fryers can be divided into two types:

1. With thick walls. Products with thick walls are installed on personal plots. For their manufacture, metal with a thickness of at least 4 mm is used. Fryers are quite heavy and expensive, but they can last for several years. Meat cooked in such a product is juicy and tasty, covered with an even crust.
2. Thin-walled. Portable barbecues are most often made from thin sheets of steel. The thickness of the walls of the fryer is only 2 mm, which makes it light and mobile. The product is not durable. Some portable models only last one season. Those with thick walls are more durable. In addition, it is not allowed to make coals in the grill - the walls and bottom of the product burn out from prolonged exposure to high temperature. The meat does not cook evenly and ends up quite dry. However, it can easily be burned.

Reference! The best option would be a grill with a bottom thickness of 4 mm and walls of 2 mm.The product is durable and lightweight. The finished meat will be evenly fried and retain its juiciness.

Is metal processing necessary?

For a fryer to last for a long time, it must be properly cared for. For example, after purchase, the grill requires additional processing.

It is advisable to coat a steel grill with an anti-corrosion coating. This will significantly increase the life of the fryer. To do this, you can use powder enamel or a special coloring composition that is resistant to high temperatures. Conventional paints are not used for these purposes, as they burn out.

During the combustion process, such coatings release various toxic substances, which not only negatively affect the taste of meat, but can also cause poisoning. The special coloring composition can withstand high temperatures. It will not only protect the grill from exposure to water, but will also improve its appearance.

You can also use silicone paint. It can withstand high temperatures, protects against corrosion and ash accumulation, and does not emit toxic substances. Some types of this paint require baking. Information about this is indicated in the technical specifications.

In factory conditions, the strength of steel is enhanced by bluing and oxidation. Before the procedure, the metal surface is pre-treated and degreased, after which it is covered with a black film that is resistant to high temperatures.

Next, the steel is placed in water vapor with oxygen. It is quite difficult to repeat this procedure on your own. But if such an opportunity exists, then it is advisable to take advantage of it.

Buying or making a roaster yourself requires experience, knowledge, and time.In order for the product to serve for a long time, and the meat to turn out tasty and juicy, you need to approach the choice of barbecue responsibly and not skimp on its quality.