BBQ Guides

A quality stainless steel hibachi should outlast everything else in your outdoor kitchen — but only if you look after it. Here's the 5-minute after-cook routine and the monthly deep clean that keeps it going for years

Gas can cook a steak. Charcoal does something different to it. Here's how to get a proper Maillard crust, nail the two-zone setup, and rest it right — every time

Most people who get a hibachi start with yakitori — and then stop there. Tsukune, beef tongue, kalbi, in-shell scallops, butterflied prawns: here are 7 dishes that take your hibachi to the next level.

Most people think charcoal is a meat thing. A whole snapper off live coals, butterflied king prawns in shell, scallops with soy butter — here's how to cook seafood on a hibachi and why it's worth doing.

Everyone's first charcoal cook is a mess — wrong charcoal, no chimney, food on 45 minutes late. This guide is what you needed before that first cook: straightforward, practical, nothing left out.

Not all charcoal grills are built the same. Whether you're cooking yakitori on the weekend, hosting a backyard feast, or heading out camping — this guide breaks down the best charcoal grills available in Australia right now, by use case and budget.

Throwing a proper summer BBQ is an art form, and we reckon most people are only scratching the surface. Here's how to level up your next backyard bash from basic snags to something your mates will genuinely rave about.