Barbecue BBQ Buyers Guide

There are lots of different types of barbecue on the market today. The barbeuce of your choice will largely depend on how much you want to spend, bu also on how many people you will need to cook for, where you will keep it and what you would like to cook on it.

The following features are available with their various advantages / disadvantages outline:

• Gas barbecues heat up more quickly, are easier to use and are very handy, but you don't quite get the same authentic taste as food over hot coals.
• Gas barbecues are more expensive than charcoal barbecues.
• Grills for either can be made of chromed wire or cast iron. Cast iron grills are stronger, but may be very difficult to clean (see pressure washers).
• A cooker hood will enable you to be able to cook food more slowly.
• Shelves can be useful for cooking foods at different levels.
• Single use charcoal barbecues are a cheap and cheerful way to enjoy a one off barbecue, provided there are not too many to cook for.
• Masonry barbecues are sturdy, long lasting and can become fixed features in your garden. The bricks retain heat over a long period of time, warming you long after the eating as finished. They have integral worktops and can be bought with or without a hood or extra top.

Safety

• Place the barbecue on level ground outdoors.
• Ensure it is kept away from anything that might burn, such as trees, fences or sheds.
• Do not leave it unattended and extinguish it after use.
• Do not let children run around close to it.
• Use oven gloves and long handled implements whilst cooking to avoid burning yourself.
• Light a charcoal model with proprietary firelighters. Do not use any kind of fuel to light the charcoal as this can lead to a fireball which can cause serious burns.
• Turn off the gas bottles when not in use.

Tips

• Pre greasing the grill will help to stop food sticking to it.
• Charcoal should be lit about 40 minutes before you want to start cooking.
• Wrap fish in foil, and cook with butter, a squeeze of lemon and a pinch of tarragon. Oily fish such as trout and mackeral tastes particularly delicious when cooked this way.