The Basics of a Barbeque Grill

The basic components of a barbecue grill are charcoal or gas, a removable head, a space below for storage and electrical outlets. The grill grate itself is inflammable and typically has a temperature range of 500-700degF. Depending on the type of gas or coal used, the grill head may also have a metal screen over the fresh air intake to prevent spiders from nesting inside. The grilling area is then covered by a lid that can be opened or closed.

A commercial barbeque grill is a professional barbecue with a higher cooking capacity than a household grill and is often adorned with a variety of accessories. These barbecues are commonly used for businesses, food vendors, charity events and golf tournaments. They are also popular among competition cookers. The commercial-grade grills lend themselves to originality, and some of the more popular models have distinctive, eye-catching designs and features.

A charcoal grill has two sides of coals or wood, while a gas grill has a briquette layer on one side. The meat goes on the cooler part of the grill, while the heat on the hot side is regulated by a liquid under the grate. The liquid keeps the meat moist and helps regulate the temperature. The heat on the lower side of the grill stays low and slow, which makes it the ideal cooking method.

The global barbeque grill market was valued at USD 4.79 billion in 2018 and is projected to grow at a CAGR of 4.5% during the forecast period. Growth in this market is driven by a slew of factors, including the increasing popularity of cookouts, changing lifestyles, and the availability of premium products. One of the key drivers for the market is the increasing need for compact, lightweight grills. There are even new types of barbeque grills made of pallets, which give a genuine hardwood flavor.