COMPARISON TEST - 16 charcoal grills

Even though this year's spring was characterised by a continuous interplay of summer and winter temperatures, the weeks of May already promise wonderful warm weather again. So the barbecue season is here: Those who are outdoors will already be able to detect one or two barbecue aromas. It is precisely the archaic smell of burning charcoal that prompts many people to once again plan a barbecue session within the circle of family and/or friends. After all, it is the aroma it imparts that distinguishes the meat, fish and vegetable delicacies that come from the barbecue. It is therefore not surprising that many consumers, whether they live in Germany or abroad, still cultivate the tradition of barbecuing with charcoal: Even though gas barbecues, for example, have many strengths, the barbecue atmosphere is different - and it is precisely this atmosphere that has always attracted people to the barbecue.