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The wood pellet grill is equipped with at least one auger into which the pellets are placed; in more advanced models there are more containers in relation to the number of braziers. An auger takes only the quantity of pellets required to reach the temperature set in the control panel and deposits them in the brazier.
The ventilation system cooks food by heat convection (indirect cooking), evenly and at a constant temperature.
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This type of grill is equipped with an advanced technology which allows to cook a variety of foods in a fast, practical way with optimal results. This special type of fuel is regarded as an excellent substitute of classic wood. The combustion of this material does not have an unpleasant smell but provides, like other fuels used, an excellent cooking level.
With wood pellet, cooking is of the indirect type, which means that food can also be protected from flare-ups: when cooking meat, the fat comes into contact with the flame and acts as fuel causing the flame to spread to the food being cooked. In doing so, the food surface will tend to carbonise, creating a carcinogenic substance, but thanks to the pellet barbecue this phenomenon is rather limited.
Finally, the ash residue produced by the pellets are minimal, and there is no need to waste large quantities as in the case of wood. It is also easy to find and has a much lower cost.
In the AgriEuro catalogue there are also other types of Barbecues and Grills, including:
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