Brazier grills were open to the elements and had no vents, which often made grilling a dicey proposition. Standing around one in a stiff breeze was a bit like being in an ash storm, with the added thrill of an occasional red-hot ember flying your way.
Brazier/Brasier: A pan, designed specifically for braising, that usually has two handles and a tight-fitting lid. Often is round but may be square or rectangular.
Although the word is Japanese and the device is strongly associated with Japan, the hibachi originated in China as a type of portable charcoal brazier used to heat the homes of the nobility.
A vendor had placed a large clay cazuela on top of a 4-legged, waist high charcoal brazier. The cazuela was filled with coarse salt.
As the style of cooking became popular, skewered tofu was grilled on hibachi (a charcoal brazier) in restaurants and in concession stands.
Warqa pastry begins as a spongy dough that is tapped or slapped against a hot convex sheet of pounded metal, a kind of pan called a tubsil set over a hot charcoal brazier, in a series of overlapping concentric circles to form a large film of pastry.
Kalbi (Korean): Short ribs of beef or pork, fish, vegetables and bean curd which is simmered in beef broth over a charcoal brazier at the table.
Kalbi-Jim (Korean): Beef ribs cooked in peanut oil and served with glazed sesame seeds.
1. A method of cooking meat, poultry or fish or even vegetables and fruit. Is covered and slowly cooked in a pit or on a spit, using hot coals or hardwood as a heat source. 2. A brazier fitted with a grill and sometimes a spit.
Barbecue: ...
 See also: Cooking, Pan, Round, Steam, Water
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