Why do kebab makers lay out bricks on the bottom of a metal barbecue

Some professional barbecuers use steel barbecues, at the bottom of which there is a row of ceramic or refractory bricks. Let's see why this is done.

Personal experience

Andrey, member of the FORUMHOUSE portal:

“Once driving along the highway, I stopped for lunch at a roadside cafe. On the site in front of the establishment, I noticed a strange metal brazier, the bottom of which was lined with two rows of bricks. This unusual device aroused interest and I wanted to talk to the kebab maker about the benefits that bricks give in the coal zone of the barbecue. But he was not there and my question remained unanswered.

I started looking for information on the Internet, but practically nothing has been written on this topic. But the logical conclusions suggested that this method solves the problem of unstable heat. Sometimes in an ordinary steel grill (especially in a thin-walled one), the coals quickly lose heat and the barbecue is not cooked up. It happens sometimes: the meat is still damp, and the coals are already cooling down. As a result, the cooking time of the kebab increases, and it itself becomes dry. And in order to somehow heat up the coals, you have to give in the air, waving a cardboard fan over the meat.

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I decided to check this version and laid out a number of bricks in my grill. He folded the wood, lit it. When the fire burned out, he evenly distributed the coals over the bricks and began to cook. My expectations were met and even too much. The brick heated up, taking heat away from the burning wood, and then began to actively give off heat and this heat was too strong. I had to remove ⅔ of the coals and only then did the fever return to normal. The shish kebab came out juicy and with a pleasant tender crust; the heat was very stable throughout the cooking time. Another advantage of this method is that the fan is not needed and the meat is not covered with ash, as is usually the case. "

Conclusion

“The bricks in my grill now always lie and here are the advantages of this method I have identified:

When we burn wood in a metal barbecue, the bulk of the heat energy goes into the air, including through the bottom and walls. Metal conducts heat well, but does not hold it well. Bricks, on the other hand, accumulate heat and then release it evenly. In this regard, the heat becomes stable and very heat-consuming, which has a positive effect on cooking on the grill.

In addition, due to the effect of heat preservation, half the amount of firewood or coal is spent. When the bricks are warming up well, it is enough to put the coals in one layer and not too tightly to each other. I even lay out the embers like a jeweler, one at a time with metal tongs.

In this way, barbecue makers significantly save precious firewood, and besides, the grill is always warmed up. Brick "pillow" is very convenient when you need to cook for a large company. Again, less firewood will go away, and the heat is always the same, which excludes burnt or raw kebabs.

This method also prolongs the life of a steel brazier - so it is less likely that over time the bottom will burn out.

In addition, I want to note that this way you can get all the advantages of a brick barbecue in a metal one. A brick grill is good for everyone, but it has one significant drawback - stationarity. And here you can cook quality meals anywhere - finding a dozen bricks will not be difficult! "

What kind of barbecue do you use? Write in the comments!

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