BBQ Tips

Interesting BBQ Tips 

Many thanks for those BBQ tips that we receive from our customers.

Using A Griddle


Sheila was watching James Martin on TV recently and he said that you should never apply oil to the griddle before cooking. Apparently, oil (or fat) should only be applied to the food. And the reason? You need a griddle to be really hot to cook effectively. therefore, If you put oil on the griddle itself, it simply burns. Plus, if you put too much oil on the griddle, it just runs off the lowest point of the griddle and into the waste. With griddle pans, the oil just sits in the grooves and starts to smoke.

No need for chemicals to light your BBQ


Man discovered fire about a million years ago although it took them another 650,000 years before they used it regularly. So for the last 350,000 years we’ve been lighting fires. All it takes is a starter (tinder) and some fuel, wood or charcoal. Then add some air and a spark and away you go. It might take a bit of work, but anyone can do it. So why do we need instant lighting charcoal? It’s just fuel that’s been impregnated with chemicals. And all those chemicals just make your food taste weird. Then there are electric devices and funnels etc. etc….At a stretch, only use firelighters, but to avoid chemicals totally, try it the natural way……..Roll up some old newspaper and put your coals or wood on top of it. Light the paper and let it burn completely. Make sure that the charcoal is starting to glow or your wood is beginning to burn. Finally, let everything burn through until all you have is some lovely grey charcoal or gently simmering wood. Job done! (Thanks to my grandfather for showing me this old fashioned method)

Cooling Your BBQ


Fires need oxygen, so if you need to cool your BBQ quickly, just apply a lid of some description. A sheet of steel will do nicely. Then, make sure that if your fire tray is ventilated, close all the vents. The fire will be starved of oxygen and it will go out quickly. (Thanks to customer, James)

Convert your BBQ to a patio heater.


Once you’ve finished cooking, there will be a lot of heat energy remaining in your BBQ. It’s a shame to put this to waste, so have a few logs handy. Put them on your BBQ and hey – ho, you have a patio heater. (Thanks to customer, Keith)

If you have any tips that you think our customer might find useful, please let me know through our contact page.