It has come a round to that time of year again; the time of year where suddenly everybody looks at the nice weather and thinks that it is time to get the grill out and have a family barbecue, perhaps even every couple of days. Even though there are a lot of people who barbecue regularly, people who make mistakes while grilling are still far more numerous than those who know what they’re doing.

The most important part of getting a barbecue right is the fire and temperature control. If you’re using coals, which will give the best results, then you should pile all of the coals into one location and put your fire accelerant at the bottom of the centre of the pile. If you can avoid using lighter fluid or other gasoline based accelerants then that will mean you can avoid the flavour of gasoline suffusing your food when you begin grilling.

After you’ve started your fire, you should wait for the coals to begin to turn grey before you start spreading your coals out. If there is too black areas among your coals then you’re going to see spikes in temperature which could damage your food as well.

Another important thing is to remember to put your grill onto the fire around 5 to 10 minutes before you start grilling. This is going heat up your grill so that your food cooks more efficiently, and it will also actually reduce the chance of the food sticking to he grill as well.