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There are people who take their outdoor dining seriously and actually read all those “Best Eleven Smoker Thermometer of 2022” articles and posts. And go on barbecuebible.com.

There are people this summer who will be saying “ Come outside and let me introduce to our £400 Joe Junior and  feel free to have a go at our new Keren King  refillable safety gas click-n-flame BBQ lighter.”

Three out of four UK households now own some type of BBQ grill. We have had 200 million barbies  since lockdown. The alfresco eating and outdoor entertaining and posing market is worth just over £2 billion.


There is a new generation of Generation Z and Millennials, for whom a BBQ  should be a luxurious and socially-impactful experience. And repartee larging revolves around lump charcoal and OULs- outdoor utility lighters.

You are no one if you haven’t got -at the very least – a digital Masterbuilt Gravity Series™ 800  griddle, grill and smoke which goes 0- 110C in 8 minutes and or 370C in 14 minutes and has a GravityFed™ Hopper with a 4.5kg of lump charcoal or 7kg of briquettes capacity. And is WiFi/ Bluetooth friendly.

And you must be someone if you have a 42” “Serious Big Bad” refactory parked up on your lawn.  Be the first person in your road with a Harvard-engineered Sloroller Hyperbolic Smoking Chamber and a BBQ with a built-in rotisserie. Impress your neighbours with wafts of restaurant-grade charcoal and hickory wood. Available from Kamado.


We all crave onne of those griddles that people just can’t keep their eyes off.

If you are into Mediterranean slow cooking and entertaining alfresco try Kidderminster’s The Bushman – the UK’s longest established manufacturer of hand- made DEFRA approved wood fired ovens with look-at-me-cowls. Their clay ovens are hand made to order.  The new Santorini is self-assembly.

If summer has one defining scent, it’s the smell of an embarrassingly bad, amateurish barbecue.


The Americans and Aussies are the best at it with  the Argentinians not far behind. But the Brits are one of the worst. At barbies.

Apparently only the Turks, Koreans and the Irish are worse than us. Ireland is considered the worst place for barbecues.

So Aldi claim.

Its global study has revealed that we are universally considered as “unskilled” at the art of barbecue. One in ten Americans would decline an invitation to a “British” barbecue.  And laugh at one from Ireland. The consensus among Australians is the British and Irish barbies are “pants”.


The majority of respondents said our barbecues were “embarrassing” with no imagination and nothing but bangers and burgers served up. Weather permitting.

This summer, raise your barbie standards and become a gourmet griller. Up your BBQ game and improve your drumstick talents and pimp up your equipment as well as your outdoor dining and entertaining space. And condiments.

Try marinades and sauces like Encona;s Jamican style BBQ and Papaya Hot Pepper. But be careful with the Scotch Bonnet.


Get rid of your old BBQ. There is nothing status-enhancing about a moss-grown self-built moss-grown breeze block BBQ.

Size matters alfresco. Today you are judged on the size of your barbecuing tools.  Especially by Americans. Your outdoor wood-fired pizza oven must have shapely legs and your chimney should turn heads and get tongues wagging.

People now talk about in the same garlicky breath about their Ooni Fyras, Grillstream Islands and Dellondas as their Porsches and Ferraris.


Not everyone can afford a $10K Crown Verity Tailgate or a $12K Fire Magic Diamond Series Edition. Let alone a $164,000 BeefEater gold-plated BBQ station.  Everything on it apart from the grilling surfaces is covered in 24-carat gold. Down Under you are no one unless you own a swanky “beaut”  2000 buck Weber Genesis 11 11E-410.

Here, Aldi offers a chic ceramic Kamado egg, a Dual Fuel BBQ with two cooking grids and  a snazzy Square Fire Pit and plus barbecue hygiene advise (bicarb of soda and water) and stylish, safe and please-everyone sauce recommendations.

Get rid of that ghastly garden centre chimenea and the Argos disposable.  That George Foreman Grill has had its day. Upscale your en plein air haute cuisine gear. Get a new, flashy flipping spatula, the latest heat-resistant skewers and investing in a really impressive basting brush, a replacement comedy apron and some great look-at-me turning tongs.


As well as a fabulous, freestanding GardenLine 2000W patio heater with 1.9m cord. An Aldi bestseller.

After all what’s the point in hosting a barbecue if it’s not to feel both envied and enviable?  The worse barbecues are the ones where guests freeze to death waiting for a wing.

Kit yourself out with all the trimmings and become your local acclaimed pitmaster, churrasco virtuoso and sought-after BBQ chef and host. Become your local acclaimed pitmaster.

Get the right sausages and the right booze.


Founded in 1884, Musk’s of Newmarket received its first Royal Warrant as supplier of pork products in 1907 to King George V (then the Prince of Wales). Four more warrants followed. The secret recipe mix first assembled on Sketchworth Farm is still used.

The Newmarket Sausage was granted a PGI ( Protected Geographical Indication) status in 2012.

British sausages stand up to any sausage in the world. An artfully seasoned pulverized Gloucester Old Spot shoulder and belly can knock the spots off anything continental.

If you haven’t already try barbecuing a Volkswagen this summer. Dartford’s “Sausageman” is the leading supplier of German frankfurters and sausages. VW sell more franks than cars.  VW XXL Currywurst will get any BBQ off with a bang.  Sausageman Wagyu beef and bacon and Black Angus and pork gourmet bratwurst will wine you many admirers and plaudits.

We are also loyal fans of Meat Matters which supplies the best beef and elite meat to leading restaurants as well as to discerning households! You must give it a go. In these days of purse tightening eat less meat but better meat! And their’s certainly is.

Booze-wise : Pimm’s, Tesco’s finest Argentinian Malbec, Westwell Wine’s Summer Field (made from Pinot Meunier, Pinot Noir and Chardonnay), Balfour Lark Song or Nanette’s rose and the Sussex winery’s new Jake’s lager, Allsop’s Pale Ale, Innis & Gunn Golden beer,  Northamptonshire brothers Stephen and James Long’s delicious Blue Aurora blueberry wine, Kentish Pip sparkling cider, Thatcher’s new Blood Orange cider, and Belvoir Farm’s elderflower should go down well and keep people from sucking on the Zip lighters.

A barbecue can made or ruined by a limp bun. There is a lot of BBQ snobs about who will snub you if you serve up Iceland sliced seeded burger baps rather than Brake’s Boulangerie sesame or buttermilk buns and La Boulangerie 6.5” hot dog rolls.

Never blame your equipment. Or anyone wrinkle their noses at it.

Charcoal, smoke, sear, griddle, char broil, bake and marinade as well as drizzle on the big money  ceramic Classic 1 Komedo Kamado or a stunning Kettle Joe with a fiberglass gasket stainless steel latch and breakthrough piston-assisted articulating dome hinge

Kettle Joe from Kamado Joe, is the first kettle-grill BBQ to integrate a ceramic firebox, which improves heat retention, fuel efficiency and smoking ability. The grill comes with two Kamado Joe features as standard:-Tier Divide & ConquerⓇ system  ( you don’t pronounce the trademark sign when you tell people about it )– allows for cooking at different temperatures and SlōRoller – gives the versatility to transform your grill into an oven or smoker.

Bore your friends this summer  with Kamado Joe’s range of innovative ceramic grills  which start with the portable Kamado Joe Jr from £499 to the Classic III. They have a variety of gadgets from the DoJoe Pizza attachment to the JoeTisserie – a rotisserie attachment.  New Masterbuilt Portable Grill (£399) launches on June 22.

Everyone wants a brand new BBQ and charcoal hopper to show off.

The must-have back garden / backyard accessory is a barbecue. It used to be just a fence.