Do you need holes in the grill?

Most of the barbecues, which are presented in stores, are equipped with a number of holes on the body. Do-it-yourself drawings and diagrams also provide information on the number and location of holes. Further in the article we will try to figure out why they are made, and whether they are needed for preparing aromatic dishes over an open fire.

What are the holes in the grill for?

It is a known fact that Only in the presence of oxygen does coal burn well.. As soon as its access is stopped, the combustion process ends. Therefore, one of the fundamental aspects of the process of cooking food over fire is the ability to control fire. It is important that the fuel flares up or goes out at the right moment.

Many barbecue lovers believe that a traditional one-piece metal grill is much more convenient. It allows for controlled combustion, least dependent on the blowing wind. The best tools in the hands of a cook are an ordinary stick and a sheet of cardboard.

There are also those who doesn't like bits of ash and coal on their food. In this case, the holes on the grill will help, and the rest will be done by gusts of air.. At this time, a person can do, for example, threading meat on a skewer.

Dimensions

According to the drawings, the diameter of the holes in the grill varies from 1 to 1.5 cm. The distance between their centers is 5-10 cm. The number depends on the dimensions of the box. Typically the device has two rows of recesses arranged in a checkerboard pattern.

Important! It is believed that the more holes there are, the faster the fuel burns out.

Advantages and disadvantages

There was no single established position on which grill is better. There are arguments both for and against. To the essential the advantages include the following:

• you don’t have to constantly stir the coals, the meat comes out without ash;
• the fire is constantly maintained by the wind;
• it takes much less time to ignite coals;
• the kebabs are juicy and soft;
• does not produce much smoke;
• a person can rest while frying.

Many experts do not advise buying a grill with holes, highlighting strong arguments against:

• The risk of fire increases significantly, as embers and sparks can easily jump out.
• Even tiny coals help distribute heat evenly over the entire area of ​​the product. The holes, on the contrary, take away the heat.
• Uneven cooking of dishes, since the temperature in different parts of the grill may be different. This is primarily inconvenient when serving kebab, because some pieces of meat may turn out to be raw.
• Due to the sudden supply of oxygen, droplets of fat falling on the coals create hot spots for combustion.

Location

They can be in the walls or in the bottom. Wherein their effect on the combustion and cooking process will be different.

In the walls

More often holes that affect the integrity of the installation are made on the side walls. They are placed along the upper or lower edge of the long side of the box. If they are located above the coals, then there will be no particular benefit or harm from them. They play more of a decorative role. This grill is almost identical to the product without them.

Attention! In shallow structures, holes are extremely undesirable, since food is located in close proximity to the coals. At the same time, uncontrolled heat contributes to the instant transformation of the top layer of meat into coal.

At the bottom

The holes at the bottom of the grill are considered the most important. It is through them that the coal comes into contact with oxygen molecules and flares up with renewed vigor.

Holes in the bottom with and without blower

For many people, the ability to quickly ignite coals is important. A special bottom with a blower ensures good fuel combustion. There are grills with double bottoms. First comes the grille, which performs the same role as the side holes. It creates improved air supply. The second layer is a kind of lid that allows you to close the grate after the coals have ignited.

Brazier with an open ash pit.

Brazier with closed ash pit.

Reference! The chefs are confident that a real delicacy can only be obtained by manually fanning the work area. Only in this case the meat will be juicy on the inside and crispy on the outside.

Cooking one of the popular summer dishes - shish kebab - is not complete without special equipment. Barbecues have been in greatest demand lately. A person can make a choice between the presence and absence of holes in the box depending on personal beliefs and needs.