With the Queen's Platinum Jubilee bringing an extended weekend for Brits, there's no better time to break out the barbecue and enjoy some time in the fresh air, tucking into burgers and hot dogs.
But did you know you might actually be making a host of mistakes you make every time you light the charcoal under your grill?
According to BBQ experts, the key thing you need to remember is that barbecuing isn’t just about blasting some burgers until they’re burnt to a crisp, as you can actually cook delicious food that doesn’t taste like charcoal if you know what you’re doing.
And there's a simple trick to give your food that perfect 'smoky flavour'.
Cornish chef and sustainability expert James Strawbridge has shared his top tips with The Mirror and explained the mistakes you should avoid making when cooking over the coals.
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BBQ mistakes to avoid
1. Don't rush! As excited as you are for the BBQ, be patient and wait for the charcoal or wood to really burn down. This way you'll achieve a strong constant heat to cook with. Once you have hot embers it reduces the chance of flare-ups and gives you much more control on the grill.
2. Don't wait until sundown to tuck into your BBQ. Get efficient and buy a chimney to light your charcoal. They are really quick and easy to use and massively reduce the set-up time before you can start cooking.
3. Don't forget the mop - to avoid your food drying out remember to baste, glaze or mop with a tasty BBQ sauce. Also try adding a bowl of water into your BBQ oven if indirect grilling to keep your mean moisture.
Cooking tips to try
1. For the perfect beef brisket, have a go at a slow-cooked recipe this summer with some wood chips to add a smokey flavour. Try your own beef brisket hot smoked down at 120C with an internal temp of 94C for five to six hours, for an authentic tasting BBQ.
2. Have you tried grilling vegetables on the BBQ? Cook over embers as the star of the show rather than just serving salads and veg kebabs on the side. Give spring greens, cauliflower steaks, radishes or peas in the pod a go - they can all be cooked in a grill basket.
3. Get down and dirty - try onions thrown straight onto the hot coals and cooked in their skin for 45 mins. Once blackened, slice in half to remove the sweet, tender onions from their charred outer layers and toss with parsley and butter.
4. To capture the 'smokey aroma' add a few wood chips to your BBQ and a deep smoke ring. Try using apple, oak, hickory and cherry shavings.
5. Use a meat probe to keep an eye on the internal temperature of your food. They are really easy to use and help understand what's going on inside the BBQ.
Do you have a top cooking tip to share? We want to hear all about it. Email courtney.pochin@mirror.co.uk
