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.