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The different kinds of barbecues 

Barbecues can be powered by a number of different fuels. Each has its pros and cons. CAA-Quebec Residential Advisory Services can answer all your questions, but the information below should help you choose the right barbecue for you.

Barbecue components

Once you’ve chosen the type of fuel, it’s time to look at the barbecue’s structure, ignition system, burner(s), grates, and so on. 

The structure 

There are a lot of stainless steel barbecues on the market, but enamelled steel is particularly well-suited to charcoal grilling. Beware of cheap shiny stainless steel barbecues. The quality of the metal is likely to disappoint. There are two main grades of stainless steel: 304 and 430. Grade 304 is considered quality steel. It’s stronger and more durable and helps keep the temperature nice and even while cooking. With grade 430, the steel contains more iron, making it more susceptible to rust and damage.  

Another thing to look at is the base of the barbecue. On some low-end models, the base is just a piece of black painted sheet metal. And sheet metal rusts! Make sure the housing is solid and the cover closes tightly. Also look for a fairly deep grill body. Bigger ones will distribute heat more evenly across the cooking surface and reduce flare-ups. Side tables: Make sure there is enough workspace for dishes and cooking utensils. Make sure they are stable. Folding and removable side tables are often flimsier than fixed ones. 

Burners

Barbecues usually come with one to four burners. The more burners, the larger the cooking surface will be. Independent burners (with individual temperature controls) are preferable because you can cook foods at different temperatures simultaneously or use a single burner at a time for indirect cooking. A rear burner is useful for roasting: its position minimizes flare-ups, thereby minimizing the build-up of cancer causing substances. The side burner is great for heating a sauce in a pan or cooking a side dish. Some high-end models are equipped with infrared side burners, which are great for searing steaks quickly. 

BTUs

Burner power is expressed in BTUs (British thermal units). Gas-powered barbecues usually generate between 25,000 and 60,000 BTUs. In general, the better your barbecue, the lower your BTU requirements. High quality barbecues use heat more efficiently and distribute it more evenly, which means you need fewer BTUs to produce a nice, even heat. A well designed barbecue that generates 25,000 BTUs will produce better results than a low end barbecue that generates 40,000 BTUs.

Cooking surface

The total cooking surface on a barbecue is measured in square inches and usually ranges from 240 sq. in. to 611 sq. in. This includes the main cooking surface and the warming rack. To figure out what kind of surface area you’ll need, calculate about 60 sq. in. per portion. For example, you can prepare about seven portions at a time on a 400 sq. in. barbecue. 

Barbecue grates

There are many different types of barbecue grates. Low-end models have metal grates made with thin rods that are sometimes porcelain enamelled. Mid-range barbecues are usually equipped with cast iron grates that are sometimes enamelled, while high-end ones have stainless steel grates with wide, closely spaced rods to better hold food. Wider rods also retain heat longer. Cast iron and stainless steel grates are recommended for obvious reasons. Steel grates that are not porcelain enamelled tend to rust. Also, because steel does not retain heat as well, the burners have to work harder to maintain proper heat during cooking. 

Cast iron grates are popular because they retain heat well, and can even compensate for less effective burners because less heat is required. There is one downside: it takes longer to lower the temperature of a cast iron grate. 

Stainless steel grates are rust-resistant and change temperature quickly, but thinner ones can turn brown and are difficult to clean. 

Ignition systems

There are two types of ignition systems: push button (one spark is produced each time you press the button) and electronic rotary systems (several sparks are produced). Whatever the system, it must be maintained regularly to remove greasy residue and prevent rust, both of which can affect proper operation. 

Wheels

Barbecues with two wheels and two fixed legs are more stable, while units with four wheels are easier to move. 

Choosing your barbecue

Now that we’ve reviewed the different types of barbecues and their components, it’s up to you to choose the one that’s right for you. If you don’t often have guests, for example, you don’t need to buy a barbecue with a large cooking surface. In choosing a barbecue, consider these essential questions:

• Do you plan to use it every day or just occasionally?
• Do you need a large cooking surface?
• Do you prefer grilled or spit-roasted meat?
• What is your budget?
• What type of fuel do you want to use?

And of course, if you want your barbecue to last a long time, it’s important to keep it in good shape.

Thanks to Sylvain Bohémier, co owner of BBQ Prestige, for his help with this article.