Do you know what the best systems are for barbecue cooking?

When thinking about the best system for grilling, two well-known and commonly used methods generally come to mind: barbecue and the grill. However, depending on the flavour, aroma and final result we are looking for, the number of people we are going to cook for, the space we have available or the place where we are going to work (outdoor space, family kitchen, large restaurant kitchen, etc.) we can choose between other techniques, perhaps less well-known, but with exquisite and exceptional results.

That's why, from Hornos Jumaco & Maestro, Manufacturers of industrial ovens and barbecues with extensive experience in the sector, we want to share with you the main keys to charcoal grilling in barbecues, Grills, wood-fired ovens, Kamados y Robots so that you can choose the technique that best suits your needs, whether you are involved in Hospitality as if you were a private barbecue enthusiast.

Before we talk about the features and differences of these charcoal cooking systems, it's important to point out that All they they run on wood or coal, which at the same time is what gives the cooking that peculiar and amazing flavour.

Barbecue

One of the most frequent questions when we talk about barbecues is whether A barbecue is the same as a grill. The answer is yes, but with the difference that the barbecues incorporate a lid but not the grills.

However, however small this difference may seem, the fact is that it makes a big difference to the cooking process, causing the barbecue Be one most complete kitchen system since:

• Having a lid allows turn your barbecue into an oven where air and heat circulate throughout the dome, allowing food to be cooked evenly.  
• The lid also offers the added benefit of to smoke food using both cold and hot smoking methods thanks to its ability to trap smoke and ensure it permeates the food perfectly during cooking. 
• If you’re an amateur cook or still have little experience, you’ll be interested to know that barbecuing is a a more secure system that the grill, as it has a lid, will allow you to keep the fire under control and safe from potential gusts of air that increase the risk of having an accident while cooking.

In addition, there are different models, types, designs and sizes barbecues such as Brick barbecues, the Industrial, the round or those of barrel which, interestingly, were literally created by cutting a barrel in half and joining the two halves with hinges to form the base and the lid.

So whatever your tastes and needs, there’s a barbecue that’s perfect for you. From Jumaco Ovens we invite you to visit our barbecue catalogue by clicking Here.  

Grill

As we discussed in the previous section, the grill It is a very similar outdoor grilling system to a barbecue, except that it does not have a lid, but rather is mainly composed of some bars, which can be of different sizes and shapes, on which food is placed to be cooked.

Under the bars is the space designated for the flammable, that is, to the coal or firewood, which, when heated, in turn heats The bars acting as heat diffusers and allow the food to cook slowly.

An important aspect to consider is that Depending on the shape, spacing, and inclination of the bars, the final cooking result will be different.. For example, the round bars They contribute more aromas to the dishes as the fat from the food we are cooking falls directly onto the embers, generating more smoke, which is precisely what is responsible for flavouring the food. 

Whereas in the case of the V-bars The fat doesn't drip onto the coals, but rather slides into a grease catcher. However, as an advantage, it's a safer method for beginner cooks as it prevents flames from forming, which could interfere with the results of the barbecue.

On the other hand, the Square bars In terms of taste and aroma, they are also better, and they also imprint the famous grill marks onto the food. However, although they are very common in the United States, they are used less in Spain and are harder to find.

In the same way, the different inclinations the bars will make the food is closer or further from the embers and therefore, it will be what allows us to have temperature control.

Wood-fired ovens

The wood-fired oven is made with mud and it is precisely the quality and presence of this material along with others such as the clays y Aluminium silicate mixtures hydrated, also known as kaolin, which give the furnace refractory capacity necessary for cooking food with maximum quality.

Furthermore, in this system, the entire process of Manufacturing and assembly from the oven which must always be carried out by a professional.

Regarding the types Wood-fired ovens can be divided into two main groups:

• Direct oveninside, the embers are arranged on one side, and on the other, placed right next to them, are the foods to be cooked, such as lamb, pizza or bread.
• Indirect ovenIn this case, the fuel is placed inside a combustion chamber that is separate from the food, providing the heat they need for indirect cooking, but not flavouring them as they are in separate compartments.

If you want to see our wide range of direct and indirect wood-fired oven models, click here Here.

Barbecue

The Kamado Japanese cooking stove is a technique specific to Japanese cuisine increasingly popular in other countries around the world in which a species of Ceramic oven or clay oven a cooking method characterised by not drying out food and by allowing many hours of cooking with very little fuel.

This barbecue cooking system allows Curing and smoking food, both hot and cold and introduces as a new feature the possibility of low-temperature cooking with charcoal or wood. As well as being able to choose between cooking with or without smoke.

normally it's always cooked with the lid closed since, as it is a low-temperature cooking system, if cooked with the lid open the temperature would increase considerably and the food could burn.

The Secret The kamado is in master the shots and firing. For this purpose, this oven has a built-in deflector A ceramic piece placed between the coals and food to reduce draught and ensure food cooks with indirect heat, i.e., by hot air without the coals coming into contact with the food.

If controls the temperature adequately Excellent results are achieved, and a large number of dishes can be prepared, from roast meats to rice dishes or stews.

The robata

The robata, also from Japanese origin, It is a barbecue cooking system that has been gaining traction over the last few years worldwide as it is a Simple, fast technique, suitable for cooking all types of food. and with great visual power as the food is cooked live and in person in front of the diners that they will not only enjoy the taste of the dishes, but will also be participants in their preparation.

This is a Rectangular structure made of metal bars on which food is placed directly to come into contact with the coals. Depending on the desired result, food can be placed on the grill or cooked without touching the bars while the cooks move skewers by hand.

From Jumaco Ovens We hope you find this article interesting and that it helps you try out new barbecue cooking techniques. Furthermore, if you are considering incorporating into the cooking of your home or business a oven o barbecue, but you don't know which one to choose, don't hesitate to contact with us. Our team of specialists will help and advise you in choosing the best oven or barbecue based on your needs and objectives. 

Source:

Benayas, J. M., Celada, E., & Hernández, A. (2018). Among burning embers: the secrets of fire cooking. Planet.