Beefeater BBQ Questions

Your BeefEater Barbecue is manufactured and approved for outdoor use only. Never operate the barbecue inside your home, garage, recreational vehicle, or any enclosed area.

1. Select an outdoor location safely away from any flammable or combustible materials and in a position where passers-by are unlikely to be burnt, or meet with an accident. Keep the barbecue a minimum of 45cms (18”) from any combustible material.

2.Position the barbecue out of any direct wind which could affect combustion. This especially applies to the side burner.

3 Position the barbecue on a level surface. This applies to both mobile and built-in units.

Direct Cooking
This method of barbecuing where the food is directly exposed to the heat source or flame. Generally thinner cuts of meat, fish and poultry that cook fast, are more successful with this form of cooking, whereas thicker cuts are best cooked by the indirect method, or a combination of both.

Indirect Cooking
This method of cooking only applies if you have a roasting hood. Indirect cooking is where the heat circulates around the food, cooking by convection. This is similar to an oven and is recommended for rotisserie cooking, roasts, poultry, casseroles, vegetables and whole fish. The indirect method of cooking can also be used to cook such items as thick meat and fish steaks that have been quickly seared on the grill by the direct method (to seal in the natural juices) then completed by the indirect method.

The golden key to success in indirect barbecue cooking is to take your time and cook slowly. Firstly pre-heat the barbecue as previously described, then:

If your BeefEater has 2 burners

Turn both burners down to low setting.

If your BeefEater has 3 burners Turn the central burner off and reduce the two outside burners to medium.

If your BeefEater has 4 burners turn the two inside burners off and reduce the two outside burners to medium.

If your BeefEater has 5 burners turn the three inside burners off, leave one outside burner on high and reduce the other outside burner to medium. Then raise the hood and place the food on the unlit, centre portion(s).

Warning: Never cook with more than 2 burners on “High” when the hood is down. For Charcoal barbecues, simply move the coals away from the centre of the barbecue and place your food in the centre of the barbecue.

Ensure your BBQ is preheated, never place food onto a cold BBQ as this will cause food to stick. A light coating of cooking oil applied to the meat and/or cooking surface will help prevent food from sticking. Cooking oil sprays may be used to coat the food or cooking surface prior to cooking, but as the spray can be flammable, they should NEVER be used during cooking, while the burners are alight. Use teflon liners as they are great for marinades and soft batter like cooking pancakes.

Yes. If you are cooking a roast, it is a good idea to use the special BeefEater Roast Holder which not only keeps the meat away from the heat source, but sits neatly into a baking tray. This is essential in the case of the 2-burner barbecue where the meat tray will be sitting over direct heat. The indirect cooking is the best way to roast meat with the hood down.

Grill marks is what you want on your BBQ meats and you will not get them from moving your meat too much around. To achieve them you place your steak or chicken onto the hot grill and let it sit there for at least 2 minutes. Rotate the meat by approx. 1 quarter and cook for another 2-3 minutes. Repeat the same process on the other side.

A meat thermometer is the only really safe way to test that meat is cooked to your satisfaction. Use the chart below to check against the temperatures recorded by the thermometer when you insert it into the thickest part of the meat. Take care when inserting the thermometer to make sure that it does not touch any area of bone. It is also advisable to check the temperature of large pieces of meat in more than one section.

Beef/Lamb
Rare: 52-55°C
Medium Rare: 55-60°C
Medium: 60-65°C
Medium Well: 65-70°C
Well done: 75°C

Pork
Medium: 65-70°C
Well done: 75°C

Chicken/Duck/Turkey
Poultry should be above 75C to ensure it is cooked properly and to avoid food poisoning

Fish is cooked when:
• The flesh easily separates when tested with a fork
• The flesh comes easily away from the bone
• It loses its translucent appearance and become opaque

For protection keep the barbecue covered with a special BeefEater Polyester PVC cover to minimise weathering by the elements when the barbecue is not in use.

Many food acids, marinades, juices and sauces contain highly acidic elements that will slowly attack the surface of the enamel if not removed immediately after cooking.
• After use, remove all solid material from the cooking surfaces using a brass bristle brush or plastic scourer. Wipe off remaining residue with a paper towel.
• Gently wash the surface of the grills with a soft sponge and a solution of hot water and a mild dishwashing liquid.
• Dry the grills immediately using a paper towel.
• Coat the grills with a layer of cooking oil. This will protect the grills between barbecuing sessions.
Do not use highly caustic, harsh or abrasive chemical cleaners to clean the cooking grills. (Always check the manufacturer’s specifications and recommendations prior to use).
• Before each subsequent use, pre-heat your BeefEater Barbecue for 10 minutes before cooking. Allow the unit to cool off and then remove any remains from previous cooking. Wipe off with a paper towel and then lightly coat with a layer of cooking oil. The cooking surfaces are now ready for barbecuing.

Heat the grill up high then rub two halves of lemons dipped in salt into the grill surface. The acidity and abrasiveness in the salted lemons will break down any stubborn fat and grease to make light work of cleaning.

Wash stainless steel and vitreous enamel with warm soapy water or detergent, using a clean cloth and if necessary a soft bristle brush. Only never use this method on the fascia, as harsh cleaners could damage the fascia graphics. Likewise, if your model features a glass window, this should be kept clean to maintain vision into the hood whilst cooking. Only clean the glass window when the hood is cold as water can crack hot glass.

• In the case of stainless steel, cleaning in one direction only along the original polish lines, produces best results.
• To remove light grease or salt spray, use soap, liquid, or powder detergents with warm water.
• To remove heavy grease from vitreous enamel and powder coated trolleys, use concentrated detergent, or domestic cleaning powders.
• To remove heavy grease from stainless steel, use a recommended stainless steel cleaner.

Use warm soapy water and a soft cloth. BBQ wipes are also a great option. To remove heavy grease from stainless steel, use a recommended stainless steel cleaner.

You can test for leaks by spraying a mixture of soapy water over the gas bottle fittings and hose. If it bubbles, then there is a leak. Tighten the connections or replace the hose if it is leaking.

1. You can purchase a natural gas conversion kit from the retailer  but the conversion and installation must be done by a registered gas fitter or plumber.

2. Contact a registered gas fitter/plumber to obtain a quote for the conversion and to confirm whether this appliance will work efficiently with the current gas supply to your household, in accordance with installation Code AS/NZS5601.

Wood Fired Pizza Oven versus a Gas Pizza Oven

This is a big decision for many of our customers. Here are some points you might like to consider:

Space: Wood fired oven are huge. Most are at least a metre in diameter, and often 1.5metres in depth. And remember, the lining is about 10-15cm thick. So even though the pizza oven seems so large, the inside cooking area is actually much smaller. Gas pizza ovens vary in size. The Infresco pizza oven is about 80cm in depth and width. The Gasmate pizza oven is much smaller and fits on most benchtops.

Weight: Wood fired pizza ovens are extremely heavy. Most weigh about half a tonne! You need to endure that the footings of your alfresco can handle the weight (and that the earth beneath has been well compacted). Most people purchase a wood fired oven with a pre-built stand to hold it. The stand is usually constructed with a steel frame and then clad in fibre cement. A door can be inserted in the front of the cabinet so that wood can be stored inside the cabinet base. Other customers prefer to build a base in bricks. Then they place the pizza oven on top. If you get a gas pizza oven, the oven can simply be placed on top of your Outdoor Alfresco Kitchen cabinets.

Access to your alfresco area: as we have discussed already, wood fired pizza ovens are massive in both in size and weight. Generally they need to be built on-site. If they are built on site it may take several days to complete the construction, as bricks and mortar must be left to dry before the pizza oven can be insulated and rendered. If you want a completed pizza oven brought to site, it may need to be craned in. Gas pizza ovens can simply be trolleyed in.

Cooking time: It can take an hour or two for a wood fired pizza oven to reach the required heat. A gas pizza oven heats up in about 10-15 minutes. So if you want to come home and have a quick and easy meal, a gas fired pizza oven is your best choice.

Temperature: Infresco gas pizza ovens can get as hot as a wood-fired pizza oven. The exclcair pizza oven doesn’t get as hot, but it still does a good job

Cleaning– a wood fired oven is more work because you have to clear out the burnt wood.

Fire regulations: Lighting a wood fired pizza oven is illegal in many parts of Australia during the summer months. Check with your local fire regulatory body.

Wood Fired Pizza Taste

Did you know that you can buy wood chips for your gas pizza oven? When the chips are heated they create a wood-fired taste for your pizza, just like a wood –fired pizza.

It tastes really great, but saves you hours of cooking time! Several flavours of woodchips are available from Infresco including beech wood.

Open grill or full hotplate?

About 70% of our clients prefer to have both an open grill and a hotplate. But about 30% of clients prefer a full hotplate. So how do you choose what’s best for you? Here are some considerations:

Safety: most barbecues on the market MUST have an open grill so that air can get to the gas burners beneath (for combustion purposes). However, Infresco Gourmet Barbecues are designed in such a way that we can build them with a full hotplate.

Cleaning: There is more cleaning with an open grill as the fat and food falls through to the bottom of the barbecue. With an infresco BBQ it’s easy to clean as the bottom tray pulls out for easy cleaning. However if cleaning up after a BBQ is not something you like to do, then you might like to consider a full hotplate.

Exhaust Hood: Most people who install a barbecue in the alfresco kitchen will require an exhaust hood (yes this is a legal requirement in most cases). Exhaust hoods must be at least 1200mm above an open grill. If they are any closer, they could suck up the flames and a fire could result. However, if you have a full hotplate, your exhaust hood can be as low as 900mm above the barbecue. So if your alfresco kitchen has a low ceiling, you may need to go full hotplate to fit in the exhaust hood and satisfy the legal requirements

Open grill or branding lines? For those who want an open grill but can’t have one due to height restrictions with their exhaust hood, we can install a hotplate with branding lines. This still gives the effect of a grill, and it’s a popular option with many of our clients.

Do you love flame-grilled steaks and vegies? If so, then you’ll probably prefer an open grill.

Do you love teppanyaki cooking? Then a large hotplate will be best for you.

Remember, at Outdoor Alfresco Kitchens we manufacture every Gourmet Barbecue to order. We can give you the hotplate and open grill size that you require.And of course we can insert a wok into your barbecue too!

*Note this information is given in good faith. Regulations can vary from state to state and also internationally.

Should I buy a pizza oven for my alfresco kitchen, or should I install an underbench oven?

Here are some of the things you need to take into consideration before you make you choose either a pizza oven or an under bench oven:

  • Do you want to bend down to put things in an under-bench oven?
  • Do you have enough bench space for a pizza oven? Most pizza ovens take up a lot of room. If it’s something you won’t use often, you might prefer an under-bench oven.
  • Do you plan on cooking your Sunday roasts in the alfresco? If you get a pizza oven it would need to be large enough.
  • Do you plan on cooking cakes in your alfresco? You might like to go for the under bench oven as pizza ovens will probably burn the cake and some models won’t be large enough for a cake.
  • Do you dream of having pizza parties, where all your guests prepare and cook their own pizza? Then go for the pizza oven
  • The pizza oven has become a status symbol. You might want a pizza oven for your friends to admire.
  • Pizza ovens look great.
  • Consider a gas pizza oven if you don’t have room for a wood fired pizza oven (we’ll discuss this in a future post)