fire up the barbecue in the bay - where can i buy a bbq grill

With the new gas model replacing our old portable charcoal unit, Kiwi BBQ is becoming more and more expensive.
Did Barbie lose its charm when we moved the entire kitchen and cottage out?
Plenty Times reporter Dawn Picken interviewed local BBQ masters and retailers to see if a bigger update means better.
Visit Lee Pearce at Pa gate between Christmas and New Year and you may find him cooking outside.
"We make leftovers outside.
We got everything out there.
Pierce uses a boat.
Gas BBQ with lid.
He said it was small and portable.
"We bought a small one so I can put it in the car and carry it with me, not a big one, where you have a place to use them.
Pearce said he will not only make steak, but also kebabs, small ham, and occasionally pizza and fish.
He also baked most of his vegetables, mixing them with oil, garlic and spices before putting them directly into Barbie.
In addition to a barbecue at home, Pierce is also a chef mentor for the Plenty Polytechnic hotel project.
The same rules apply to chefs regardless of the environment, Pierce said.
"Whether you are indoors or outdoors, the barbecue principle is the same. . .
It's just a different heat source.
"One of the mistakes that family chefs often make, he says, is to oil the barbecue before it is grilled.
"The oil burns quickly on such a hot surface, so when you put it on, you'll find fat residue everywhere on the barbecue.
I oil the steak and season it at the same time, so the oil is attached to the food.
"It's to slow down the burning process, Pierce said, and even chefs are changing the way they grill.
"In the past, it took half the time to cook, put it aside and turn.
Now the chefs turn the steak more often so that it doesn't burn on one side and allows the heat to pass through.
"Another common mistake, he said, is to put Barbie dolls on right away, which causes heat loss.
"You need caramel meat that is both hot and delicious.
Especially when you go to the beach you will see lovely barbecues but they don't have much heat because people load them up and they slow down the cooking process.
"The Modern BBQ is more than just sausage and meat.
Professional chef Peter blakkeway demonstrated this during his first New Zealand gourmet barbecue championship at Maunganui Mountain in June.
He won the gas department.
"I'm pretty sure everyone will make big pieces of meat with the sauce they inherited from generations of Internet users.
I had a great Indian dinner with six dishes, including naan bread and a boneless trout.
The barbecue chef has the ability to do "amazing things," said blakaway ".
"Your cooking must be consistent with the radical heat classes.
The positive form of anything requires more skills, but in New Zealand, the vast majority of BBQ Kings do not have cooking knowledge in any family.
"Blakeway says it's usually the guy in the kitchen who cooks the steak with a beer in his hand when someone does the main course.
"We can do a lot better than this by using a barbecue to highlight its advantages.
Because we are all outside, it can bring great value, entertainment and quality time for the family.
Another Gulf barbecue expert, Mike Jeffries, cooks meat on what he calls the country's largest Barbie doll.
Jeffries, who owns Big Smoke Co, said his threetonne engine-shaped, Texas-
Homemade equipment can cook four whole pigs at a time and 200 steaks an hour.
"I did it low and slow.
I prefer charcoal and wood.
For convenience, most New Zealanders have gas grills.
Jeffries advised family chefs not to worry.
His favorite meal, he says, is to pull meat and it takes 13 hours for a barbecue. "We do it year-round.
It was just the whole thing that lit the fire, kicked back and sat with a few friends.
Beer and BBQ are more than just breakfast.
"Local retailers said sales of barbecues (especially gas) remained stable within 48 hours.
Four Seasons Hotel manager Matt Hasson says the Canadian brand Broil King is popular.
According to the Four Seasons website, the price of a single burner Porta starts at $399
The chef model, the Empire XL, which costs up to $4499, has six stainless steel burners, including side and grill burners.
Those who want to go all out can buy a full outdoor kitchen for $18,000.
"I think it all comes down to what you're doing on a barbecue," says Hassen.
If they use it more, one can justify spending a little more.
People will say they have been brothers for 15 years.
What's more is 10 to 20-
When you buy a grill or Webb Grill, invest a year instead of a cheap $300 grill that lasts two or three years.
Richard Baird, head of Mitre 10 Mega, said Broil King is also popular in his store, followed by New Zealand manufacturer Masport.
The Gate Pa retailer also sells pizza ovens ranging from $500 to $2400.
Smaller-budget customers can buy a portable charcoal Barbie for about $70 or a baker's Stone for $199.
"It works at the heat of the barbecue, and it also makes pizza.
It became very popular.
"You can also make bread and steak on it," said Baird . ".
Matua's Isaac Weston, with the help of his father, invested $650 and built a brick pizza oven in five days.
Weston said the size of the oven he wanted was about $4000.
"It is impossible for my wife to allow me to buy a pizza oven for four Grande and use it 10 times a year.
It could be the kabkgs.
It's not going anywhere.
It will sit in the garden for many years to come.
"The former chef said it would take two hours for the oven to heat to 500C and cook out a series of amazing food.
"I used it to smoke and cook overnight pork and there was a lot of slow pork --cooking.
I made pizza and it was delicious for the public.
People like to make their own pizza.
It takes about 50 seconds to make pizza.
"But according to Lee Pierce and the other 48-hour conversation, speed is not the purpose of outdoor cooking.
"When we are inside, we tend to eat, clean and start the next activity.
Outside we sit together for longer so we can connect the food better.
It is also linked to memory.
This is what we do on vacation and it feels good.
Outdoor dining is convenient for everything.