BBQ Buyers Guide

Types of BBQs

• Size: One of the first things you need to consider when buying a BBQ is the size. What size you require can be determined by how many people you normally cook for. A two-burner BBQ is perfect for serving 2-3 people, whereas a 4 burner is more of a family-friendly size because it has the room to cook meat and sides. 6 burner BBQs are ideal if you love entertaining because they can easily serve a hungry crowd. You also need to consider the size of the space your BBQ is going to be in. If it’s a smaller area that’s not well ventilated, you’ll need to consider purchasing a smaller BBQ to ensure it’s safe and well away from anything flammable.
• Portability: Portable BBQs are becoming increasingly more popular due to how easy they make it to cook a great meal on the go. Portable BBQs are a great option because of their compact size and how easy they are to clean. They are ideal for picnics, camping or at home.
  

  (Odyssey Single Burner Portable BBQ by Gasmate)

• Style:
• Flat Top: A flat top is a BBQ with no lid or cover, a great option for cooking everything at once and the flat top creates an even cooking surface, which provides a reliable, great taste every time you cook.
  

  Everdure Cube Portable Charcoal Barbeque by Heston Blumenthal – Grey)

• Hooded: Hooded BBQs are a great all-round option because the hood traps git pushthe heat in and gives your food more flavour which is ideal for baking, roasting, steaming or smoking.
  

  (Weekender 4 Burner Barbeque by Masport)

• Kettle: Kettle BBQs restrict the flow of oxygen and are better for cooking bigger things as heat reflects off the curved lid back onto the food. You can cook with the hood up for a crispier result, or down for slower roasts.
  

  (Bugg Barbeque by BeefEater – Graphite)

Fuel Types

The most common fuel types used for barbeques are charcoal and gas. Charcoal is popular because of the smoky flavour it gives your food. Gas is favoured for speed and reaching higher temperatures.

• Charcoal: For those who aren’t in a hurry and happy to put more time into their cooking, a charcoal barbeque is for you. Charcoal is ideal for achieving a rich, smoky, chargrilled flavour that comes from a longer cooking time, perfect for searing and charring. While difficult to maintain and adjust the temperature, your patience will be rewarded with melt-in-your-mouth food.
  

  (Everdure Fusion Charcoal Barbeque by Heston Blumenthal)

• Gas: One of the biggest advantages to a gas barbeque is that you don’t have to wait long for the grill to heat up and you’re easily able to adjust the temperature. With direct heat coming from the burners, your food will be more evenly cooked all the way through.
  

  (Lantos 4 Burner BBQ by Gasmate)

• If you can’t decide between charcoal or gas, or want the best of both worlds, the Gas2Coal 3 Burner Barbeque by CharBroil (exclusive to Harvey Norman) is the way to go. This hybrid combination grill can be easily converted from a gas barbeque to a charcoal one in three easy steps, without the use of additional tools.
  

  (Gas2Coal 3 Burner Barbeque by CharBroil)

Accessories

Here at Harvey Norman, we have a selection of speciality barbeque options and accessories. The Everdure Rotisserie Tumbler by Heston Blumenthal is a rotisserie accessory to take your cooking to the next level. Simply place your ingredients in the pod, feed the rod through, clamp it shut, pop the pillars on the Everdure Charcoal Barbeque, position the rotisserie above the coals and turn it on.

If teppanyaki is more your style, Harvey Norman has the Everdure Furnace Teppanyaki Plate by Heston Blumenthal for you. Simply remove the middle grill from the Everdure Furnace 3 Burner Gas Barbeque and slide in the teppanyaki plate.

Tips on how to best clean and store your barbeque

After using your barbeque, you want to clean your barbeque as soon as possible. If you’re using a gas barbeque, turn it off and disconnect the hose – this is also a good time to check for any leaks or cracks in the hose. Wait until the grills and hotplates are cool, then start by removing the drip tray and scraping off any fat with a metal barbeque scraper. Once all the fat has been removed, wipe down the surface with a barbeque wipe to clean away any excess.

Remove the grills and hotplates and place them in a bucket of hot soapy water. Use the barbeque scraper to remove any remaining fat and grease, then clean off any excess. Remove the grills and hotplates and place them in a bucket of hot soapy water. Use the barbeque scraper to remove any remaining fat and grease, then use a metal scourer to clean off any excess.

Dry off the grills and hotplates with a paper towel and lightly spray them with cooking oil to prevent rust from forming in the future. Put them back in place on the barbeque and you’re done.

The best place to store your barbeque when not in use is somewhere protected from the weather, like a shed or garage. For added protection, use a barbeque cover. Be sure to dust off the barbeque before using it after storage.