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Use high quality charcoal, think of it as an ingredient in itself.

If you cook with gas, you can pop a chunk of smoking wood near the gas burners to add a smoky flavour.

Use the best quality meat you can afford.Cheaper quality cuts can work really well on the BBQ.

You don’t need to use much charcoal, a small amount of good quality charcoal can go a long way.

Set up the grill for two zone cooking, with charcoal only taking up a third of the grill area.

Use a lid. By setting up two zone cooking and using the BBQ lid, you can turn your BBQ into a smoky oven and cook large bits of meat slowly without burning.

Use a digital probe thermometer for accuracy and confidence in your cooking, such as a thermapen or meater.

Remember the carryover. Most meat carries on cooking and going up a few degrees when you take it off the BBQ, allow for this by taking meat off a few degrees before your target temperature.

Have fun. BBQ is about trying new recipes, ingredients and techniques. Enjoy it and learn quickly.

Keep well hydrated. Always have a cold drink to hand, BBQing is hot work...

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TOP TEN TIPS FOR BBQ ING

BBQ expert Marcus Bawdon is the Editor of UK BBQ Magazine and barbecue blogger at Country Wood Smoke.

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from BBQ expert Marcus Bawdon

QM3210_05/20