Store Locations

Mona Vale
91 Darley St
NSW Australia 2103
Phone 02 9999 1891
Fax 02 9979 5689
BBQ Factory Email

Chatswood
341 Penshurst St
NSW Australia 2067
Phone 02 9882 3211
Fax 02 9882 3160
Chatswood Store Email

Taren Point
95 Parraweena Rd
NSW Australia 2229
Phone 02 9526 1526
Fax 02 9526 2526
Taren Point Store Email

Note: when bbq is NEW, you will need to do the following;

1. Line the drip tray with bbq fat soak/kitty litter/sand. This will aid in soaking up the left over fat.

2. The volcanic rock will need burning in as the rock is aerated i.e, it has tiny bubbles of air inside it, which when first used will expand and crackle and pop. Make sure you have protective glasses on as sometimes it spits out little splinters of rock through the grill.
Note: You only need one layer of rock under the grill section of your bbq.

3. The burners and plates & grills all have been painted to protect the cast iron from going rusty while in the warehouse. This needs to be burnt off or it will taste yucky. Ideally run your bbq for around 1/2 hour with the burners on medium, the paint on the surface of the plates & grills will soften. During this time the volcanic rock will crack & pop (it sounds like fireworks crackers). After 1/2 an hour, turn the bbq off and get a wire brush or scraper and give the plates and grills a scrape when the bbq has cooled a little, get a little vege/olive oil and a paper towel and rub the grills with this when the paper towels arn't getting black with excess paint, then you are ready to cook. Its a good idea to sacrifice a cheap piece of meat, say a loin chop and cook it over the plates and grills, thus absorbing any left over paint. This will also oil up the grills.

Note: Never wash cast iron with water - it is very porous and will later rust up. It's easier to scrape your bbq down and leave the excess fat on the cooking surfaces until the next bbq, as the excess oil will protect the cooking surface from one bbq to the next. Then next time all you you need to do is turn your bbq on high for 5 minutes, let the rocks and cast iron heat up, then turn your bbq down to low and wipe over the surface with a paper towel and you are ready to cook.

We recommend you cook on low as this will reduce the chance of fat flare ups and also the meat will be more succulent and tender. You can always turn up the heat but if you cook on high and then start to flare up and find you have too much heat, you will need to turn the temp down to low. Remember it will take 5 minutes or so for the rocks and cooking surface to lose temp as cast iron holds heat very well. So in summary, it's easier to cook on a lower temperature and take longer, than to cook high temp and have burnt offerings.

How to Use Your Roasting Hood

If you've got a roasting hood for your gas bbq, remember that the hood will hold in a lot more heat than your standard flat top style bbq, as what heat doesn't hit your meat will vise and discerpate into the air.

When you put a roasting hood on your bbq, the heat held in the hood will build up so be careful to watch the temperature gauge of the hood. A good temp is around 150 degrees celcius, for both bbqing and roasting. This can be achieved by using the burners on low. You can bbq both with the lid open or shut, whatever you prefer. I do almost anything in a roasting hood. Defrost & cook meat too frozen. Pizza's, lasagnes, party pies too. Legs of lamb, pork and beef roasts.

You will find the area above the solid hotplate, on the wire cooking rack is the warming spot or holding area for meat that is ready but you want to keep warm without to much further cooking. The area on the wire cooking rack above the open grill is another cooking surface. I tend to cook sausages, chops, satay's, chicken wings up on this wire grill as it's a little further from the direct heat and is a really handy hot spot to grill.

The roast rack which we supply with all of our Roasting Hoods is used as follows;
Place the wire roast rack in the middle of your bbq, slide a baking dish underneath the rack and fill the dish with water. This will keep the meat moist over the period of cooking and at the end provide the basis of a great gravy as over time, the water reduces and the fat and juices flow down into this dish

The dish also baffles the direct heat coming up and browning the underneath of the roast before it's cooked in the middle and the drips won't flare up into the dish. Remember to top up the baking dish with water, as it will evaporate over 1 - 2 hours. I normally roast at 150 degrees and it generally takes 1/2 - 3 hours depending on the size of the meat. Remember it's better to take longer to roast as the meats more succulent and juicy. To roast potatoes, pumpkin etc, peel & cut veges and place in another baking dish and place above roast on wire cooking shelf at the rear above the open cast iron grill. These will not take long, 30 - 40 minutes but will require turning regularly as they will brown on the bottoms and stick to tray. I normally put these on when roast is nearly ready.

How to Clean & Maintain your BBQ

Well here we go. Disconnect gas first. Elbow grease and soapy water or to help ease the job, BBQ Degreaser bio degradable and most importantly, Non Toxic. You can clean the chasis of the BBQ this way, but don't wash the cast iron cooking racks as they will rust. Remove the drip tray and replace Fat catch (Kitty litter or sand) Replace the volcanic rock. Remove the cast iron burners and scrape off loose flakey rust. Poke out port holes on burners with a skewer or poker. Remove knobs by pulling them off and oil valve by squirting oil at spindle and press in and out.

Thats about it, put it back together, check hose connections for leaks using soapy water around joints and away you go remember to burn the new rocks in for 1/2 hour. Stainless steel can be polished with cleaners, a good tip to remove finger prints etc is a little baby oil on a cloth.