What types of barbecues are there?

Primarily, barbecues are divided by function: what do you want to do with them? Modern (bullet) barbecuers allow you to grill directly as well as indirectly. What is important for indirect grilling is that the appliance, with a convex lid, is sealable and that airflow and temperature can be controlled through vents. With certain tools, other forms of preparation are also possible. Among other things, you can place a Dutch oven on the grid and woks (stir-frying) are also among the options. You can also think about other (cast iron) pans and, for example, a special pizza stone. This type comes in different sizes, but for serious indirect grilling, a diameter of at least 55 cm. needed.

Old oil drums were used to make grills as early as the beginning of the last century. Until someone came up with the idea of cutting such a barrel in half lengthwise and replacing it with hinges to create a lid. No wonder, then, that these elongated barbecues are called barrel or kettle barbecues. They feature a raised grid to keep already cooked food warm. You can use it for both grilling and indirect grilling.

With a so-called smoker barbecue, you can both grill directly and grill indirectly (slow cooking, or slow & low cooking), but the emphasis is very much on smoking as a preparation method. They work on the same principle as large professional smokers and consist of a small, lower heating chamber and a large smoking chamber equipped with a characteristic chimney. If desired, the smoking room can also be used as a boiler room if you are going to prepare food for a large group. The smoking function is then lost, but you can still grill and grill indirectly.

Table-top barbecues are ideal for days when you want to enjoy outdoor dining with few people and when traveling. Furthermore, a table barbecue proves great for supporting the “big” barbecue or smoker when you have more guests. Landmann has also released a table-top kamado in addition to the mini ball barbecue (pictured left) (pictured below).

Then there is the kamado. This is a ceramic barbecue that burns briquettes. Under the factory name Big Green Egg, these types of barbecues became known, but by now most (major) manufacturers have their own versions. With a kamado you can apply all the techniques that are possible with a normal barbecue and a smoker barbecue, i.e. grilling, indirect grilling and smoking. Due to the specific characteristics of a kamado, this appliance can be fully used as an oven, so it is also suitable for baking bread and pizza.

A characteristic feature of a kamado is the extra inner pot, creating a double ceramic wall in which hot air circulates. This means you need less charcoal, because ceramic and the double wall both have an insulating effect. The well-controllable circular air movement within the kamado allows for very precise temperature control and constant temperature.

Originally, the kamado is a centuries-old ceramic oven from Korea and Japan. A transportable version of this, the “mushikamado,” caught the attention of American military personnel after World War II, and they brought the concept to the United States.

While kamados undeniably offer many benefits, they tend to be quite on the pricey side. That makes them not so interesting for the novice or occasional barbecuer, although, for example, manufacturer Landmann today already offers a full-fledged mini-kamado for under €175.00.

A second subdivision can be made according to the type of fuel. Traditionally, charcoal or briquettes are used, but there are also barbecues that run on gas or even electricity. The question is whether these appliances still fall under the rubric of barbecue, because in fact they are more like outdoor kitchens. You use bottled gas as fuel (propane). You have access to several burners that can be independently controlled. In the more expensive segment, you will find several extras, such as interchangeable center grill and a side burner, for example. Landmann has zlfs released gas barbecues with a pizza oven or an air-fryer.

Within the different fuel category also belong the pellet barbecues. Wood pellets are a solid fuel and are made from compressed wood waste. Mains connection is required for ignition, temperature regulation and powering the built-in air circulation. Imparting a smoke flavor to food is very easy with a pellet barbecue because the fuel, called pellets, is made of compressed sawdust. These rods are heated electrically. The temperature of a pellet stove is very precise.