Grill guides

Buy grill meat with confidence: how to spot quality at the counter, which cuts and thicknesses suit, and what ageing really does.

Dutch oven guide for beginners: briquette rule of thumb, top and bottom heat split, pot size by number of people, plus seasoning and care.

Winterise your grill step by step: remove grease, oil the grates, store the gas bottle safely and restart in spring without rust or faults.

Homemade BBQ sauce: base recipe for 450 ml, five regional styles compared, the right consistency and the right time to apply it.

Grill accessories essentials: which items are must-haves, which come second and which are pure ballast, with price ranges and safety tips.

Pellet grill won't start or shows Err/LEr? The most common causes, from damp pellets to the igniter, with a safe step-by-step restart guide.

Grill vegetarian food without sticking or crumbling: heat and timings for halloumi, tofu, tempeh and vegan patties, plus keeping zones apart from meat.

Is your pizza stone cracked? Thermal shock is usually the cause. Find out why, how to save the stone and how to stop new cracks for good.

Grill lamb without a strong taste: core temperature for pink, cooking times by cut and the method for chops, rack and butterflied leg of lamb.

Instant-read, radio-linked or truly wireless: which type suits which job, how deep to measure, how to calibrate in ice water and how to spot wrong readings.

Smoke brisket step by step: cooker at 110 to 130 °C, core 90 to 96 °C, the stall, Texas crutch, resting time and how to slice it correctly.

Grill rusting? Learn how to remove rust from the grate, firebox and lid, season the grate properly and protect it from rust coming back.

Grill healthier without giving anything up: avoid PAHs and charred crusts, redirect dripping fat and pick the right heat for each food.

Clean burnt-on residue from cast iron, stainless steel and enamel grill grates with burn-off, soaking, baking soda paste and the onion trick, by material.

Keeping grill meat cool: time limits in the heat, how to pack a cool box, avoiding cross-contamination and storing leftovers safely.

Yellow or orange flame on your gas grill instead of blue? Usually spiders in the venturi tube. Clean burners and jets and set the air shutter correctly.

Grill bratwurst without splitting: core temperature 70 to 75 °C, grilling times by sausage type, why pricking hurts and when scalded sausage is really done.

Buying a camping grill: gas, charcoal or electric for the road. Weight, cartridge types, pitch power limits and safety rules at a glance.

Meat burnt outside and raw inside? Prevent it with two-zone grilling, the lid and core temperature: the reliable fix for juicy grilled food.

Plancha, sizzle zone, rotisserie, side burner: what grill features on the spec sheet really do, who they suit and what is just ballast.

Is your grilled steak tough? It is usually overcooked or cut wrongly. Learn to measure core temperature, pick the right cut and rest it for a tender result.

Grilling burgers with a plan: fat content, smash or thick, grill temperature and times, plus the 70 °C core temperature required for minced meat.

Is your grill smoking too much and billowing white smoke? The most common causes, from dripping fat to smoking wood, and how to fix it in minutes.

Grill chicken with indirect heat: cooking times and core temperatures for thighs, wings, breast and a whole bird, plus crisp skin without burning.

Marinating grill meat: the basic ratio of oil, acid and flavouring, soaking times by type of meat, and the mistakes that make marinades bitter or mushy.

Food sticking to the grate? The most common causes: grate too cold, flipping too early, no oil. Here is how to release meat and fish reliably.

Grill spare ribs with the 3-2-1 method: phase table, temperatures, bend test and when to shorten the times so the ribs don't fall apart.

Charcoal not glowing through or constantly going out? The most common causes, from damp charcoal to missing air, plus the fastest fixes.

Choosing a gas bottle for your grill: 5, 8 or 11 kg, burn time in hours, checking the fill level, propane instead of butane and safe outdoor storage.

Plan a barbecue party without stress: how much meat per person, how many sides and drinks you need, plus a countdown and the schedule on the day.

Gas grill not getting hot enough? The regulator's safety mode is usually the culprit. Find the cause and get your grill back up to temperature.

Gas grill won't light although the igniter clicks? From an empty cylinder to a tripped hose-rupture valve: find the cause and get grilling again.

You can smoke on any grill: use wood chips, chunks and a smoker box to get real smoke flavour on gas, charcoal, kettle and kamado grills.

Grill vegetables without burning them or losing them through the grate: which types work, how to cut and oil them, heat zones and cooking times.

Grill fish without it sticking or falling apart: which fish suits the grill, how to lay fillet and skin, plus core temperatures and cooking times.

Charcoal or briquettes: which suits what? Compared by burn time, heat and use, plus coconut briquettes and chimney starter tips.

How to clean a gas grill properly: a quick routine after every cook, a deep clean for burners and grease tray, home remedies vs. grill cleaner, step by step.

All core temperatures at a glance: charts for beef, pork, poultry, fish and game with doneness columns, the resting heat rule and probe insertion technique.

Direct and indirect heat explained: zone setups for kettle grills, gas grills and smokers, plus clear rules on when to use which method.

Gas or charcoal grill: which suits you? Compared on flavour, heat-up time, yearly cost, balcony suitability and cleaning effort.

Cast iron, stainless steel or enamelled cast iron grates: material comparison, upkeep and a step-by-step guide to seasoning cast iron.

Grilling on a balcony: tenancy agreement and house rules explained, consideration for neighbours, and why electric or low-smoke grills are the safest choice.

Grill steak perfectly: reverse sear vs. classic, times by thickness, a core temperature chart and the right resting time, step by step.

Mix your own BBQ rub with the proven 8-2-1 basic formula plus 5 ready-to-use recipes for pork, beef, poultry, fish and hot-sweet.

Light a kamado, control it with the vents and run it safely: temperature setups from steak to pizza, plus a flashback warning and care tips.

How a pellet grill works, how many pellets it uses and how to nail your first smoking session: the beginner's guide with a consumption table.

Pizza stone or steel, the right temperature for each grill and how to get a crisp base in 60 seconds, for gas, kettle and kamado grills.

How to put out a grease fire without water: the lid method, warning signs and effective prevention. The grill safety guide.

How to make pulled pork: timeline table, the stall explained, the Texas crutch and the right core temperature of 88 to 95 °C. A beginner's guide.

Offset, water smoker or pellet? The beginner's guide to smoker types, temperature control and your first 3-2-1 ribs session.

How to grill safely in frost: the butane vs propane problem explained, longer preheating times and typical cold-weather mistakes to avoid.

Charcoal grills 2026: 8 models in our editorial ranking, with the Everdure HUB II in first place. Plus a buying guide and data from our reviews.

The 8 best electric grills compared: editorial ranking led by the Landmann EG-II-590 electric grill trolley, plus models from Tefal, Weber, WMF and Enders.

Best fuel and smoking wood 2026: 8 products in our editorial ranking, #1 is proFagus GRiLLiS briquettes 10 kg. With buying guide and guide prices.

Gas grill comparison 2026: 8 models with our editorial rating. Number 1 is the Broil King Regal 590, plus buying guide and FAQ.

Grill accessories compared: 8 products with editorial scores and a buying guide. Our editorial pick for first place is the Petromax Feuertopf ft6.

Grill thermometers compared 2026: 7 models in our editorial ranking, with the MEATER 2 Plus in first place. Buying guide, strengths and weaknesses.

Best Kamado Grills 2026: 8 ceramic grills with our editorial score, #1 is the Monolith Classic 2.0. Grate, zones, weight and where to buy.

Kettle grills compared: 8 charcoal grills with editorial scores. Our editorial score ranks the Napoleon NK22K-LEG-2 first. With buying guide.

Pellet grills compared: 3 models rated by our editors, with the Broil King Regal Pellet 500 in first place. Buying advice on heat, power and siting.

Pizza ovens 2026: 8 gas, wood and pellet models compared in our editorial ranking. The Ooni Koda 16 takes first place with 9.4 points.

Rubs & sauces compared for 2026: 6 products with an editorial score, #1 is the Don Marco's Pork Powder Rub. Sugar, salt and allergens at a glance.

Best smokers 2026: 8 models compared with our editorial score. No. 1 is the Weber Smokey Mountain Cooker 57 cm, plus offset, electric and tabletop units.

Gas, charcoal or pellet? What really matters when buying a grill: size, material, budget and accessories.

Best grills 2026: our editorial number 1 in 12 categories, from the Broil King Regal 590 gas grill to the Ooni Koda 16 pizza oven, at a glance.