You’re thinking “fantastic, but I’m not about to drop $20,000 on an outdoor kitchen. I need something under $1,000 to broil a steak on the deck or balcony. In fact, show me what you’ve got for under $500.”

How much do you want to spend?

That, according to the experts in all things barbecue, is the first question you’ll be asked as they work with you to find the perfect grill. If you live in a high-rise condo unit, the next question they’ll ask you—what type of fuel or power you’re looking for—should be easily answered. You might want to opt for an electrical barbecue, as  a propane-powered model—the ones with the refillable cylinders—could be a hazard to your neighbours below, and to the entire building in fact, in the case of a leaky tank.

There are some advantages to using an electrical barbecue. Because they require no charcoal or gas, they can be switched on at any time and are ideal for small, impromptu cooking. But keep in mind the grilling surface on most units is comparatively small, so you might need two of the less expensive barbecues if you were throwing a party. More powerful electrical barbecues are now on the market—they’re just a bit more expensive.
If you live in a townhouse, you’re far less restricted. You can choose from any number of barbecues or even outdoor kitchens. Here’s how to decide what’s best for you:

Serious cooks love food. If that’s you, you’re going to cook a range of meals and you’ll be forever on the lookout for new ideas. Most of your grilling will be “direct cooking.” As a serious cook, you might want infrared rotisserie burners for roasting, infrared bottom burners for seared steak perfection, indirect burners for bread, buns, cakes and pizzas under the grill hood and extra grills for smoking meat and fish.

If you’re a family chef, you’re probably grilling outside for fresh air and convenience. The family needs to eat; you’re the cook. The outdoor kitchen is a calm, but highly-productive place to prepare meals. If you cook large quantities of food, mostly through direct cooking, look for a propane or natural gas barbecue with ample grilling space that will allow for the following cooking methods: Direct and indirect cooking, rotisserie, infrared bottom burner, convection style and smoking.

The party host is often more interested in conversation than food. In your perfect world, everyone gathers around the grill and the party sizzles along with the food. You’ve got an outdoor fridge or a stainless steel cooler on wheels. You flip burgers with one hand, and serve drinks with the other. We recommend a large, but not prohibitively expensive, propane barbecue. And you may want to consider lower BTUs for slow cooking and to save money on fuel. While good-quality, middle-of-the-road barbecues fire up about 45,000 BTUs, you can slow-cook anything at about 25,000 BTUs.

As far as brands go, you can’t go wrong with Broil King, Weber, Lynx, DCS, Napoleon, Vermont Castings, Fire Magic, Dynasty and Jackson Grills. And, in Calgary, you’ll find those brands (different ones at different places) at Barbecues Galore, Diamond Fireplace and Stove, Trail Appliances, Hearth and Home, Costco, Sears and other retailers.

PLAY IT safe
Close propane cylinder valves and flow valves on BBQs when not in use.
Exercise extreme caution if portable BBQ is on a table top.
Keep children clear of lit BBQs.
Never pour liquids onto glowing charcoal or hot burners.
Don’t ever move a hot barbecue.
Use vents, chimneys and hoods if BBQ is on near an overhanging ceiling.
Soak wooden skewer sticks in cold water for 30 minutes before placing them, loaded with meat or vegetables, on the BBQ.
Clean your BBQ regularly, especially the grill.
Use BBQ tools with wooden handles so you don’t burn yourself.

Hot Tips
Made of honour: Look for materials that will last. As an example, Lynx barbecues feature 14-gauge 310 stainless steel grates that should last a lifetime. Jackson ensures every grill is factory tested to a strict quality control program.To check construction, look for welds that indicate solidity. Don’t be afraid to move, shake and wheel barbecues around the shop floor to ensure they’re well-constructed.

Burn baby burn: About 35,000 to 45,000 BTUs is usually sufficient for burners for most cooking. If you’re into searing steaks at higher temperatures, look for infrared burners that crank up the BTU count even higher. Lynx uses red brass casted burners in its barbecues.

Below the surface: There are two important things to consider about the cooking surface. One is that larger surfaces will require more BTUs. The second is that larger meals and meals for more people will require a larger cooking surface.

In the infrared: Commercial grade ceramic infrared burners glow red-hot, generating intense heat of up to 1800 degrees. This sears meats almost instantaneously, locking in juices. Infrared burners can be positioned at the bottom or rear of the grill.

Under control: Knobs should be easy to see and handle. Some are backlit in cool colors. They should connect to precision valves for precise heat control and are usually inset on a stainless steel panel.

In the hood: The size and shape of the hood determines its effectiveness in convection cooking. This is all about cooking foods with indirect heat, reflected off the interior surface of the hood. As your retailer to explain the relative merits of different barbecue hoods and go from there.

On the side: Optional wok stations and side burners often deliver approximately 15,000 BTUs of additional grilling power. Most outdoor chefs enjoy the convenience of a side burner to cook vegetables and other side dishes while the meat cooks on the main grill.

Getting hot, hot, hot: You’ll find deluxe or commercial oven thermometers on Jackson grills. They’re precise, easy to read and last a lifetime.

Start me up: Look for reliable electronic ignition. Lynx uses hot surface ignitors where you turn a dial and it heats an element which, when hot, opens a gas port. It will always allow a spark. It burns any dirt off right away.

Under cover: It goes without saying that you should cover your grill when not in use. It will last longer.