BBQ & Outdoor Cooking

Grills, smokers and the tools that survive direct heat. Everything here has to work with a lid down and a thermometer in.

Electric Grills

The answer when a balcony bans propane and charcoal. Look for a removable, dishwasher-safe plate.

Two burners is the minimum for two heat zones, and two zones is what thick cuts need.

Bottom and top vents are the throttle. A grill without adjustable vents cannot hold a low temperature.

Pellet smokers hold a set temperature for fourteen hours unattended; offsets need feeding every hour.

Weight is what you actually carry. Check it before the cooking area, not after.

Every recipe on this site gives an internal temperature. This is the tool that reads it.

Long handles are not a luxury: 40 cm is the difference between turning food and burning a forearm.

Bristle-free, please. Wire bristles break off, stick to food and end up in people.

For small vegetables and fish that would fall through. You lose the grate marks; you keep the dinner.

Soak an hour before it goes on. A dry plank is kindling, and it will tell you so immediately.

Gets flavour into the middle of a turkey breast, where a surface marinade never reaches.

Two forks work and take five minutes. These take one, and lift a whole shoulder off the grate.

Shake it like a pan instead of turning thirty pieces of pepper one at a time.

A covered grill runs hotter than any home oven, which is exactly what a pizza base wants.

The cheapest thing that decides whether a grill lasts three winters or ten.

Wood chunks, smoke tubes and water pans — the parts that decide what the smoke actually tastes like.

Skewers, drip pans, rib racks and the rest — the second layer you buy once the grill is settled.

Identical patties cook in identical time, which is what stops half the grill being done before the other half.

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