I can vouch for everything on this page as it’s what I use myself. You can certainly splash out on all manner of fancy equipment but with the items below and your normal kitchen utensils you can cook most barbecue styles with ease.
A great all-rounder by the company that introduced the kettle grill. Set it up direct or indirect and expand your grilling options.
This is second in the list for a reason. Given all the variables when it comes to cooking over a fire, there’s only one way to check your food is cooked correctly.
Lumpwood charcoal is the best all-round fuel – more user friendly than wood and without the additives of briquettes. Avoid buying a bag of dust and get this.
There really is no excuse for using lighter fluid – just fill up the top with charcoal and light some newspaper underneath. No chemicals required anywhere near your food.
Be careful out there! These may seem like health and safety gone mad but, for less than a fiver, you can keep yourself well protected.
There’s an almost never-ending array of barbecue utensils available, but a decent set of tongs are the only ones I use regularly.
If you really want to get into low and slow cooking, a must for briskets and pulled pork, this smoker will make your life easy.
Do you really need two thermometers? Well, probably – use this to monitor the meat’s internal temperature while it cooks and know exactly when it’s ready.
Charcoal is user friendly but it isn’t going to impart much flavour. Throw on some woodchips of your choice from the guys and Smokewood Shack.
These are always useful to have around. Split your grill for indirect cooking, catch drips to keep things clean or stop small snacks falling through the grate.
Whatever cooking method, it makes sense to be food safe. I like to adopt the one-glove ‘clean hand, dirty hand’ technique.
It may seem a bit advanced but injecting liquid into larger cuts of meat adds flavour and really helps them stay moist through a long cook.
Aside from the discovery of fire, few things have made an impact on the world of barbecue like Central Texas brisket. People wait hours for Aaron Franklin’s.
Learn what extraordinary lengths a Grand Champion competition barbecue team will go to in order to impress the judges in a single bite.
From the founder of AmazingRibs.com, this book delves into the science of all things barbecue and debunks a lot of the myths that surround this cooking art.
The London-based smokehouse of the same name delivers its UK-centric take on barbecue classics, along with an extensive compendium of whiskey beverages.
A major source of inspiration for this website with information, techniques and hundreds of recipes inspired by barbecue regions across the world.
The Texas institution shares the secrets of brisket, ribs and pulled pork alongside a heap of recipes for good, honest, Southern comfort food.
The majority of photos on this website are taken with this Compact System Camera which also shoots 4K video and wirelessly transfers to your phone.
With so many options to customise your flight search this really has become my go-to when planning and booking trips – barbecue related or not!
One of the best ways to improve your barbecue is to keep a journal and record details of each cook, as well taking notes while you’re on the road.
Hotel rooms can be pretty soulless so I prefer Airbnb. They’re usually much better value and, if you’re lucky, you might find a place with a backyard BBQ!
They’re a little pricey but an absolute game-changer when you’re racking up the miles, be it planes, trains or automobiles. They’re also super compact.
It’s not without controversy, but if you’ve got a lot of barbecue joints to visit while you’re in town it’s hard to ignore the convenience.
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