Tip 1: Fire

Kettle, fire pit or gas-guzzler? These days, there’s a barbecue to suit every backyard, but before you get burned by the price, think carefully about when, where, and how you will use it. Josh Sutton, the chef/writer behind the outdoor cooking guide GuyropeGourmet.com, offers a unique and money-saving solution: ‘My “1,600 rpm barbecue” is made from an old washing machine drum salvaged from a scrapyard and it’s perfect for cooking all the usual favourites. Once the cooking is done, it makes for a splendid and safe campfire as you throw in a few logs and get the guitars out.’

Tip 2: Fuel

Let’s be honest, gas barbecues are essentially outdoor hobs. If you’re not cooking on coals, you’re not really barbecuing, and a real fire is the only way to imbue the food with that gorgeous smoky flavour. ‘When buying charcoal, go for quality,’ says chef Mathew Shropshall, veteran of 11 international competitions as captain of the Best of British BBQ Team. ‘British is best and almost smoke-free. It gets white hot in 30 minutes, and burns at a high temperature for a good hour. Throw on some maple wood chippings and the aroma should get the party off to a great start.’

Tip 3: Meat

Whether you’re cooking juicy steaks, hand-linked speciality sausages, or burgers, get them out of the fridge to warm up first, and let steaks rest after cooking to ensure optimum tenderness. ‘Always give your grill a good rubdown with oil,’ says Shropshall. ‘This creates a non-stick surface and reduces cross-contamination. Cook over heat rather than flame (which burns food) as this gives a more even result, and spray apple juice over meat to keep it tender and moist.’