Knowra Barbecue grill Barbecue grill A cooking appliance that prepares food over direct or indirect heat, usually outdoors. Common fuel sources include charcoal, gas, electricity, and wood.
Direct grilling : A cooking method that places food directly above the heat source. Grill grates expose food to intense heat rising from the fuel.
Charcoal grill : A grill that burns charcoal to produce cooking heat and smoke. It is the classic solid-fuel version of a barbecue grill.
Grilling : A cooking method that uses high heat applied directly to food, commonly from below. The grill is the appliance most closely associated with this cooking method.
Smoker (cooking) : A cooking appliance designed to cook food slowly using low heat and smoke. A dedicated smoker prioritizes prolonged smoky cooking over a grill's broader heat range.
Maillard reaction : A set of chemical reactions between amino acids and reducing sugars that browns food during cooking. High grill heat promotes the browning and savory crust associated with grilled food.
Indirect grilling : A method that cooks food beside, rather than directly over, the heat source. Moving food away from the coals lets a covered grill act like an oven.
Gas grill : A grill that burns propane or natural gas in one or more burners. Gas burners provide adjustable heat without managing a bed of charcoal.
Barbecue : A cooking tradition involving meat, smoke, sauces, and regional styles, often prepared outdoors. The appliance takes its name from a broad tradition of outdoor cooking.
Outdoor kitchen : An outdoor cooking and dining area that may include appliances, counters, and storage. A grill can be one appliance within a larger outdoor kitchen.
Polycyclic aromatic hydrocarbons : A class of organic compounds containing multiple fused aromatic rings, some of which are harmful pollutants. Smoke and fat dripping onto flames can contribute these compounds to grilled food.
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