What characteristics of the barbecue did I take into account when choosing it, what did I pay special attention to?

After buying a summer house, one of the first necessary acquisitions was a barbecue. It turned out that choosing a quality barbecue is not so easy. But if you define exactly what you expect from him, then the search will become much easier.

Let's move on to the main characteristics:

1. The material from which the brazier is made:

· Steel very pleased with its lightness and affordable price. But, unfortunately, the steel burns out quickly, and you shouldn't hope for a long service. If the choice is settled on this material, then choose products with a wall thickness of more than 3 mm. Only in this case, you can count on the brazier to last 8-10 years.

· Cast iron will serve you for years, and maybe decades. But you have to pay for the quality, and the weight of the barbecue is already very impressive. Therefore, it can only be used stationary.

2. Barbecue dimensions:

· The width of the barbecue is usually standard, about 30cm. The guideline for this is the length of the skewer.

· The length varies. A huge advantage of long barbecues is that you can place many skewers at the same time. This is a great option for large companies. It is only worth considering that the consumption of coal will be several times higher.

The depth of the barbecue can determine the quality of roasting meat and fish. At a depth of 15-17 cm, the food will not burn and will cook quickly enough.

Considering all of the above, it becomes clear that a cast iron grill will last much longer than a steel one. But you will have to pay much more expensive.

What do you think, is it better to spend one time on an expensive grill or buy a budget option that needs to be changed every 3-5 years?