Size: Depending on the style, some barbecues can cater for large gatherings and others are best suited to two people. Coal distribution will also affect cooking capacity. For example, sometimes it's easier to distribute your coals and achieve even direct heat in barrel barbecues than in dome-bottomed kettle models

Portability: If you're hoping to take your grill on the go, look for a model that's lightweight and easy to transport.Due to the potential risks involved with barbecuing, it is recommended that an adult not consuming alcohol is in control of the barbecue and that first aid and other emergency provisions such as fire extinguishers, are at hand. • Always keep children and pets away from the barbecue and the barbecue area.

Basic grill BBQ: For simple straightforward cooking, this style of barbecue – which comes without a hood or air vents – will do a good job. However, you have to stay by it, learn how to use barbecue coals to create various heat zones around the grill, and regularly turn and move the food for even and safe cookingCut the rind off the gammon while leaving as much fat as possible and using a sharp knife score the fat on the diagonal to create the classic diamond pattern. It’s perfect to make ahead and serve as a cold on any table at Christmas or over the festive season. Alternatively if you want to bake on the day and serve hot you’re also able to make the glaze 2-3 days ahead, cool and keep in the fridge. I also save the traditional step of bringing the ham up to the boil in a large pan of water simply because raw hams these days aren’t that salty so save yourself the time.” Cook for 30 minutes then using a pastry brush paint the first coat of glaze over and around the ham. Close the lid and continue cooking.

Never attempt to light charcoal with petrol, methylated spirits or any flammable liquid not specifically designed for this purpose. American-style grills or domed kettles: These barbecues are more versatile. By using the hood and air vents, heat can go from hot and fast for cooking over the coals (known as direct cooking), to long and slow for smoking or cooking large joints of meat or whole fish. Some barbecues have vents that can be adjusted to feed the coals with air all the thanks here goes to Richard Holden for this great seasonal recipe, where he banishes all those BBQ myths– see even more at – https://www.richardholdenbbq.co.uk/ Never use indoors or in confined spaces (for example tents) or as a source of heat. Carbon Monoxide poisoning can result from burning charcoal in areas with poor ventilation, even when extinguished. Remember the area beneath and around your barbecue may become hot and remain so for some time after use.

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Heat thermometers: Not a standard feature on many models, but particularly handy if you're cooking meat joints and wanting to reliably achieve the same cooking results over and over. Whole aubergine: We recorded how long it took to grill whole aubergines until soft all over and the skin was blistered Never place your barbecue on, or near, anything liable to be damaged by heat or flare up or from hot fat which may spit during cooking.