Barbecue is evolving rapidly, blending tradition with innovation in ways that push the boundaries of flavour and technique. While the smoky, slow-cooked essence of BBQ remains sacred, new trends are reshaping the scene in exciting ways. Whether it’s desserts on the grill, AI-driven precision, or cocktails infused with fire-kissed aromas, the future of BBQ is sizzling with creativity. Here are five of the most exciting trends defining BBQ in 2025.
1. Dessert BBQ – Sweet Meets Smoke
BBQ is no longer just about meats—desserts are taking centre stage, embracing smoke and fire to add depth to classic sweet treats. Smoky flavours complement natural sugars, creating a unique balance of richness and complexity.
One of the most popular items in the Dessert BBQ trend is smoked fruit. Grilled peaches with cinnamon, honey-drizzled charred pineapples, and fire-roasted apples are adding a caramelised depth that’s impossible to achieve with traditional baking. Smoked chocolate is also making waves, with chefs incorporating it into brownies, cheesecakes, and even ice creams.
Another rising favourite is grilled pastries. Imagine a smoky twist on a traditional s’more, with fire-toasted marshmallows and chocolate melting between crisp, wood-fired biscuits. Even cakes are getting a BBQ makeover, with butter-rich pound cakes grilled to perfection and topped with smoked berries and cream.
2. Live Fire & Primitive Cooking – Back to Basics
In contrast to high-tech innovations, a growing movement is embracing the raw, primal essence of barbecue—live fire cooking. Inspired by ancient techniques, this trend sees chefs and home cooks alike turning away from gas grills and even conventional smokers in favour of open flames, wood embers, and clay ovens.
The appeal lies in the pure connection with fire. Cooking over live coals brings out deep, natural flavours, whether it's a tomahawk steak seared over an open flame, whole fish roasted in banana leaves, or rustic flatbreads cooked on hot stones.
Even the choice of wood becomes an art form, with pitmasters carefully selecting cherry, hickory, oak, and mesquite to impart specific flavours. This return to elemental cooking allows for an appreciation of simplicity—where smoke, time, and fire are the only ingredients needed for culinary magic.
3. AI & Smart Grilling – The Future of BBQ
As much as BBQ is returning to its roots, technology is also revolutionising the way we grill. AI-driven cooking is making BBQ more accessible, precise, and foolproof than ever before.
The rise of smart grills means that achieving the perfect temperature is no longer a guessing game. AI-powered smokers can monitor internal meat temperatures, adjust airflow, and even send notifications when it’s time to flip or rest the meat. Some advanced models can even analyse humidity levels and adjust settings accordingly to maintain the ideal slow-cooking conditions.
Beyond hardware, AI is also influencing recipe development. Some platforms use machine learning to suggest optimal wood pairings, cooking times, and flavour profiles based on user preferences. Whether you're a seasoned pitmaster or a beginner, AI-driven BBQ technology is making it easier than ever to achieve consistent, restaurant-quality results at home.
4. BBQ Cocktails & Smoked Beverages – Fire-Infused Drinks
BBQ isn’t just about food anymore—drinks are getting the fire treatment, too. Smoked cocktails and fire-infused beverages are bringing a new depth of flavour to the BBQ experience.
One of the biggest trends is smoked whisky-based cocktails, such as old fashioneds infused with cherry wood smoke or mezcal margaritas enhanced with grilled citrus. The smokiness of the drink complements charred meats, creating a seamless flavour pairing.
Non-alcoholic options are also on the rise, with bartenders creating smoked lemonades, charred pineapple sodas, and fire-roasted herbal teas. These drinks add complexity and an earthy aroma without overpowering the palate.
Another innovation is the use of smoked ingredients—such as smoked honey, burnt rosemary, or grilled fruit purées—to elevate classic cocktails and give them a distinctive, BBQ-inspired twist.
5. Extreme Dry Aging & Fermented Flavours – Deepening the Flavour Spectrum
BBQ has always been about slow cooking and developing deep, rich flavours. Now, pitmasters are taking this concept to the next level with extreme dry aging and fermentation.
Dry aging is no longer limited to steakhouses. Barbecue joints and enthusiasts are now experimenting with long dry-aging periods to intensify the umami and tenderness of meats before they even hit the smoker. Some cuts are aged for over 100 days, creating an incredibly concentrated, nutty flavour profile that pairs beautifully with the smokiness of BBQ.
Fermentation is also playing a big role, with pitmasters using ingredients like koji, miso, and aged soy sauces in rubs and marinades to introduce complex layers of umami. Fermented hot sauces, smoked kimchi, and aged BBQ glazes are bringing a new level of depth to grilled dishes.
This trend represents an exciting fusion of ancient preservation techniques with modern BBQ, proving that time is one of the most important ingredients in flavour development.
The Future of BBQ is Here
Whether you’re drawn to the high-tech precision of AI grilling, the primal allure of live fire cooking, or the unexpected delights of smoked desserts and cocktails, BBQ in 2025 is all about pushing boundaries. While tradition remains at its core, innovation continues to shape how we grill, smoke, and savour our food.
No matter your style, there’s never been a more exciting time to fire up the grill and explore the evolving world of barbecue. So, which trend will you be trying first?
