BBQ in company

Mid-August barbecue in company? Summer brings with it the desire to be outdoors and to spend moments of conviviality with family or friends. And what's better than a nice barbecue in company? Meat or fish? Veggies or bruschetta? It doesn't matter, the BBQ brings everyone together! But which model to buy? It can be said that the perfect model does not exist, it all depends on our needs and on how we prefer to cook the dishes, as each type of barbecue has its own peculiarities. Right now you can choose from a variety of templates. Check out our dedicated section by clicking here, or come directly to the Brichome shop in Nizza Monferrato!

Watch the video to discover all our tips!

Below you can find a quick look at our types of barbecues.

CHARCOAL BARBECUE discover all the models >

Charcoal barbecues are usually more compact and give a more uniform cooking to the dishes. They are mainly recommended for larger spaces as they produce smoke, which can be annoying in small spaces. They give the dishes an unmistakable aroma and smoking is easier to do. In fact, it reaches high temperatures and the result will be a meat with a tender texture.

GAS BARBECUE, discover all the models >

GAS barbecues are undoubtedly more comfortable, in fact their ignition is immediate, you don't have to wait a long time to start cooking. Even adjusting the temperature, for cooking one dish over another, is simple. Very functional, they are also easy to clean. In addition, some models also have different burners for cooking different foods at the same time. Perfect for balconies and terraces, they do not produce annoying fumes.

1. DIRECT COOKING
It is the simplest technique for cooking steaks, chops, fish fillets or slices, hamburgers, kebabs and vegetables. Simply set the temperature according to the recipe directions and arrange the food on the grill.

2. INDIRECT COOKING
Suitable for medium to large cuts such as roasts, whole poultry or very fatty foods. The food is not cooked on the heat source, but by means of the circulation of hot air. There is no need to turn or spray the food and it will be cooked without the risk of flare-ups or smoke.

3. COOKING WITH ROAST TURN
For whole roasts, poultry and skewers, using only the rear burner ensures uniform cooking without the risk of annoying flare-ups. By placing a dripping pan in the lower part, the juices will be collected to be used for an accompanying sauce.

4. AROMATIC WOODEN BARS
They make the dishes delicious and fragrant. The light smoking is obtained by placing the tablet over the heat source. From the cedar tablet to the maple one, let our specialists advise you to obtain surprising results within everyone's reach.