My BBQ research and, of course, trial and error has helped me to minimise the following mistakes:
- Not using best quality food products – don’t be mean
- Not enough fat in beef burgers so use chuck steak with 20% fat
- Not enough preparation time – more is best so don’t overestimate your skills
- Using lighter fluid to fire up charcoal – lighter fluid has a bad taste
- Not using the best type of wood for smoking
- Creating too much smoke which can overpower the food – less is best
- Poor temperature control – slow and steady
- Opening the BBQ lid to check the food – less is best
- Not using a probe thermometer
- Not allowing food to rest after your hard work is done
- Slice lemons crossways for a better squeeze
- Loosing concentration through too many refreshments