“Phenomenal!”

“Outstanding!”

“Best show in a long time!”

The above may sound like theater reviews, but they are actually exhibitor reactions to the HPBExpo held last month in Salt Lake City. Throughout the four-day event, attendees had the opportunity to catch up on the latest industry trends, check out innovative products, meet with old suppliers and discover new ones, learn strategies to grow their business, and participate in business-boosting seminars on topics ranging from social media to pellet grills to firepits to Outdoor Room design.

Although attendance was down – blamed in part on the remote Salt Lake City location and dates that conflicted with the National BBQ Association’s Annual Conference – most were very pleased with the business being conducted on the show floor.

“This year’s show has been the best for new-dealer recruitment I’ve seen,” said Jim McLean, vice president Sales, Napoleon Gourmet Grills. “The show is smaller, but the caliber of attendees is better. We’re starting to see the light at the end of the tunnel in terms of the economy, and we’re seeing a lot more confidence and enthusiasm among our dealers. They’re getting aggressive again.”

“There were fewer people at the show, but also fewer tire-kickers and catalog collectors,” said Tom Wenke, senior vice president Sales, Weber. “Those who came to see us were qualified buyers ready to do business. We met with Williams Sonoma and other quality dealers – any one of those meetings could make the whole show. This is still an important show for us.”

“I came out here cautiously, but I have been very, very impressed,” said Ray Shelor, National Sales manager, DiversiTech, makers of the Original Grill Pad. “The show has exceeded my expectations on lead-generation. If half of the leads turn into orders it will more than justify the expense of the show. It’s obviously important to make sales at the show, but it’s also an excellent networking and seed-sowing opportunity. It’s important to have a presence here.”

Ross Johnson, Sales and Marketing manager, The Outdoor GreatRoom Company, noticed a greater sense of optimism at the 2014 Expo than in recent years.

“A lot of the country had terrible weather this winter, so there’s a nationwide cabin-fever epidemic. Dealers are telling us they’re ready to get more involved in the Outdoor Room, and their customers are interested in starting projects. We had good sales at the show and think that will bode well for the year.”

The Big Green Egg Cookoff was held in a tent due to rain.

Show Highlights

Highlights of the annual trade show and conference included a Big Green Egg-sponsored cook-off Thursday evening among three Salt Lake City chefs who grilled up a storm (literally; it poured rain!) under a tent in the outdoor burn area. Before Chef Jerry Liedtke of Tin Angel Café was crowned winner for his Indian-spiced grilled duck with cauliflower, Big Green Egg founder and chairman Ed Fisher was awarded the Donna H. Myers Barbecue Leadership Award for launching the kamado cooker movement over 30 years ago.

On Friday night, a packed house attended Hearth & Home’s sponsored Vesta Awards Ceremony recognizing a host of innovative products in 16 hearth, barbecue and outdoor living categories, with the Wiseway Pellet Stove capturing the Daniel J. Melcon Best-in-Show – Hearth Products award, and the Albaze firepit from Breeo Industries receiving the nod for Best-in-Show – Outdoor Room Products.

Canadian-based Friendly Fires was named specialty retailer of the year. (For a complete list of Vesta Award winners, see page 18, or visit www.hearthandhome.com.)

The Outdoor Burn area doubled as an open-air theater for the entire show, giving attendees the opportunity to see grills, firepits and fireplaces in action, while sampling everything from grilled pizza to cold-smoked cheese. But it was inside the Salt Palace Convention Center where some key product trends began to emerge.

You couldn’t miss the Cal Flame booth.

Trend Spotlight

Pellet grills could now be the new “It” category, with at least 10 companies peddling pellet grills on the show floor. MAK Grills captured a Vesta Award for its super-sized 3-Star General, while Smoke-N-Hot launched a whole fleet of pellet-fueled grills, including kamado and pizza oven units.

Camp Chef and Myron Mixon Q3 Pitmaster hope to take the pellet grill mainstream with the introduction of their value-priced cookers. These grills joined premium models from companies such as Memphis Wood Fire Grills, Louisiana Grills, Green Mountain Grills, Kuma, United States Stove Company, and Traeger at the show. In addition, pellet accessories from A-Maze-N-Smokin Products, and the Smoke Chief from Smokehouse Products bring the delicious smoky flavor of wood pellets to gas grills.

While pellet grills may be coming on strong, that doesn’t mean kamados are ready to relinquish their star status. Primo’s new “All-in-One” value-priced cooker includes side tables and base for $899 and features a traditional kamado shape, a departure from the company’s signature oval design. Big Green Egg launched the MiniMax with the same height as a Mini EGG but a larger, more practical cooking area that has great appeal to the culinary industry, according to company CEO Ardy Arani.

The Vesta Award-winning Galaxy Outdoor Kamado Rocket is the first kamado to burn gas, wood or charcoal. Much deeper than a traditional kamado, it can accommodate five tiers of cooking racks and has a beautiful mosaic tile exterior, that looks as much like a piece of art as a barbecue. Other kamado offerings at Expo included Grill Dome, Modern Home Products, Saffire, Bayou Classics, Caliber and Smoke-N-Hot.

Unlike years past when every other booth seemed devoted to the outdoor kitchen, this year fewer island companies were represented at Expo. This could be, as Ross Johnson suggests, a reflection of the increasing regionalization of the island business due to prohibitive shipping costs. Still, there were a number of innovative outdoor kitchens represented.

DCS launched seven new outdoor kitchen storage components and appliances for building in to custom-masonry islands as part of its “Out is the New In” campaign. The company also offers its Liberty series modular units, as well as a “Metro Kitchen” for small spaces with grill, refrigeration, storage and serving capabilities combined in one compact, freestanding cart base.

RH Peterson introduced the Fire Magic Barbecue Island System, glass-fiber-reinforced concrete islands that ship in finished panels to be assembled on site. Challenger Cabinets’ contemporary, powder-coated-aluminum Instant Solutions outdoor kitchens are available in 12 modular pieces in its Pre-Configured Series, or in 30-in. cabinet bases in its Custom Series.

Select Outdoor Kitchens offers customizable islands that look like sophisticated indoor cabinetry. Sunset Bay Outdoor Kitchens was a Vesta finalist for its Heritage Outdoor Kitchens, and Danver’s licensed Brown Jordan painted stainless-steel islands appeal to high-end consumers, designers, builders and architects.

Cal Flame took home a Vesta Award for its feature-packed Master Chef Island with a built-in convection gas grill, small charcoal kamado cooker, refrigerator, ice maker, countertop fire table, iPod docking station and speakers, fireplace, water features and under-counter lighting. On the opposite end of the spectrum, BBQ Coach targets the DIY buyer with pre-cut steel framework and cement board panels that assemble into islands “like Ikea furniture.”

Joe Cilio holds forth at the Fornetto booth.

Pizza ovens continue to be strong sellers. Bull’s new pizza oven comes in two sizes and is also offered with a Pizza Q island base. While Fire Pie Ovens made a statement with its full-sized masonry ovens, companies such as Alfa, Alfresco, Pacific Living, Summerset and others showcased smaller, cart-based units. Camp Chef introduced its gas-fired tabletop Italia Artisan Pizza Oven, and BakerStone International scored a Vesta Award and left with hundreds of leads for its new stone-lined, Pizza Oven Box gas grill topper.  

Gas firepit tables were another growing trend at Expo. Among the notable debuts were mosaic-topped fire tables from RH Peterson, extra-large, durable aluminum Patio Flame tables with slatted tops from Napoleon, and L-shaped firepit tables from The Outdoor GreatRoom Company, ideal for the shape of a sectional sofa.

The HPBExpo proved it is still the best way to learn, network and do business in the barbecue and outdoor living industry. Both manufacturers and retailers alike left the show with renewed enthusiasm and a positive outlook heading into the key 2014 selling season.

Many are already looking forward to Expo 2015 in Nashville!

Shane Petzold, director of operations for Operation BBQ Relief.

Update: Operation BBQ Relief

Stan Hays might have been the only Expo attendee hoping for a slow season in 2014. For the founding partner of Operation BBQ Relief, a nonprofit organization that provides barbecued meals and other comforts to victims and first responders at natural disaster sites, a good year is one in which there is little need for his services.

Hays took to the stage during the Vesta Awards Ceremony at the HPBExpo to give an emotional update on the group’s efforts over the past year and to explain how the support of HPBA members is making a major impact.

Since OBR was formed in May 2011 when a group of competitive barbecuers gathered to cook and serve food as part of the relief efforts after devastating tornadoes struck Joplin, Missouri, a nationwide team of 600 volunteers has served more than 508,000 meals at 18 disasters in 16 states over 104 total days. The organization’s six 2013 deployments included Moore, Oklahoma, where a devastating tornado destroyed an elementary school, and West, Texas, where a fire in a fertilizer plant nearly leveled the town.

This year, HPBA has designated Operation BBQ Relief as the organization’s official charity. Raffle sales, apparel sales, donations and pledged donations to the group during Expo 2014 totaled about $9,000. To date, HPBA member manufacturers and retailers have contributed a total of nearly $95,000 in cash and product donations, including cookers, heaters and even a truck.  

“We are grateful for the support of our HPBA family,” said Hays. “Your help makes it possible for us, as a 100-percent volunteer organization, to provide food to people all over the country during desperate times. Something that is so little – a hot meal – provides such comfort to people in these situations.”

Hays reminded HPBA members that they can help by visiting the OBR website at www.bbqrelief.org to make a donation, become a corporate sponsor, or register as a volunteer in their area should a disaster response ever be needed locally.