How do you Barbecue?

  • Charcoal

    The traditional way. This method can take a little longer but is sure to give your food that delicious barbecue flavour. Once the coals turn grey its time to get cooking!

  • Gas

    A fast method to get instant deliciousness! We recommend keeping the lid down as much as possible when you’re cooking with gas, this keeps the heat in and guarantees a quick grill!

  • Wood Pellet

    Get the best of both worlds! A wood pellet barbecue combines the convenience of gas grills and the smoky taste of charcoal cooking, plus using flavoured wood pellets can help complement your meats. Try the Cherry, Hickory or Apple natural wood pellets from Traeger!

Cooking up a storm ...

  • Smoking

    Pork shoulders, beef brisket or fatty fish like salmon and mackerel are all ideal for smoking as their fat molecules really take on that delicious smoky flavour. Choose a good quality smoking wood and add it to your lit coals, it will really enhance the flavour of your cooking!

  • Grilling

    This is a high heat method that is used to cook small and thin pieces of food quickly. We recommend steaks, chops, chicken breasts, breads and vegetables when cooking on direct heat. Don’t forget to use a high quality cooking oil to ensure your food doesn’t stick to the grill.

  • Indirect Grilling

    Indirect grilling is easy! Simply place your food next to the fire and close the grill lid, this holds in the heat and turns your grill into an ‘outdoor oven’ making it ideal for cooking larger foods such as whole chickens, beef briskets or ribs.
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