A FLAMING GOOD INVESTMENT

THE biggest mistake people make with barbecues is burning their food on the outside – while the inside remains partially uncooked.

The main reason for this is flames coming from the barbecue.

The cooking of meat should not start until flames have subsided and the black charcoal has turned white.

British BBQ Society founder Toby Shea believes a £20 investment in a digital thermometer can ensure that food is cooked all the way through before being served.

He adds: ‘Once the barbecue flames have died down, you get an even heat that helps cook meat all the way through.’

Barbecue cooking champion Simon Dyer says a wi-fi enabled ‘Meater’ device, costing £79, offers all the benefits of a digital thermometer – but it can also communicate with your smartphone providing details of target temperatures for various meats to help you cook.

He says: ‘It goes in like a sixinch nail and allows you to sit in a nearby pub garden – once they reopen – until the phone app tells you the food is ready.’