Abstract: A grill comprises a heating chamber (2) for broiling food (18). The heating chamber has located on the sides thereof a respective space (5) which accommodates a heat source (6), such as charcoal. The heat source (6) delivers radiant heat uniformly to the food (18), and the formation of carcinogenic substances as a result of pyrolysis is avoided by constructing the bottom part of the heating chamber in a manner to cool fat which drips down from the broiled food. To this end the bottom part of the heating chamber may be provided with a withdrawable vessel (8) filled with a liquid (9). The heat-source accommodating space (5) is delimited on the heating-chamber side by a net or lattice structure (4) and has a bottom surface (14) which slopes obliquely downwards and inwards towards the liquid-filled vessel (8). Pre-heated combustion air is delivered to the space (5) through a channel (16) location beneath the space. The central part of the grill may have a rectangular or circular cross-sectional shape.