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A brasero (Spanish: "brazier") is a heater commonly used in Spain. [1] It is placed under a table covered with a cloth that extends to the floor to provide heat for people sitting at the table. This arrangement (which is called a mesa camilla) is similar to the Japanese kotatsu or Iranian korsi.
Underneath is a heat source, formerly a charcoal brazier but now electric, often built into the table itself. [1] Kotatsu are used almost exclusively in Japan, although similar devices for the same purpose of heating are used elsewhere, e.g. the Spanish brasero or Iranian korsi.
Air fryer; Bachelor griller; Barbecue grill; Beehive oven; Brasero; Brazier; Bread machine; Burjiko; Butane torch; Chapati maker; Cheesemelter; Chocolatera; Chorkor oven
The brazier grill does not have a lid or venting system. Heat is adjusted by moving the cooking grid up or down over the charcoal pan. Even after George Stephen invented the kettle grill in the early 1950s, the brazier grill remained a dominant charcoal grill type for a number of years.
Korsis are generally heated with electric elements or, traditionally, with a brazier containing hot coals that is placed under the table. Sometimes a coal brazier is placed in a hole dug previously before placing a korsi, this hole is then covered with wood timbers in warm seasons.
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A brazier (/ ˈ b r eɪ ʒ ər /) is a container used to burn charcoal or other solid fuel for cooking, heating or rituals. It often takes the form of a metal box or bowl with feet. Its elevation helps circulate air, feeding oxygen to the fire. Braziers have been used since ancient times; the Nimrud brazier dates to at least 824 BC. [1]
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