After picking up a few tricks from a trip through Australia’s outdoor barbecue scene, we came to appreciate why so many people prefer cooking over an open flame.
Throwing a few snags on a grill while sparks drift up into the evening is proper outdoor living – the Australian way. The crackle of wood, the pungent smell of smoke in the backyard, the gratifying sound of meat sizzling on the grill – it all taps into something deeper than simply cooking food.
For Aussies who enjoy grilling outdoors, a fire pit grill is the embodiment of their love for this hobby. However, for those who haven’t tried this form of cooking before or are considering a switch from other methods, here are some useful points on how to choose and use a fire pit grill.

What Is a Fire Pit Grill?

A fire pit grill may be either a fire pit designed specifically to fit a cooking grill or a fire pit coupled with a grill attachment. While a traditional grill burns natural gas or propane, the fire pit grill uses firewood or charcoal for heat generation, which gives the food cooked on it a unique smoke flavour that regular grills can’t replicate.
Bowl-shaped fire pit grills with a grill rack are the most popular and inexpensive option. They are highly portable, easy to assemble and can double as a fire pit BBQ and an ambience feature for social gatherings.
Materials Matter More Than You’d Think
Australian weather conditions aren’t always kind to outdoor equipment – UV rays, humidity, coastal salt, and everything in between. The quality of materials will affect the life span of the fire pit grate – whether it lasts two summers or 20 years.
Cast iron is the best material for grilling bars – it provides great thermal conductivity and ensures even heating. It does need regular maintenance with oil and drying, but if cared for properly, the grate will last for decades.
If you want low-maintenance material, then go for stainless steel – it doesn’t corrode, heats up well, and it’s a breeze to clean. Make sure, though, that the steel is not too thin, or it will warp over time. Look for thicker gauges (304-grade stainless is the sweet spot).
For the construction of the fire pit bowl itself, thick steel or corten steel, which creates an attractive rusty finish, is an excellent choice. Corten steel is designed to weather – its orange-brown finish is actually a protective layer. Cast iron fire pit bowls are also an option, but heavy to move around.
Size: Bigger Isn’t Always Better
Consider the number of people you usually cater for and the available space. While a huge 90cm fire pit grill might sound appealing, if you have a large backyard and it overwhelms your courtyard while you are always serving four, that is too much.
As a rule of thumb, a cooking area of 50-60cm is suitable for a family of four. Upgrading to 70-80cm gives you room for separate heating zones, which is important if you want to cook various food items simultaneously. If you are hosting big gatherings, choose something bigger.
The outdoor area is another essential thing to consider. The fire pit BBQ requires clearance of at least one metre from buildings, fences, and trees. Make sure to consult your local council’s fire regulations.
Compatibility and Accessories
Not all grates fit all fire pits, so be sure you’re getting a compatible unit. If you’re buying a grill attachment for an existing fire pit, take careful measurements of the inside diameter. Some aftermarket grates have adjustable settings, but they aren’t infinitely adjustable.
Look for these useful features when comparing products:
- Adjustable height setting – so that you can adjust the heat by lowering or raising the grate toward the flame
- Swing-away arm – which allows you to remove the grate from the fire safely without burning yourself, great if you need to add more wood
- Ash catcher basin or bottom plate – helps keep your patio clean and lowers fire hazards
- Rotisserie kit compatibility – for those who love to cook a whole chicken or a lamb roll.
Getting the Fire Right
This is where people typically get it all wrong: cooking over the flames. Don’t. Flames are temperamental; they char the exterior of your meat but leave it undercooked inside, and they give your whole meal the flavour of a chimney.
What you need is coal. Start your fire using high-quality hardwood fuel sources such as red gum, ironbark, or something similar to create a nice bed of coals to cook over. Give it 30 to 45 minutes until you have an even bed of hot coals that have turned from bright orange to dull grey on the outside with a hint of orange underneath. These are the coals you will cook on.
Organise your coals into zones, one that is hotter and has more coals beneath it, which would serve as your grilling area, and another that’s cooler to let your meat rest or cook slowly. In other words, it’s just like preparing a two-zone gas barbecue, except better.
Cooking on the Fire Pit Grill

Once the coals have been arranged, the process is pretty much identical to any other grilling, except for one thing – it’s a lot better.
Thick cuts of beef ribeyes, T-bones, and tomahawks are perfect for this heat. Get them on the hot spot, let them sear for a few minutes, then move them to the cooler zone. The smoky flavour you get when using a fire pit BBQ grill is a totally different league.
Lamb chops, sausages, and chicken thighs are traditional favourites. Vegetables such as corn on the cob, capsicums, and slices of sweet potato can all be grilled by resting them on the grates or by placing them directly onto the hot coals.
If you’re planning on grilling something for a while, you should toss in two chunks of wood about every 20 minutes.
After the Cook
Do not leave the fire unattended until it burns out completely. When the coals cool down, dispose of the ash carefully; never dump it in the trash can if it’s still warm.
Clean the grate with a metal brush while it’s still hot, or if it is cast iron, wipe it lightly with oil.
Finally, relax, pour something cool, and marvel at yourself because now you are a proud master of cooking a great meal the way humans have been doing it for thousands of years.









