A MEATY INVESTMENT
Spend the extra money to get yourself a decent barbecue, experts advise,
Burned the burgers again? Turns out there’s a lot you can blame on the machine itself, which is why you should make sure you buy the right one.
“A barbecue is something that shouldn’t be dispensable,” says Charles Munro, owner of Barbeque Pro, a store based in Liberty Village and Concord, Ont., that sells and refurbishes barbecues.
“The amount of barbecues that are thrown out a year . . . is pretty atrocious,” says Munro.
He urges buyers to shop carefully when looking for their next grill, as they’re faced with a growing number of cheaper options.
If you’re willing to invest $600 or more for a model that will last, Dixon recommends seeking out a qualified sales representative who can guide you depending on your needs.
“If you want something disposable after one or two years, you can go anywhere you want,” he said.
But despite the influx of cheaper models, consumers are still looking for quality, says Troy Foster, Dixon’s colleague.
“People are looking for really good-quality, longlasting barbecues that are going to have the ability to build out, as far as features go, down the road,” said Foster, who is vice-president of operations at Ontario Gas BBQ.
Foster says you can start out with a standard grill and build onto it as you go. Features you can add include rotisseries, smoker boxes and even charcoal components.
Add-ons may be ideal if you’re living in the city or have a smaller backyard.
And if you live in a condo, you can even buy an electric barbecue at about $250. But check with your property manager first — most condo buildings prohibit both gas barbecues on balconies and carrying a propane tank inside elevators. Electric barbecues could be prohibited, too, in your building.
Another (environment-friendly) option is buying second-hand, Munro says, allowing you to buy higher-end products. His company cleans and refurbishes barbecues.
To ensure your grill lasts, keep it clean, Munro says. The black buildup caused by lingering food is carcinogenic and corrodes grills. “Would you eat from a dirty a frying pan?” he asks. Whether you go big, small, old or new, Foster likens a barbecue to adding an extension to your house or your kitchen.
“Barbecuing is such a culture . . . your living space just increases,” he said.
“Everybody kind of gathers around it and it’s just a reason to get outside.”