Before you light anything, it helps to understand what the barbecue actually is: a controlled heat source that transfers energy to food by direct radiation (the flames and hot metal), conduction (the grill bars) and convection (the hot air inside a lid). Get the balance of those three right and you can cook anything; get it wrong and you get flare-ups, burnt exteriors and raw centres. This page covers the fuel decision, the setup, the safety rules and the temperature targets that make Australian BBQ work.
Gas vs Charcoal
Gas wins on convenience and control. A modern three- or four-burner gas grill reaches cooking temperature in 10–15 minutes, and the dials give you repeatable zones: high is roughly 230°C and above, medium 180–200°C, low 120–150°C. A standard 9 kg bottle holds 8.5 kg of LPG and costs roughly $25–$40 to swap, typically lasting 15–25 sessions depending on how hot you cook. Gas produces almost no smoke flavour on its own — the flavour comes from fat dripping and vaporising on the flavouriser bars.
Charcoal wins on flavour and temperature range. Lump charcoal and briquettes burn at 300°C or hotter, which gives the intense sear that gas struggles to match, and with the vents nearly closed a kettle will hold 110–130°C for hours of low-and-slow cooking. The trade-off is time: expect 20–40 minutes from lighting to cooking temperature, plus more attention to keep the temperature steady. About 60–75 per cent of Australian households own a barbecue, and gas remains the majority choice — but charcoal ownership has grown steadily as low-and-slow cooking has gone mainstream.
How to decide: if you cook once or twice a week after work, buy gas. If the weekend cook is the point of the barbecue, buy a charcoal kettle or a kamado. If you cannot choose, buy a gas grill and a $30 chimney starter plus a small kettle later — that combination covers 95 per cent of Australian cooking styles.
BBQ Setup Essentials
Position the grill on a level, non-combustible surface, at least 1–2 metres from the house, deck rails and overhanging branches, and never under a verandah with a low ceiling. Before the first cook of the season, test gas connections with soapy water — bubbles mean a leak, and a leaking regulator should be replaced rather than tightened. For charcoal, use a chimney starter with newspaper rather than lighter fluid; it is faster, cheaper and leaves no chemical taste. Keep a spray bottle of water handy to knock down flare-ups, and a metal bucket or ash can for spent coals — coals stay dangerously hot for hours after the cook.
Safety First
In summer, check your state's fire ban status before any cook. During a total fire ban, solid-fuel (charcoal, wood, heat beads) cooking is banned in most states — New South Wales, Victoria, Queensland and South Australia all restrict solid fuel fires, and some councils extend restrictions to gas. The penalty for lighting a fire during a total fire ban is severe, so check the CFA, RFS, QFES or your local fire authority app on the day. Keep children and pets at least one metre from the grill, never cook indoors or in a garage (charcoal produces carbon monoxide), and always turn the gas off at the bottle after cooking — not just at the dials.
Cooking Temperatures
Temperature is the single biggest difference between a good and a great BBQ. Learn two numbers: the grill temperature and the internal food temperature. Grill temperature decides how fast the outside cooks; internal temperature decides doneness. For steaks, pull at 52–54°C for medium-rare (it rises 2–3°C while resting); chicken must reach 75°C in the thickest part; sausages are done at 70–75°C; pork at 70°C (or 63°C for a quick-cook loin that rests). A $30–$80 digital probe thermometer pays for itself in the first week — timing charts are a starting point, not a guarantee, because every grill runs differently.
Two-Zone Cooking
The most useful technique on this site is the two-zone setup. On a gas grill, light one side on high and leave the other off; on a charcoal kettle, rake the coals to one side. The hot side sears, the cool side finishes thicker cuts gently and keeps cooked food warm without burning. This single habit fixes the two most common Australian BBQ failures: burnt exteriors and raw centres.
Regional Differences in Australia
Climate shapes how Australians BBQ. In Queensland and the Northern Territory, wet-season humidity and storms mean covered outdoor kitchens and gas are the norm, and fire bans arrive early. In Tasmania and southern Victoria, wind is the enemy — a wind break and a lidded grill make a real difference, and charcoal holds heat better in the cold. In South Australia and inland NSW, dry summers push fire-ban season longer, so many households keep a gas grill as their everyday cooker and save charcoal for winter weekends. None of this changes the techniques above, but it changes your fuel choice and your backup plan.
Actionable Steps for Your First Proper Cook
- Check your fuel: gas bottle full and regulator dated within 10 years, or a full bag of charcoal and a chimney starter.
- Preheat longer than feels necessary: 10–15 minutes gas, 20–40 minutes charcoal, lid closed.
- Build two zones before any food touches the grill.
- Oil the food, not the grill — a light coat of neutral oil on the meat stops sticking better than oiling hot bars.
- Buy a probe thermometer and cook to internal temperature, not to a clock.
- Clean the grill while it is warm with a scraper, then burn off residue on high for 10 minutes after the cook.