The sun’s out and the warm weather is finally here to stay, which means one thing: it’s time to pull out the grill.
There’s a world of difference between simply cooking outdoors and throwing a barbecue people actually remember. The best BBQs aren’t about frantically flipping sausages while everyone crowds around the grill: they’re about big flavours, relaxed hosting and a little bit of fire-powered theatre. Whether it’s slow-cooked ribs, smoky burgers or perfectly charred vegetable (we’re still dreaming about these spicy Nigerian-inspired BBQ corn ribs), a few clever techniques can instantly level up your cooking. From mastering heat zones to making the most of marinades and smoke, these seven tips from our BBQ master will help you barbecue smarter, bolder and with far more confidence this summer.
Barney Desmazery is our Skills and Shows Editor, and the longest serving member of the Good Food team. One of the techniques Barney covers in his role is open-fire cooking and barbecues. Read on for his advice on getting the most out of your grill.
Check out more of our expert tips on how to throw the perfect BBQ and discover our top BBQ recipes, including our app-only exclusive BBQ recipes, vegetarian barbecue recipes and extensive barbecue sides recipes.
Barney’s top 7 tips for getting the most out of your BBQ
1. Go big with big cuts
Anyone can flip a burger or sizzle a sausage but line up a whole chicken, spatchcock some guinea fowl, butterfly a whole leg of lamb or slow-cook a brisket and you’ll be the talk of the WhatsApp barbecue group. It’s also less work than it sounds – you’re only looking after one thing rather than chasing lots of little things around the grill. Plus you get the extra thrill of carving at the table, bringing an even bigger sense of occasion. It doesn’t stop at meat either – whole fish are great grilled and whole veg like aubergines and peppers can be blistered and turned into vegan dips and salads.
2. Add flavour with flames
Gas barbecues are quick and convenient but if you want proper depth of flavour you’ll never beat cooking over charcoal or wood. As your protein cooks, the fat and juices drip onto the coals, creating a flavoured smoke that rises back up and infuses the food – a process that just doesn’t happen with gas. To take things up a notch, try adding wood chips. Different woods bring different vibes: apple and cherry give a gentle, sweet smokiness that’s great with pork, chicken or veg, while hickory or mesquite are bolder, perfect for beef or lamb. Soak the chips first to stop them burning too fast, then toss them on the coals and let them work their magic.
It’s also worth thinking about what you’re burning. Ethically sourced British charcoal and wood are not only better for the planet but they often come from sustainable woodland management, supporting local producers and reducing your barbecue’s carbon footprint.
3. Smoke signals
Don’t chuck out woody herb offcuts – they’re barbecue gold. If you’re trimming robust herbs like bay, rosemary, thyme or sage, save the clippings and toss them onto the coals for a quick blast of fragrant, aromatic smoke. It’s an easy way to add extra depth without any special kit. You can also sprinkle whole spices like star anise, cumin or coriander seeds onto the coals for a subtle hit of smokiness and warmth. It’s all about building up background flavour – think of it as seasoning your smoke as well as your food.
4. Marinade magic
If you really want to impress, a good marinade goes a long way. It’s not just about adding flavour, it also tenderises meat, locks in moisture and helps create a golden, caramelised crust. The perfect marinade has a balance of acid (like citrus or vinegar) to break down tough fibres, fat (like oil) to add richness, and seasonings – think garlic, chilli, herbs or spices. If you’re cooking over direct heat, avoid adding too much sugar as it can cause burning before the food is cooked through. For meat, marinate overnight if you can; for fish, a couple of hours is ideal. It’s low effort, big reward – and one less job on the day. Need ideas? We’ve got easy marinade recipes to get you started.
5. In the zone
Barbecues don’t have to be all-or-nothing heat. Arrange your coals smartly and you can control the temperature like a pro. A single layer gives you classic all-over heat, ideal for burgers and skewers. Pile them up on one side for the slope, which gives you searing heat at one end and gentler cooking at the other – perfect for multitasking. Or go for half and half: hot on one side, cool on the other, for low-and-slow cooking or keeping things warm without overdoing it.
6. Beyond the barbecue
Got a kettle barbecue? You’ve basically got an oven with bonus smokiness. Add the lid, tweak the vents to control airflow and you can roast joints or whole birds outdoors. Throw in some soaked wood chips (oak or whisky barrel wood gives amazing depth) and you’ve got yourself a smoker – ideal for ribs, brisket or even veg.
7. Divide and conquer
If you’re catering for a mixed crowd it’s worth planning ahead to keep everyone happy. Set up your barbecue with a clear divide between meat and plant-based options. Before lighting the coals, lay down a coil of foil to mark out two separate zones. This helps avoid any accidental mingling and gives veggie skewers, halloumi or aubergine slices their own space to shine. Just as important: use two sets of tongs to avoid cross-contamination. It’s a small step that shows you’ve thought of everything and earns serious hosting points.
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Big Has on barbecue, vulnerability and the joy of honest food
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