The 2026 Canadian Barbecue Shift: A BBQ Trend Overview
5 BBQ Trends to Watch and Why Real Fire Matters More Than Ever
By BBQ Chef Mike Belobradic — Live‑Fire Chef & Creator of Northern Barbecue™
2026 is shaping up to be a defining year for Canadian barbecue.
The market is evolving, tastes are expanding, and the gear Canadians are buying says a lot about how we want to cook. And while pellet grills, electric rigs, and plug‑and‑play smokers continue to grow, there’s a parallel movement gaining strength—one rooted in authenticity, simplicity, and the elemental connection between fire and food.
That’s where my perspective comes in.
I cook with hardwood lump charcoal and live fire because it’s the most honest expression of barbecue.
No electronics.
No manufactured fuel.
No shortcuts.
Just wood, flame, and bigger flavour. But understanding the broader trends helps us all to see where Canadian barbecue is heading—and why Northern Barbecue™, my trademark approach, is perfectly aligned with the moment (while also being truly timeless).
Now, on to the trends that I see.
BBQ Trend 1: Pellet Grills Keep Growing—But So Does the Desire for Real Fire
Pellet grills continue to rise in popularity, largely because many Canadians want convenience, consistency, and quick results. These types of units deliver on this, so it’s no surprise that the trend is continuing.
I understand why. Life is busy enough and not everyone is patient when it comes to food. Still, the more automated outdoor cooking becomes, the more people crave the grounding ritual of building a fire, managing heat, and cooking with intention.
My View: As technology takes over everything else, live‑fire cooking becomes the antidote. Real wood and hardwood lump cooking is the new luxury.
BBQ Trend 2: Compact Gear is Outperforming Oversized Rigs in the Market
Turns out that size matters and bigger isn’t always better.
Smaller yards, condo balconies, cost constraints and a desire for multi‑purpose tools are pushing Canadians toward more compact or mid-size grills and smokers. This is understandable. Unless you have a very large family or entertain crowds every week, a large, complex and space-sucking rig isn’t required. The days of bigger being better are fading when it comes to outdoor cooking rigs.
My View: A small charcoal grill can outperform a large gas or pellet rig in flavour, versatility, and soul. Fire doesn’t need square footage—it just needs patience, skill and time to breathe.
BBQ Trend 3: Global Flavours are Taking Over Backyard Cooking
This is the biggest shift in 2026.
Canadians are increasingly exploring global flavours, such as Korean, Caribbean, Mexican, Middle Eastern, and South American dishes (among others). They’re also experimenting with new rubs, sauces, marinades, cooking techniques and wood combinations.
My View: I love this trend because this is the heart of my Northern Barbecue™ method: global fire traditions reimagined through a Canadian lens. Northern Barbecue™ is not about cooking outside in winter. It’s about blending southern barbecue roots with global live‑fire styles and Canadian sensibility. It reflects who we are as a nation on many levels.
BBQ Trend 4: Rising Protein Prices are Changing What We Grill
Everyone is feeling it and it’s being reflected in what we cook outdoors.
With price pressures and related challenges being faced by many Canadian families, Canadians aren’t grilling expensive cuts of beef nearly as much as days gone by. Instead, Canadians are shifting toward value cuts: chicken thighs, pork shoulder, sausages, whole chickens, and alternative proteins more frequently. Beef cuts are on their way to becoming the special occasion proteins.
My View: Live fire loves value cuts. Charcoal turns inexpensive proteins into sumptuous showpieces. Smoke and flame elevate the humble into the unforgettable. Not only that, this trend plays right into the benefits of the Northern Barbecue™ global approach to outdoor cooking. There is literally a world of flavour out there just waiting to be explored with every type of protein conceivable.
BBQ Trend 5: Pizza Oven Sales are Flattening
The pandemic‑era counter-top pizza‑oven boom has cooled.
This trend doesn’t surprise me as I have had a lot of first-hand exposure to this while coaching home pizza makers on how to use their ovens. People still love home-made pizza, and love want to cook it outdoors. But having a dedicated unit that takes up valuable space is losing steam. Many Canadians want gear that does more than one thing.
My View: Live fire is the original multi‑tool. It’s one of the reasons I love my backyard brick oven. But not everyone can afford the space or cost to install a permanent fixture. The good news is that you can still make some pretty spectacular wood-fired pizza on many charcoal grills with a pizza stone or pizza steel. One grill, endless possibilities—sear, smoke, roast, bake, char, crisp.
Takeaways from the 2026 Canadian Barbecue Trends
When I look at these trends for 2026, one thing is clear: Canadians are searching for flavour, authenticity, and global inspiration when it comes to their backyard BBQ. They also want simplicity without losing soul.
For me, this is great to see because it’s exactly where my Northern Barbecue™ method lives.
If I had to sum it all up, I would say that 2026 isn’t the year Canadian barbecue becomes more complicated. It’s the year it becomes more real.
Northern Barbecue™: Global fire traditions, reimagined through a Canadian lens.
Sources and Methodology:
This 2026 barbecue trends analysis is based on a synthesis of publicly available industry research, retailer merchandising patterns, consumer‑behaviour data, and food‑culture reporting. The goal is to provide a directional view of where Canadian outdoor cooking is heading, supported by credible sources and interpreted through the lens of live‑fire cooking and Northern Barbecue of Chef Mike Belobradic.
Market & Equipment Trends
Insights on pellet grills, smokers, compact grills, and outdoor‑cooking equipment drawn from:
Grand View Research, Allied Market Research, and MarketWatch summaries of global grill and smoker category growth
HPBA (Hearth, Patio & Barbecue Association) annual consumer surveys on grill ownership and purchase intent
Retailer merchandising trends from Canadian Tire, Home Depot, Lowe’s, and specialty barbecue retailers, including SKU shifts and category emphasis
Google Trends data reflecting search‑interest patterns for pellet grills, smokers, and pizza ovens from 2021–2026
These sources collectively indicate continued growth in pellet grills and smokers, rising interest in compact grills, and a plateau in pizza‑oven demand.
Food & Flavour Trends
Analysis of flavour adoption and cooking styles incorporates:
Mintel and Technomic North American food‑trend reports
Restaurants Canada annual culinary trends and operator insights
Grocery retail trend reports from Loblaws, Metro, and Sobeys highlighting increased demand for global sauces, spices, and marinades
These sources consistently point to the rise of Korean, Caribbean, Mexican, Middle Eastern, and South American influences in Canadian home cooking.
Protein Pricing & Consumer Behaviour
Observations on shifting protein choices and value‑cut adoption reference:
Statistics Canada food inflation and protein‑price data
Commentary from the Canadian Cattlemen’s Association, Chicken Farmers of Canada, and grocery‑retail pricing trends
Broader consumer‑behaviour reporting from Canadian news outlets and economic analysts
These sources show ongoing price pressure on beef, poultry, and pork, contributing to increased interest in more affordable cuts—an area where live‑fire cooking excels.