There’s nothing quite like the smell of a summertime barbecue, unless it’s the taste of one. Never mind the flowers in bloom and the smell of freshly-mowed grass; these are great but nothing signals the arrival of summer like the aroma of grilling steaks on the breeze. If you don’t already own a barbecue or are thinking of retiring your old one, you might be interested in knowing what’s currently available. Barbecues come in varieties ranging from small all the way up to models that would make a master chef grin from ear to ear. Department stores, hardware stores and even garden centres offer a few different models. As well, there are some retailers that deal specifically with outdoor leisure products, including barbecues.

Before you start to look for a barbecue however, you should decide what type you are looking for. Not only are there the ‘old-fashioned’ charcoal briquette varieties, but there are the propane and gas models as well. Each type has its own inherent benefits, whether it is cost, user-friendliness, flavouring or appearance. Charcoal barbecues are usually very cost-efficient, and offer a bit of nostalgia when broiling those family burgers. Grant Everett, Manager of Barbecues Galore – Woods Fireplaces, (North Store) says that charcoal barbecues are once again becoming more popular, and that models like the Apollo charcoal grill offer a natural smoky flavour. “I call these barbecues the Sunday afternoon barbecues,” says Everett. “They take a little longer to heat up and it’s more of a social experience, but that great flavour is still there.” Everett says that with some of the technological advances being made, combined with the great flavour, charcoal is making a bit of a comeback. One practice that is becoming increasingly popular is the use of wood chips to add flavour to your food. Whether you purchase a smoker or just add a few chips to your barbecue, the smoke from the wood chips is a great way to enhance your cooking. These chips can be used in both charcoal or gas models so they are quite versatile. There are various types of wood chips available, ranging from mesquite and hickory to maple and apple. These are only a few of the available choices, and are sure to bring out the gourmet in anyone.

The most widely-used barbecues are still the propane and gas models. Propane barbecues utilize a tank, which makes moving the unit a little easier than those with direct gas lines. The tanks are relatively inexpensive and easily purchased from most department-stores or outdoor retailers. However, the gas models can be built permanently into any deck or entertaining area and don’t rely on tanks. Which means no fear of running out of gas halfway through, truly a fantastic feature. Bruce Willis, Sales Associate with Trail Appliances, says that although they carry pretty much every type of barbecue, about 70 per cent of their barbecue sales are natural gas. “Our focus is definitely on natural gas,” says Willis. “With natural gas there’s no running out in the middle of a cook-out to replace the tank.” He says that today more people are buying higher-end stainless steel products and that their most popular item is the Monarch Magnum by Fire Magic. “We think it’s the best barbecue on the planet!” says Willis. He also says that barbecues are no longer just a summer item. “We find that most Calgarians, even most Albertans for that matter, barbeque year round,” says Willis. “People wouldn’t think twice of spending a lot of money on an indoor appliance, and a barbecue is just another cooking appliance to be used year round.”

Technology is also helping the gas barbecue to evolve. At Barbecue’s Galore, there are numerous makes and models of gas barbecues. The Azuma is just one of the models that can be fit for either propane or gas. Everett says that this fully stainless steel barbecue also includes solid stainless steel grills and its great price makes it very popular. This isn’t the only barbecue that can be either propane or gas however and there is quite a price range between models. “Prices can range from a couple hundred dollars all the way up to a $12,000 barbecue,” says Everett. “But I’d say that probably about 99.9 per cent of our gas barbecues can be either gas or propane.” One of the newest technological advances made is featured in Napoleon’s Gemini. This sizeable barbecue includes dual hoods, and under the smaller hood are two infrared ceramic burners. Everett says that these burners get very hot very quickly; 1800 degrees in 25 seconds! He also says that Napoleon has taken the forefront in this type of barbecue. “They (Napoleon) have done a very good job at incorporating these burners in barbecues,” says Everett. “Of course they aren’t made to cook everything. They are good for cooking steaks or searing meat before moving it to the slower-cooking side of the barbecue.”

With barbecuing such a popular activity and a great venue for socializing with friends and family, stores such as Barbecues Galore and Trevi offer the perfect companion to the perfect barbecue. Trevi Canadian Outdoor Leisure Superstore offers the Bull BBQ, a complete barbeque centre that includes an island with storage, refrigerator and side burner. Barbecues Galore offers yet another barbecue island; this one incorporating the 4-burner Beef Eater built-in barbeque, side burner, fridge and beer tap with front access and a set of drawers. These amazing islands offer a fantastic place to completely immerse yourself in the barbecuing experience while enjoying all the incredible perks.

Last but definitely not least, Barbecues Galore offers two unique outdoor cooking options. The Zefirro Napa can be either an outdoor wood-burning fireplace, or a charcoal cooking grill. It is very attractive and also very large and heavy, so where it is built is pretty much where it stays. Likewise, the Zefirro Capri is a permanent fixture, but this model is an integrated stainless steel outdoor baking oven. Like the Napa, the Capri offers wood or charcoal burning, but it comes with a bread/pizza oven. Both models are imported from Italy, include chimneys, and are solidly constructed with mortar that can be painted any colour. Italy is after all known for it’s cuisine. So no matter what type of barbecue you choose, or what food you like to barbecue, you too can sit back, relax and enjoy one of Canada’s favourite pastimes. Go ahead and barbecue it!   CL


Playing with fire
Condo owners should be extra careful when barbecuing

Now that the weather is warm and balmy, barbecuing is a favourite pastime. What better way to avoid heating up the house than to cook out of doors and enjoy the other benefits such as flame-broiled burgers and mouth-watering steaks. House owners are not the only ones who enjoy a nice barbecue however; many condo-owners are also barbecue owners. Whether you live in a townhome-style condo or a sweeping high-rise, you probably own, or are considering buying a barbecue. As long as you have a patio, deck or balcony you too can enjoy a nice cook-out. However, there may be some barbecue safety rules that apply to condo owners specifically. The city of Calgary has no existing bylaws concerning barbecues and condo owners, but the condo boards and associations quite often will.

When you live in a condominium, you share a living-space with other condo owners, so condo boards need to ensure the safety of everyone. With this in mind there may be rules and regulations that vary from property to property. Maria Bartolotti, Managing Director and Agent with New Concept Management, says that although barbecuing safety is mostly common sense, there are usually a few set rules. “There are definitely not as many rules concerning town-house style condos,” says Maria. “However the apartment-style condos usually have several.” Some of these regulations concern items that many homeowners might not have previously considered. “There are rules regarding the transport of a propane tank through the building,” says Maria. “In some cases no one else can be in the elevator with you while carrying the tank.” This is a safety issue, but Maria admits that one rule may apply to one condo and not another. She says that there are some buildings that state that a tank cannot be carried through the building at all. Of course there are also common-sense rules such as ensuring that the barbecue is kept away from any part of the wood-structure or siding. “I’ve seen where someone had their barbeque in what they thought was a good spot and it started a fire,” says Maria. “Common sense and certain space-requirements are necessary to ensure safe barbecuing.” As well, she says that if you have a lower unit you are encouraged to keep your barbecue off the grass and provide some sort of concrete or patio stones if necessary.

There are also rules regarding the storage of flammable materials. Propane tanks and such may be stored on your balcony, but may not be stored within the unit or storage areas. Maria says that in order to protect your neighbours you cannot store such substances in enclosed areas. In many newer condominiums however, the option to have a gas hook-up is made available at the purchase of the unit. This eliminates the need for a propane tank but has its own safety issues as well. In order to prevent serious injuries or damage to the property there are again some common-sense safety measures such as not lighting a match too close to the line, or smoking near it. Maria says that if you move into a building where a hook-up has been offered, but your unit doesn’t have one, you have to get permission from the board to have one installed. She also says that if you are unsure of the rules and regulations of your building that you should check with your board of directors. “I recommend that Do’s and Don’ts information be included in the condo newsletters so that owners are always kept informed.” Maria adds.

So if you live in a condo and you want to enjoy a good barbecue; go ahead! Just make sure that you know the rules and observe good common-sense and safety practices. If you still have any questions you can always contact your local fire-department. Other wise, enjoy that juicy, mouthwatering flame-broiled steak!  CL