Barbeque Bonanza at BBQ & Fireplace Centre
Outdoor entertaining sizzles in summer so John Caruso discovers the latest in bbq brilliance and bold flavours from gas grills to smokey sensations for every taste.
When it comes to barbeques, the range and technology on offer these days is staggering. Renee Bedford of BBQ and Fireplace Centre, a familiar face to anyone serious about outdoor cooking, has seen the scene evolve dramatically.
Wandering through the BBQ & Fireplace store is a reminder that for anyone who appreciates good food grilled well, there truly is a solution to suit all lifestyles, tastes and spaces.
I love a good barbie and am very partial to my Weber Family Q for the excellent after-sales service as much as its ability to make me look good behind the grill.
It’s a reliable mate when time’s short but the appetite’s big and is also my best friend when it comes to delivering the perfect roast or slow-cooked, melt-in-your-mouth, full of flavour feast.
I share this with Renee, setting the tone for a deep dive into everythin’ grillin’!
“There are standard gas barbecues, the three, four, or five burner setups that most Aussies are familiar with,” she says. “Then there are the portable gas models, like the Weber Q series, perfect for weekend warriors and compact spaces.”
That portable aspect is becoming a key selling point with people living in apartments or travelling.
“Gas is quick, you can get cooking in a matter of minutes, and it’s fuss free,” she says. “But where gas has its merits, there’s a growing crowd who crave the smoky flavour that charcoal can deliver.”
Charcoal barbecues, especially the iconic Weber Kettle, are often seen as a labour of love. And it’s true, setting up the perfect bed of coals takes a bit of skill and patience.
“It can take time to get the fire going properly, but we’ve got things like chimney starters that cut that time right down,” Renee says. “The Weber Kettle is the Original Gangsta, it’s pure charcoal cooking and unbeatable flavour.”
“But it’s not for everyone every day,” I chip in. “When I get home after work, I want a fast feed, I don’t want to spend ages lighting up and babysitting coals.”
“That’s where lifestyle comes into it,” she agrees. “If you’re hitting the barbie on a Sunday roast kind of day, you might opt for charcoal or smokers because you’ve got time to tend the fire, slow cook a brisket or smoke a lamb shoulder. But on weeknights, it might be gas or electric, convenient and quick.”
I begin to appreciate why and how my brother-in-law Andy cooks the best, smoky smashed potatoes on his Weber Kettle while at the same time whipping up perfect fish and steaks on his larger burner for get-togethers. Might be time to up my game?
Pellet smokers have grown in popularity for those who love that real wood flavour but want an easier set-up.
“We’ve got models like the Weber Smoque,” Renee explains. “It uses wood pellets and is perfect for smoking ribs, briskets, chicken wings and more, with minimal fuss,” Renee adds. “Then there’s the Weber Searwood, which is a hybrid. It’s also pellet-fed but acts like a Weber Q gas grill with the smoky flavour of charcoal, reaching cooking temps in about 10 minutes. Great for everyday use.”
For the traditionalists or those wanting to take the hobby to the next level, there’s the Big Green Egg, available through the Noosaville store.
“It’s like the Weber Kettle but ceramic, insulated and retains heat longer to deliver a deeper, smokier flavour,” Renee says. “It’s heavier and less portable, but a favourite for those who love to experiment and perfect their skills.
The rise in smokers is evident; I see mates on the socials working them. You might think it’s a weekend commitment, but there are options, like the pellet smokers, that fit a busier schedule.
“If you want flavour without the fuss, a pellet smoker could be a game changer to deliver similar flavours to charcoal but are lower maintenance,” Renee says.
While pizza ovens aren’t strictly barbecue, they also fit into the outdoor cooking repertoire. BBQ and Fireplace Centre stocks Ooni pizza ovens, which run on gas, charcoal, or wood pellets, in a compact oven that heats up quickly.
“Some foodies swear by them for everything from tomahawk steaks to pizzas with the ovens reaching super high temperatures in seconds,” Renee notes.
The common thread is matching your barbecue to your space, how many people you cook for, and your lifestyle. Whether it’s an apartment balcony or a sprawling backyard equipped for multiple barbecues, there’s something for everyone.
“It comes down to convenience, flavour, time, and the social occasion,” Renee summises. “Sometimes, you want the quick, fuss-free gas setup for a weeknight meal and then there’s the slow flavoursome result that charcoal offers.
So, whether you fancy a fast throw down on the grill or want to explore the slower, smokier world of charcoal and pellet smokers, there’s a barbecue waiting to make your next meal sing.
Look out Andy, I’ve got my eye on a few options that may challenge your grill maestro status – smoke but no mirrors.
