Topic
Cooking and care
Most barbecue troubles come down to lighting, heat zones, gas supply or a dirty grill. A probe thermometer and a two-zone setup solve most of the rest.
- FSA core temperature
- 70 °C for 2 minutes
- Propane energy
- about 12.9 kWh per kg
Set up two zones: a hot direct side for searing and a cooler indirect side where food can finish without burning. On a gas grill, leave one burner low or off; on a kettle or kamado, bank the coals to one side.
For burgers, sausages and poultry, the Food Standards Agency advises cooking until the centre reaches 70 °C for 2 minutes, or an equivalent time and temperature. Our core-temperature table lists them in °C and °F.
Clean the grates while warm, empty the grease tray and ash catcher regularly, and keep a cover on the barbecue when it is cold. Check gas hoses for cracks each season.
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