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- 2 to 4 People: With a cooking surface suitable for small families and groups.
- 4 to 6 People: For family meals and a cooking surface that allows for grilling multiple foods simultaneously.
- 6 to 8 People: With a cooking surface for larger family gatherings and several guests.
- 8 People and above: With a cooking surface suitable for large events with many people or even for professional use.
- Portable: Designed so you can easily move it around the garden, terrace, or balcony.
- Wheels: With wheels at the base for easier transport and storage.
- Smoker: With a separate chamber used for indirect grilling and smoking of food.
- Round: The grill or the cooking chamber has a round shape.
- with Spit: The classic grilling over an open grate. Allows fats to drip down.
- Thermometer: It is located on the grill lid and measures the internal temperature, helping to control the cooking.
- Side Surface: Equipped with a side shelf for placing BBQ tools and objects.
- with Cap: Suitable for slower and more even cooking with the lid helping to maintain a consistent temperature.
- Regular: Suitable for quick and direct grilling of smaller pieces of meat and a crispier result.
- Stainless Steel: Material that makes it resistant to high temperatures and allows it to heat up quickly.
- Galvanized: With a silver coating that provides protection against rust.
- Ceramic: Made of ceramic material that retains heat and moisture, allowing for slow and even cooking.
- Cast Iron: Material that makes it ideal for slow cooking at a steady temperature. It heats up slower compared to other materials, but maintains a stable temperature for a longer period of time, even if the fire goes out.
- Kamado: Grills with high thermal insulation, usually made of ceramic material, suitable for smoking and slow cooking.
- Kettle: With a round, domed shape resembling a kettle, it helps retain heat and circulate air during grilling.
- Cypriot: Traditional grill for charcoal or wood with slots for skewers and a large spit
- Pellet: They use pellets (compressed wood chips) as fuel instead of charcoal. They offer a consistent and even temperature while imparting a smokier flavor to the grilled food.
