BARBECUE BODY FAT

Our slow-smoked recipes serve up slabs of tender protein, basted in fat-torching sauce

Once you’ve geared up with a proper low and slow smoker ( Razzo Red Bullet Smoker £359 bbqland.co.uk), don’t let your claim to authenticity turn to ashes. “Cheap briquettes from the local petrol station forecourt are covered with accelerant,” says Turner. “That helps them burn, but also makes food taste of chemicals. Better to use lump charcoal with chunks of real wood.” He recommends hickory woodchips for a traditional US flavour (£ 4.59 wowbbq.co.uk). When basting or applying marinades, clean up your act with a barbecue sauce mop (£ 16 ukfinefoods.co.uk). Basting maintains moisture and, as smoke is attracted to wet surfaces, it enhances flavour so you’ll use less sauce and save calories. With each brush stroke you’re creating

your masterpiece.