There’s nothing quite like a BBQ and the delicious smoky smell when food hits the grill. Read on to discover some top tips from Masterchef Champion Kenny Tutt and The Artisan Bakehouse Team.
BBQ setups: prep is king
Good BBQs start before anything touches the grill. Getting your heat right is what turns an average cook into a great one, whether you’re doing quick burgers or a slow-cooked chicken.
Fuel is important; lump wood charcoal burns hot, lights fast, and gives a great smoky flavour. It’s perfect for steaks and quick sears. Briquettes burn more steadily and last longer, making them ideal for slower cooks like ribs or roasts.
Direct heat
This is your ‘right over the coals’ method – fast, hot, and perfect for searing. Think steaks, burgers, and vegetables that don’t need long on the grill.
On gas, light everything. On charcoal, spread coals evenly under the cooking area.
Indirect heat
Here, the heat sits to the side rather than underneath. It turns your BBQ into a simple outdoor oven, ideal for ribs, whole chickens, and roasts that need time to cook gently.
Two-zone setup
A favourite for good reason. One side of the BBQ is hot for searing, the other cooler for slower cooking. Sear your food first, then move it across to finish without burning – simple and effective.
For charcoal BBQs, a chimney starter makes life much easier.
Fill it with charcoal, add firelighters underneath, and light it from the bottom. In around 15–20 minutes, your coals will be glowing and ready. Pour them out depending on your setup – all in for direct heat, split for indirect, or one side for a two-zone cook.
Happy summer grilling!
Learn more
The Artisan Bakehouse is an award-winning bread making school based in Ashurst, offering a range of food experiences, including BBQ Masterclasses with Kenny Tutt. Find out more at theartisanbakehouse.com
