The history of mankind’s taste for meat is long and rife with experimental cooking methods. In many ways, once barbecues were invented, we had found the solution we had all been looking for. The original barbecues were somewhat primitive—in many cases comprised only of burning wood and meat on a piece of stick. Since then, our technology has developed much and allowed us to choose from several different types of barbecues to cook our beloved meat on.
The simplest of all barbecues still in use today is definitely the wood-burning kind—it uses the heat of combustion to cook the meat and the smoke to add flavor. Mesquite, maple, hickory, and oak are all very commonly used woods—they each add their own distinct taste to meat. It is important that some of the chemicals released in the combustion not reach your meat—this is why these barbecues should only cook meat after the wood has been reduced to coals and embers.
The second type of barbecue available today is the charcoal type. Charcoal briquettes are installed in these barbecues—and ignited through a charcoal chimney starter, electric iron, or even flammable liquids. Wood chips can be added to the coals to give the meat that smoky flavor.
The third type, by far the most common of all modern barbecues, is the gas grill. These are preferred by many because there is no combustion of solid material—this means less residual toxins in the meat. A “smoker box” will usually be installed on these for anyone who wishes to smoke the meat as it cooks (using wood chips.) These barbecues are also easier to clean and maintain—because they produce no ash.
Recently, the hybrid barbecue has made a name for itself. Combining some of the cooking techniques aforementioned, this type of barbecue comes at a slightly higher price tag.
Choosing the right one from all the barbecues available can be difficult—but you won’t regret it when you are biting into a perfect, home-cooked steak.