In BBQ, every day truly is a school day. Whether you’re firing up a smoker for the first time or fine-tuning your brisket game, there’s always something new to learn. Through trial and error—and tips from the amazing BBQ community—I’ve picked up some solid advice to help you up your grilling game.
Here are my top BBQ tips and tricks to make your outdoor cooking easier, tastier, and a lot more fun.
Heat Your Burger Smasher for Perfect Patties
Ditch the parchment paper! Heat your burger smasher slightly before pressing your patties. The warmed surface prevents sticking and gives you a perfectly smashed burger every time.
Crispy Wings? Cornflour is the Secret
Want wings with an irresistible crunch? Add a few teaspoons of cornflour to your rub after patting the wings dry. Cook them indirectly at around 180°C (356°F), flipping halfway through. The result? Crispy, golden perfection.
Save Your Kamado Joe Gasket
Kamado Joe users know the gasket can get compressed over time. When not in use, release the latch to relieve pressure on the seal. This simple step extends its lifespan and ensures a tight seal for longer.
Fuel Quality Matters
The fuel you use makes a massive difference to your cook. Cheap charcoal often burns unevenly and leaves an unpleasant taste. Invest in quality fuel for a clean, stable burn and enhanced flavour. My go-tos are:
- ‘Cue the BBQ’ for general use.
- Charcoal Guru™ Marabu Charcoal for long, consistent cooks.
Cook to Temp, Not Time
Forget rigid cooking times—your food is done when it’s done. Use a thermometer and aim for the perfect internal temperature instead of relying on guesswork. For example, chicken is perfectly juicy at 74°C (165°F)—don’t let it overcook!
Make Clean-Up Hassle-Free
Cleaning a BBQ isn’t fun, but lining drip trays with foil can make it a lot easier. Just peel off the foil and toss it—no scrubbing required.
The 3 Stages of Flavour
Great BBQ doesn’t stop at seasoning your meat. Think of flavour in three stages:
- Before Cooking: Marinating, brining, or dry rubs.
- During Cooking: Smoking, basting, and heat management.
- After Cooking: Sauces, resting with butter, or using rubs on the chopping board.
Each stage adds depth and elevates your dish.
Bring Meat to Room Temperature
Whenever possible, bring your meat to room temperature before cooking for a more even cook. While some say cold meat helps smoke adherence, I’ve found better results when starting from room temp.
Set Up Direct and Indirect Zones
For better control, create direct and indirect cooking zones by using a deflector plate or banking coals to one side. This setup allows you to char food over direct heat and finish cooking it indirectly without burning.
Perfect Melted Cheese on Burgers
Add a splash of beer or liquid near your burger and cover it with a cloche to create steam. This helps the cheese melt beautifully and adds an extra layer of flavour.
Stop Poking and Prodding
Squashing burgers, poking steaks, or pricking sausages drains the juices and ruins both the texture and flavour. Be patient and let the food cook undisturbed.
Don’t Sauce Too Early
BBQ sauces often contain sugar, which burns easily. To avoid a bitter, charred glaze, add your sauce during the last 15–30 minutes of the cook for a perfectly caramelized finish.
Enjoy the Experience
Don’t stress over perfect Instagram shots or TikTok-worthy videos. Focus on the food, the event, and the time spent with loved ones. Capture a photo or two if you can, but let the joy of cooking take centre stage.
Final Thoughts
BBQ is about more than just food—it’s about learning, experimenting, and enjoying every step of the process. Whether it’s perfecting your burger smash technique or setting up indirect zones, these tips will help you level up your outdoor cooking game.
For more tips, recipes, and BBQ inspiration, follow me on Facebook or Instagram. Let’s keep the BBQ journey going!
