Camping Grill Test

In the run-up to the test, we defined practical requirements and the following test criteria:

• Transport
• Barbecue performance
• Handling
• Processing
• Functional scope

In order to evaluate these criteria, we have defined several tests for the camping grills. First, the scope of delivery and functionality are checked. The grills are assembled according to the manufacturer's specifications before the first test runs. The appliances are then filled with beech charcoal briquettes and the heating time is measured. A thermal imaging camera is also used to measure the temperature of the grills and the outside temperature of the appliances. The heat distribution and possible safety risks are also checked.

In order to be able to judge the grill achievement and handling still more in detail, all kinds of grill property are prepared on the grills. How the food tastes at the end, however, has no effect on the grading. In the course of the test, the wearing comfort of the camping grills is also assessed. For this purpose, the devices are worn for about 45 minutes, whereby passengers also change to buses and trains.

In order to rule out errors and to ensure the stress of everyday use, each test takes place in several rounds.

The test criteria are given percentages depending on their importance. The final score is then objectively calculated from the test criteria using an algorithm.

Product selection

Our product selection is based on an observation of the current market. In addition to popular branded products, we also include insider tips in our selection. Criteria such as price and range of functions are an important factor for us. The test field is also determined by analysis and evaluation of customer reviews and external tests (e.g. Stiftung Warentest).

The devices are purchased anonymously or lent to us by the manufacturer. Dealers and manufacturers have no influence on the tests and our evaluation.

As soon as new relevant products come onto the market, our test field is extended by these. The new products go through the same test as the already tested devices.

The history of the grill is probably related to the use of the fire about 300,000 years ago. Even then, our ancestors kept skewers with pieces of meat from the freshly shot hunting spoils over the open fire. It can be assumed that man could only develop so well through the discovery of fire. Barbecuing is one of the oldest methods of making food edible. Because with this preparation form one could do completely without cookware.

Different grill methods were developed worldwide. The probably oldest fireplaces (with hot stones), which were used for food preparation, discovered researchers in China and France. Our ancestors were very inventive when it came to the art of grilling. The cooked food was more digestible for them than raw food. It is therefore quite possible that people discovered the advantages of grilling technology in many places at the same time.

In Europe, the forerunners of the grill were the barbecue skewers over an open fire.

While the natives of South America stretched open sheep, goats and large parts of cattle on an iron cross and slowly cooked them over the fireplace, the European ancestors roasted their animals on a spit.

It is also proven that the Romans already used a grill in the 4th century AD. Our German word "grillen" derives from the Latin "craticulum" and can be translated as "small grill".

As soon as it was possible for our ancestors to domesticate farm animals, this was also the beginning of the agricultural cultures and thus a milestone was laid in the history of mankind. It is well known that in the old cultures, sitting together around the barbecue area promoted the cohesion of the whole group. For a long time, food was grilled and eaten unseasoned. Creoles probably brought the term "barbecue" along with refined spice recipes to the American mainland.

Another theory, however, is that French trappers put the whole bison on a grill and called it "barbe-à-queue". That means as much as "from beard to tail".

What was on the menu of our ancestors? In addition to bison, moose, and rhinoceroses, ancient cultures also knew bratwursts. In Rome, the so-called upper class could be served the delicacies of slaves. Apart from the "rich", hardly anyone could afford meat. The Egyptians, on the other hand, counted hyenas and crocodiles among their favourite foods. Bratwurst was first mentioned in a 1404 copy in Arnstadt/Thuringia.

The kettle grill was invented in 1951 and came on the market one year later in the USA.

In Bavaria, too, the foundation was laid very early on for a tradition of grilling and bratwurst. Thus the "Nürnberger Bratwurst-Glöcklein" was called even earlier in writing. In the USA, barbecuing enjoyed great popularity during the severe economic crisis. It should be noted in particular that a certain Georg Stephen invented the kettle grill in 1951. This allowed the meat to slowly and indirectly grill under the lid at low temperatures. In this country, people didn't really want to get excited about the barbecue method for a long time.

After American G.I.'s brought the grill to Germany after the Second World War, barbecuing started a triumphal march in this country as well. True grill fans can hardly wait for the start of the season. For a long time, the local "grillmasters" only used charcoal grills. However, in the meantime, they also turned to the electric and gas grill. Because there the annoying smoke and soot, which often annoys the neighbours, stay out.

A distinction is made between direct and indirect grilling.

Direct grilling:

With the direct grilling method, the food lies directly on the grill above the heat source. The food is exposed to high temperatures. To give your steaks or chops a nice crust, they are quickly fried.

After half the grilling time (up to 12 minutes) you have to turn the food over to cook it. This method is very suitable for sizzling steaks, hamburgers, vegetable loaves, sausages or for conjuring up tender fish fillets.

Indirect grilling in the kettle grill:

In 1952, George Stephen from Chicago launched the first kettle grill. The man had previously been looking for a grill with which he could gently prepare large pieces of roast meat and meat at low temperatures.

A kettle grill usually consists of two equal parts. The coal grid is in the lower part. The ventilation system gives the coals more oxygen so that they can give off a constant heat more quickly. You will usually find a stainless steel grate for the food above it.

The upper half of the ball is equipped with a handle, a thermometer, and ventilation slots. When grilling indirectly, the food does not lie directly on the coals (when grilling with gas, not above the burners).

The heat is arranged so that your food is not exactly above it. The lid remains closed and the temperature should be kept evenly at a low level. We also recommend the use of a drip tray.

With this grill variant, you can bring thick pieces of meat, whole ducks and chicken or also roll roast tenderly and butter softly on the table.

Smokers:

Smokers usually use large ovens, the so-called "BBQ Smokers". With this grill version, you cook your delicacies at very low temperatures. You use a firebox with fruit tree wood in it.

If you ignite coal or wood in the firebox, dry smoke is produced which is led directly into the closed cooking chamber.

Low temperatures and smoke characterize the smoking process.

The firebox lid remains open so that the fruit tree wood can develop its wonderful aroma.

With this slow and gentle method, your barbecue food does not dry out. There is also no fat burn. At cooking times around three hours and above (in the closed cooking chamber), you get enormously juicy meat.

The charcoal grill:

Barbecuing with charcoal is romantic but also expensive. You need up to half an hour until your grill is ready for use. Charcoal grills are available in a wide variety of designs. They are also made of different materials.

In addition to the kettle grill, you'll also find the column grill, a barbecue trolley or a swivel grill, a round grill and also the smoker.

The gas grill:

A gas grill is operated with propane or butane. The appliances make grilling much more comfortable than with a charcoal grill. They can usually be set in motion with a batteryless piezo ignition. Their burners are generally individually, steplessly controllable.

Therefore you can create different temperature zones. With a gas grill, you have the possibility to grill directly on very high heat and conjure up delicious steaks, crispy sausages or tender fish fillets.

A gas-powered model is also suitable for indirect grilling with a closed cooking hood and low temperatures. The heat in the cooking chamber is distributed similarly to a convection oven. On the market, you will find gas grills that are equipped with several burners.

Some of the appliances have a lava stone, side cooking plates or a "backburner". Gas-powered models are marketed as camping grills, as barbecue trolleys with base units and folding worktops, and also as table grills.

The electric grill:

You simply plug the electric grill into an electrical outlet. You don't need to buy charcoal or a gas bottle. There is no annoying interruption of your barbecue evening because you might run out of gas or because you no longer have any charcoal.

Even on the balcony of a rented apartment, you will not have any problems with an electric grill, unless there is a general barbecue ban in the facility. Electric grills are offered by the manufacturers in the form of barbecue trolleys, as mini grills or as kettle grills.

Most barbecue fans can't wait to turn on their barbecue to pamper friends and family with delicious specialties. If you're looking for a new grill, you'll find a wide range of different models on the market.

We'll show you the way and introduce you to the most important types. We will also tell you what they can do and which grill fans they are suitable for.

The round grill: With a grill surface of around 37 centimetres in diameter and a height of around 50 centimetres, there are large differences in quality. While rather cheap products with a layer of enamel hardly last longer than a barbecue season, you will grill for quite a long time with a high-quality stainless steel grill from an established manufacturer. Round grills are something for occasional grillers.

Stainless steel grill: Differently than a grill built up from sheet steel, a model made of high-grade steel is nearly indestructible. It ranks according to experts among the most robust and long-lived grill devices. A high-grade steel grill is besides on each balcony and on each terrace a true eyecatcher.

Depending upon model it scores with a beautiful housing and with a practical base cabinet. This is where you can store the gas bottle for a gas-powered model.

If the grill can offer a grill hood and an integrated thermometer, then you can grill with the device both directly and indirectly. You always have a good eye on the heat, so your specialties are sure to be juicy and tasty.

A stainless steel grill is suitable for true grill lovers who prefer to leave the appliance on the terrace or balcony during the summer.

Chimney draught grill: This type of grill works similarly to a chimney because a fresh draft of air ensures constant fresh air. In the Landmann model, for example, the fire bowl with the charcoal rests on a thick, hollow support leg.

A ventilation flap is attached to the underside of the leg to regulate the amount of air. The air is sucked in by the heat so that blowing and blowing with the bellows is no longer necessary.

This type of appliance is suitable for grill lovers who do not want to do without a charcoal grill but still want to quickly reach a grill temperature of around 200° Celsius. You already receive the devices starting from approx. 100 euro.

For the luxury versions with rotating spit and cooking hood, you can easily spend more than 700 euros.

Kettle grill: The original model was launched by George Stephen in 1952. His make was bricked and stood outside. A modern kettle grill functions similarly to a convection oven.

Thanks to the round grill hood, the air circulates inside and you can cook your food in the grill from all sides. In the kettle grill, you can grill whole chickens, lamb legs, ducks or rolled roasts. You will spoil your guests with juicy and soft specialties.

In this model, which looks like a ball-shaped buoy, you can also grill directly on high heat. Famous brands of kettle grills are Weber-Stepan, Dancook, Outdoorchef, Landmann and many more.

In addition to charcoal barbecues, you can also find electric barbecues that are only plugged into a socket. In addition, well-known manufacturers such as Napoleon, Rösle, Char-Broil, Enders, Weber or Landmann also bring gas grills in ball shape onto the market.

You can get a kettle grill for just a small amount of money, starting at around 30 euros. Better models are available from about 250 Euro. Luxury appliances cost 1,350 Euros and more.

The kettle grill is suitable for true grill friends who like to spoil family and friends with delicacies from the grill. It must concern thereby not only meat or fish. Also, vegetable specialties will succeed you on the equipment very well.

The swivel grill: The model usually hangs on chains on a tripod frame. Underneath is the fire bowl with the coals. You will probably need a bellows to ignite the fire.

The model is very suitable for garden owners who like to entertain guests.

The brick barbecue fireplace: Homeowners with a large garden often place a garden fireplace with a barbecue grill outside. These grill variants are suitable for larger grill parties with family and friends. You can either have the barbecue fireplace set up completely or as a kit.

If you don't grill, it serves as a fireplace.

Cobb-Grill: This model is something for flexible camping friends and you can also take it on a boat. It can stand directly on the dining table as the underside remains cold. This little all-rounder fits in your carrying bag. You only need a few briquettes to use it.

Smoker: With this device, you will smoke rather than grill. A smoker is not for the impatient. But you can use it (depending on the model) to prepare half a pig on it.

The barbecue food lies on the grill in the drum and is separated from the heat (120 to 160°Celsius), so no harmful substances are produced.

If you invite friends and family on warm summer nights to spoil them with barbecue specialties, they won't be long to ask. When barbecuing with charcoal, there's a lot to keep in mind.

When you buy the products, you should choose a high-quality charcoal that burns evenly. If you reach for briquettes, you will get a long-lasting glow. Whether you put a little or a lot of coal in the grill - that's not necessarily important.

The main thing is to lay them on top of each other in a pyramid shape and keep your hands off petrol and spirit. Grill igniters are a good way to light your barbecue charcoal. You can find the products on the market both in solid and gel form.

All barbecue lighters must be completely burned before the food gets on the grill.

Make sure that the lighters are completely burned before you put your food on the grill. Another good thing is that environmentally conscious users can also buy wood wool or vegetable wax barbecue lighters.

It is important that you read the manufacturer's instructions carefully before use. They should be followed exactly by you.

The fireplace

In the shops, you will find special fireplaces with which you can safely ignite your barbecue coal. The products with a capacity of four to eight litres are first stuffed with paper. Then come the coals.

Now you can set up the fireplace in the grill. As soon as you have ignited the whole thing, the suction effect of the fireplace lets the barbecue coal or briquettes glow through. Be sure to wear your grill gloves when handling the fireplace, as it can get very hot!

As soon as the charcoal is properly annealed (the fireplace must be removed), it will be surrounded by the rest of the charcoal. You now have to use a bellows or an air pump to supply air to the material, because the embers need oxygen.

You can also help with a hot-air grill hair dryer so that your charcoal helps you even faster to a wonderful grilling experience. Also, a gas burner or an electric grill lighter can be helpful.

As soon as your grill is ready for use, put your specialities on the grill and enjoy the delicacies with your guests.

In this country, barbecuing is simply part of the summer for many people. Hard-boiled barbecue lovers can't be deterred from their favourite activity even by frosty temperatures and barbecue in any weather.

Many of the modern barbecue masters now leave the charcoal barbecue to the left and turn to environmentally friendly gas or electric barbecues. However, about 2/3 of Germans still use a charcoal grill. More than 200,000 tons of barbecue coal or briquettes burn up.

Because a solar grill is in this country not really an alternative. The sky is simply too often overcast. However, it applies to emphasize that according to a study of the TÜV Rhineland about 95 percent, the climatic relevant emissions with the grilling are caused by the grill property.

It is particularly important that you make sure that no barbecue charcoal made of tropical wood, but rather those from local woods ends up on your barbecue. Good barbecue charcoal is made from hardwoods.

Beechwood is particularly suitable for grilling because it has a high calorific value and burns for a long time. Make sure that your charcoal has a "Naturland certificate".

This means that it contains no pesticides and is produced in an environmentally friendly way. It is often the case that barbecue charcoal is only bottled in Germany. It is often produced in Poland or even further away.

In addition, barbecue coal from overseas is often a by-product of the clearing of large forests. For a layman, it is usually difficult to tell if there is any tropical wood under your barbecue coal. Especially from Nigeria a lot of barbecue coal is delivered to Germany.

The last chimpanzees of the country live in the tropical forest of the southern Niger delta. The deforestation deprives them of their habitat.

If you want to grill sustainably, make sure that your charcoal has at least a DIN EN 1860-2 test mark, which means that there are no additives in it.

Products with the FSC seal should come from sustainable forestry and should not contain any tropical wood. However, according to ÖKO-Test 2009, there is no complete guarantee for this. But it is definitely better to choose certified charcoal instead of cheap charcoal.

Alternatives to conventional barbecue charcoal are, for example, briquettes made from olive kernels or possibly coconut briquettes made from coconut shells.

You can also find old vines or vines on the market that can also be used as barbecue coal replacements after recycling. However, it should be remembered that the wine industry often uses pesticides that can be found in the old vines.

If you want to grill sustainably, you should look at the packaging of your charcoal or use an electric or gas grill.