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BUSTING THE MYTHS OF
BARBECUING


Everyone loves a BBQ, but not everyone has mastered the art of cooking on one.

WHY IS MY FOOD BURNING ON THE BBQ?

Some can blame luck or equipment for raw or burnt food but with the right Tucker Tips to get you on track, you can be a master at the BBQ in no time.

 

Some big brands actually promote their BBQs as being very efficient because their burners are very close to the grill. If this was true we might as well just place the meat on the fire like the cavemen did! Ask any expert who cooks over charcoal, you must have a good distance from the meat to the charcoal, otherwise you burn everything - and the same goes for cooking on gas.

You don't want the fire too close. The main reason other BBQ manufacturers do this is to reduce their costs on material. We've made BBQs for over 30 years now, and know hot to make a shallower BBQ but you will sacrifice the quality of the cooking. The burners remain a good distance from the cooking surface and that's why our BBQs cook better.

BUSTING THE MYTHS OF
BARBECUING


Everyone loves a BBQ, but not everyone has mastered the art of cooking on one.

WHY IS MY FOOD BURNING ON THE BBQ?

Some can blame luck or equipment for raw or burnt food but with the right Tucker Tips to get you on track, you can master the BBQ in no time.

 

Some big brands actually promote their BBQs as being very efficient because their burners are very close to the grill. If this was true we might as well just place the meat on the fire like the cavemen did! Ask any expert who cooks over charcoal, you must have a good distance from the meat to the charcoal, otherwise you burn everything - and the same goes for cooking on gas.

You don't want the fire too close. The main reason other BBQ manufacturers do this is to reduce their costs on material. We have been making BBQs for over 30 years now, and
know not to make a shallower BBQ to sacrifice the quality of the cooking.

 

Our burners remain a good distance from the cooking surface and that's why our BBQs cook better.

DOES COOKING ON CHARCOAL TASTE BETTER?

Yes! Do you know why? Well it's because the food is cooked slowly and when the juices drip down in the charcoal the flavour gets infused into the meat. This is what barbecuing is all about - that BBQ aroma!

While gas cooking is very convenient, a charcoal BBQ, done right, can be an incredible food experience. Many of our Tucker Gas BBQs now have an optional Charcoal Tray insert so you can enjoy the benefits of Charcoal cooking right on your gas BBQ.

Many Charcoal BBQ grills are also too close to the flame or the BBQ is just too hot and cannot be adjusted correctly. Our Tucker Charcoal Deluxe BBQ has a heavy duty charcoal tray that can be lowered and raised for that perfect charcoal control.

HOW COME YOUR COOKING SKILL IS THERE ONE DAY AND GONE THE NEXT?

A lot of people just blame the butcher for selling a fatty sausage or a bad quality steak. The reason could be the weather especially the wind factor. Uninsulated BBQ bodies require more heat when it is cold and less when it is hot, strong winds can effect the temperature of your grill.

 

We have insulated the body on our Tucker BBQs so that no matter what weather conditions, each time you use your BBQ the temperatures are consistent.

We probably use twice as much material than competitors but the results speak for themselves.

 

A lot of BBQs just will not work well in windy conditions due to bad design. We have more experience making BBQs to cope with coastal winds than anyone.

DOES COOKING ON CHARCOAL TASTE BETTER?

Yes! Why? Well it's because when the food is cooked slowly, the juices drip down in the charcoal, infusing flavour into the meat. This is what barbecuing is all about - that BBQ aroma!

While gas cooking is very convenient, a charcoal BBQ, when done right, can create an incredible food experience. Many of our Tucker Gas BBQs now have an optional Charcoal Tray insert so you can enjoy the benefits of Charcoal cooking right on your gas BBQ!

Many Charcoal BBQ grills are also too close to the flame or the BBQ is just too hot and cannot be adjusted correctly. Our Tucker Charcoal Deluxe BBQ has a heavy duty charcoal tray that can be lowered and raised for that perfect charcoal control.

HOW COME YOUR COOKING SKILL IS THERE ONE DAY AND GONE THE NEXT?

A lot of people just blame the butcher for selling a fatty sausage or a bad quality steak.

 

In actuality, it's likely it could be the weather, especially the wind.

 

Uninsulated BBQ bodies require more heat when it is cold and less when it is hot, so strong winds can affect the temperature of your grill.

 

We have insulated the body on our Tucker BBQs so that no matter what the weather conditions are, each time you use your BBQ, the temperatures are consistent.

We probably use twice as much material than competitors but the results speak for themselves.

 

A lot of BBQs will not work well in windy conditions due to bad design. We take this into account and have more experience making BBQs to cope with coastal winds than anyone.

ENAMEL VS STAINLESS STEEL

People make up so many stories to tell you how good enamel is, well just look at any commercial kitchen, does anyone use enamel? They all use the same high quality 304 commercial grade stainless steel like we use on our Tucker GTR Series.

 
Enamel will last ok but it is only as good as the material it is put on. Nowadays the internal steel is cheaper quality and thinner than previously, and chipping and crazing is rife in cheap BBQs.

Enamel hides the grease as most manufacturers use black and if you chip enamel it breaks off like chrome and if it gets into your meat it will cut your throat like glass! Stainless Steel will not chip or craze which is why hospitals use it for utensils and hardware.

WHY IS MY OLD BBQ LOOKING SO BAD?

Well if you use enamel, painted, plastic and stainless steel parts you will find that some parts will wear out faster than others. This is an old trick to make the BBQ look great in the show room and the price seem affordable but once you get the BBQ home and put it outside and the heat and weather get to it, the inferior parts fatigue.

Stainless steel will always look good and last longer.

 

We don't make price point BBQs , we design Tuckers to perform time and time again.

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ENAMEL VS STAINLESS STEEL

Other BBQ manufacturers will make up stories on how good enamel but if you look at any commercial kitchen, enamel is hardly used.
 
Instead, they use the same high quality 304 commercial grade stainless steel like we use on our Tucker GTR Series.
 
How long enamel lasts is dependent on the quality of the material it is put on.
 
But usually, the internal steel is cheap in quality and thin, so chipping and crazing is rife in cheap BBQs.

Enamel could be a safety hazard too! As it chips with age, it could break off like chrome and end up in your food, causing cuts to your throat like glass.

 

Our stainless steel BBQs avoid all that and will not chip or craze with time, which is why hospitals have utensils and hardware made of the same material.

WHY DOES MY OLD BBQ LOOK SO BAD?

If you use enamel, painted or plastic parts you will find that some parts will wear out faster than others.
 
This is an old trick to make the BBQ look great in the showroom and the price seem affordable. But as soon as you get the BBQ home and put it outside, the heat and weather get to it causing the inferior parts fatigue.

Stainless steel will always look good and last longer.

 

We don't make price point BBQs, we design Tuckers to perform time and time again.

 

We don't skimp out on the quality just to meet a price point. We design Tucker BBQs to perform amazingly time and time again.

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