Be patient

The biggest mistake is to start cooking before the charcoal is ready.

If your barbecue party starts at 7.00, light the barbecue at 6.30. 

Storage

Store your charcoal in a cool dry place. A garage or shed is ideal but it must be off the floor.

A plastic dustbin is ideal.

Proper storage will eliminate the use of starter fluids.

Tightwad or recycling?

When you have finished cooking, close the lid of the barbecue and close the air vents. In the morning you will be able to salvage some left over charcoal. Just place in a plastic throw-away shopping bag and shake. All the dust will have come off the charcoal and it will be ready to use again.

Silver cooking foil

Is a must for keeping food warm and cooking on the barbecue.

Also for storing pre-prepared barbecue courses in the fridge.

Safety

Safe Barbecue

Heat control

Charcoal on the barbecue which is left in a pyramid shape will produce a hot barbecue.  Spread the charcoal a little to produce a medium heat.

Don't cover the whole base of the barbecue with charcoal. leave some space for a cooler section so you can move food around.

If you have a lid on your barbecue use it to control any flames or flare ups. No oxygen no fire.

If you need to add more charcoal , place it around the edge.

If cooking indirect you will have to practice with the vents on your barbecue to get it just right. Try all vents half way open first.

The most problems with flames and flare ups are caused by food with a high fat content.

Cook these foods using the indirect method.

Smokers

BBQ Rubs

S/S Gas BBQ

Woodchips

Indoor BBQ

Accessories

Gas BBQ'S

BBQ Tools

 BBQ Covers