When it comes to the wood you use when smoking meat, there are many varying opinions. For regular backyard barbecuing, it can be enjoyable to debate about, and to experiment with different wood varieties. However, it’s important to try and get things right when it comes to commercial wood burning grills. 

There are so many different foods that can be grilled, and each will adopt the flavor of wood smoke you use. Before choosing what wood to use, you must first understand the depth of flavor they offer. 

While certain woods are better suited to particular foods, some people overthink it. Wood that’s suitable for smoking meat will work for almost all grilled foods. However, some woods simply aren’t suited to smoking and should be avoided entirely. 

Wood Varieties Used to Smoke Meat

When deciding on what wood to use, it’s important to know that grilling wood varieties are categorized into three segments: mild, medium, and strong (mesquite). These are all best suited to certain meats.

Mild

Mild grilling woods are exactly as advertised: mild. Their subtle hints and tones provide enough aroma to flavor your meat without overpowering the native flavor of the food itself.

Some of the most common mild grilling woods are from fruit trees, including cherry, apple, peach, and pear.

Cherry wood, while adding a fruity flavor, is very mild, making it ideal for any meat. 

Apple wood has a more distinct tang, but due to its subtleness, is versatile and suited to many meats. Pork, poultry, beef, lamb, and small game birds smoke well with apple chips. 

Pear and peach woods are similar when it comes to grilling. They give off a light, yet sweet and fruity flavor that works very well with poultry, pork, and small game birds.

Medium

These grilling woods are significantly stronger than mild varieties and can give off particularly distinct flavors. These wood chips are very popular for commercial use. 

Some of the most sought after medium wood chips are hickory, maple, pecan, and oak. Their unique flavors are synonymous with barbecued meats, adding depth, and enriching the food they are grilling. 

Hickory wood generates quite a sweet and hearty taste. Its rich flavor profile and pungent aroma make hickory perfect for many different meats. It’s frequently used to smoke bacon, other cuts of pork, and ribs. 

Maple grilling wood is milder than hickory but also adds a sweet taste to the meat. Certain varieties of maple chips add more sweetness than others. Due to its subtleness, maple is often used to grill vegetables and cheeses. It’s best suited for grilling poultry and pork.

Pecan is milder than hickory and is great for adding flavor to poultry. 

Oak wood chips provide a medium smoky tang and can work wonders with all meats. While it functions perfectly well as an individual grilling wood, oak is often blended with other woods to develop even richer flavors.

Mesquite

Mesquite is the strongest smoking wood on the market. Texas-style barbecue famously uses mesquite to create its distinct taste. It requires knowledge and expertise to use as it has an intense and strong flavor. Mesquite is strong enough you want to have a handle on how long to expose your meat else you can over-smoke it.

Things to Look Out For

As with all crafts, there are some red flags to note when it comes to smoking meat; 

Don’t over smoke your meat

The most common mistake people make when smoking meat is over smoking. While time on the grill is crucial for a tender piece of meat, too much smoke will take from the flavor. It’s important to taste the meat as well as the wood flavoring. 

Get the process right and focus on timing. You don’t want to smoke the meat for over half of the cooking time.

Be careful using local wood

As mentioned, just because certain smoking woods are popular, it doesn’t mean that they’re the only ones suitable. Local wood can also be used in meat smoking, but source your wood wisely.

The Griller is More Important Than the Wood

The simple truth of the matter is that there is no one-size-fits-all solution when it comes to the wood you use to smoke. With so many options to choose from, optimal choice comes down to suitability. Depending on what flavor profile or taste that you’re after, a different wood might be recommended. 

It takes time, knowledge, and experience to learn about the wood and the corresponding flavors. It’s not necessarily about the wood, it’s how you use it that gets the best results. 

Although they are used to cook similar types of foods, charbroilers and grills are quite different. While they can be substituted for each other in certain circumstances, each has its own advantages and strengths. Through concentrated and directly applied heat, they are geared to caramelize, char, and flavor food in a unique way. 

With an open flame and a spaced grill, charbroilers and grills give that smokey flavor, a charred look that is not easily replicated, and is something that customers look for in a restaurant. Some examples include chicken, fish, steak, pork, ribs, burgers, wings, grilled vegetables, and even sandwiches.

When deciding on whether to buy a charbroiler or a grill for your restaurant, you must know what the main differences are before finalizing your decision.

Charbroilers

In general, charbroilers are more commonly found on commercial premises. They are indoor appliances. Restaurants and food establishments usually have a commercial chargrill station where they cook food. Charbroilers are larger than grills and can cook more substantial quantities of food at one time. 

They operate by using a gas flame to heat a heating element that radiates to a grill grate. Their design provides quick and consistent heat, allowing the temperature to be more easily controlled than grills. Temperatures can be regulated using responsive valves and sensors. 

Charbroilers are energy-intensive, often using between 15,000 and 30,000 BTU (British Thermal Units) of gas per burner, per hour, which means they need sufficient indoor ventilation.

Grills

Traditional grills use charcoal as the heat source, which typically requires that they be used outside for proper ventilation. Commercial grills are often used indoors with proper ventilation, and are easier to control temperature-wise than their traditional counterpart.

In simple terms, a grill has three fundamental parts: the cooking surface, the charcoal container, and the grill support. The cooking surface usually consists of a grate. This grate is heated directly from the charcoal container below. The hot charcoal heats the grate and cooks the food through a naked flame. 

It takes skill and exposure to grilling to understand the nuances of grilling and temperature regulation. 

Core Differences Between Charbroilers and Grills

From the descriptions above, you can see that there are some subtle differences between charbroilers and grills. However, there are some more important aspects to consider when deciding between the two. 

Shape and design

The main difference in shape is that charbroilers are open above the cooking surface and are never covered. Commercial grills have lids with two core functions; first to regulate temperature, and secondly, to trap smoke while cooking, and imbue a smoky flavor to the food. 

Heating and cooking time

As charbroilers are generally gas powered, they heat up extremely quickly. Temperatures can be controlled easily and there is a consistent and evenly distributed level of heat. This means that preparation and cooking time is usually quicker when using a charbroiler.

Location and placement

Charbroilers operate using gas so they are usually located indoors. Although they don’t produce as much smoke as traditional grills, they require powerful ventilation. 

What to Choose for Your Restaurant?

If you’re in the position to get both, having a charbroiler and a grill can be highly advantageous in your restaurant. It gives you the opportunity to serve a larger variety of food options and flavors. 

However, if you’re choosing between the two, the most important factor is suitability. Depending on the style of the restaurant and the type of food you produce, one might be much more suited than the other. 

Study the differences, align the characteristics with your restaurant goals, and choose what’s best for your services. 

You love running your own restaurant, but it’s time to add some extra flair to your menu. Your customers already love what you’re doing, but they are the type of patrons that want a little more. You have decided that a wood-burning grill is the best way for you to add to your menu and bring in more business while maintaining your excellent record of satisfaction.

While there are many different kinds of grills on the market, you should always be looking for more flavor. Wood-burning grills provide a natural flavor that will give your menu items the boost they need. These grills are easy to use, easy to maintain, and easy to install. Additionally, they give your restaurant and your menu the ability to bring you even more success.

If you are looking for the best commercial wood-burning grill for your restaurant, check out these three grills that CHAMPION TUFF GRILL offers.

Champion Grill 34

The Champion Grill 34 model offers the same effective heat controlling elements as all Champion grills, but in a smaller form. If you are planning on having just a few wood-burning grill items on your menu, you may find that this is a great grill to help you get started. This amazing piece of technology offers 22-pound cast iron fire grates and a three-year warranty. Not only will you get the flavors you’re looking for, but you’ll also have total peace of mind knowing your equipment won’t let you down.

Champion Grill 40

The Champion Grill 40 offers all of the great specs of the 34 model, but with a larger cooking surface. This is another great grill if you’re looking to have just a few wood-grill menu items for your patrons. These easy-to-use grills are great for any level chef or cook that you have working your kitchen, and they ensure that you’ll be giving your customers the natural flavors that they’re looking for.

Champion Grill 64

If you’re looking to overhaul your menu and bring in more flavors to your currently existing menu items, you ought to consider the Champion Grill 64. With a cooking surface that spans over 1,400 square inches, this high-quality grill offers your commercial kitchen the perfect amount of space to start reworking your entire menu. Give your valued customers the flavors that they’re looking for with wood-burning grills and get your food out quickly and efficiently with this larger model.

While there are a lot of commercial wood-burning grills on the market, it’s important to consider quality when making your final decision on the one that is perfect for your restaurant. Deciding which grill is best for you will take careful consideration and time. All Champion grills come with a three-year warranty to give you peace of mind that your investment is secure. If you are ready to revamp your menu (or just add a few flavorful items), consider a Champion commercial wood-burning grill. If you want to learn more about Champion grills, contact CHAMPION TUFF GRILL for a free quote.

In a commercial kitchen, a gas grill can serve as the true workhorse of your culinary exploits. Whether your gas grill features a flat-top or the traditional flame-broiling setup of a conventional gas grill, few appliances get the daily workout that your commercial gas grill endures. Fortunately, most modern commercial grills are built to last and can provide years of faithful service before you’re forced to find a new commercial gas grill for sale.

However, because of the workload they carry in a professional setting, many commercial grills require routine cleaning and maintenance to work at optimal levels. While the cleaning task can be a chore, it’s necessary to get the most out of your gas grill and keep it running for years to come. Fortunately, keeping your gas grill in top shape requires little more than a few common tools and a little bit of effort. Keep reading to learn a few tips that you can use to keep your commercial gas grill clean and functioning for years to come.

Necessary Supplies

While there are a few tools that will make cleaning your commercial gas grill easier, there really isn’t much specialized equipment required. Start with the basics. You’ll need a cannister, bucket, or tub that will be used to collect grease. You’ll need some kind of abrasive item such as a heavy wire brush, grill block, or a metal scraper. You may also want to use a cleaner of some sort to break up cooked-on grease and sanitize the freshly cleaned surfaces.

When selecting a cleaner, make sure that you use something that won’t do more harm than good. For example, if you have cast iron grill grates that require seasoning, even a natural cleaner like vinegar can strip away your non-stick layer. In most cases, you will need little more than warm, lightly soapy water to get the job done. Finally, it doesn’t hurt to have gloves, and it’s even better if they’re silicone or otherwise heat-resistant.

Cleaning Tactics

First of all, never try to clean a hot grill. While a warm grill can be easier to clean due to more viscous grease, cleaning a grill that is above 150 degrees can be painful and dangerous. Let the grill cool before attempting to clean it. Once your grill has reached a comfortable temperature, make sure to start by emptying the grease trap. It’s best to take care of that first so you won’t drip grease on your freshly cleaned surfaces.

Once the trap is clean, use the scraper or abrasive on the grill top surface. Make sure to scrape away as much charred on grease and food as possible. You may need to apply a little soapy water to loosen deposits before scraping. When the majority of deposits are loosened, use a damp cloth to wipe away the debris.

Cleaning your grill is about more than cleaning the cooking surface, however. Therefore, don’t forget about the burner area and internal components of the grill. Clean any area where grease may drip, as it can cause a fire hazard if it accumulates.

Re-Seasoning Your Grill

Once you’ve cleaned the cooking surface and the internal portions of the grill, it’s time to re-season it. Seasoning provides a natural non-stick surface on your cooking area. While most commonly associated with cast iron cooking surfaces, it’s important to re-season any metal cooking surface after cleaning.

Re-seasoning is simple. Apply a light coating of oil to the cooking surface and turn on the grill. Allow it to heat up sufficiently. When the oil on the grates begins to smoke slightly, turn the grill off and let it cool. Repeat the process two or more times to get a good non-stick coating on your cooking surface.

If you purchase a quality commercial gas grill, it can provide you with years of reliable service if properly cleaned and maintained. To learn more about commercial gas grill cleaning and maintenance, visit Champion Tuff Grills.

If you’ve ever eaten a meal cooked on a wood burning grill, you know that nothing can compare to the rich, smoky flavor or the tender texture of the food. In commercial settings, wood burning grills are not only a great way to step up your flavor game, they are also an excellent way to reduce fuel costs and save money overall. Many chefs prefer them to other kinds of grills due to their ease of use and overall precise control when cooking. Read on to learn more about commercial wood burning grills, their benefits, their features, and why you need one in your kitchen.

The Benefits of Wood Burning Grills

Wood burning grills are a top choice for kitchens due to their cost savings, ability to reduce heat in the kitchen, precise cooking control, and distinct flavor. Any kitchen can use typical grills to produce typical food, but the rich, smoky flavor of wood burning grills will give your patrons a unique and delicious dining experience. These grills are perfect for searing in the flavor of meats and a variety of other dishes. In addition to their appealing, distinctive flavor options, wood grills are easy to use and precise in their controls. Their simplicity to use allows you to apply your energy and creativity into your dishes rather than on managing wieldy machinery. The heat is able to quickly penetrate foods, cooking it faster to create moist, flavorful products.

Although the grills are able to get up to extremely high temperatures, the design keeps the heat within the grill rather than out into your kitchen. This not only makes the room more bearable to work in, it can reduce operating costs of your kitchen by reducing fuel use and costs.

Features

Quality wood burning grills use double-walled stainless steel and firebrick to radiate heat back into the cooking area. Stainless steel exteriors are easy to care for and are resistant to damage that can come with being in a busy kitchen. Cast iron grates sear in flavor, and excess juices are directed away thanks to an intentional design of the grates. Removable parts make for easy use and maintenance, and wood grills can get up to 1800 degrees. Grills that burn wood pellets and smokers can both create delicious dishes in a variety of ways.

Choosing Your Grill

If the taste and cost benefits of a wood grill sound appealing, the next step is to choose the grill that will best meet your needs. One of the main things to consider is size, based both on the space you have available and the production needs of your kitchen. Wood grills come in a variety of sizes to meet those needs. Other considerations can include warranty options, budget, and individual features.

Care and Maintenance

Thanks to removable grates, ash boxes, and doors, cleaning out your grill and its components is a piece of cake. Stainless steel exteriors are also easy to clean and maintain. Always follow instructions in the owner’s manual for deeper cleaning and maintenance.

To purchase a commercial wood burning grill or ask questions to help guide you through the purchasing process, check out Champion Tuff Grills today!

Are you looking for a great solution for your dining establishment? Whether you run a local family restaurant, a hotel dining room, or a food truck, there are so many considerations that you need to make in order to provide popular, high-quality meals that will keep your customers coming back.

That means shopping for great ingredients, high-quality cooking utensils like chef’s knives, and, of course, great cooking appliances. Any good chef knows that how you cook food is almost as important as the ingredients and recipe themselves.

That’s why you should invest in grills, like commercial wood burning grills, for your establishment. Grills famously add a delicious texture, beautiful grill marks, amazingly smoky flavor, and a moisture lock to virtually any food. Grill everything from meat to vegetables over hickory wood grills and your customers will beg for more.

Of course, this assumes that you invest in the right appliance. When you’re shopping for appliances like wood burning grills for commercial kitchens, you should know what to look for. You should also know what to avoid.

These are the top mistakes that every restaurant owner should avoid before buying a commercial grill.

Forgetting the Basics

Not all grills are created equal. And some might not even be created for the exact purpose you’re looking for in a grill. There are many makes and models of commercial grills, as well as grills that rely on different fuel sources, from Propane to real wood. So you should start your search by considering what type of grill you need. This depends on the type of food that you’ll be cooking.

Are you going to be slow-roasting over the grill, searing over high heat, or a combination of the two? Look for grills that provide temperature control settings so that you have a versatile appliance. If you want the highest heat possible to powerfully cook foods like steaks, look for a grill with high BTUs.

Not Thinking about Installation

Not all grills will be sent to you pre-assembled. Some may be, however others may require on-site assembly. While it sounds easier to just invest in a pre-assembled unit, keep in mind that countertop commercial grills, for instance, need to be assembled on-site in order to sit flush with your other appliances and your countertops. They need to be assembled from above and below counter height. Do you have the tools and the know-how to get this done?

Forgetting Materials

While you may choose a grill that uses a long-lasting heat source so you can cook for several hours at a time, you still need to think about the longevity of the product. Remember that stainless steel withstands the outdoors better than cast iron does. Cast iron grills are really only suited for the indoors because they rust fairly easily. However, with regular maintenance they should last for several years.

You may also want to think about the warranty that comes with the product and its accessories. What if they break or the grill rusts sooner than you expect?

If you want the best grill for your establishment, like commercial hickory wood grills, visit championtuffgrills.com. Champion Tuff Grills offers the best commercial hickory wood grills, as well as charbroilers, cooking accessories, and so much more.

Not all commercial grills are created equally. There are so many different models, each with various features and special add-ons. This can make it quite challenging to find the best grill for your business. Before you even start looking for gas grills, consider the following factors so you can find a commercial grill that meets all of your needs.

Fuel

Even though you’ve already decided to buy a commercial gas grill, you’ll still need to choose between using natural gas or a propane tank. In most cases, natural gas is the better choice. It’s less expensive and more convenient than managing and replacing propane tanks. However, natural gas is not always an option if your kitchen doesn’t have a gas line already set up. Consider your cooking setup before settling on a fuel type.

Size

To find the right size commercial grill for your business, you will need to estimate your production needs. Experts recommend slightly overestimating your needs, as your production may go up unexpectedly. After all, spikes in your crowds can be hard to anticipate. Plus, it’s a lot easier (and cheaper) to buy a grill with a higher capacity from the start than it is to replace it or expand your grilling setup down the road.

Cooking Grid Material and Thickness

You should also consider the material and thickness of the cooking grid. The grid will naturally experience a lot of wear over time, especially at your busy restaurant. As such, you will want to buy a grill with the toughest cooking grid you can find. Quality grids are usually made of stainless steel. Be sure to keep in mind the thickness of the grid as well. The thicker it is, the longer it will last. Plus, thicker cooking grids offer better heat retention as well, giving your foods bold flavors and grill marks. Look for a thick cooking grid made of stainless steel for the best results.

Grill Material

The material used to make the commercial grill helps to let you know how durable it’ll be. Some of the strongest, longest-lasting grill materials include stainless steel, cast brass, and cast stainless steel. When browsing grills, keep in mind that the lowest gauge steel is thicker and stronger than other types of steel.

Mobility

Think about where your grill will be stationed. Will it be inside a restaurant, outside the restaurant, in a food truck, or used for catering gigs? Let the supplier know all about your mobility needs so they can find the right commercial grill for you. There are many gas grills on the market that are highly transportable and can be quickly loaded into the back of a trailer.

Warranty

You should also look at the warranty offered by the commercial grill manufacturer. Since the grill will play such an integral part in your restaurant, you’ll want to be able to repair it quickly if anything goes wrong. A great warranty will prevent you from spending more on parts and repairs than is necessary. Try to find a grill that offers a warranty of at least ten years. Some companies offer lifetime warranties that cover parts and labor for as long as you own the grill. Read the warranty entirely before committing to a grill.

To see our full selection of commercial grills, visit us at CHAMPION TUFF GRILL.

Summer is in full swing, which means grilled foods will be in high demand in the coming months. Whether you’re hosting a local band for an event or just rolling out a new specialty menu, it’s important to have a grill that is both easy to use and delivers consistent quality. When it comes to the highest-rated commercial wood fired grills on the market, the Champion Tuff Grill is among the very best. Built with double-walled stainless steel and a multilayered insulation system, this high-powered grill is widely popular among chefs and business owners alike. You’ll enjoy the ability to sear food quickly and maximize flavor each time you use your Champion Tuff Grill. Using a commercial wood fired grill gives you the freedom to grill, smoke, braise, and bake any number of meats with absolute ease. Consistency is key when it comes to grilling, and the Champion Tuff Grill delivers just that.

Thanks to its wide array of advanced features, you’ll partake in a superior grilling experience that lowers fuel costs and expands your capabilities. Read on to learn more about the Champion Tuff Grill and its many benefits.

Precise Control

As any grill master knows, having control over your grill is vitally important. While gas grills tend to lose a tremendous amount of heat while they’re being operated, Champion’s wood fired grill radiates the heat generated back into the grill area. The multi-layered insulation system further allows you to precisely control the speed with which you heat your food. Say goodbye to the days of scorched fish or undercooked chicken; the Champion Tuff Grill ensures your grilled foods are prepared to perfection.

Evenly Distributed Heat

Gas grills can often fall short of providing consistent heat within the grill. Luckily, the Champion Tuff Grill’s stainless steel exterior ensures heat is being evenly distributed throughout the grill. Thick cast iron grates that sit above the burning wood will heat quickly and evenly, which is beneficial to any commercial grill owner. You won’t have to worry about foods on one side of the grill cooking more slowly than others, as the Champion Tuff Grill ensures everything is receiving the proper amount of heat.

Easy to Clean

Maintaining a grill can be both time-consuming and tedious. It’s frustrating to spend more time cleaning your grill than actually using it. The Champion Tuff Grill addresses this annoyance by making the doors, ash boxes, and grate sections easy to remove and clean. You’ll have a much easier time getting to those hard-to-reach areas of your grill without all the various components in place.

Maximize Flavor

Wood burning grills are widely known for their ability to maximize flavor in prepared foods. This is especially true for the Champion Tuff Grill, which sears in juices to create a distinct, smoky flavor. Patrons will be thoroughly impressed by the juicy, succulent meals they’re served, and will surely keep coming back for more. Once you’ve enjoyed a meal prepared on your Champion Tuff Grill, you’ll likely have trouble using any other barbecue.

If you’re ready to elevate your mastery of grilling to the next level, contact Champion Tuff Grill to place an order today!

While most restaurant owners often look for the latest in oven and gas grill technology to fill their kitchens with, many chefs are starting to look towards the past for inspiration. Wood-burning grills haven’t always been the most popular choice for cooks in the last few decades, but they’ve started to make a resurgence in professional restaurants recently. As you start thinking about what appliances you want for your business, you should understand why more culinary experts are starting to rely on older techniques to cook their latest menu items.

Adds More Unique Flavors and Textures

Food cooked over a commercial wood-burning grill has a distinct taste that sets it apart from food cooked in ovens and on gas grills. Cooking meats and vegetables over wood-burning grills gives it a more distinct flavor and texture. Whereas, ovens and stovetops are used to give foods a soft and tender texture.

The biggest advantage a wood-fire grill has over the other options is how you can incorporate the smoke into your menu items. The smoke from the burning wood acts like an additional seasoning. There are several variations of wood you can choose from that all have their unique, smoky tastes. You can experiment with different types such as alder, almond, hickory, mesquite, and more to give each of your dishes their own distinct flavors. You’ll find for certain dishes that some woods work better than others. For example, the earthly flavor of mesquite wood goes well with dark meats while the sweet almond wood is typically paired with seafood.

Many chefs often char vegetables such as cabbages or leeks while grilling to give the main dish a more sweet and organic taste. Others try to enhance their meats by cooking over carbonized bones. Several cooks often cook with wood and charcoal, but you’ll need to be careful about how much you use so that you don’t take away too much of the wooden flavor.

A Simpler Setup

Wood-burning grills don’t require restaurant owners to put a gas line into the kitchen. Not only can this save you a lot of money, but it can also give you more control over where you want the grill and any additional equipment. You never know when you might have to rearrange your setup before and after your restaurant opening, so it’s nice to have some flexibility.

While wood-fire grilling may be an older tradition, recent designs have made it an easier process than it was before. You could get a grill that has multiple cooking surfaces and enclosed spaces to help you maintain the heat on every grate or rotisserie you plan on using for your food. You can still find ways to keep consistent cooking temperatures even if you don’t have a dial attached.

As the popularity of these commercial wood-burning grills continues to increase, now would be a great time for you to think about how you can incorporate them into your restaurant. Champion Tuff Grills offers a wide variety of wood-fired and charcoal grills that can give your recipes that savory, smoky taste they deserve. Contact them today to see what options they have available for your restaurant’s kitchen.

There’s no denying the popularity and subsequent demand for the delicious flavor of foods cooked on a grill. Whether at home or in a commercial kitchen, a grill can impart a unique flavor upon foods ranging from meats to vegetables. Many world-renowned chefs utilize grills in their restaurants to create flame-roasted works of art that are enjoyed by people all over the planet. Even a modestly talented chef can elevate the standard cut of meat to something sublime with the help of a quality grill and a little know-how.

Because of the popularity of grilled food, there are many grill types that can be used in commercial kitchens to bring the taste of the outdoors inside. While the basic premise for any commercial grill is that it allows food to be roasted over a direct flame, there are many styles that each have their own strengths and weaknesses. While the primary difference usually involves the fuel source that is used, so long as fire is involved the results will undoubtedly please those with a palate oriented to flame-kissed meals. Keep reading to learn a little more about the different types of commercial grills on the market today.

Gas Grills

Cherished for their convenience of use and consistency in results, a commercial gas grill is one of the most common types in use in commercial kitchens today. They are fueled by gas, though it can either be propane or natural gas. Propane-fueled gas grills are sometimes portable, while grills fired by natural gas are permanently installed. They offer even heating, fine temperature control, quick response times, and simplicity of use. Also, gas grills provide a clean cook, meaning there’s no smoke to affect the taste of the food prepared upon it.

Wood-Fired Grills

Wood-fired grills use wood as their fuel source, as a fire is built in the grill’s fire box and it is fed more wood as needed throughout the cooking period. While basic models may involve manually starting the fire, many have built-in burners or elements that can accelerate and simplify the fire-building process. Wood-fired grills have the added benefit or imparting an authentic smoky taste on foods that can be appealing. Wood-fired grills must be properly vented because they can generate gases such as carbon monoxide.

Coal-Fired Grills

While wood-fired grills use wood as a fuel source, there are other similar grills that use charcoal to generate heat and flame. Charcoal grills are popular among backyard grillers, but they also can have a place in a commercial kitchen if properly vented and maintained. Like wood-fired grills, charcoal grills have a telltale flavor that is unmistakable.

Pellet Grills

While technically fueled by a derivative of wood, pellet grills are mechanically driven grills that use compressed wood dust pellets as a fuel and flavor source. The heat may come from a small gas burner that ignites the pellets or an electric burner element. The pellets burn evenly and infuse a smoky flavor into the food cooked upon them. They can be expensive, but they offer a high level of convenience, versatility of heat source, and easy cleanup.

Electric Grills

Some grills bypass the burning of fuel altogether by using heating elements to sear meats and vegetables. Electric grills have an electric burner that heats to high temperatures. While the electric grill itself has no trademark flavor, some manufacturers include wood boxes that allow flavoring wood to smolder during the cook time and provide added depth.

If you’re in the market to find the best commercial grill for your needs, you should first understand the different options that are on the market. To learn more about the various types of commercial grills available today and for help selecting the right grill to meet your needs, contact Champion Tuff Grills.