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Top Barbecue Tips for a Happy Cookout

This barbecue tips page is getting too full! As I write more information and meet more people I pick up lots of handy tips, ideas and suggestions and this is the page where I share them.

It's my reference point too. I guess I'm not alone in having a memory like a sieve so this is the place I come back to most often for a quick refresh.

Look out for the TIP - I've included a lot of barbecue TIPS that relate specifically to whatever page you're reading on my site and here below are some more general tips to make sure you get the most out of your barbecue.

I've split the categories up into:-
1. The Fire
2. Barbecue Cookout
3. Food Tips

The Fire

If using charcoal , be patient. After lighting the grill, give it 45 minutes before putting any food on.Self lighting charcoal will be OK after 30 mins but beware, it doesn't last long.

Easy Selflighting Charcoal

Briquettes are OK but difficult to light and leave a cementitious residue in the base. Lumpwood charcoal & a firelighter and you can't go wrong. Always use fresh charcoal - if you've kept it over the winter it absorbs moisture and simply won't get up to temperature.

If for whatever the coals don't light well, do not be tempted to add more lighter fuel or blow on the coals. If you do, you're risking your own health and safety and those around you.

Click here for more information about how to light a charcoal grill

Click here for tips about recycling charcoal

If you're already thinking that this is too much - get a gas barbecue! Use this link for the basic cooking tips for gas grills including how to light a gas grill

When grilling, barbecue flavour is derived from the fat in the food dripping onto the coals and creating smoke, whether those coals are charcoal or lava is irrelevant. So if you're a pyronaught like me, get the charcoal out but if you want hassle free cookouts then maybe gas is a better option.

The Barbecue Cookout

Plan your cookout - think about what needs to be ready and when.
If it's too much pressure, take the Tapas approach and do small quantities of lots of different things.
Always start grilling on the highest setting to avoid flames.
Food cooks with heat, not flames. Flames are BAD!
If you do get flames either take the food off, raise the grill height or dampen down with a water spray.
When doing kebabs on wooden skewers remember to allow at least 30 minutes for soaking
Don't get caught with tough meat. If in doubt use a Barbecue Marinade
A Teflon® Barbecue Mat will keep your vegetarian food "meat free" and also stops patties sticking to the grill and disintegrating.
For moist meat when smoking use a water bath

Barbecue Tips For Your Smoker

Same rules about flames apply and here's some more great barbecue tips about how to control the temperature of your smoker by varying the apertures on the air vents. Click on this link for some of the smoker basics about the cooking process.

Cleaning

Click on this link for tips on how to clean porcelain grill grates

Plank Cooking

General Plank Cooking Tips

How To Plank Grill Fish

Grilling Tips

How To Grill Asparagus

How To Grill Chicken

How To Grill Corn Cobs

Perfectly Grilled Lamb Chops

How To Grill Steaks

Smoking Tips:-