5 Burner built-in Barbecue

Ambigrill is a gas, 5 Burner built-in barbecue with infrared back burner. Extend your outdoor living and entertaining space with an outdoor kitchen. With Built-in gas barbecues, side burners, cocktail stations, doors, drawers, outdoor refrigerators, etc., all come together to create a stylish and functional space outside.

With Ambigrill 5 a barbecue with 5 burners, 1 back searing burner, 3 stainless steel cooking grills and a rotiserie, you will have a summer feast ready in no time. This built-in bbq unit also can be adapted in an existing space with a sink, large storage space a warming rack and a oven.

Move the party outdoors and create a space with a built-in barbecue, that’s perfect for cooking and entertaining.

Gas versus charcoal? Gas is so convenient! Charcoal gives you smoke flavor! Gas grills are more expensive! Charcoal doesn’t cook as long!

Propane or natural gas burns relatively clean. The by-products of their combustion are mostly just water vapor and carbon dioxide. Charcoal, on the other hand, produces a whole host of other molecules, some of which can indeed land on your food and flavor it. At the same time, there’s a competing source of flavor: vaporized drippings from your food. The little sizzles, pops, and flare-ups you get as your burger drips juices (mostly fat, water, and dissolved proteins) onto the hot grill burner bars or coals. As those proteins and fats burn up, they create new aromatic compounds that get deposited right back onto your meat as it cooks. This happens regardless, whether your heat source is charcoal or gas.

So the question is: Is the flavor of the aromatic compounds produced by the charcoal itself strong enough to be noticeable through the compounds created by sizzling drippings?

For short-cooking, high-heat foods, like steaks, burgers, pork chops, fish, or vegetables, the answer is no. Given the same heat output and cooking time, you won’t be able to tell the difference between a burger cooked on gas versus one cooked on charcoal.

For long-cooking foods cooked via indirect heat, like ribs, brisket, and other types of barbecue, you get a noticeably smokier flavor in foods cooked over charcoal. This makes sense: With indirect cooking, there’s very little vaporization of drippings, so any and all smoky flavor is coming from the charcoal itself, deposited on the meat gradually throughout the long cooking process.