Buyer’s guide BARBECUES

Slow-cook a roast, sear some seafood or toss a few snags on the grill – the cooking options are virtually endless with barbecues. “We find that customers are interested in making succulent roasts, stir-fries, breakfasts, even cakes and desserts on the barbecue. Almost anything you can cook in a traditional oven can also be cooked on a covered barbecue,” says Peter Anderson, new-product development manager for barbecues at Barbeques Galore.

The list of barbecues on the market is equally long. Traditional charcoal-fired grills, tabletop models and outdoor kitchens with pizza ovens, wok burners and sinks all make their mark. Hooded, gas-fired styles are ever-popular, while specialist models – smokers, pellet grills and rotisseries – allow you to flex your culinary muscles.

“ALMOST ANYTHING