In short. A barbecue is enough for a few grilling sessions in summer. A brasero plancha cooks everything (meat, fish, vegetables, eggs), brings people together around the fire, keeps you warm on cool evenings and can last for decades if it is well built. It costs more to buy: it is a choice for people who cook outdoors often, for a crowd.
I have been building brasero planchas in Marcinelle since 2018, so I am not neutral. But I also see every day what really makes the difference in use. Here is an honest comparison, including the cases where a barbecue is still the better choice.
Brasero plancha or barbecue: the comparison
| Criterion | Classic barbecue | Brasero plancha |
|---|---|---|
| What you cook | Mostly grilling on a grate | Everything: searing, grilling, slow cooking at the edge, breakfast, fish, vegetables |
| Number of guests | Usually 4 to 10 | Up to 15-30 people on a 100 cm model |
| Atmosphere | One person cooks, the others wait | Everyone around the fire, anyone can cook |
| Warmth | None for the guests | The fire gives off heat: you stay outside even when it is chilly |
| Lifespan | A few seasons for an entry-level model | Decades if the steel is thick |
| Price | From a few tens to a few hundred euros | From ~€300 (entry level) to over €2,000 (handcrafted) |
| Maintenance | Grate to clean | Push the leftovers into the fire, a little oil on the plancha, done |
What really changes in use
The plancha cooks in zones
On a brasero plancha, the heat is highest near the fire and drops towards the edge. You sear a rib-eye in the centre, let vegetables cook slowly further out and keep food warm on the outer rim. A grate barbecue does not make that as easy.
The fire becomes the heart of the evening
With a barbecue, someone is "on duty" behind the grate. Around a brasero, guests gather all around the plancha, chat and cook their own skewers. You no longer eat after the cooking: you eat while it happens.
You use it well beyond summer
In Belgium, evenings are cool for a good part of the year. The fire of a brasero warms the people around it: that is what lets you cook outdoors in autumn, and even in winter.
Steel thickness changes everything
This is the point you cannot see in a photo. A plancha that is too thin heats up fast but warps, cooks unevenly and wears out within a few seasons. A thick plancha holds the heat, cooks evenly and stays flat.
On our braseros, the plancha is 8 mm S235 steel and the bowl is corten steel. An entry-level brasero at €299 usually lasts two seasons; a well-built brasero gets handed down.
Before buying, always ask for the thickness of the plancha and the bowl. If the seller does not know, that is an answer in itself. Our guide to brasero steel explains the differences.
So, which one should you choose?
Stick with a barbecue if…
- you cook outdoors a few times a year, in summer
- you are 2 to 6 people
- your budget is under €500
- you have a very small balcony
Go for a brasero plancha if…
- you often host family or friends
- you want to cook more than just grilled food
- you want to enjoy your garden beyond summer
- you are looking for equipment that lasts
For a medium-sized garden, a 70 cm model is often enough; if you regularly host 10-12 people or more, go for 100 cm. See which brasero size to choose.
The simplest option: try before you buy
A brasero plancha makes sense after one evening. You can rent Le Passe Partout for a weekend or an event, from €150 to €250, delivered, set up and collected. If you buy it afterwards, the rental price is deducted.
Frequently asked questions
Can a brasero replace a barbecue?
Yes. A brasero plancha does everything a barbecue does (with a central grate for grilling), plus plancha cooking, cooking for a large number of people and warmth for your guests.
Can you grill on a brasero?
Yes. A grate placed over the fire lets you grill just like on a barbecue, while the plancha around it is used for everything else.
Does a brasero make a lot of smoke?
With properly dry wood, very little. Smoke mostly comes from damp wood and from lighting the fire. See our article on smoke and which wood to choose.
How much does a good brasero plancha cost?
Expect around €300 for an entry-level model, and between €1,000 and €2,600 for a handcrafted brasero in thick steel. At Brareseau, models range from €1,097 (70 cm) to €2,597 (complete outdoor kitchen).
Ready to cook over fire?
Brasero planchas handmade in Marcinelle, free delivery in Belgium.