1. Always clean your bbq

Research has shown that barbecues that are not cleaned contain many dangerous bacteria. Food left on the grill can spoil, leaving behind bacteria that can make you sick.

Keep yourself healthy by cleaning your barbecue properly with soap and hot water.

2. Preheat your barbecue long enough

Is the barbecue still too cold? Then say goodbye to beautiful grill stripes and a deep smoky flavour. Besides, you run the risk of your meat sticking to the grill.

3. Coal or briquettes

If you want to grill for up to 90 minutes at a contestant temperature, coconut briquettes are perfect. They stay constant at around 230 degrees. Cabbages on the other hand easily reach 300 degrees but for a time of about 40 minutes. Hotter is not always better when preparing a thick piece of meat, for instance.

4. Pressing does not work

Do not press the meat with your spatula or fork! This will only squeeze out the juice, resulting in loss of flavour. It will only make the meat dry and definitely not cook it any sooner.

5. Use the sweet last

Marinades that contain a lot of sugar burn easily. Therefore, only brush the meat with a marinade, or other ingredients that burn easily, during the last 10 to 15 minutes before the meat is cooked.

6. Use a wooden plank to cook or smoke fish

Preparing fish on the BBQ is not easy, as it quickly falls apart. That is why you can use a plank. If you make it wet enough (soak it in water for at least 1 hour), you can even smoke a piece of fish (or camembert!) using indirect heat.

7. Low-salt barbecue

Salt is a seasoning and is often sprinkled on meat before cooking. When barbecuing, however, this is not a smart idea. Salt makes your meat less appealing
and slower to brown. This is due to the action of salt. Salt extracts moisture from meat. Instead of the moisture staying in the piece of meat, it goes on the surface and prevents your meat from browning. Still want your meat to be a bit saltier? Then sprinkle some salt over the meat after cooking.