Build the best summer barbeque

With heatwaves hitting this English summertime, Londoners with outdoor areas are bringing their barbecues out from hibernation. If you’re planning a big cookout for friends and family, it’s a given that you’ll want to ensure that your barbecue skills impress. In this blog, we’ll show you why the fire you create is the key to your success and explain how to build the best summer barbecue with coal, kindling and logs.

Coal foundation

To achieve a barbecue heated to perfection, begin by laying coal briquettes for your base. A rookie error is to throw coals on a fire that’s underway already. The problem with this approach is that your coals only heat up on the bottom and can’t cook the food above.

However, if you construct your fire on a coal foundation the briquettes will grow white hot and maintain their heat. Consequently, regardless of how thick you like your steaks cut, they’ll cook perfectly at the optimum cooking temperature.

Kindling tricks

Next, you need to add some kindling to your fire. Available by the bag, these small sticks are an essential addition before you move on to larger logs. If you go big too quick and miss out on kindling, your fire might not light or start too slowly delaying your diner’s dinner. Put some smaller scraps of wood on first and get your blaze going.

Logs for barbecues but not for cooking

Wooden logs can supply heat when you add them to your barbecue but they’re not designed for cooking. Unlike coals that are uniform in composition and shape, the irregularity of logs means they can’t deliver consistent levels of heat for cooking.

However, logs can be the factor that makes your barbecue the best event all summer. Logs can help you pump up the heat output of a fire and ensure that your coals reach fierce temperatures faster. The wood smoke scents supplied by certain logs from hickory and cedar can also push your cooking into another league and ensure an unforgettable meal.

For more information on building barbecues, contact a member of our team today.