An gina ginin ginin zamani na farko a cikin 1952 ta George Stephen, wani mai walda a Weber Brothers Metal Works a Dutsen Prospect, Illinois. Kafin haka, a wasu lokatai mutane suna yin girki a waje, amma ana yin hakan ta hanyar ƙona gawayi a cikin farantin karfe mai sauƙi, mara zurfi. Ba shi da iko sosai a kan girki, don haka abinci yakan yi wuta a waje, ba a dafa shi a ciki, kuma a rufe shi da tokar gawayi. Gasashen ƙarfe na Corten sun fi sauƙi don amfani, suna sa gasa ta zama sananne. Barbecues na bayan gida yanzu wani yanki ne na rayuwar Amurkawa.
Ga waɗanda suka makale a gida saboda coronavirus, gasa wata hanya ce ta canza abubuwa da faɗaɗa menus da hangen nesa. "Idan kuna da baranda, yadi ko baranda, za ku iya samun barbecue na waje a wuraren." Idan gidanku yana da yanayin tsakiyar ƙarni, zaku iya motsa shi waje kuma.
Gasashen ƙarfe na corten ɗinmu yana jure wuta kuma yana da fa'idodi da yawa, gami da kiyayewa da tsawon rai. Baya ga ƙarfinsa mai ƙarfi, ƙarfe na corten shima ƙaramin ƙarfe ne mai ƙarancin kulawa. Gilashin ƙarfe na corten ba wai kawai yana da kyau ba amma yana aiki, yana da dorewa, yanayi da zafi, ana iya amfani da ƙarfin zafi mai zafi a kan gasasshen waje ko murhu, dumama har zuwa 1000 digiri Fahrenheit (559 digiri Celsius) don ƙonewa, hayaki. da abinci kakar. Wannan zafi mai zafi yana datsa naman naman da sauri kuma ya kulle cikin ruwan. Don haka amfaninsa da dorewarsa babu shakka.