Barbecues.

’Tis the season for cooking outdoors, and there are plenty of reasons to get fired up about the latest barbecues. grills the Georgia Madden experts to reveal what you need to know.

Moveover,s teak sand snags, because today’s barbecues are sizzling with possibilities, including slowcooked roasts and pizza and even, as maverick chef He st on B lu me nth al suggests, savoury ice-cream (the ‘custard’ for which is prepared by placing at ray of milk beneath a roast, in case you’re interested).

Barbecue technology has come along way, opening the lid on a new world of outdoor cooking. Today you can buy models that offer everything from precision temperature control to teppanyaki plates and smoker boxes. Rotisseries have simplified spit-roasting and, thanks to barbecue pizza stones, you won’t need to order in.

“These sorts of features not only help you achieve better cooking results; they make your barbecue more versatile and useful,” says Colin Jones, product expert at Appliances Online.

And, it’s now also easier than ever to fit a barbecue to your outdoor space. You can purchase a compact or tabletop model,

ideal for a single person or couple, in the $200-$350 range. Two-burner or wallmounted barbecues are perfect for balconies, while families might opt for a portable upright model with at least four burners (costing between $300-$5000). If you’re serious about alfresco cooking, you can invest in a complete outdoor kitchen built around a barbecue ($2000-$12,000).

To complement these sophisticated features and functionality, manufacturers have re considered the look of the barbecue, too. “We’re seeing more advanced designs with innovative styling come through,” says Mark Kampmann, category manager at BeefEater. “Right now, it’s all about a sleek, linear look, intuitive controls and even heat distribution for best results.”

BeefEater’s cute, compact Bugg model comes in a range of colours, including cheery red and amber. Meanwhile, Heston Blumenthal’s collaboration with Everdure has produced a range of sleek designs with subtly retro design inspiration.

At the other end of the size range, larger models continue to sell well, says Mick Heanue, barbecue buyer for Bunnings. A good barbecue is the most important element of a functional outdoor kitchen, he says. “As well as the usual features, premium models often include extra storage for accessories and crockery. You can add side burners, rotisseries, marble benchtops and even a sink to re-create a full kitchen cooking experience outdoors.”

For a streamlined set-up, modular elements from brands such as Heatlie Barbecue sand Beef Eater can be mixed and matched, and installed in benchtops. “Barbecues are becoming more integrated, which means they’re less prominent when not in use,” says Andrea Mead, managing director at Heatlie Barbecues.

Australians have changed the way they’re using their barbecues, says Janelle Gregory, marketing manager at Barbequ es Galore. “We have seen an increase in specialty barbecues over the past two years, with people learning to appreciate low- and slow-style barbecuing, smoking techniques and different ways to infuse flavour.”

Popular alternatives to traditional hotplate models include pizza ovens ($200-$1500), smokers ($300-$2300) and rotisseries (from $120 to $3000). True enthusiasts will bea wed by the Hep ha e st us Patio-Pro, a freestanding barbecue, smoker, grill, pizza oven and fire pit in one, at $8999 from Nomalon (www.nomalon.com.au). And wifi-enabled designs, such as the Daniel Boone WiFi range by Green Mountain Grills, allow you to remotely monitor and control cooking temperature from a smartphone or tablet, so you can relax and chat to guests instead of hovering around a hot cooking surface.

Whichever barbecue you choose, it’s important to be sure that it meets your needs and cooking style, says Gregory. “How many people will you be cooking for and how often? Which cooking style do you enjoy? Do you want the convenience of gas or the flavour boost you get from traditional charcoal or wood-fire cooking?”

Make sure, too, that your barbecue will last the distance, says NickDi Pietrantonio, executive director at Gasmate. “Assess its build quality: general sturdiness and the weight of the hood are good indications. A one-piece firebox is also a sign of a wellmade barbecue ,” he says .“Look for a quality cooking surface that’s easy to clean, offers great heat retention and will last, such as cast iron, stainless steel or satin enamel. Seek out quality cast-iron or stainless-steel burners, and a body in stainless steel, cast aluminium or vitreous enamel.”

Don’t underestimate the importance of a warranty, says Paul Davidson, barbecue sales specialist at BBQs & Outdoor. “With premium barbecues, look for a warranty of five years or more. This gives an indication of how well it’s made. A quality barbecue will give years of faithful service.”

‘For those with the luxury of space, fully functional outdoor kitchens are a great choice.’ Mick Heanue, Bunnings