Top-rated barbecue grills and barbecue tips

From the Bunnings sausage sizzle to grilled kai moana on Christmas Day, Kiwis love barbecues. But although outdoor cooking is part of our culture, we’re always open to new grilling ideas. We’ve looked at the top rated barbecue grills, what’s hot in cooking techniques and flavours this summer, and how you can get your tongs on the trends.

Read on to discover:

• Different types of top rated barbecue grills, from small barbecues that are portable and compact to mega units
• The latest grill trends, including the griddle, smokers and pizza ovens
• How to cook seafood on the barbecue
• Why low-and-slow North American-style barbecuing and using a barbecue rotisserie are popular with Kiwis
• An easy barbecue recipe for smoky lamb and peach kebabs
• The lowdown on barbecue accessories including pizza props, slow-cooking tools and tools for cooking over hot coals.

Top rated barbecue grills

From compact grills to roomy outdoor kitchens, there’s an option to suit every space.

Portable barbie

Weight is the most important consideration here – look for one you can easily lift, ideally with a carry bag or handles, and don’t forget the gas bottle. You’re not limited to gas burners, though – portable barbecues can also be charcoal-fired.

Balcony grill

Small spaces can still deliver an outdoor feast! On a balcony or small patio, opt for a slimline two-burner barbecue or even a tabletop model. Consider your neighbours and check apartment building by-laws – you might be allowed a gas barbecue but not a charcoal grill, or be restricted by an open-flame ordinance, in which case an electric option might be best.

Family barbecue

With just a little more space, you can invest in a four- or six-burner barbecue, which easily caters for an average family, plus a few blow-ins. A hooded model holds in heat like an oven, so you can use it for slow-cooking, roasting and – with a compatible kit – rotisserie. Fuel is the other major consideration – gas is quick to use, while charcoal is messy and trickier to get the hang of, but gives you a uniquely smoky flavour. 

Mega units

For the committed barbecue cook, an outdoor kitchen is the next logical step and ideal for feeding a crowd. Units can include everything, even the kitchen sink, plus bar fridges, cupboards, range hoods and more. The generous bench space is a big perk, too, ideal as a prep space, a leaning space for mates or to set up a portable pizza oven or flat plate.

Pizza ovens

While they might once have required a big backyard and a permanent brick structure, domestic pizza ovens have come a long way. They now boast fast heating times, high temperatures and even heat, giving you restaurant-quality pizza at home. Fuel options include gas and woodfired, while size-wise they range from compact but weighty iron models to lighter portable options.

Tip: Find out how to choose the perfect barbecue for you and your family with this BBQ guide.

The hottest barbecue cooking trends and tips

While a tender steak, seared with perfect grill marks, will never go out of fashion, we’re seeing barbecue enthusiasts experimenting with a range of alfresco cooking styles that are taking the backyard barbecue to a whole new level.

• The griddle (flat-top or teppanyaki style) barbecue is a growing trend, loved for its large cooking area and easy-clean steel surface, and ideal for cooking small items such as diced vegetables, prawns, eggs and, of course, onions.
• Smokers continue to be loved for their richly flavoured and tender results. They have also driven the rise of the two-barbecue household – a basic grill for weekday dinners, with a smoker for entertaining on weekends.
• The pizza oven evolution has made it a must-have for many families. Bunnings barbecue and accessories buyer David Hardie says the modern, smaller models have proven a game changer, especially for those with limited space. “They’re compact, have a very quick cooking time and are versatile, so can be used on a balcony or taken to a park, beach or on a camping trip,” he says.

Chef, restaurateur, bestselling author and fisherman Al Brown encourages Kiwis to try new things when cooking outdoors or on a barbecue, but to let the amazing meat, produce and seafood of Aotearoa be the star.

“Less is more,” says Al. “It’s easier to concentrate and do a good job of cooking what’s on the barbecue when there are only a couple of things to cook.” He believes we’re really seeking out quality cuts of meat these days and recommends buying from independent butchers. “You can use the help of the sales crew to find well-marbled (fat is flavour) and tender cuts of protein,” he says. “I’m also seeing more people using a hot plate to cook things like quesadillas, fritters and even good old toastie sandwiches for the kids after a swim.”

How to cook fish on the barbecue

Whether it’s smoking a kahawai or grilling a snapper, seafood is one of Al’s favourite foods to cook outdoors. “I cook a great deal of kai moana on the barbecue. Fish fillets are fairly fragile, and my go-to is to cook them on a gas barbecue with a flat top or hotplate. It cooks the fish evenly and is easy to turn with a flipper,” he says.

If using a charcoal grill, Al Brown, whose latest book is called Hooked: Learning to Fish, will cook whole fish wrapped in tinfoil. “Add a couple of chunks of butter, some slices of lemon and a few herbs and you are away,” he says. Smoking fish – using mānuka, kānuka and fruit and olive tree wood chips – is a great way to preserve a large catch and give flavour, he adds.

Slow cooking barbecue methods

Low-and-slow North American-style barbecuing is becoming increasingly popular with Kiwis. “It’s something that gives many people a lot of joy, as it is a slow process, using smoke and a controlled heat source to produce wildly tender and super-delicious large pieces of protein such as whole briskets and short-rib racks,” says Al. “But having the right equipment is essential if you want top results.”

Using a barbecue rotisserie is another slow cooking method worth trying, while chicken is a good option for beginners, suggests Al. “Bringing a chicken overnight in salt, sugar and water will keep the bird very moist and tender and help to prevent it drying out on the barbecue,” he explains. “The chicken self-bastes, too, as it begins to turn golden.”

Tip: Want to up your barbecue cooking game? Try this easy barbecue roast recipe.

Barbecue recipe to try

When it comes to barbecue meals these smoky lamb and peach kebabs with yoghurt sauce are a hit.

Smoky lamb and peach kebabs

Prep time: 20 mins

Cook time: 15 mins

Makes 8

Ingredients

1kg lamb leg, trimmed, cut into 3cm pieces

2 tbsp olive oil

2 garlic cloves, crushed

2 tbsp Texas-style smoky barbecue rub

Finely grated zest of 1 lime

3 yellow peaches

1 bunch asparagus, trimmed

½ cup Greek yoghurt

½ cup sour cream

2 tsp chipotle sauce

Lime wedges, to serve

Method

1. Combine the lamb, one tablespoon of oil, garlic, rub and zest in a large bowl. Cut one peach into quarters, squeeze over the bowl until pureed, mix through the lamb, then discard the skins. Thread the lamb onto 8 skewers.
2. Preheat the barbecue to medium. Cut the remaining peaches into thick wedges. Drizzle the wedges and asparagus with the remaining oil. Add the wedges and asparagus to the barbecue and cook for 2 minutes each side until charred. Remove and set aside.
3. Add the lamb skewers to the barbecue. Cook for 10-12 minutes, turning skewers regularly, or until cooked through.
4. Whisk the yoghurt and sour cream in a bowl with a fork until smooth. Add the chipotle sauce and swirl through.
5. Serve the kebabs with the peaches, asparagus, sauce and lime wedges.

Handy barbecue accessories

Keen to experiment with outdoor cooking? Barbecue accessories can help you get the most out of your existing grill and try new techniques.

Pizza props

Pizza stones enable you to use your barbecue like a pizza oven, giving you the crispy base you crave. A barbecue pizza oven box does the same sort of thing – pop it on the grill to achieve the high temperatures of a woodfired pizza oven.

Slow-cooking tools

If you’re not ready to invest in a smoker set-up yet, you can sample this style of cooking with your existing hooded barbecue. A smoking box filled with wood chips lends a distinctive smoky flavour to your food. Compatible rotisserie kits let you spit-roast on a typical gas burner. A digital meat thermometer is the ultimate precision tool for slow cooking.

Campfire cooking

Get back to nature and capture the elemental flavour of cooking over hot coals with a few helpful accessories. Compact flat plates and grill plates are must-haves, while accessories such as cast-iron Dutch ovens and jaffle irons can expand your campfire repertoire.

Tip: Browse barbecues, grills, smokers and pizza ovens in our Outdoor Style Guide.

Keep in mind…

• Keep children and pets away from barbecues and gas cylinders, and put matches and lighters out of children’s reach.
• Follow manufacturer’s instructions for setting up and using your barbecue and check with your local fire service about using barbecues during restrictions such as fire bans.
• Position your barbecue on a flat and clear, well-ventilated space outdoors a safe distance from combustible surfaces, and never leave a lit barbecue unattended.
• Before using a gas barbecue, check the gas hose – do not use if it is crushed, kinked or cracked – and also that your LPG cylinder is in date.

Keen for more barbecue know-how?

Learn how to clean your BBQ.