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As the days heat up and decks around the country start filling with the smell of grilled meat and sunscreen, many Kiwis are eyeing a new BBQ for summer. But according to two of New Zealand’s top chefs, choosing the right BBQ isn’t just a shopping decision, it’s a lifestyle call.
And increasingly the tide is turning away from gas and back toward charcoal, smoke and a more hands-on, flavour-driven approach.
Michelin-trained chef and Palate owner Mat McLean has fully abandoned gas cooking at home.
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He admits he once thought charcoal cooking was a hassle, but with practice, he says a 20-minute light-up time becomes part of the ritual. “It’s no more hassle than you’d think. I was put off by that, but once you have a system, it’s just part of the planning.”
McLean says while many home cooks still lean toward gas or entry-level Weber kettles, once you taste the difference of solid fuel, it's hard to go back.
“I’m completely on solid fuel now. It’s way more interesting flavour, way more natural flavour ... It’s also just more primal cooking,” he tells OneRoof.
McLean uses three BBQs, depending on the occasion.
Palate owner Mat McLean uses a Kamado Joe BBQ. This model is the Big Joe III 24". Photo / Supplied
A Kamado Joe (a ceramic charcoal BBQ), because of the heat control and its fuel efficiency. He uses it for everything from the Christmas ham to smoked kahawai. “I treat it like an oven. I can smoke fish at 120 degrees right through to searing one-kilo steaks at 500 degrees.”
The maintenance is also super easy, he says. “I just run it at full heat and burn everything off; it’s like pyrolytic cleaning.”
McLean also uses a Japanese hibachi grill, a BBQ that is gaining in popularity for its fast and simple sear. It’s great for fish and vegetables, he says, and more intimate dining where you are only cooking for a couple of people.
You can also use it alongside your main BBQ. Hibachis come in many different makes, from the likes of a Charmate version from Mitre 10 to the Okunoto Japanese Hibachi Grill.
Craggy Range executive chef Casey McDonald: “Think about how you actually cook. Gas is super convenient, but charcoal gives you depth, control, and you get that ritual." Photo / Supplied
McLean pulls out the COBB portable grill for camping trips, picnics or outdoor events because it’s so easy to transport and can even handle pizzas. It comes with a carry bag that fits the grill and all accessories, ready for adventure-ready cooking anywhere, he says
McLean's favourite is the Kamado, although he warns against running out and buying one straight away, because they are expensive. He recommends starting with a simple, solid-fuel unit first. If that works, fans can graduate to the entry-level Kamado and on to larger models like the Big Joe III 24".
Craggy Range executive chef Casey McDonald, who was named Cuisine Chef of the Year 2025, also reaches for charcoal at home, opting for a compact Japanese-style Hibachi, which is often used in traditional Japanese yakitori cooking.
“Charcoal gives you depth of flavour and control,” he tells OneRoof.
He says the hibachi suits how he likes to cook: simple ingredients cooked beautifully. “It’s compact, fast to light, and perfect for skewered chicken, fish or vegetables, anything that benefits from that direct, radiant heat.”
Hibachi cooking has become increasingly popular. This is the Okunoto Japanese Hibachi Grill. Photo / Supplied
McDonald notes that the hibachi isn’t just a BBQ, it’s a cooking style. “Some sticky burnt pieces are always delicious. If you burn a little bit, that’s always OK; they usually taste the best.”
He recommends a hibachi as either a primary grill for small households or a secondary grill alongside a bigger set-up for entertaining. “It’s something you can pull out for a quick cook or use alongside a larger BBQ. I like to roll things over the coals and eat them as they’re ready: chicken livers wrapped in bacon and skewered are a favourite in our house.”
His advice for buying? “Think about how you actually cook. Gas is super convenient, but charcoal gives you depth, control, and you get that ritual: light it, pour a beer or a glass of wine, let it heat, enjoy it.”
McDonald says he sources hibachis from Total Food Equipment in Napier and charcoal from Mitre 10.
So which BBQ should you buy this summer?
- For convenience and fast weeknight cooking, choose a gas BBQ
- For flavour, versatility and roasting, searing or smoking, choose a ceramic charcoal grill (Kamado Joe)
- For entertaining, camping trips and portable versatility, choose a portable charcoal grill (COBB)
- For a high-heat char and quick cooks, choose a Japanese hibachi
McLean and McDonald stress that flavour should take precedence when choosing a new BBQ.
