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The Barbecue Industry Sizzles!

Cooking outdoors is more popular than ever and for more than just the great taste; it’s a casual, convenient and healthy way to cook. The barbecue industry offers innovative grills and smokers for every budget, occasion, personality and style, making it even easier for consumers to cook anything, anywhere. Whether it’s in the backyard, at the park or an apartment complex’s courtyard, consumers are enjoying cooking everything from pizzas and quesadillas to veggies and desserts!

Ever wonder what’s the most popular type of grill or consumers’ favorite food on the grill? Or whether it is the man or woman who typically makes the decision to cook? Here are a few highlights from HPBA’s State of the Barbecue Industry Report detailing consumers’ grilling habits and preferences.

One Hot Industry

  • More than 16.7 million grills and smokers were shipped in 2008, marking an 18 percent increase since 2003.
  • Nearly eight out of 10 (77 percent) households own an outdoor barbecue grill or smoker.
  • Sixty-eight percent of households that own a grill own a gas grill, followed by charcoal (37 percent) and electric (2 percent).

Stay Tuned!

The newest barbecue and outdoor living industry trends and hundreds of innovative, new products will be unveiled on March 19-21 at the HPBExpo, North America’s largest indoor-outdoor trade show, in Reno, Nevada. Information about the latest trends and products that will drive sales in 2009-2010 will be posted here on March 19!

Grill Usage

  • The majority of grill owners use their grills year-round (58 percent), and 45 percent use their grills one to two times per week during the peak grilling season (May through September).
  • Traditional summer holidays top the list of the most popular grilling holidays: the Fourth of July (69 percent), Memorial Day (56 percent) and Labor Day (50 percent).

Tasty Trends

  • Meats, including burgers (82 percent), steak (79 percent), chicken parts (72 percent) and hot dogs (71 percent), top the list of the most popular foods prepared using a grill.
  • Four in 10 consumers who cook on a charcoal grill (39 percent) normally use barbecue sauce to add flavor to their dishes. Most popular flavors include hickory (65 percent), mesquite (49 percent) and honey (49 percent).
  • When charcoal grilling, over half of consumers (56 percent) use marinades.

Household Roles

  • Males (52 percent) normally make the decision to cook, light (65 percent) and cook (59 percent) on charcoal grills.
  • When entertaining and cooking outside, males normally cook on a grill: specifically, 67 percent on a gas, 62 percent on a charcoal and 56 percent on an electric grill.

About HPBA State of the Barbecue Industry Report

This most recent research for the barbecue industry was conducted online via the TNS Interactive Panel in July 2007 with a sample size of nearly 29,000. The sample size included households assembled to be representative of the latest U.S. Census in terms of geography, age of head of household, market size, annual household income and household size. All respondents are 18+ years old.

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