Top 5 BBQ Tips on the Kamado Joe

by Paul Ainsworth

Tip 1- Make a thyme, rosemary and bay leave brush

Using a herb brush to baste your food is such an easy way to impart flavour into your food. Depending on what you’re cooking, you can match the herb brush to your food – for example, oregano works really well too. To make your herb basting brush, simply lie the herbs together to make a brush, then tie some string around the stalks. Soften butter or whatever fat you’re using and use the herbs to brush your meat, fish or vegetables. The essential oils in the herbs will permeate right the way through and transform your barbecue.

Tip 2- Brining

The difference brining makes to meat and fish is indescribable. It makes meat and fish more juicy and delivers flavour deep inside your ingredients. Brining isn’t labour intensive and you can get some simple brine recipes. Even a solution of salt and water will give your meat, fish and some root vegetables an amazing head start.

Tip 3- Spray Bottles

Consistent, regular basting is one of the best secrets behind tender, succulent food and adds an extra dimension to your barbecue. A simple spray bottle is brilliant for filling with liquids like cider, beer, apple juice, vinegar or fats so you can mist the food easily throughout the cook. Keep the bottle handy for spraying on meat, fish and vegetables to create deep flavour.

Tip 4- Wood chunks for smoking

Food cooked over coal tastes great, but smoking really brings it to life, imparting even more of an authentic barbecue flavour. Get some really good quality wood chunks for mouthwatering aromas; the wood becomes an ingredient and infuses the food. The type of wood you use alters the smoke flavour; for example, maple wood is incredible for complementing pork belly or a meaty monkfish. Just drop in two or three chunks about an hour before the end of cooking and let them burn to introduce incredible, complex aromas.

Tip 5- Invest in high-quality lumpwood charcoal

A small amount of good quality charcoal goes a long way than cheaper bags. It will burn for longer, burn hotter and create less smoke. When charcoal burns hotter, you’ll get a better caramelisation, which gives flavour to food. Also, charcoal can be reusable. Simply kill the heat by closing the vents on your ceramic grill when you finish cooking and you can reuse it again. If you just invest in that little bit more in the first place, charcoal becomes more economical.