The barbecue is emblematic of the British constitution: keeping calm and carrying on, even when the weather expresses that we should not. Positioned in the cordoned off area of a garden party, where scores of self-proclaimed veteran-grillers gather and offer free – and almost always unsolicited – advice. It’s a responsibility thrust onto many, sometimes without warning, and an out-in-the-open test of a home cook’s mettle.
Fear not. This culinary rite of passage, though enforcing the brunt of responsibility for an event not going up in smoke, is a rewarding one. And with a little know-how, you can ensure your time spent cooking on the coals is a roaring success.
How to light a barbecue
Before igniting the flames, before the coals even go into the charcoal pit, there are a couple of crucial steps that lay the foundations of a perfect barbecue. Firstly, set it up in an open space, away from fences or trees, and have a fire extinguisher or bucket of water on hand. Next, prepare the grill by cleaning and seasoning it. For non-coated grates made of steel or cast iron, use a steel brush to remove any grime or rust. For coated grates, use a nylon brush to avoid damaging the non-stick. After brushing, remove any of the debris from the bottom of the grill. To season the grill, apply a thin layer of an oil with a high smoke point such as vegetable, sunflower, or avocado oil.
With the stage set, onto the flames. Place a layer of firelighters (a mixture of lightly scrunched up newspaper, clean wood shavings, or wool) into the pit before adding your coals. Make sure you use good-quality charcoal. This is too often an oversight that makes a profound difference on the palate – think of it as a secret ingredient in your cooking. Additionally, adding applewood, hickory, or mesquite wood chips to the coals will imbue your meat or veg with an added kick of delicious smoky flavour. Light the firelighters at several points around the pit and wait for the first few coals to catch. Patience is essential when lighting a charcoal barbecue, around 20 minutes of it, at least. When the coals are mostly covered in ash they’re ready for cooking.
Controlling the heat
You can reduce barbecue heat by reducing the airflow to the flames. This can be done by placing the lid on top and closing the upper and lower air vents. To increase barbecue heat, simply open those vents, making sure to leave the lid on.
The two principal barbecue cooking methods are known as ‘direct’ and ‘indirect’ heat. A solely direct heat barbecue (where every spot on the grate is over coal) is the stove-equivalent of cooking an entire meal on the hottest setting in the hottest pan. The result is the woefully well-known nightmare of ‘burnt on the outside, raw in the middle.’ The key is to create different grilling zones: a half-and-half grill with charcoal under one side and nothing under the other. Use the direct heat zone for charred texture, colouring, and searing. Use the indirect heat zone for low-and-slow cooking.
Cleaning and maintenance
Once you’ve finished cooking, enjoyed your meal, and taken time to relish in your newly bestowed title of Master Griller, all that’s left is to clean. To clean a barbecue, you must first cook it. Close the lid and turn the heat up for 15 minutes to burn off any cooked-on food or sauce. After this, leave it to cool down. Once cool, use your brush on the residue which, thanks to your previous seasoning, should come off without disagreement or difficulty. After wiping it down and removing any remaining debris, season once more and store it in a dry place protected from the elements.
Essential tools for the job
The best barbecue tools, as a requisite for a grand day’s grilling, are a pair of long tongs, a turner, and a barbecue fork – all of which are conveniently available in our Barbecue Tools set.
After this pleasant summer hobby turns into a year-round obsession, you might like to further upgrade your cooking with a Chef’s Press to ensure burgers or steaks get a consistent cook, Skewers for a perfectly grilled prawn or kofta, a thermapen to ensure everything is perfectly cooked through, and a basting brush for improving moisture.
The season may be drawing to a close, but this is merely the beginning. You’re at the start of your journey, where the delights of smoking, marinades, glazes, and even fermenting your own sauces, await.