BBQs

Buying guide

The right BBQ comes down to three decisions: the fuel you want to cook with, how many people you feed, and whether the grill will be a permanent part of the garden or something you can move. Get those right and choosing between models is the easy part. This guide covers all three, plus where to put a BBQ, gas safety and how to make one last.

The main types of BBQ

Our range splits into four families. Each suits a different way of cooking and a different garden, so it is worth knowing which one you are shopping for before you compare burners and finishes.

Quick and easy

Freestanding gas BBQs

A hooded gas grill on a trolley or cart, lit at the turn of a knob. Most of ours have a side burner and space underneath for the gas bottle. Wheel it where you want it and take it with you if you move.

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Permanent

Built-in BBQs

A gas BBQ head made to drop into a non-combustible island or wall, with worktop either side. The heart of an outdoor kitchen, and the neatest-looking option once it is finished.

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Charcoal and logs

Masonry BBQs

Pre-cast concrete BBQs, most about 2m tall with a chimney, with a 54 x 34cm grill and four cooking heights. Cook over charcoal, then on most models add logs and use it as an outdoor fireplace (the Carmen with side table is charcoal only).

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Live fire

Charcoal and wood-fired BBQs

Steel grills for cooking over charcoal or embers, from the portable Pitnic to the 150cm Asado Maximo fire table with rotisserie and smoking cage.

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Gas, charcoal or wood?

Fuel shapes the whole experience. Gas is about convenience and control, charcoal about flavour and searing heat, and wood about the ritual of a live fire. None is better in every way, so think about how often you will cook and what you enjoy about it.

If you cannot decide, many households end up with two: a gas BBQ for midweek and a charcoal or wood-fired grill for weekends. A masonry BBQ is a good second cooker because it doubles as an outdoor fireplace once the food is done.

What size BBQ do you need?

On gas BBQs the burner count is a shorthand for cooking area, but it is the area that matters. As a rule of thumb, allow around 120cm² per burger with space to turn it, and keep about a third of the grill free as a cooler zone for food that is done. BeefEater publishes the cooking area for every model, which makes comparison straightforward.

For charcoal BBQs, look at the grill size instead: Buschbeck masonry BBQs use a 54 x 34cm grill, the Firepits UK Katherine Wheel has a 68 x 56cm grill plate and the Katherine Wheel Dual has two 50 x 48cm plates on independent wheels. For picnics and camping, the Firepits UK Pitnic is recommended for one to four people and the Pitnic Dual for two to six.

Built-in or freestanding?

A built-in BBQ drops into a non-combustible enclosure made of masonry, block or concrete with a stone or tiled worktop. It looks integrated, gives you as much prep space as you care to build, and becomes part of the garden. The cost is the build itself, and the BBQ stays when you move.

A freestanding BBQ is one purchase: assemble it and cook. Most have side shelves, a cupboard for the gas bottle and wheels, and you can store it away in winter. Many BeefEater ranges come both ways, so you can buy the same grill as a built-in head or on a trolley. Our guide to built-in vs freestanding BBQs goes into the detail.

What makes a BBQ last

Two BBQs with the same burner count can be very different machines. These are the details that separate a BBQ that lasts a few summers from one that lasts many.

• Cooking surfaces. BeefEater uses porcelain-coated cast iron grills and plates, which hold heat well and are straightforward to clean.
• Body and hood. Seam-welded frames in stainless steel or porcelain enamel on BeefEater, with 304 grade stainless steel on the 7000 series and Proline. A double-skin hood holds heat for roasting and stays cooler outside.
• Burners. BeefEater uses cast iron burners on most of the ranges we sell; the Proline has 304 stainless steel tubular burners. Look at what the burners are made of as well as how many there are.
• Thick steel. The Firepits UK Katherine Wheel BBQs are made from 3mm and 4mm steel, left bare to weather to a russet patina that does not affect their life.
• Mass. Buschbeck masonry BBQs are steel-reinforced concrete and weigh roughly 360kg to 510kg. They are not going anywhere.
• Parts and covers. A fitted cover, and a brand that sells covers, heat shields and spares, keeps a BBQ going for years.

Where to put a BBQ

Choose the spot before you choose the model, because it affects size, fuel and whether you can build in.

• Stand it on firm, level, non-combustible ground such as paving or a concrete slab. Masonry BBQs need a proper base: a 440kg Buschbeck on a 1100 x 650mm footprint puts about 615kg on each square metre.
• Keep it well clear of fences, sheds, hedges and overhanging branches, and follow the clearances in the manual. BeefEater, for example, gives 450mm to combustible materials for its 1200, 3000 and 7000 series built-ins.
• Think about the wind. Smoke and heat should blow away from doors, windows, seating and the neighbours.
• Keep it close enough to the kitchen to carry food and plates, with somewhere to put things down.
• Gas BBQs are for outdoor use in well-ventilated areas. Never use any BBQ in a garage, conservatory, tent or enclosed gazebo: burning fuel produces carbon monoxide.

Under a pergola is possible with care: an open-topped pergola is usually fine within the manufacturer's clearances, while a solid roof or enclosed sides need checking against the manual. Our built-in BBQ installation guide covers covered areas in more detail.

Gas and LPG safety

Most gas BBQs in the UK run on bottled LPG. A few simple habits keep it safe.

• Propane or butane? Propane keeps working in cold weather (it boils at about minus 42°C), while butane struggles near freezing. The BeefEater and most Lifestyle BBQs we sell are set up for propane; check each listing.
• Use the right regulator. The regulator must match both the gas and the appliance. Some BBQs, such as the Lifestyle Cuba, are sold without one, so you buy the regulator to suit your bottle.
• Check for leaks. Brush soapy water over the hose and connections with the gas on and the burners off. Bubbles mean a leak: turn off at the bottle and fix it before lighting.
• Look after the hose. Check it each season for cracks and kinks. Many makers recommend replacing it every five years, or sooner if damaged.
• Open the hood to light. Lighting with the hood closed lets unburnt gas build up. Open it first, as BBQ manuals instruct.
• Store bottles outdoors. Keep cylinders upright, outside and away from drains and cellars. LPG is heavier than air, so a leak sinks and collects in low spaces.

Looking after your BBQ

A little care after each cook saves a lot of scrubbing in spring.

• Burn off residue for a few minutes after cooking, then brush the grill while it is still warm.
• Empty the drip tray or ash pan regularly. Old fat is a fire risk and attracts pests.
• Wipe cast iron with a little cooking oil to keep the coating in good order. Our guide to rescuing rusty grates helps if it has been neglected.
• Fit a cover made for your model, but only once the BBQ is completely cold.
• Before winter, clean thoroughly, let it dry and keep it covered. If you find mould in spring, see how to clean a mouldy BBQ safely.

For charcoal cooks, our guides on lighting a BBQ without lighter fluid and when charcoal is ready are worth five minutes.

Buying a BBQ from Glowing Flames

We are an independent UK online retailer, and the brands we stock are ones we can stand behind: BeefEater, Lifestyle, Buschbeck and Firepits UK. Delivery to England and Wales is free; large items arrive on a pallet at the kerbside, and the courier usually contacts you to book a day. If you change your mind, you can return unused items within 30 days of delivery. Before you order, send us a photo of your garden and we will help you check size, gas and clearances.