Compare swing grills & mangals

On a swing grill, the grate hangs on a chain above the fire. You set the height – and therefore the heat – via the length of the chain, and swinging the grate cooks the food evenly. A wood fire or charcoal in a fire bowl is typical. The result has a strong smoky flavour.

Look for a sturdy tripod with a secure stance, a grate with a large enough diameter and a chain that is easy to adjust. A crank makes height adjustment much easier.

The mangal is an open, rectangular box without a grate; skewers rest on its edges directly above the embers. It is widespread in the Caucasus, Central Asia and Eastern Europe. Good mangals are made of thick steel or stainless steel with a wall thickness of at least two millimetres, so they don't warp.

For large pieces such as lamb or a whole suckling pig, there are grills with a motorised rotisserie. The motor turns the meat evenly over the embers or in front of gas burners. The motor's load capacity, a sturdy frame and a windbreak are important. Such appliances need lots of space and time – they're better suited to parties than to a quick barbecue evening.

With open fires in particular: keep a safe distance from buildings, hedges and dry lawns, have extinguishing equipment ready and observe local bans during dry spells.

For swing grills and mangals, dry, untreated hardwood such as beech is ideal; let it burn down to embers before the food goes over it. Alternatively, use charcoal, which is ready sooner. Fresh or resinous wood smokes heavily and leaves a bitter taste. Painted or treated wood, pallets and chipboard are off-limits because they release pollutants.