In short: The perfect BBQ starts with the right preparation: choose charcoal for smoky flavour or gas for precise temperature control. Clean the grill grates thoroughly before lighting the grill. Preheat the grill fully before placing the meat on it. Use a meat thermometer to achieve the exact level of doneness, and let grilled food rest before cutting into it.
The basics of the perfect BBQ
A successful BBQ is no coincidence. It is the result of clear decisions before lighting the grill and precise execution at the grill. Two factors determine the character of your food: the choice of grill and control of the heat.
You are choosing between tradition and convenience. The method affects flavour, preparation time and control. Make this choice your first step.
Charcoal vs. gas: choosing your system
A charcoal grill delivers intense radiant heat and classic smoky flavour. You control the temperature through the amount and distribution of the charcoal. Preheating can take up to 45 minutes.
A gas grill reaches operating temperature within a few minutes. You adjust the heat precisely using the control knobs. The result is clean flavour without a smoky note, unless you use wood chips. Maintenance differs considerably. Find suitable covers in our Grills + Fire Pits category.
Pro tip
Create indirect heat on a gas grill by switching on only the outer burners and placing the meat in the centre. This allows large cuts to cook slowly without burning on the outside.
How do you prepare the grill properly?
A clean grill is the basis for food that does not stick and prevents flavours from transferring. Never start with burnt-on residue from your last BBQ.
Give the grates a rough clean after your last BBQ. Before lighting the grill again, scrub them thoroughly with a sturdy grill brush. For heavy soiling, heat the grill thoroughly and then brush it clean.
The heat must be able to surround the grates completely. Only on a hot grate does the desired crust form immediately, sealing the juices inside the meat.
Lighting charcoal the right way
Always use high-quality charcoal or briquettes. Fill the charcoal grate according to the heat zone you need. For direct heat, arrange the charcoal in an even layer 5-7 cm high.
Light the charcoal with a chimney starter or electrically. Do not use liquid firelighters. They contaminate the charcoal and can leave behind dangerous flavour compounds. Wait until the coals are completely covered with a grey-white layer of ash. This process takes 25-35 minutes.
Lighting a gas grill the right way
Always open the lid before lighting the grill. Turn on the gas valve on the bottle. Then switch on the burners according to the manufacturer's instructions. Allow the grill to heat up with the lid closed for 10-15 minutes.
This phase burns off residue and ensures even heat distribution. Check the connections regularly for leaks. Accessories such as hoses can be found in the Supplies section.
Important note
Never set up a gas grill indoors or beneath a low roof. Carbon monoxide is odourless and fatal. Always keep a fire extinguisher or fire blanket within reach.
How do you control the heat when grilling?
Temperature control is what separates a burnt steak from one that is perfectly browned. Do not rely on guesswork. Use heat zones.
Divide your grilling surface into hot and cooler areas. With charcoal, pile the embers on one side. With a gas grill, switch on only some of the burners. This gives you one area for searing and another for gently finishing the food.
The hand test and why it is not enough
The classic hand test over the coals provides only a rough guide. If you can hold your hand there for 3-4 seconds, you are feeling medium heat. The method is imprecise and varies from person to person.
Invest in a digital grill thermometer with a surface probe. Measure the temperature directly at the grate. For thick steaks or whole roasts, an instant-read thermometer is essential.
Most people grill too hot and too quickly. The art lies in slow cooking over indirect heat. Patience is rewarded with tenderness.
Which meats are best suited to which method?
Not every cut can handle the same heat. The structure of the meat determines the method. Tender cuts such as fillet or rib-eye can handle direct heat. Tougher, well-marbled cuts such as shoulder or brisket require long, indirect cooking.
Take the meat out of the fridge at least 30 minutes before grilling. Bringing it to room temperature ensures even doneness. Pat the surface dry. Wet meat does not sear; it steams.
Marinades, rubs and dry brining
A marinade needs time to work. Allow several hours or overnight. Use acidic ingredients such as lemon or vinegar sparingly. They can make the surface of the meat mushy.
A dry rub made from spices and salt creates a flavoursome crust. Apply it one hour before grilling. Salt lean meat such as chicken breast well in advance. Salt well-marbled cuts such as pork neck immediately before placing them on the grill.
Additional advice
When grilling larger cuts such as pork shoulder indirectly, spray them every 45 minutes with apple juice, stock or a mixture of vinegar and water. This keeps the surface moist and helps form the bark.
How do you grill vegetables and side dishes perfectly?
The grill is not just for meat. Firm vegetables develop sweet, roasted flavours. Cut aubergines, courgettes or peppers into thick slices or strips.
Brush them with olive oil and season generously. Grill vegetables over direct heat, but not at the highest temperature. Turn them regularly until they are tender and show grill marks. Asparagus or thin asparagus spears can be cooked in a grill pan.
Discover suitable preparation accessories in the Garden + Outdoor category.
The classic: grilled corn on the cob
Remove the outer leaves but leave the inner ones attached. Soak the cobs in cold water for 30 minutes. Then grill them with the lid closed for 15-20 minutes over medium heat, turning them occasionally.
The attached leaves protect the corn from drying out. Serve it with butter, salt and freshly ground pepper.
What belongs in the perfect grilling setup?
Good tools make the job safer and cleaner. The basic equipment includes long-handled grill tongs, a spatula and a sturdy brush. Avoid forks, which pierce the meat and allow the juices to escape.
A poker helps you position the charcoal. Heat-resistant grill gloves protect your hands. For longer outdoor sessions, it is worth browsing garden equipment.
Cleaning and storing your grill after use
Let the grill cool down completely. If you use charcoal, dispose of the cooled ash in a metal container. Clean the grate again with the brush.
With gas grills, first close the cylinder valve and let the burners run until the gas has burned off. This empties the gas line. Use a purpose-designed cover to protect the grill from the elements. A suitable
can significantly extend the life of your grill.
How do you plan the whole barbecue evening?
A barbecue is about more than the main course. Plan your drinks, side dishes and atmosphere. Prepare salads and dips before lighting the grill.
Have enough serving platters ready. Use separate boards for raw and cooked meat. Keep plates and cutlery close to the grill in a warm place.
Drinks for the evening
Chilled drinks are essential. Alongside beer and non-alcoholic alternatives, homemade lemonades or iced tea are great choices. For cooler evenings or the transitional seasons, hot punch is ideal.
A practical helper for preparing larger quantities of hot drinks is the
The right lighting and seating
Good lighting around the grilling area is an important safety factor. Lanterns, solar lights or permanently installed spotlights create atmosphere and help prevent accidents.
Sturdy, weatherproof seating invites you to linger. Make sure you have enough tables for drinks and crockery. This turns a meal into a sociable evening.
With these tips, you can master any barbecue evening. Success lies in preparation and respect for the heat. Practise the indirect grilling method, experiment with different woods for smoking and invest in a good thermometer.
Whether you love the classic charcoal flavour or appreciate the control of a gas grill, the principles remain the same. Cleanliness, temperature control and patience lead to success. Find all the other essentials for your outdoor area in the shop.
For enjoying the perfect beer on the go or on the terrace, the
Frequently Asked Questions
- How long should I preheat a charcoal grill?
- Preheat a charcoal grill for at least 30-45 minutes, until the coals are fully glowing and covered with a layer of white ash. This even bed of embers is essential for consistent heat without flare-ups and prevents your food from burning or sticking.
- Which is better for grilling: gas or charcoal?
- The choice comes down to personal preference. Charcoal provides an authentic smoky flavour and intense radiant heat for perfect searing. A gas grill offers fast, precise temperature control and requires less preheating time. Choose between flavour and control. Many barbecue fans own both systems for different occasions.
- How can I stop meat from sticking to the grill grate?
- A clean, hot grate is the best protection. Brush the grate after every barbecue and heat it thoroughly before adding the meat. Oil the food, not the grate. Only place marinated meat on the grate once the surface has been drained. With new grates, it is advisable to season them with oil several times.
- How do you measure the temperature correctly when grilling?
- Do not rely on guesswork or the thermometer in the grill lid. Use a digital meat thermometer with a probe. Insert it into the thickest part of the meat without touching the bone. This shows you the exact point of doneness and prevents the meat from being either undercooked or dry and overcooked.
- Why does grilled meat need to rest after cooking?
- During grilling, the meat fibres contract and push the juices towards the centre. A resting time of 5-15 minutes, depending on the size, allows the fibres to relax. The juices redistribute evenly throughout the meat. This keeps it juicy when you cut into it.