Description
This round kettle barbecue does more than grill sausages. With its lid, it becomes an outdoor oven.
The grill has a diameter of 45 centimeters. That is enough for a family of four to six.
The lid is the key. Without it, you grill directly over the coals: steaks, burgers and vegetables. With the lid on, the barbecue fills with hot air and works like an oven. Push the coals to one side, and put the food on the other side. This is indirect cooking. A whole chicken or a large piece of meat cooks evenly through without burning on the outside.
There are vents at the bottom and in the lid. They control how much air reaches the coals. More air means a hotter fire. Less air means a lower temperature. Closing all vents puts the fire out.
Under the barbecue hangs an ash catcher. The ash falls into it while you cook. When everything is completely cold, take it off and empty it.
The barbecue is black.
Let it burn for twenty minutes before you start, until the coals are gray.
For tools, see the barbecue tools, 3 pieces.
