About Barbecue Grills

Wayback Machine snapshots of barbecuegrills.com.au from 2017 show a DomainActive parking page titled “Barbecue Grills”, with ember-and-charcoal colours, stock photographs of cooking over fire, and Google domain ads keyed to the words barbecue grills. By 2024 the live site was a lander redirect. There was never a usable editorial archive to restore.

We kept the name, the subject and the colour language of that parked page, then built the magazine the keyword always implied: an Australian journal of grills, hoods, plates, bottles, beads, hardwood and the food that belongs on them.

The desk writes in Australian English. We measure in millimetres and Celsius. We talk about LPG, natural gas, strata by-laws, total fire bans and the difference between a January slab in western Sydney and a July kettle in Hobart. American competition barbecue is interesting. It is not the default here.

Who writes

• Callum Hartley, hardware editor — fuel types, conversions, outdoor kitchens and what a shop will not tell you at the register.
• Mina Rahman, technique editor — fire management, reverse sears, grease fires and the unglamorous work of temperature.
• Jess Nguyen, food editor — lamb, ham, prawns, vegetables and the social physics of feeding a crowd.
• Tom Bellear, outdoors editor — camping kits, wet-season storage, balcony rules and bushfire-season judgement.

We do not take inventory from retailers. Brand names appear when they help a reader recognise a class of machine. Paid or guest-post links, if we ever accept them, carry rel="sponsored". Read the editorial standards, the write-for-us guidelines or send a note to the desk at support@worldwidebacklinks.com.