If you put it on the gas, which generally has the burner about 10cm below the grill, and do the same with the charcoal, placing it at the same distance from the grill, you will practically have no difference in terms of time, and I tell you, not even in flavor, because there is no time for smoking.
You just have to think differently, let's go with the gas first: When you think about having a barbecue, you take the meat, prepare it and take it to the barbecue, then turn it on and wait 2 minutes to heat it up and clean the grill after it's heated, then you put the meat... Let's go to the charcoal: When you think about having a barbecue, first light the charcoal, for this you don't need to get your hands dirty, with some lighting tablets the procedure is quick and mess-free, once it's on, go back to The kitchen prepares the meat on the same top as the gas stove, so once the meat is ready, the coals will be hot enough to start the process. As for the speed of cooking, return to the previous question.
The difference in flavor will only be felt if the cooking time is longer, giving the smoking process time to be more effective, many people add the meat when the coals are already very strong, however when you try adding it when there is still not much heat and an initial smoke comes out, the flavor process through smoke is already anticipated. Another advantage over gas is that when there is a lot of fire coming out due to fattier meat, just by moving or removing the meat the heat immediately goes down, which does not happen with gas, even if the flame is turned off. Still, it's not that common to see a lot of fire in a charcoal one because the distance between the heat source and the grill or skewers tends to be greater compared to a gas one.
Firstly, concrete because it has a higher cost, but the advantages that will come will be greater: not to mention the charm and different style it brings to your home, as the fact that it does not move, makes the barbecue the center of attention and tends We have to create an environment around it, the durability, we are already 7 years old and none of them required replacement, just some parts that get damaged over time, but no less than 3.5 years, the fastest recorded case. Gas (metal) ones, due to the fact that they are exposed to humidity, salt and heat, tend not to last more than 3 years, when well cared for.
We can deliver for this service if you charge $2.50 per mile from our address, regarding installation, we always encourage the customer to carry out the installation themselves as it is simple, however the only difficulty is the weight of the parts, even if in fractions, however If it is necessary to install ourselves, we charge $350.
We have concrete models in two sizes: Medium 25” or 65cm wide, Large 30” or 75cm wide, the one that sells the most is the Large. In metal, we have cooktops, which are metal boxes with double layers and refractory fiberglass and stone insulation, which can be placed as a sink on an existing countertop.
For the concrete one only, a space of 3” or 90cm x 2” or approximately 60cm is enough. The location does not need to be covered.
All of them, but some have their own characteristics, beef must normally be roasted over high heat, so that it can be served in slivers and removing the ends, it is normally positioned in the lower part of the 3 levels of the barbecue. Some require medium heat for better internal cooking, such as fillet mignon, chicken, fish, sausage, vegetables and others, in these cases we use the intermediate position, in some cases we use the highest level (third) for slow cooking or smoking.
Yes, but I always recommend using charcoal together because although wood provides more intense heat from the flames, which does not allow you to place anything on top, the heat is well localized, while charcoal gives more uniform heating throughout. the extent of the grille.
The structure of the barbecue does not crack due to heat, however here in Florida as most are outside of a roof, it can happen that when it is hot and it starts to rain or after a rain, while it is still damp, lighting it can cause cracks due to thermal shock, however it is not common. Refractory stones that have total contact with heat do have a useful life, but those that lasted less lasted 3.5 years.
We had a problem as a result of the hurricane last year in Fort Myers/FL, but what happened was the screen on the patio broke and the metal structure fell on top of the barbecue. However, we have other barbecues in the same affected region and they did not suffer.
Yes. no problem.
Yes, we always keep replacement parts in stock.
Yes, we normally apply or recommend the application of a more resistant glue, however if there are plans to move in the future, or rent a house for example, we apply a softer glue that is easy to remove, so it can be dismantled and moved or transported to another address.
Yes, this is a normal process.
-year warranty for structure and 1 year for moving parts such as grills, drawers, skewers.
Yes, 1 year warranty from the date of purchase, depending on the problem, if there is no repair, we will exchange the engine ruler, either for a repaired one or a new one, depending on the model and the case. I would like to emphasize, however, that we have never had any cases of defects due to use, only one case that came with a factory defect.
Concrete: Composition of crushed ceramic, refractory and regular cement. Metals: Carbon Steel with black electrostatic painting, and Stainless Steel in quality 304 and 430.
The structure contains, in addition to crushed ceramic, which is quite heat resistant, a percentage of refractory cement. In stones that come into contact with fire, the percentage of refractory cement is higher.
This depends on the amount of meat that will be roasted, how quickly you need to serve it, in terms of time, some people wait for the coals to get very strong, however, as I explained previously, if you put it on a little earlier while the charcoal is still smoking, the smoked flavor will be enhanced.
