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How to Barbecue

How to Make Charcoal

 
  Direct cooking (Grilling) Advice on barbecuing plus lots of Information on how to Barbecue and how to Smoke Food.
  Charcoal ready

Light the perfect barbecue

When lighting your barbecue don't forget how you use to light a camp fire. Basic primitive fires were always built in the pyramidal shape, most people seem to totally disregard this method when planning a barbecue. 

So arrange your briquettes or lump wood in a pyramidal shape, insert three firelighters evenly spread into the pyramid and light each one with a match.

Leave for twenty to thirty minutes, the flames should now have died down and the charcoal has turned white.

You can now spread the charcoal more evenly around the barbecue rack using a barbecue tool.

The barbecue is now ready for the direct cooking method. 

Always wait for the flames to die down, the firelighters give off fumes and do not smell very nice. This is because some are soaked in kerosene.

Best BBQ Tips

Don't cover the entire base of the grid with charcoal, leave a space so you can move food around if it starts to burn. Around 2/3 of the grid should be covered in charcoal for the best results.

Always oil you cooking grill before cooking (use vegetable oil)

BBQ Grill

This BBQ is ideal for direct cooking (grilling)

     
Direct cooking method

The food is placed over the hot charcoal and grilled. You will have to turn the food several times to avoid burning and charring, try to this with tongs rather than a fork. The fork will pierce the meat and allow juices to drip onto the charcoal and encourage flames.

When the food is cooked, you can keep it warm by using a small area of the barbecue grill covered with a double layer of silver foil, place the cooked food on to the foil, it will keep warm and will help to stop burning. But remember, not to add the foil until you need it.

Tip: Always wait at least 20-30 minutes after lighting the BBQ before you start barbecuing.
Lamb Chop on the bbq grill

Grilling a Lamb Chop

Flame Grilled Burgers

Grilling Burgers

Grilling Fish on the bbq

Grilling Fish


 

Indirect Cooking Roasting and Smoking  (your barbecue must have a lid)
 
Indirect cooking Leg of lamb  
Build the pyramid with the charcoal, insert the firelighters and light the barbecue as explained in the direct cooking method. But instead of spreading the white charcoal evenly, position the charcoal to one side. On the other side, place a drip tray.

Indirect cooking method.

The food is placed over the drip tray and the barbecue lid is closed.

This method is slower and more time should be allowed for the cooking, but its ideal for joints of meat or whole chickens, it is also less work and if planned properly will give you more time to socialize and enjoy the occasion.

Leg of lamb on the grill

Leg of lamb with the drip try under

Best BBQ Tips: A double layer of silver baking foil is ideal for making drip trays.

Always oil you cooking grill before cooking (use vegetable oil)

Note the leg of lamb with the drip try under the meat and the charcoal to the side. This is indirect cooking,  just close the lid and produce delicious results with little work.

The meat will cook more evenly like in a kitchen conventional oven. if the charcoal is set to one side the meat will have to be turned half way through the cooking time, to ensure both sides are cooked.

Sausages are usually hard work to cook when using the direct method because of the high fat content. Try indirect to see how evenly they cook and how much easer it is. But don't forget to allow more time.

When the meat is cooked, you can finish it off, if you wish directly over the coals for a more charcoal cooked appearance.

BBQ with lid

This BBQ is ideal for indirect cooking and roasting


 

Indirect Cooking and Smoking  (your barbecue must have a lid)
 
Indirect cooking Smoking  

Concept

Hickory Smoked Ribs

Hickory Smoked Ribs Basted with Barbecue Sauce

Open up a new world of barbecuing by smoking your food using wood chips and wood pellets.

A big advantage for the British is that the Americans have been perfecting the art of smoking for years, so there's plenty of advice and recipes available.

You can achieve a successful result using a standard barbecue with a lid, which will give you an introduction into the wonderful taste of smoked food.

 

The concept of smoking is long and slow indirect cooking, to impart the flavour of the wood being used and to tenderize the chosen meat.

So the challenges facing the regular barbecue griller is to keep the barbecue going for 4 to 6 hours at a lower temperature and to stop the meat drying out during cooking.

More information and recipes on smoking food on your BBQ

 

How to Make Charcoal

BBQ Smoker

This BBQ is ideal for indirect cooking and smoking


 

How to Keep Your Charcoal Barbecue Going for Hours
 
Using a charcoal starter Charcoal Chimney Starter

The best way to light your barbecue and keep it going for hours at cooking temperature. Just top up your barbecue with hot coals using the Charcoal Chimney Starter.

 

Planet Barbecue Recommended Product, Makes Charcoal Barbecuing So Easy!

Charcoal starters

Charcoal ready to cookNo firelighters, no lighter fluid and ready in 20 minutes. Refill and light the Charcoal chimney starter during your barbecue and top up when necessary.

Don't worry when your coals are loosing heat and you still want to carry on cooking for your guests. Just load another batch of charcoal into your barbecue from the charcoal chimney starter.

See More About Charcoal Starters


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