9. SHOULD I HAVE A SIDE BURNER OR BACK BURNER? Side burners are an optional, stove-like cooking area attached to the side of your BBQ. They are useful for boiling water, making gravies and allow you to cook wok style foods such as a stir-fry. An inexpensive and worthwhile addition to any BBQ. An infra-red back burner is for people who want to do spit cooking in a traditional manner (just like at a fish and chip shop). Whether you decide to purchase a back burner on your BBQ us once again purely a personal choice, and may depend on what application you are going to use the BBQ for. 10. WHY SHOULD I HAVE A ROAST HOOD? They open up a whole new world of outdoor cooking, and can be added at a later date - just make sure that the BBQ you are looking at will accept a Roast Hood. Check the quality of the hinge system, handle and temperature gauge, and that the finish is Vitreous Enamel or Stainless Steel (avoid painted Roast Hoods as these are low quality). 11. ROCK OR FLAME TAMER? Some BBQ's come with a Flame Tamer that can be either metal or cast iron. The alternative is BBQ rock; the preferred type being genuine lava rock. Both are extremely good, however the lava rock is susceptible to flaring. We would recommend flame tamers as opposed to lava rock as flame tamers enable more controlled cooking. 12. DRAINING SYSTEMS There are two types of draining systems. The simpler BBQ's have a slide out drain tray, but the better BBQ's have a double drain system that is more effective and easier to clean. They reduce the likelihood of a fat fire as fat is collected and stored in a container away from the heat. 13. HOSE AND REGULATOR All BBQ's approved by the Australian Gas Association must be supplied with a hose and regulator. Check that the regulator you are given will fit the cylinder you have. Adapter fittings are available if there are any problems.