Barbecues

What would summer be without a barbecue? To make the most of this essential outdoor companion and ensure all your summer cookouts go without a hitch, it’s important to consider certain criteria before you buy and to make sure you follow the minimum maintenance guidelines.

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Barbecue types
Important characteristics
Barbecue safety tips
How to light a gas barbecue
Gas barbecue maintenance
Propane cylinders
Enjoy 'smoked' cooking on your barbecue!

Barbecue types

Before going to the store, take the time to assess your needs. Think about your eating habits, how many people you usually cook for, how much space you have, etc. This will help you establish your real needs and prevent you from paying for accessories and gadgets that you might not use.

There are four types of barbecue grills on the market: charcoal, gas, electric and wood-burning. To help you make the right choice, here are the important points that you should consider when buying.

Charcoal barbecue

Many chefs will say that cooking on charcoal enhances the flavour of foods. This type of grill often costs less than gas or electric models; however, the charcoal itself is more expensive than propane gas. Some municipalities prohibit the use of gas barbecues on the balconies of apartments and condos; in this situation, a charcoal briquette barbecue can be a good alternative. It is also light, easy to carry and ideal for camping.

Briquette barbecues can only be used outdoors, when it is not too windy. They take about an hour to heat up and it is not possible to control the temperature. The ashes need to be cleaned out after use and the barbecue has to cool down before it can be put away. Most models now come with a removable ash pan, which makes cleaning easier.

    Charcoal cooking:

    Some models have an adjustable vent at the bottom, which draws in air to keep the coals alight. The more you open the vent, the more air circulates, which accelerates combustion. This mechanism acts a little like a heat control.

    The height of the grate can usually be adjusted, which allows you to move the food closer to or further from the heat. On some models, the height of the charcoal grid can be adjusted, too.

    Models with domed lids help the heat circulate, so it is distributed more evenly.

    Charcoal and fire starters:

    Charcoal is sold in pieces and as briquettes. Charcoal pieces light up and heat up faster, but they do not last as long as briquettes. Made of compressed charcoal, briquettes are slower to heat up but they do last much longer and are ideal for roasting.

    Fire lighters are the best way to light the charcoal. They come either in liquid form—lighter fluid is simply poured onto the charcoal just before lighting up—or in solid form, as small blocks, cubes or sticks. Electric fire lighters also exist.

Gas barbecue

Gas barbecues are available in two types: for use with propane gas, supplied from a refillable tank, or for use with natural gas, connected directly to the home’s gas supply. Natural gas models are more popular in central and western Canada, while propane gas is more commonly used in the eastern part of the country.

Gas grills are simple to use, they heat up quickly and the temperature is easy to control. Cooking this way also preserves the flavour of foods and marinades well.

These barbecues are for outdoor use only, and in some municipalities they may be prohibited for certain dwellings, such as apartments or condos.

Electric barbecue

Electric grills are generally equipped with either a large or a small cooking surface. The smaller models are compact, which makes them perfect for one or two people.

These grills can be used both outdoors and indoors. This makes them ideal for condos and apartments or for homes with either a very small balcony or no balcony at all.

The principle is simple: a heating element heats the grill directly, thus reducing heat loss. Water is poured into the tray under the grill, and during cooking the fat drips into the water, which prevents the fat from burning. No smoke or toxic emanations are produced when cooking, so you can enjoy grilled food all year round, indoors and out.

Wood-burning barbecue

Wood-burning barbecues use small cubes or pieces of hardwood as fuel. An electric fan, powered by batteries, forces air into the combustion chamber and supplies it with oxygen, which generates high heat, fast. The grill is usually ready to use in just a few minutes. Because they are small, wood-burning barbecues are also easily portable. They are relatively expensive, but they are appreciated for the wood smoke flavour they give to food.

    Cooking with wood:

    Any chunks of hardwood can be used, but those without bark are recommended. Stores carry packets of wood cubes specifically for these types of grill. To give you an idea of how much fuel is needed, one cube is enough to cook four steaks. However, cooking for several people at a time can take a little longer with this type of grill, due to the smaller cooking surface.

    Wood-burning grills are environmentally friendly as they do not produce any smoke or toxic substances. They are also extremely easy to clean, because there is no soot and very little ash. In addition, the high heat burns away fat and food residue, and the grill cools down quickly once the cooking is done.

Important characteristics

Cooking power

The BTU (British Thermal Units) rating of a barbecue can be anywhere between 25,000 and 60,000. People often mistakenly think that this is an indicator of the grill’s performance. In fact, a 35,000 BTU grill will suffice if you usually only cook for one or two people, whereas if you entertain more often or have a larger family (four or more people), a rating of 40,000 BTU would be more suitable.

Burner

A barbecue can have up to four burners, depending on the model. A grill with more than one burner enables you to cook several foods at once, at different temperatures. Burner shape is also important: burners in the form of an H, an 8, a butterfly or a coil distribute heat better than a simple horizontal bar. Some models are equipped with a side burner allowing you to cook sauces or side dishes in a pan. Others have a rear burner, which is ideal for rotisseries because keeps flare-ups—and gas consumption—to a minimum.

Cooking surface

Cooking surfaces vary from 273 sq. in. to 611 sq. in. When choosing, keep in mind the number of people you will be cooking for.

Heating elements: ceramic briquettes/lava rock

The heating elements play an important role in the barbecue’s proper functioning by radiating heat, absorbing some of the smoke, preventing grease from dripping directly onto the burners and acting as a baffle between the heat source and the food. They come in two forms: ceramic briquettes and lava rock. Ceramic briquettes hold and distribute heat more efficiently and need to be replaced every three years, while lava rock must be changed every year.

Cooking grates

Porcelain-enamel or steel cooking grates work well and are easy to clean. Cast iron and stainless steel grates hold the heat longer but are more expensive. Some models of barbecue have height-adjustable grates.

Barbecue safety tips

  • Always use your barbecue in an open and well-ventilated space. It should be placed on a stable surface and away from walls, trees and shrubs.
  • For electric models, do not leave wires trailing on the ground where people might trip over them.
  • Never light your barbecue with the lid closed.
  • Always keep an eye on your cooking. To avoid accidents, do not let children play near the barbecue.
  • If the flames go out while the barbecue is on, switch it off and wait 5 minutes before relighting.
  • Do not move your barbecue while in use.

    • How to light a gas barbecue

    1. Before lighting the grill, make sure that the controls are in the OFF position and that the lid is raised.
    2. Open the gas cylinder valve as far as it will go.
    3. Switch on the grill’s integrated igniter. You can also light the grill using a regular barbecue lighter, through the hole at the bottom of the appliance, if there is one. Otherwise, use long matches and hold the flame near the burner.
    4. Turn the controls to the desired heat level.
    5. To turn off the barbecue, first shut off the valve on the propane tank and then switch off the grill.

    Gas barbecue maintenance

    Following these few simple maintenance steps will help you keep your barbecue working well for longer.

    At the beginning of the season, take out all removable parts and clean the barbecue inside and out with soapy water. Scour the grates with a nylon brush or use a dedicated product for barbecues or an oven cleaner. If necessary, change the inside plate that channels grease. Pay attention to the thermometer—never immerse it in water; instead, rub it with a cleaning rag. Replace the lava rocks (each year) or ceramic briquettes (every three years).

    The burner requires special attention. It is important to clean the feeder tubes that take the gas from the front controls to the burner. Spider webs or small deposits often form in these tubes, which may hamper the gas flow to the burners, causing poorer performance and creating a potential fire hazard around the controls. The best way to check if the gas is getting to the burner properly is to watch the flames. If they are yellowish and burn slowly, the tubes may well be partially blocked. To remove the obstruction, you can use a special cleaning tool designed for this purpose. If you notice that your burner is not working well or cooking foods as well as it used to, it may need to be replaced. Also check the main gas supply tube. If it is cracked or broken, replace it. To check for gas leaks, brush soapy water onto the tube connections. If bubbles appear when the gas is turned on, you know you have a leak. Finally, adjust or replace any broken or defective handles or wheels on your barbecue.

    After cleaning, turn the barbecue on for fifteen minutes, one side at a time. Stay nearby, to make sure that it is functioning properly.

    After some years, you may find it is necessary to repaint your barbecue. After lightly sanding the surface with steel wool or sandpaper, wash, rinse and allow to dry. Then apply a "high temperature" spray paint. Let the paint dry for at least two days before use. Take care never to paint grates or cooking surfaces. You can repaint propane cylinders with a light- or silver-coloured rustproofing paint, as long as you are careful not to cover up the caution notices.

    During the summer, clean the gas supply tube frequently to remove all traces of food, as these may attract small animals. Turn over lava rocks or ceramic briquettes two or three times during the season.

    After each use, wait until the grates have cooled, then scrape with a nylon brush or remove them and soak in soapy water. If they become caked with grease, use products specifically designed for cleaning barbecues or an oven cleaner.

    A barbecue that is exposed to the sun is less likely to attract spiders or other insects than one placed in a cool, damp location. The best solution, however, is to protect your barbecue from the sun and rain with a cover specifically designed for this purpose.

    Propane cylinders

    Any faulty cylinder or one over 10 years old should no longer be used. A rusty or dented cylinder may be hazardous and should be replaced. Never throw propane cylinders out with the regular garbage; even if they no longer contain sufficient gas to light the barbecue, there could still be enough in them to cause an explosion. All cylinders should be returned to the propane distributor, who will dispose of them safely.

    Propane cylinders must be stored outdoors, all year round. Remember always to keep them upright for storage or when moving them.

    Enjoy 'smoked' cooking on your barbecue!

    For exquisite 'smoked' cooking on a barbecue, soak flavoured wood chips in water and spread them in a smoker tray. Place the tray on top of your gas grill's lava rocks. For charcoal grills, spread the flavoured chips on top of the hot briquettes or use flavoured wood chunks instead of briquettes.
    Have a sizzling summer!
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