Barbecues

This is your standard barbecue source of heat that everyone knows and widely uses. It's easily accessible and cheap, made from pressed wood and other organic materials. They supply intense heat and hold their heat for a good amount of time. They do however contain chemical ignitors and don't bring much to the table in terms of flavour. You can also get match lit bags of briquettes that offer similar pros and cons.

Add some mesquite or hickory wood splinters to your standard briquettes and you'll find your charcoal barbecue food will have a new intense smoky flavour. Widely available and inexpensive but they still contain some of the chemicals found in briquettes.

Pure hardwood pieces that have been charred. They are the purest form of barbecue fuel and come in a variety of sizes and hardwood types. For flavour, these are probably the best you'll get offering intense heat and smoky flavour with no additives. However, they do burn faster than briquettes and lose their heat quicker. They are also more expensive.

Barbecue cooking is one of the pleasures of summer. Here we give some tips on how to use your charcoal barbecue safely and enjoy superb alfresco food.

Preparation is key - have ready near your barbecue the following:

• Heat resistant gloves
• BBQ tongues, spatula, fork and stiff cleaning brush.
• Charcoal and lighting method (which can be fire lighters, newspaper & matches, or lighter fuel) Even a blow torch is used by experienced cooks. Our Weed Wand is perfect for lighting barbecues!
• Ensure your grilling surface is clean. Ideally clean your barbecure after each use, when sufficiently cool.

Follow the same food preparation hygiene as you would in your kitchen for your charcoal barbecue cooking.

• Pre marinate any meat if desired for extra flavour. Allow at least 30 mins.
• Wash and chop vegetables and keep on a separate clean plate.
• Don't try to cook thick slices - you don't want your food charred on the outside and raw on the inside..
• Some foods - like salmon - are delicious cooked on your charcoal barbecue wrapped in aluminium foil.
•  Alternate meat and vegetables cut into small cubes on wooden skewers for a delicious variety of flavours.

While the food preparation goes on, light your barbecue charcoals.  Give them 20-30 minutes to light totally - it depends on how much charcoal you use. When they appear white/grey and 'ashy' on the surface you are ready to start cooking.

• Meat will take longer to cook than vegetables so don't put them on at the same time.
• Make sure there is room to turn the meat over.
• Keep your guests at a safe distance - sometimes embers will blow off your barbecue.
• The chef may be best left alone - usually with a long cool drink!
• If you have a meat thermometer, chicken should be 175 degree Fahrenheit, and beef 120 degree rare, up to 160 degree well done.
• If you don't have a thermometer, push a skewer in  to ensure you aren't serving any poultry or burgers undercooked. If the juices run clear it's cooked.

Enjoy your meal - while your charcoal barbecue cools down.

To clean your cooking grill, use a purpose made stiff brush to scrape off burnt on grease. Then use a scouring pad and washing up liquid to finish off. Store safely until the next time you want to dine alfresco.

One final tip - never use or take your charcoal barbecue indoors or into a tent. Charcoal gives off carbon monoxide and should not be used in a confined enclosed space.

A masonry barbecue will be a focal point in your garden, creating a Mediterranean feature. You may want to create a holiday theme, or simply impress your guests! Masonry barbecues certainly add a professional touch.

Masonry barbecues are undoubtedly eye catching, and are a decorative feature even when not in use. Garden Oasis masonry barbecues are extremely well priced, and are manufactured to a high standard. They are easy to clean, and you can burn charcoal or wood. (Remember wood burns at a higher temperature, so if in doubt stick to charcoal.)

Use masonry paint to create the colour you want for your masonry barbecue. White is popular, and so is terracotta, but its your theme. They are easy to repaint and keep looking fresh over the years.

Remember masonry barbecues are meant to last and are therefore heavy, and to erect they require two fit people. Choose carefully where you want to site your masonry barbecue- you won't want to move it again!

The chimneys help to draw the smoke away from the chef, and your masonry barbecue is always ready for an impromptu BBQ when you feel in the mood - no wheeling out or setting up - it is always ready to use.