As the days lengthen and the barbecuing season begins in earnest, we look at the sizzling new grill options available.

It's not just sausages and steak on the menu anymore - the great Aussie barbie has gone gourmet. With today's barbecues - from stylish portable models to multi-burner modular 'outdoor kitchens' - it's possible to cook everything from pizza to stir-fries outside."The barbecue has become an extension of the kitchen," says Peter Anderson, Product Manager for Barbecues at Barbeques Galore.

Fuel for thought

Charcoal imparts a great chargrilled flavour to the food, but this type of barbecue takes a while to heat up and requires attention to maintain optimum heat. The main advantages of charcoal-fired barbecues is that they tend to be portable, cheaper and there are fewer elements to break or clog up.

Gas offers instantaneous heat, and there are now many portable smaller gas barbecues that are ideal for patios and balconies. Most gas barbecues are fuelled by refillable LPG bottles, but some can be connected to your home's natural-gas outlet. Also look out for electric versions, such as Black & Stone's electric convection barbecue and the Sunbeam Kettle King.

The burning issue

Gas barbecues are described by the number of burners - from one up to nine, including side burners. Stainless-steel burners offer the best long-term performance. Check the spacing of the burners - will they give you an evenly heated cooking surface? Some barbecues, such as the Sunbeam Innovo Thermo-Twin gas barbecue, have independently operated burners, so you can simultaneously cook different foods at the appropriate temperatures.

Side burners are great for cooking stir-fries or sauces, so you can cook the whole meal on the barbecue. Infra-red back burners are good for spit cooking, but are only needed if you have a rotisserie fitted. Extra burners take up space, so think about whether you need them - more shelf space might be a better option.

On the surface

Cast iron is the cheapest and most popular cooking surface, but it tends to rust, is tricky to clean and stains easily. Premium cast-iron or porcelain-coated steel won't rust as easily and can be wiped clean. Stainless-steel surfaces heat up well and should last the life of the barbecue. However, some lower grades of stainless steel - less than 300 - will pit or rust, says Chris de Florac, Marketing Manager at Black & Stone. Always use a cover for your barbecue and clean the grill well after use.

Good clean fun

We all love the cooking and eating part, but what about the cleaning? Choose a barbecue that is easy to clean. Electrolux's En:V barbecue has oil trays that can be drained and put in the dishwasher, as well as split grills that come apart for cleaning. As the final word, remember an easy-to-assemble barbecue will mean no-fuss cleaning.

Shopping checklist

Give the barbecue a good shake to see if anything rattles or seems flimsy. Look for solid construction and wheels.

Burners will need replacing from time to time. Ask about the expected lifespan of the burners and how much they cost to replace.

Check the ignition system - how easy is it to light the barbecue?

Is there sufficient bench space for plates and food? Look for fold-down or removable side shelves and space under the hotplate for storing utensils and the gas bottle.

Consider extras such as pizza stones, reversible grill/hotplates, rotisserie kits and warming racks to increase the usability of your barbecue.

In the hood

"A roasting hood makes the barbecue act more like an oven - look for one in stainless steel or vitreous enamel," says Barbeques Galore's Peter Anderson. A double-skinned hood will stop the hood discolouring from the heat and keep the outside a little cooler - helping prevent burns if you brush up against it. Also look out for an in-hood window (be prepared to clean regularly to make this feature useful) and halogen lights (as in Everdure's Neo Figura eSee) so you can see what you're doing easily.