Let me tell a true story, a little while ago I invited the family round for a BBQ. I got in from work about 6pm went straight outside and lit the BBQ, or rather tried too. I threw the charcoal into the grill, poured on a load of lighter fluid, stood back and threw a lit match onto it. After a great pyrotechnic display, lots of smoke and flames, I was left with coals that were a bit white and patchy. I threw the burgers on the grill and banged the lid on. Sat back and opened a beer.

Ten minutes later I looked, the burgers were still cold, the coals had all but gone out. So off come the burgers and on goes more lighter fluid, lots more smoke and flames. Once that dies down a session of frantic wafting follows, fingers crossed. On go the burgers, and the same happens.

Well this continues for about 3 hours, by which time we're all starving. Finally at 9:30 the food is ready.

There must be a better way I thought. What I found was a BBQ starter chimney, this a steel tube with a grill part way up, there is no bottom but holes around the base. Lighting the coals is then easy, crumple a sheet of new paper and stuff it into the bottom section or place some fire lighters underneath the chimney, then fill the top chamber with charcoal. I prefer lump wood charcoal. Set the chimney in the empty BBQ and light the newspaper through the holes in the bottom. The paper burns in the bottom of the chimney and lights the lower coals, as these get hot, air is drawn in fans the flames and within 30 mins all the coals are glowing red. The coals are ready for the BBQ once the coals are covered with a thin layer of ash.

If you use lumpwood charcoal you will have a nice hot bed of coal to work with that is good and even.

For those of you new to the grilling world- here are some tips to making a super juicy steak at your next cookout.

Now keep in mind that great BBQ isn't born in a day. While it may take a bit of time to perfect your technique, it is well worth it in the end. So fire up the grill as often as possible, and try out the tips and techniques listed here. And feel free to play around with flavors and cuts of meat as well. Some of my favorite meals came out of experimentation and a little bit of creativity.

Do not carve cooked meat on the board used to hold or cut raw meat.

Cut the fatty edge of steaks and chops to prevent curling. Slice through the fat at 2 to 3 inch intervals, cutting just to the meat.

Most basting sauces can be brushed on throughout the cooking process; the exception is sugar based sauces. Many commercial barbecue sauce preparations fall in this category. These tend to burn if applied too early, so apply during the last few minutes of cooking.

Marinades should be boiled if they are to be used as basting sauce as well. Or go ahead and make a second batch.

Poking and stabbing the meat will cause the loss of juices that keep your meat moist and tender. Instead touch it with your index finger to feel for doneness. You can also use a meat thermometer. Insert it into the thickest part of the meat, away from the bone, to measure the internal temp of the steak or pork chop. The most popular method of deciding the doneness of the meal is, again, the caveman BBQ method. Slice the meat, and observe the color of the juices. If the juices are red, the meat is rare. Pink juices indicate medium rare, and well done meat will have clear juices.

Handle your food carefully. Prepare all ingredients before you begin grilling. Not only is it unsafe to leave a hot grill unattended, but it is also a major pain. Running back and forth to get supplies- will leave you exhausted and your BBQ lacking something. Also do not allow raw meat and fish to come into contact with other ingredients. Use separate cutting boards, or thoroughly sanitize the one you are using, before cutting up something else. Wash with hot soapy water, and then spray with a 5 % solution of chlorine bleach, and then let it air dry. Plastic cutting boards can also be sanitized in the dishwasher, which makes them very convenient.

Happy Grilling!

Pat Jones grew up loving all things BBQ.
When he isn't trying out new marinades or grilling in the backyard he is sharing his love of BBQ with others.
Learn more about his BBQ secrets at ForBBQ.com