BBQ knowledge base
Practical answers for better BBQ
From kamado and internal temperature to marinades, planning and troubleshooting. Choose the question that fits your cook.
Open the interactive BBQ MasterguidePopular BBQ questions
How to light a kamado and control its temperature
Light a kamado calmly, approach the target temperature and keep it stable without overshooting.
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How much meat and food per person for a BBQ?
Calculate meat, fish, vegetarian food, snacks, bread and sides for small or large BBQ groups.
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Solve BBQ problems: sticking, flare-ups and heat
Fix common BBQ problems including sticking meat, flare-ups, burnt marinades and unstable heat.
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How to use gochujang for Korean BBQLearn what gochujang is, how to turn it into a marinade or glaze and how to prevent burning on the grill.Ketjap and Indonesian flavours on the BBQUse ketjap manis, lemongrass, galangal, ginger and lime leaf without burning sugary marinades.Birria, quesabirria and consommé explainedUnderstand birria versus quesabirria, the best cuts of beef and how to make rich consommé and crisp tacos.How to cook Iberico rib fingersLearn what rib fingers are and how low-and-slow cooking plus a hot finish makes them tender and sticky.Crispy chicken without deep-fryingMake crisp chicken bites on the BBQ, in an oven or air fryer using dry coating, oil spray and airflow.Baking puff pastry on the BBQBake puff pastry, mini Wellington and filled pastry snacks over indirect heat without a soggy base.Converting BBQ recipes for oven or air fryerUnderstand indirect BBQ heat, ovens and air fryers and how to adjust timing, temperature and expectations.BBQ marinades, sauces and internal temperaturesMarinate safely, caramelise a glaze and use internal temperature for juicy, dependable BBQ results.