What’s NEW – 23 for 23
The UK barbecue village is a busy and growing community. JEMIMA NELSON picks 23 to follow this year
WEBER
Weber has launched innovative new product offerings for 2023 including a new electric barbecue.
“Our product teams continue to push the boundaries of high-performance outdoor cooking in fuel and product categories that home cooks have just started to explore, including electric, griddle, and pellet grilling,” says Mike Jacobs, chief operating officer of Weber.
“To develop this year’s product portfolio, we spent hundreds of hours talking to and cooking with people to determine how our products could help them more fully enjoy coming together around the barbecue. This line-up redefines what’s possible when cooking outside by enabling our owners to create delicious new meal options, express their creativity, cook with greater ease, control, and predictability, and simplify clean up.”
Weber’s new Lumin electric barbecue is a highly versatile, multifunctional grill. It is designed for those with limited outdoor space and ‘electric-first’ cooks who crave authentic, delicious barbecue flavours yet desire a grill that fits their lifestyle and reflects their eco-conscious fuel choices.
The ultra-modern Lumin barbecue features a sleek, space-efficient design, making it ideal for smaller outside areas and where other forms of fuel, such as charcoal and gas, are not permitted.
To create a 'next-level' electric cooking experience, Weber product experts engineered this barbecue to reach high heat temperatures of more than 315°C, within 15 minutes, infuse vegetables and proteins with rich, smoky tastes through its smoke mode, as well as steam vegetables, sear steaks, and keep cooked food warm via different cook settings and specially designed accessories.
Weber designers have also created full-size griddle inserts for the Spirit and Genesis gas barbecues. The griddle inserts, made of porcelain-enamelled cast iron, work with each barbecue's powerful burner system to direct, evenly spread, and hold heat across the entire griddle cooking surface. In addition, each griddle insert features a grease management system designed to prevent spills and capture grease for less mess during cleaning.
MASTERBUILT
Masterbuilt, the charcoal grill and smoker brand, has launched its first pizza oven insert. Continuing the company’s ‘plug and play’ ethos, the newest addition quickly transforms your existing barbecue into a pizza oven, enabling you to switch from pitmaster to pizzaiola.
The sleek new accessory has been crafted to bake exceptional pizza with an authentic brick oven flavour. Fired up with the press of a button, heat up your BBQ and cook a 14-inch base in under five minutes. There is no rotation needed and the 360° airflow cooks with an even temperature and consistency throughout.
The Masterbuilt pizza oven is lightweight and has been crafted with a premium stainless-steel interior and porcelain-coated exterior. It also has the ability to bake cookies, bread and even lasagne.
The attachment is best suited to the Masterbuilt Gravity Series 800 and 1050 grills, though it will fit on most charcoal, gas and pellet grills too.
KADAI
Kadai has introduced a Firebowl Table to its repertoire and this is all about social cooking – hot charcoal for the food, with a warming fire to eat in front of. The 70cm firebowl
sits in a 120cm diameter wooden table, which is designed with space underneath for log storage. The hardwood top is made from sustainably farmed mango wood on a mild steel base.
Kadai has also designed the Garden Kitchen for preparing and serving food straight from the barbecue. The base is made from sustainably sourced mango wood; the tabletop black limestone, and the Kitchen is fitted with a shelf and two drawers. Another innovation is an oak cooking plank, so you can slow cook a large, filleted fish on a plank opposite a wood fire for the smoky aroma, and adapted to fit inside a Kadai firebowl.
DeliVita
DeliVita is seeing big global growth, with the Yorkshire manufactured ovens being sold around the world. “Our mission is to ensure everyone who sells a DeliVita oven knows the story of the brand, how it is handcrafted and how to use it,” says founder and CEO Joe Formisano.
This year will see DeliVita launch a new dual-fuel eco gas oven. “Produced to cater for an audience that demands immediacy and even greater control, the oven offers the ability to cook both traditionally with wood and with gas and will be the most eco-friendly oven on the market,” says Formisano.
“It’s not just about buying an oven; it’s about buying into a lifestyle. Buying a DeliVita oven isn’t about cooking. It’s about bringing friends and family together to create special moments, special memories.”
Whistler Grills
Whistler has launched a new colourway to its free-standing Bibury and Burford built-in collections, with its Black Silk edition giving customers an alternative to the traditional polished stainless steel and available in three different sizes across both ranges.
Tramontina
Tramontina is a Brazilian brand, true to the South American country’s traditions of roasting meat over a fire – churrasco.
Tramontina has created a complete line of knives, barbecue grills, spits and cooking grates. Its renowned knives range from fully forged chefs’ knives to simple cutlery sets.
Alfa
Alfa is an Italian family business based in the town of Anagni and while pizza is very much a food for all nations, Italy remains its spiritual home, with Alfa ovens designed and made by people steeped in the culture and science of pizza making – traditional craftsmanship meets cutting-edge design.
To create authentic Italian pizza, the oven floor needs to impart heat quickly enough for the crust to be crisp before the dough is overcooked, but not so quickly that it burns. Alfa has developed a patented refractory brick with a full-circulation flue system, ceramic fibre insulation and high-grade steel wall, so ovens can quickly reach and maintain temperatures up to 500°C and Neapolitan-style pizza cooked in just 90 seconds.
Alfa has both wood-fired and gas-fired models, as well as hybrid options and the Italian ovens come in two distinct lines – the Classico and the Moderno.
Traeger
Traeger, the wood pellet grill specialist with headquarters in Salt Lake City, USA, has developed a new Timberline grill. Originally launched in 2017, the Traeger Timberline pioneered a connected cooking platform with the introduction of WiFire and the D2 direct drive motor for variable fan and auger control.
“Traeger has spent 35 years innovating and perfecting what it means to cook incredible meals outdoors,” says Jeremy Andrus, CEO of Traeger Grills. “Our aim is to enhance the cooking experience with each grill launch, building innovation that cascades into different makes, models, and price points across our line-up.”
The new grill has precision temperature control and a series of smart sensors, while its Downdraft Exhaust gives the food the wood-fired flavour. A heat delivery system ensures hotter temperatures on the grates for improved searing.
The Traeger App features WiFire technology to control the grill from anywhere, with the new Timberline coming with two MEATER wireless thermometers.
Monolith
Monolith, a German designed kamado, has launched a premium model designed to grow the company’s market share in the UK. The monolith is multifunctional, be it grilling, smoking, baking, searing or roasting. Its thermal efficiency ensures it needs very little energy to generate and maintain temperature.
Air movement is minimal, so meat stays moist and juicy, while its woodchip feeder system creates that smoky barbecue taste without having to lift the lid. The Monolith is made of heat-resistant ceramics and high-grade stainless steel. The cart is powder-coated steel, with two bamboo side tables.
FYRON
Fyron, based in the Netherlands, is 'the House of Fire', a fast-growing international player in the barbecue market and all about creating moments around the fire. Its brands are OFYR, The Bastard, Grizzly Grills and Grill Guru.
OFYR started in the Netherlands in 2015 and is now sold in more than 80 countries and extends beyond cooking to a range of outdoor furniture and accessories.
With its multifunctionality and design aesthetics, the OFYR grill is as practical as it is social, be it cooking for family and friends, or for the use of professional chefs in hotels and restaurants, while transforming outdoor spaces and entertainment areas.
The Bastard is billed as ‘the pride of the Netherlands’. This versatile kamado grill – grilling, baking, smoking and braising – is made of cordierite ceramic, so is very resistant to extremely high temperatures, while the insulating ceramic inner lining regulates the temperature.
Ozpig
Ozpig is a quirky campfire cooker out of Australia that doubles as a wood-fired patio heater. Its cooking capability is supported with a select range of accessories, including cast iron grill grates and rotisseries.
The newly launched Oven Smoker transforms the Ozpig into a wood fired smoker. Ozpig is looking to target the campfire market, whether that be SUV adventures, camping, caravanning or the VW camper surf scene, while the Big Pig model doubles as a wood-fired stove and outdoor heater for the patio.
Pit Barrel
Pit Barrel, with its trademarked 360° All Round Heat Dynamics, cooks hot and fast using the hook ‘n hang system to delivers a smoky BBQ cook without constant tending, as it heats the meat from all sides at once. This ‘set and forget’ form of cooking is an excellent product for novices, while the bigger PBX works well for busy chefs in restaurants and pubs. A leading barrel cooker in the USA, Pit Barrel launched in the UK last year.
Fuegos JL
Fuegos JL was founded in Argentina by Julian Lanzillotta when this passionate outdoor cook, unable to find the grill he wanted on the market, developed his own design – an open fire grill that could be moved around.
Just four years after starting the business, his grills were cooking up feasts in Qatar for Argentina. BBQ food clearly helped win the football World Cup. Argentinian footballers and World Cup winners such as Alexis Mac Allister and Rodrigo De Paul have Fuegos grills at home, but the brand is now reaching across the world.
The World Cup grills were made from scratch and since the tournament Fuegos has started manufacturing smaller versions of the same grills.
In Argentina, asadors (grill masters) are almost as revered as footballers and Argentina would fancy its chances in a World Cup of barbecue too. What price the Pumas rugby squad requesting some Fuegos grills for France and the Rugby World Cup later this year?
“A long slow Sunday lunch outdoors on an asado is what we all do in Argentina. When the meal is served the whole table claps the asador, assuming the meat is good. And in Argentina the meat is always good,” says Agustin Creevy, the former Argentina rugby captain, currently playing in the English Premiership with London Irish.
Casa Mia
Casa Mia is a collection of crafted cooking and heating products to transform your outdoor space. The team behind the revolutionary Grillstream barbecue applied their design skills to creating gas-powered chimeneas. Available in three stylish models; Casa Mia Alto, Casa Mia Primo, and the Casa Mia Tempo, the chimineas are a mix of traditional and contemporary designs, radiating a subtle illuminating light and glowing heat. Using a Casa Mia durable cast iron griddle, you can convert a Casa Mia chiminea to cook anything a barbecue can.
Casa Mia also supplies a range of pizza ovens with a U-shaped gas burner system in combination with a ceramic stone dispersing the heat evenly across the pizza base.
The Bravo 12” and Bravo 16” pizza oven models have been designed with a curved cylindrical shell for reflective heat distribution, combined with a variable gas control system that has FFD flame protection.
Casa Mia is part of LeisureGrow, a home and garden industry supplier that includes Grillstream, NOMA Christmas, NOMA Garden Lighting, Petface and LG Outdoor.
Smokey Olive Wood
Smokey Olive Wood is sustainably sourced and comes in six flavours. There is dust for cold smoking, chips for smoking guns and gas grills and chunks for charcoal barbecues.
Que Fresco imports and wholesales a select range of quality barbecue brands including Monolith, Ozpig, Pit Barrel and Smokey Olive Wood.
Heart Smoke & Soal
Heart Smoke & Soal, based in Holsworthy, Devon, has added a BBQ cooking school to its live-fire products and experiences. The company designs and builds outdoor kitchens, while its showroom offers a range of outdoor cooking and living products.
Heart, Smoke & Soal is now running seven bespoke courses including a wood-fired oven masterclass and salt block and plank cooking.
“Past experience tells us customers purchasing equipment often ask for advice or cooking services from us. It only seems natural that we can offer these,” says Zowie Rees of Heart, Smoke & Soal.
“Nothing can beat those sensory experiences when you smell, see and taste outdoor cooked food. We run homely and relaxed cooking experiences where you can gain new skills and at the same time share fun with family and friends; connect with like-minded people or celebrate a special occasion.”
Gardenbox
Gardenbox has launched a new BBQ cookery school, which will run from a purpose-built site at the BBQ and outdoor kitchen specialist’s Manchester showroom.
Classes will cater for all abilities, from beginners to pitmasters and there will be guest appearances from members of the Kamado Joe Fire Squad, Ben Forte (below), Adam Purnell and Dominic Eaton, with specific Kamado Joe courses on the menu. Other classes will include wood-fired cooking and pizza-making, with a large selection of barbecues and outdoor kitchens on display from brands such as Napoleon, Whistler, Kamado Joe, Gozney, Traeger and The Daddy.
LumberjAxe Food Company
LumberjAxe Food Company is a premium producer of seasonings, sauces, and accessories tailored towards the BBQ community.
LumberjAxe has a range of new projects for 2023 starting with a rebranding of its original four products. The Birmingham-based company’s rubs and seasonings have drawn praise from amateurs, enthusiasts, pitmasters and celebrity chefs alike. Regulars at food and drink events and BBQ festivals across the country, LumberjAxe will be releasing a range of new flavours for the spring, cooking up an array of BBQ dishes to pair with its seasonings and sauces.
Socal BBQ Shop
Socal BBQ Shop, dedicated to all things barbecue, will be showcasing a range of new products at its Southampton store this year.
These include the new Traeger Timberline WiFi wood pellet grill, as well as the new Ironwood. The new Blackstone premium griddles from the United States will also be in store and available with air fryers and a full range of accessories, while Yeti coolers will show their new colours.
Socal BBQ Shop and the Sizzleshow will be holding its third SizzleFest event in September – a mix of the very best of the BBQ scene in terms of products and personalities, as well as live music and entertainment.
Thermapen
Thermapen is selling two BBQ bundles. The first, Smoke & Thermapen ONE, includes a smoke thermometer designed for low and slow smoking, with one probe for your meat, the other for your BBQ pit. The pre-paired wireless receiver also allows you to monitor your cooks from up to 90 metres away. The Thermapen ONE, for quick cooks, is highly accurate with one second readings, as well as a 360° rotating display and backlight.
The second bundle is for beginners, called DOT & Thermapen Classic. The DOT ‘leave-in’ meat thermometer allows you to set the temperature and wait for the alarm – ideal for larger meats like roast chicken and joints of beef. It is also magnetic so you can secure it to your BBQ, while the Thermapen Classic gives fast and accurate readings.
Cambridge Home & Garden
Cambridge Home & Garden, outdoor living specialists with one of the largest BBQ collections in East Anglia, has started the Cambridge BBQ School.
Cambridge Home & Garden sells barbecues, outdoor furniture, pergolas and water features and the school was born from the interest shown from customers in the whole live-fire cooking scene, driving the growth of its BBQ barn.
Fired Up
Fired Up is a new kid on the chopping block but with a rich pedigree. The Fired Up BBQ Supply Co is a concept store in Richmond, south-west London and is owned and run by the directors behind BBQ Kitchens, Darren and Sinead Turnbull and Grant Davison.
The store is full of grills, smokers, pizza ovens, rubs and spices, tools and accessories and BBQ merchandise. Ideal, says Sinead Turnbull, for ‘like-minded firebugs and outdoor cooking purists.”
The store is not just about BBQ supplies, but the opportunity to seek expert advice whatever your level of grilling. The bricks and mortar store will soon be followed by an online one, as well as plans for Fired Up to roll out more outlets.
“The Richmond store is already gaining a great reputation locally as we establish a loyal customer base, be you a BBQ novice, enthusiast or pitmaster, all sharing a love for live-fire cooking,” says Turnbull.
The store features leading brands such as Kamado Joe, DeliVita, Yeti, Meat Church, Monolith, Big Green Egg, Alfa, Traeger, Gozney and Solo Stove.
“This is currently the only shop of its kind in the London area, and together with the online store we expect Fired Up to become a big player in the food, fire, and outdoor living space.”
Adam Purnell – Shropshire Lad
Until very recently, Adam Purnell was adamant he wouldn't open his own bricks and mortar venue, writes Steve Hoskins.
The English fire-wrangler has grown an impressive following, particularly in the 12 months since he gave up youth work to become a full-time proponent of all things barbecue, and it's been his job to travel far and wide in the name of the grill, appearing at festivals, throwing banging popups and also a critic on BBC MasterChef: The Professionals.
But you can only take the Shropshire Lad out of Shropshire for so long, it seems. Adam has decided to recommit to his roots – and spend more time with his young family – by opening his own joint just outside his hometown of Telford.
The blueprint for Embers, hidden among the trees at Coalbrookdale's Green Wood Centre, is to be a café by day and a venue dedicated to more extravagant food events by night.
Adam wants to give a warm welcome to big names from the barbecue world and beyond, to demonstrate, collaborate and generally show the people of Shropshire a good time.
He'll also continue to produce the content his devoted followers crave, but more of it will be coming direct from his new woodland HQ.
As far as the day-to-day running of the café goes, Adam wants to build a team where individual passions are allowed to flourish; he's not one for breathing down people's necks 24/7 and is characteristically open to the direction the menu could go in: "It all depends on who the head chef is."
One thing is for certain, though: don't expect an unbridled meatfest. In fact, Embers will inhabit the beautiful building and surrounds of the erstwhile Green Wood Café, a much-loved vegan/vegetarian spot, and plant-based dishes will feature prominently on any Embers menu.
Indeed, for someone who once cooked an entire cow over fire, Adam says we'd be surprised how little meat he eats at home. He's actually a big veg guy: "Some of the most enthusiastic feedback on my cooking courses has been about the meat-free dishes. People don't expect vegetables to taste that good!"
What is a non-negotiable, though, is fire. After all, he has called the place Embers. Whether it's tomahawk steaks, his signature smoked tomatoes or even charcoal-infused cream, Adam's love of smoke will be woven through much of what the café offers, day and night. We can already smell it.
