Sounds like many of you are confusing grilling with barbeque.

Probably yet another example of communities separated by a common language.

Outdoor cooking, whether over a solid plate or a mesh grill, of anything (fish, flesh or fowl, veggies or other plant or fungal entities, is routinely described as a barbecue (if being formal), barbie (if being colloquial) or BBQ (if being cryptic) when in Oz. And, routinely, I've not seen the need for any form of liquid hydrocarbons (commonly referred to as "scout spirit") to start a fire, unless I'm using a drip torch as a firefighter. What happened to careful use of a bit of newspaper (or bark tinder, if in the bush) some kindling and a solo match?

My favourite BBQ plate is one I made from 1/2" steel bar, with the bars separated by the width of a match; the size of the bar makes for good heat retention (for searing, if cooking quickly) while fat (some of which is essential for full flavour to be tasted) can pass through the gaps onto coals. An adjacent solid sheet of 3/8" thick plate is best for onions and other items that might drop through the gaps.

But my favourite is a leg of two-tooth (weaned lamb that is not fully grown into mutton; called hogget in some places) roasted in a cast iron camp oven (called a Dutch oven by those who live between the Atlantic and Pacific Oceans. If I have to be mobile, I'll take the Bedourie oven instead of the camp oven. Bedourie ovens are formed from spun and/or pressed steel sheet and were invented at Bedourie Station (what North Americans might call a cattle ranch) in Queensland; they don't break if mistreated or fall from the cook's clobber.

Cheers, Rowan