Hooded BBQ Grills - Are They Right For You?
Preston Wilson
These are certainly the most abundant type of BBQ around the world and
odds are that either you or a friend has one of these already.
They are a great all-rounder and can be used for other cooking methods
that are frequently done by specialist pieces of equipment (e.g.
smokers, rotisseries).
If you are putting together an outdoor kitchen, then a hooded grill
will be a central component in your layout.
Predominantly they are gas fuelled. I have heard of charcoal fuelled
ones, but never even seen one.
They are generally available in two forms - as part of a trolley, or
built into a solid structure.
Pros:
Can be used as a normal grill or as a roasting/baking oven by pulling
the lid down.
Can be used as a smoker by using wood directly over the heat source,
or even better, using a in-BBQ smoke box.
Wide range of models available, ranging from $300 - $8,000. It just
depends on your budget and how many of those options you "need".
Because of their wide availability it's usually very easy to get parts
and extras from places like K-Mart and Target through to the specialty
stores for the more specialist items.
One of the most common accessories/options is the wok burner - which
is perfect for when you need to use a wok or frying pan.
Can be configured for bottled gas or mains gas - just make sure you
know which it is as they operate at different pressures and therefore
have different fittings.
Cons:
The lack of a solid fuel option - you can't get the same taste, or
colour, as you can from say, a solid-fuel kettle bbq. This is not a
show-stopper and would really only matter if you were a fanatic or
specifically after that particular flavour.
When being used for smoking, hot-smoking is the only option - cold
smoking require more specialised equipment.
Stainless steel ones can sometimes be made with low-grade stainless
which will display rust marks in a disappointingly short period of
time. So, if you're buying a stainless one, make sure it is 304 grade
stainless or higher. My personal preference is 314 grade
stainless.
Comments:
I cannot recommend one highly enough - their great versatility makes
them essential equipment for all BBQ enthusiasts and for most people
they are the only ticket item that you'll need.
I've never found the rotisseries that come with hooded BBQ's to be of
much use - not very powerful, hard to get the weight centred, and
doesn't taste any different to if you had just cooked the item under
the hood. If it's optional, don't bother.
If you'll take a further recommendation from me, get the wok burner as
well - the cost isn't much more and you can use it in so many ways.
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