If it isn't burnt, it isn't barbecued … wrong!

When do you start cooking on a charcoal barbecue?

If you are cooking in daylight the charcoals will turn grey. At night, they will have a red glow. When this happens hold your palm downwards, about 7.5cm away from the charcoal. If your reflexes make you snatch it back instantly, it is almost certainly too hot for normal cooking but excellent for searing steaks. If you can hold your hand over the charcoal for four or five seconds, then you have the ideal temperature for cooking most barbecue foods, call it medium hot.

Experiment with different flavour 'chips' and charcoals. These are best with kettle barbecues. Mesquite (pronounced MESS-keet) is the US favourite and gives a nice smokey flavour. There are other two, cider, whiskey etc.

Barbecues are not just about sausages and burgers. Sardines and fresh anchovies are ideal for grilling, as are large prawns, small squid, salmon, herring or mackerel.. the secret is in the natural oil. Snapper, bass and mullet less suitable and avoid delicate white-fleshed fish, such as sole, brill and turbot. Invest in a metal fish-shaped basket to allow turning a fish and removal from the barbecue without damaging it.

Spatchcock birds such as poussins, quail and whole chickens before grilling, you can do this by cutting out the backbone and flattening them. It is worth resting darkmeat such as steaks,on a rack in a warm place for least five minutes before serving. Bigger pieces of meat should settle for 12-15 minutes before you begin to carve.

Here's a good tip, soak wooden skewers overnight in water before making kebabs. This will ake them less likely to burn. If buying metal skewers, choose flat ones because it help turn the meat, round ones tend to turn but the meat stays in the same position.

Charcoal Barbecue Buyers Guide