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Cooking outside is close to a national habit, and the gear you choose shapes how you do it. A charcoal grill for quick weeknight cooking, an offset smoker for a slow Sunday brisket, a pellet grill that holds temperature while you get on with something else. All of it earns its place in a Queensland backyard.
Choosing the Right BBQ or Smoker
Start with how you actually cook. Charcoal gives the flavour and the heat for searing, and it suits people who enjoy the process. Pellet grills run on wood pellets with electronic temperature control, so you set a temperature and it holds it, which is what makes long smokes practical without babysitting a fire. An offset smoker separates the firebox from the cooking chamber for true low and slow barbecue, and it rewards a bit of patience. Multi function units combine a fire pit, a grill and a table, which suits a smaller yard where one piece has to do several jobs. Think about the cooking area against how many people you feed, and where the unit will live, since anything charcoal or pellet fired needs clearance and a non combustible surface.
Key Things to Look for
- Fuel type: charcoal for flavour and control, pellets for set and forget, gas for speed.
- Cooking area: matched to how many people you feed, not to the size of the yard.
- Temperature control: vents and dampers on charcoal, digital control on pellet grills.
- Build and thickness: heavier steel holds heat steadier and copes with wind.
- Portability: wheels for moving it around, compact designs for camping and touring.
- Multi function: fire pit, grill and table combinations for smaller spaces.
- Cover: a fitted cover, since weather is what kills outdoor cooking gear.
What You Will Find in This Collection
Charcoal grills and offset smokers, multi function fire pit, grill and table combinations in two, three and four in one designs, portable smart wood pellet grills, a charcoal spit rotisserie, a portable charcoal and propane grill with cart, and a wood burning camp stove with chimney. Set it up alongside seating from our outdoor lounges range and keep the gear dry in an outdoor storage box.
Setting Up the Space Around It
An outdoor cooking setup works best when the eating happens near the cooking rather than back inside. A table within reach, somewhere cold for the drinks and enough light to still see what you are doing after dark makes the difference between using it occasionally and using it every week. Have a look at our outdoor dining sets, outdoor lighting and bar fridges ranges.
Ordering with Allure Home Collections
Everything ships from our Australian warehouse with fast local delivery and honest pricing, with no inflated recommended retail prices to discount against. Tell us how many people you usually cook for and what sort of cooking you want to do, and we will point you to the right unit. From our family to yours.
BBQ and Smoker Questions, Answered
Never use charcoal in an enclosed space
Charcoal produces carbon monoxide, which has no smell and is fatal. Never use a charcoal grill or smoker inside a house, garage, tent, caravan or an enclosed patio, and never bring one indoors to keep warm or to finish cooking. Use it outdoors with open air around it, and let coals cool fully outside before disposal.
What is the difference between a grill and a smoker?
Grilling is hot and fast with the food directly over the heat, suiting steaks, sausages and burgers. Smoking is low and slow with indirect heat and wood smoke over several hours, which is what breaks down tougher cuts like brisket and pork shoulder. Many units here do both.
How does a pellet grill work?
An auger feeds compressed hardwood pellets into a burn pot and a fan controls combustion, so a controller holds the temperature you set. It needs mains power to run. The result is wood smoke flavour with the convenience of an oven, which is why they suit long cooks.
Charcoal, pellet or gas?
Charcoal gives the best flavour and the highest searing heat, but takes time to light and manage. Pellets give consistent temperature and good smoke with minimal attention, though they need power. Gas is fastest to start and easiest to clean, with less flavour. Choose based on how much you enjoy the process.
How much cooking space do I need?
For a family of four, a modest grill area is plenty. If you regularly cook for a crowd, size up, since crowding the grill drops the temperature and everything steams instead of searing. For smoking, what matters more is having room to keep food away from the direct heat.
How far from the house should it sit?
Well clear of walls, eaves, timber decking, fences and anything overhead, and never under a low pergola or shade sail. Stand it on a stable non combustible surface. Radiant heat and stray embers are the risk, and synthetic turf, decking oil and outdoor rugs all mark or melt readily.
What wood pellets should I use?
Food grade hardwood pellets only, never heating pellets, which contain binders not meant for cooking. Apple and cherry are mild and suit pork and poultry, oak is a good all rounder, and hickory and mesquite are stronger and better with beef. Keep pellets sealed and dry, since damp pellets swell and jam the auger.
Do I need to season a new BBQ?
Yes, for anything with steel grates or a steel cooking chamber. Run it empty at temperature for a burn off to clear manufacturing residue, then oil the grates lightly. It protects against rust and stops food sticking from the first cook.
How do I stop it rusting?
A fitted cover and keeping it dry does most of the work, and in coastal or bayside air that matters more than inland. Clean out ash after each cook, since ash holds moisture against the steel, and oil the grates after cleaning. Store it undercover through a wet season if you can.
How do I dispose of ash safely?
Coals can stay hot for well over a day after they look dead. Let ash cool completely, or douse it with water, then put it in a metal container rather than a plastic or wheelie bin. Ash bins going into wheelie bins is a common cause of bin and shed fires.
Can I use one at a campsite?
Portable charcoal and camp units are made for it, but check local fire restrictions before you travel. Solid fuel fires are banned outright during fire bans across Queensland, and national parks often have their own rules that differ from council areas.
