BBQ FAQ – How to be a barbecue expert

Some people just go out and buy a barbecue without a second thought. That’s fine. Others like to know exactly what’s what first, and that’s fine too. If you fall into the second category, welcome to our BBQ FAQ. By the end of it you’ll be prepared to make a confident barbie-buying decision based on awesome amounts of knowledge.

Know your stuff with these BBQ FAQ

Q: What kind of BBQ to choose?

A: There’s so much to say! Check out our comprehensive BBQ buyers guide, here, to get informed and make the best choice.

Q: How long does a BBQ take to heat up?

A: It depends on your BBQ and the fuel. They’re all slightly different. But you’ll usually find it takes 10-30 minutes. Gas is faster at 10-15 minutes, charcoal takes around half an hour, faster with a charcoal starter accessory. Electric BBQs and outdoor kitchens take 10 minutes, the same or a bit longer for grills run on pellets. With wood, it depends on the wood.

Q: When is charcoal ready to cook?

A: The coals will gradually go grey at the edges. Once they’re fully grey, they’ll be covered in grey ash. It doesn’t look hot, but it’s ready to cook.

Q: Can I legally BBQ away from home?

A: Some campsites let you bring a portable barbie, others don’t. Check the rules before firing one up in the countryside or on the beach, and never light a BBQ in a drought, near something that might catch fire, or when the vegetation is dry. Always take your rubbish home with you. A special BBQ table like this Tepro Universal Barbecue Table makes outdoor cooking more practical and simpler.

Q: How to store a BBQ?

A: If it’s going away for the winter, clean it first. If it’s staying outdoors – which is fine – it makes sense to get a weatherproof fitted cover for it, which’ll look good as well as keeping it clean and dry. There are some fabulous outdoor garden storage options too. Will your BBQ fit into any of these stylish garden storage boxes? Remember to keep any leftover charcoal and wood dry. If your BBQ runs on gas, store the cannister out of the sun after turning the gas valve on the regulator off and disconnecting it.

Q: How to maintain a BBQ?

A: Basically if it looks mucky, clean it! You don’t want to old dribbles of fat to catch fire and there’s food hygiene to think about as well. Do it when the BBQ is cold. Scrape off the fat, clean off the dust and muck with a damp cloth and a mild detergent, then dry it. Clean the grill the same way you’d clean the grill in your oven.

• If you’re cooking on charcoal, shut the vents when you’ve finished to keep the rain out and keep leftover fuel dry for next time
• If it’s gas, turn the burners off and switch the gas off at the regulator, then take the gas bottle out
• It’s a good idea to clean the cooking area each time you use it, before and after cooking.

Q: Charcoal BBQ or gas BBQ?

A: Charcoal gives you more classic BBQ flavour, burning hotter than gas. Gas ignites instantly, takes less time to heat up, and it’s easier to control the temperature. Gas shuts off immediately, charcoal takes time to cool down. Food-wise, you’ll get the same tasty results when you cook with the lid down.

Controlling the temperature of gas is easier, and more or less instant. All you do is adjust the burners. Many BBQs have a thermometer on the lid so you know what’s what.

Good charcoal BBQs have vents at the top and bottom to control the amount of air getting in and out, which changes the temperature. The more air, the hotter the flames. Shut the vents and the fire soon goes out. Gas is clean, charcoal only leaves a small amount of ash. Wood tends to burn at a higher temperature than charcoal, but for less time.

You can get large BBQs that work on gas and solid fuels like charcoal, versatile and perfect for pro-level cooking outdoors.

Q: How to light a charcoal BBQ?

A: A charcoal starter is the most efficient and fastest way. Basically a handled metal cylinder, it creates charcoal from unlit fuel and takes maybe ten minutes less than firing up charcoal the usual way. You get great results every time.

Q: What is direct cooking on a BBQ?

A: Direct cooking means food cooked directly over hot coals, ideal for grilling and searing. To finish the food, move it to a cooler area of the BBQ so the outside doesn’t burn. Do this by only adding hot fuel to one side of the grate, so you make two heat zones, one cooler than the other. If it’s a gas barbie, kick off cooking directly over the hot burners then move your food to the unlit end to finish cooking.

Q: What is indirect cooking on a BBQ?

A: Indirect cooking is ideal for roasting and lower-temperature dishes, where you want to go low and slow. On a charcoal barbie, put half the fuel on each side to leave a slightly cooler place in between. Then the heat can circulate the food without burning or over-doing it.

Any BBQ questions you’d like to see answered here? Get in touch and we’ll add them to this BBQ FAQ article. In the meantime, happy barbecuing!