Outdoor Cooking in Australia: Fuels, Setups, and Smarter Gear

Outdoor cooking is part of life here—school-night sausages, Sunday roasts, and long arvos with mates. This guide cuts through the noise: which fuels to use, how to shape an outdoor kitchen, and what gear actually earns its spot. At OLA (Outdoor Living Abode), we’re all about practical setups that suit Aussie conditions.

Fuel choices: what they’re good at

Gas

Fast start-up, steady heat, and easy control. Great for weeknights and mixed menus. You’ll sacrifice a little smoke character, but gain reliability and pace.

Charcoal

More flavour, wider temperature range, and brilliant searing. Lump runs hot and clean; briquettes are predictable on longer cooks. Expect a 15–20 minute light-up.

Open fire (wood)

Big flavour and theatre. Manage heat by cooking over coals (not flames) and moving food closer or further using adjustable grates. Best for relaxed sessions and whole cuts.

Cooking styles worth knowing

Parrilla grilling

A parrilla uses a wheel to raise and lower the grate over charcoal or wood. You sear low, roast high, and ride out flare-ups with a quick turn—simple, hands-on control that suits Australian backyards. If you want a premium live-fire centrepiece, see OLA Grills high-end parrillas

Spit rotisserie

Gentle, self-basting roasting for chooks, pork collars and lamb. It’s a crowd-pleaser and pairs well with gas or charcoal. Keep a steady drip tray under the meat to avoid flare-ups.

Pizza ovens

Compact outdoor pizza ovens now reach restaurant temps quickly. Beyond pizza, they’re excellent for flatbreads, roast veg, seafood, and cast-iron steaks. Browse outdoor pizza ovens for sizes and fuel options.

Plan an outdoor kitchen that fits how you cook

Start with use, not looks

• Weeknight quick wins? Prioritise gas, side burner, and sensible bench space.

• Weekend flavour chaser? Add charcoal or wood capacity and a safe ash-out path.

• Feeding a crowd? Oversize the prep zone and include warming space.

Go modular (so it can evolve)

Modular systems let you stage the build. The Cozze modular range bolts together neatly, making layouts easy to expand. Explore our full range of Outdoor Kitchens for flexible configurations.

Cold storage matters

An outdoor-rated bar fridge cuts trips inside and keeps marinades, salads and drinks at safe temps. Look for proper ventilation clearances and UV-stable finishes. See our bar fridges to match capacity and footprint.

A simple layout that works

• Hot zone: your main grill (gas or charcoal) plus a secondary unit (parrilla or pizza oven).

• Prep zone: bench and tools within arm’s reach of the hot zone.

• Clean zone: bin drawer and water access (even a hose bib helps).

• Cold zone: bar fridge away from direct sun and heat.

Think prep → cook → serve in one direction so you’re not crossing with hot trays.

Charcoal + wood: a handy combo

Light charcoal for a stable ember bed, then add small wood splits for flavour and heat bumps. With a height-adjustable grate, you can fine-tune sear and roast without chasing the fire.

Care that keeps weekends fun

Brush grates while warm, empty cooled ash (it attracts moisture), wipe stainless with mild soapy water, and cover between cooks. That’s it—no fiddly routines.

The wrap-up

Great outdoor cooking comes from matching fuel, method, and layout to how you actually live. Whether it’s gas for pace, charcoal for flavour, a parrilla for control, or a pizza oven for versatility, build a modular base and add only what earns its keep. If you want help mapping a setup that fits your place, OLA is here to keep it practical—and enjoyable—year round.