Tips and Advice

In our BBQ smokers, the water pan is the key to temperature management. This guide is here to help you decide what is best for your cook, and understand how filling your water pan with different things can change your running temperatures, extend the amount...

Learn how to get started with Hot Smoking on your barbecue smoker for those delicious and authentic Low 'n' Slow BBQ flavours. We take you through a step-by-step guide on the best approach.

Using wood chips, chunks, dust or pellets to create smoke is a great way to transform barbecued foods into meals that will have your friends and family begging for more. Smoke is used as you would seasoning on food to impart flavour, so...

Get the perfect done-ness every time by using a thermometer to cook to internal temperature, rather than time. Checking the internal temperature of your food is the best way to check that it is cooked - it is accurate, safe and doesn't rely on the...

An ancient art used for preserving food, cold smoking has been used across the world for generations. Modern cold smoking is all about flavour, and less about preservation as we now use curing to make food safe to store.

Take a look at our tried and tested methods for lighting your barbecue or smoker.

Tired of being a sausage burner? Check out our Top 10 Tips to help you hone your grilling/barbecuing skills.