Tips and Advice

Learn how to get started with Hot Smoking on your barbeque 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 barbequed 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...

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 food "looking" ready. This handy chart will walk you through all the cook times and temperatures for many...

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 barbeque or smoker.

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