Almost all modern braziers haveMobile structures that make it convenient to carry them. There is a certain interest of manufacturers and stationary models, but representatives of this segment are not so practical in operation. As a rule, these are heavy-weight cast-iron units, to the merits of which one can attribute only the durability and high degree of reliability. In turn, portable braziers in the best performances provide a high working life, and comfort in the process of use. However, in this category there are also some nuances of choice that you should pay attention to.
In disassembled form, portable structurespractically can not be distinguished from stationary analogs. As a rule, the base is formed by the same metal box on the legs. During the operation, portable braziers provide similar opportunities for cooking on charcoal using skewers and grills. Actually, this resembles the classical stationary models.
The main feature of which is the demountabledesign, is the ability to move. At the same time the folding barrel not only allows you to change the location, but also to carry out transportation with maximum convenience. However, there are also negative aspects of the use of such structures. All the same, the integrity of the unit as such affects the reliability characteristics. In addition, some models can be difficult to install.
The simplest version provides formetal racks, which are connected in pairs and allow you to lay the skewer over the fire. This design is located above the finished fireplace, takes up a minimum of space and is easy to carry. Convenience in handling is due to the fact that the brazier demountable in this version has no side walls and a bottom. However, the stripped-down design has its drawbacks. It is characterized by instability and a minimal set of additional options.
Standard portable barbecues yetprovide a complete metal base, which is disassembled into separate segments. Sufficiently also a brazier-suitcase, allowing the owner to carry it as a massive bag with the help of a special handle. Another thing is that the weight of the structure, even when folded, can cause some inconvenience.
If the structural diagram of collapsible modelsinitially loses to stationary analogues for reliability, the material of manufacture completely meets the requirements put forward to strength and durability. The most common brazier is made of stainless steel, the thickness of the sheets in which is from 0.5 to 3 mm. Steel is an optimal option for folding structures due to the ease and possibility of using thin panels. But the weaker the power base of the brazier, the easier it is to maintain and at the same time less reliable.
If the construction is calculated inFor decades, one should be guided by cast iron models. This metal is durable, stronger and better retains heat. But paying for these advantages will have difficulties with the transfer, since such units have a lot of weight. In addition, the iron brazier requires the organization of special storage conditions, which is due to its susceptibility to corrosion.
The main parameters in this case are the length anddepth of structure. As noted by experienced grillers, the optimal distance from the product to the coals is 10 cm. Therefore, about this should be the depth of the brazier. It is important to take into account that not the entire wall will constitute the "working" distance. It should be left about 3-5 cm for technical holes and grooves. As for length, portable braziers can have different values - on average from 40 to 80 cm. Of course, the very concept of mobile plants tends to be smaller, but in choosing it is desirable to still focus on the volume of meat being cooked.
It has already been noted that cast iron requires special protectionfrom external influences. First of all, it is afraid of humidity, which can trigger negative corrosion processes. But the brazier from stainless steel is difficult to attribute to invulnerable structures, capable without additional protection to resist external threats. In this case it is a question of thermal influence.
At the factory, metal surfaces must becoated with a special black paint, which, depending on the composition, can provide a barrier before the temperature of about 600-800 ° C. The quality of this layer is indicated by its resistance even in conditions of prolonged operation. It is impossible to estimate this property in advance, therefore, experts recommend not buying portable mangals with refractory colorful coatings. The fact is that the action of high temperatures will sooner or later lead to a lagging of the coating, and its particles will be showered directly into the food. Alternatively, other methods of metal protection are proposed. Modern models have galvanic coatings that do not break down when exposed to fire, but at the same time provide reliable protection of the metal.
Extensive range of structures for different needsoffers the company Forester. Within the limits of 500-1000 rubles. in the range of this company you can find quality models in the form of simplified installations with support racks and slats for grilles and skewers. For 3-4 thousand rubles. Available and a brazier-suitcase in different versions. For example, the modification of the VS-781 is compact in size, but it includes all the necessary elements, including a pallet, walls and support legs.
Неплохие мангалы также выпускает производитель Kraftool. Folding designs of this brand can be transported in the car, leaving for a picnic. A well-thought-out technical arrangement of such braziers saves unnecessary difficulties in the process of installation and cooking. Domestic production is also worthy of attention. For example, mangal prefabricated from the company "Technolit" with parameters 70x30x70 cm can be used for cooking large volumes of meat.
In the choice of brazier, in addition to the main criteria, it is worthtake into account the additional features of structures. So, in the lower part of any modern unit of this type, openings for oxygen supply are provided. At the stage of coal firing, their presence is obligatory, however, in the midst of cooking meat, a special valve for regulating the gaps will be a good assistant. Also, for cooking some dishes you may need a brazier with a lid that completely covers the work area. Classic models, as a rule, do not have such an addition, but in the extended configurations such devices are more and more common. Also, as the braziers become more complicated, they are added to the sets and auxiliary hand-held devices.
The design of the barbecue seems to be simple andquite affordable for independent production. Therefore, many home-grown craftsmen decide to save money by making similar units with their own hands. But, as practice shows, it is possible to take into account all the design features, correctly calculating the gaps and performing the connection points, is not enough. Especially if a cast iron brazier is planned, which is much more difficult to manufacture due to the characteristics of the metal. On the other hand, manufacturers are not limited to simple models for a long time, giving the units modern functions. On the market, there are more and more often barbecue with automatic rotation of skewers, ergonomic ventilation regulators, etc. It is another matter that such structures are much more expensive than basic analogues.
