In a professional barbecue, not everything depends on the burner or the power output.
The grill you use, the way you position the volcanic stone, and the amount you use directly influence the final result of the product, thermal stability and the overall performance of the equipment.
At Mainho, we have spent over 40 years designing catering equipment, and we know that small details make a big difference in the kitchen. Today, we explain why.
The grill is not just a support: it changes the final result of the food.
Each type of grill has a specific function. Choosing the right one depends on the product you are cooking and the type of cooking result you want to achieve.
🔥 Rod Grill
It is made up of 10 mm solid bars that allow for quick, direct searing.
What does it offer?
- Quickly sears the meat when the temperature is correct.
- Produces a localised flame when fat drips down, creating a vapourised smoke that delivers that characteristic charcoal-grilled aroma.
- Allows you to achieve clear grill marks and work with cuts that are not excessively fatty.
- Very easy to clean thanks to its cylindrical shape.
It is an ideal grill when you are looking for intensity, direct contact and a fast reaction on the surface of the food.
🔥 Grooved Grill
Its design channels the fat and prevents it from dripping directly onto the volcanic stone.
What advantages does it offer?
- Better control of the cooking process.
- Less direct contact with the flame.
- Ideal for fatty meats.
- Perfect for delicate products such as fish or vegetables.
- Reduces aggressive flare-ups.
It is the right option when we prioritise stability, control and more even cooking.
And what role does the volcanic stone play?
Volcanic stone is not just there to generate heat. It is a key element in how the barbecue operates.
Its structure is full of microcavities, which makes it a highly efficient material for three main reasons:
1- It is a refractory material
It absorbs heat and releases it gradually.
This helps to maintain a more stable temperature during service and prevents sudden spikes.
Heat penetrates the internal cavities and is released slowly, stabilising the cooking process.
2 – It allows for better combustion
Thanks to its microcavities, the stone facilitates the entry and exit of air.
This promotes:
- Cleaner combustion.
- Un reparto más uniforme del calor.
- More efficient burner operation
That said, correct placement is essential for this to work properly.
3 – It generates the true aroma of charcoal
When the fats and juices from the meat fall onto the hot stone:
- They are absorbed.
- They vapourise.
- They produce an aromatic smoke that gives the characteristic grilled flavour.
For this to work correctly, it is essential to respect the preheating process.
The barbecue operates optimally between 300 and 350 °C.. Below this range, vapourisation is inadequate, and above it, the food may become charred.
How to correctly place the volcanic stones
Many barbecues do not perform as they should for a very simple reason: the stones are incorrectly placed.
The rule is clear: they should cover the lower grill, but without being piled up or blocking it.
If too many stones are used
- The airflow and gases are blocked.
- A closed heat chamber is created.
- Combustion is compromised.
- The machine may overheat.
- The stone deteriorates more quickly.
- It produces inappropriate smoke that affects the flavour.
If too few stones are used
- Heat is distributed unevenly.
- Some areas become excessively intense, while others have too little power.
- The barbecue heats up quickly, but also cools down just as fast.
- The flame may come into direct contact with the meat, charring it rather than searing it.
Correct placement
- The stones should cover the grill.
- You should still be able to see the handles.
- Small gaps should be left between the stones to allow air circulation.
When the stones are properly arranged, the barbecue operates in a stable, efficient, and safe manner.
Technique, material, and setup: everything counts
Choosing the right grill, working at the correct temperature, and correctly placing the volcanic stones is just as important as the cook’s technique.
At Mainho, we design our professional barbecues with each of these factors in mind, because in cooking, performance is never accidental.
If you want to learn more about optimising your professional barbecue or which setup best suits your kitchen, our team can provide expert advice.