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When space
is at a premium, these compact units are in a class of their own.
As well as being easy to store in the most cramped apartment, their
portability makes them ideal for camping or beach picnics.
A Hibachi using lump charcoal is close to unbeatable
when it comes to turning out the perfect steak. The only drawback
is the small size of the grill area.
However, for delicate items such as satays and
seafood, this is a big plus. There's far less chance of them drying
out through overcooking when there are only a few items on the grill
at the one time.
Because of their low cost (around $40), I recommend
any semi-serious student of the barbecue arts buy one. Even if it's
just to be reminded occasionally how great food can taste when it
is cooked over real charcoal with a sprinkle of Smoke
Woods' chips.
My personal choice is an oval-shaped unit with
a cast iron grill and base with a sliding air inlet. To my mind,
this is the best combination of strength and simplicity of design.
I find the ones with the adjustable grills are
fiddly to put together and become quite fragile after they have
been used a few times when the tiny nuts and bolts work lose and
corrosion takes its toll.
The choice of fuel is briquettes, charcoal or
wood coals. If you follow my advice (see fuels section), you'll
avoid the briquettes. Use lump charcoal or simply fill with glowing
coals from a wood fire.
FOR: Inexpensive
to purchase, portable, classic bbq flavour.
AGAINST: Some
models flimsy, heat up time.
BEST AT: Steaks,
chops, sausages, chicken pieces, seafood and satays.
PRICE: $20 to $80
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