“A pair of extra-long tongs are a must. They’re a lifesaver and keep you from burning your hands. You should also start with a high-quality BBQ grill – if you have enough space, invest in a classic Weber BBQ. They’re reliable, long-lasting and come in various sizes starting at 40cm. When it comes to fuel, lump wood charcoal is the only way to go – avoid using composite charcoal at all costs. Pair it with wood for added flavour, but there's no need to cook directly on the wood. Just place it to the side, allowing the smoke to draw in and infuse your food. 

“My top BBQ tip is to baste your meat with butter. Melt some in a pan and grab a brush (or some rosemary sprigs if you don’t have one). Brush the butter over the meat while turning it. I recommend flipping every 1.5 to 2 minutes. This technique helps maximise flavour by allowing the fat and juices to baste in the butter and salt as the meat cooks.” 

Visit FieldGoods.co.uk 

“When it comes to BBQ, I don't swear by any particular brand. What matters most is having sturdy tongs and a reliable brush for cleaning, plus a meat thermometer if you’re still building confidence. My go-to grill is Ox Grills, but mastering the BBQ isn’t about flashy equipment. I keep it simple: BBQ is as old as time and most gadgets are unnecessary. The real secret is choosing quality, sustainable charcoal made without accelerants. If you’re unsure, give it a sniff – it should smell clean and chemical-free. Once you’ve got that sorted, good ingredients do the heavy lifting. Buy great meat, season it well and let it cook slowly over smouldering charcoal. Flames are never your friend.” 

Visit TurnerAndGeorge.co.uk

“When I BBQ, I rely on press grills to hold chicken or fish in place – it’s a simple trick that keeps delicate seafood from falling apart on the grill. For any home cook, good tongs, heatproof gloves and a scraper for cleaning are essential, along with wood charcoal and logs to help maintain an even temperature – they last longer and add depth to the cooking process. My BBQ of choice is the Landmann – I’ve got the large model to feed the whole family, but there are plenty of options to suit different garden setups. As for mastering the grill, my golden rule is to marinate overnight for extra tenderness and flavour, and when it comes to the marinade itself, I skip yoghurt and opt for a spice rub with oil – it’s cleaner, neater and perfect for grilling.” 

Visit Kutir.co.uk 

“My favourite tool has to be a charcoal chimney starter as it takes all the pressure out of lighting the barbecue. I also like wire-connected temperature monitors so you can keep track of the heat, as well as a really good pair of tongs. A fire glove and a hardy wire brush are essentials too.  

“I also like to use Japanese ceramic grills. There are numerous brands available on the market, but you can buy one direct from Japan to avoid really expensive costs. When it comes to charcoal, I go for locally produced charcoal, which works well if you don’t have access to the Japanese kind. The Weber products are also good if you need something for slow and low cooking.  

“Take your time, plan ahead and marinate meat overnight if you can. Don’t be afraid to put certain types of meat like ribs into aluminium trays, which you can then cover and continue to cook on the barbecue to allow the meat to cook gently. Plus, always leave your coals until they turn white before cooking. Most people tend to put the meat on too early, and this is what causes intense flareup and burning of the food.” 

Visit Rockwater.uk 

 “Simplicity and quality make all the difference. A sturdy pair of tongs, a basting brush and metal skewers are essentials. Metal skewers are preferable over bamboo as they’re reusable, conduct heat better, and won’t burn or splinter, making them perfect for kebabs or koftas. 

“The type of charcoal you use has a huge impact on both flavour and performance. For best results, look for high-quality lumpwood charcoal or restaurant-grade briquettes – the kind typically found in garden centres, priced around £18-20 for a 10kg bag. These offer superior heat retention, and a cleaner burn compared to cheaper options from petrol stations or supermarkets. For an elevated experience, consider Sumi Bincho Charcoal. Crafted from dense hardwoods, it’s designed to burn at higher temperatures and for extended durations, making it ideal for longer cooking sessions and imparting a subtle, smoky depth to your food.” 

Visit TheBraywood.co.uk 

“I really like a Japanese robata grill. It's compact and the flames are evenly distributed meaning that whatever you cook – be it fish, meat, veg or skewers – gets a good amount of flame and smoke. The flames do get higher over time but, because it's quite compact, the grill is relatively easy to manage. We use it at the restaurant, and I’ve invested in one to have at home.” 

Visit BehindRestaurant.co.uk  

“I really like spice grinders because they’re so versatile. They’re good for chopping veg and making pastes or BBQ rubs quickly at home. I’ve got a mini James Martin one that’s super quick and easy to use. Otherwise, I recommend a good-quality, heat-resistant spatula. You can pick up one for hardly anything at Nisbets and they keep for such a long time – super affordable and durable.”  

Visit ToklasLondon.com 

“For salsas, dressings and rubs, invest in a molcajete, the Mexican version of a pestle and mortar. They’re used to crush and grind spices, herbs and chillies, and to prepare salsas and guacamole. The rough surface of the basalt stone creates a superb grinding surface that maintains itself over time as tiny bubbles in the basalt are ground down, replenishing the textured surface. Many are passed down from generation to generation in Mexican families – they’re inexpensive but essential to any Mexican household.  

“If you’re not fortunate enough to have a garden, go for an indoor Japanese Bincho grill, which is the next best thing to a BBQ. You need a good extraction system, but you get the best results and the same taste and textures as a regular BBQ.”  

Visit Zapote.co.uk

“I've got the large Gozney Dome at home which I swear by. It’s great because it fits a big skillet for whole chickens or large cuts of meat. It also takes a Dutch oven. You can even use it for desserts, like Basque cheesecake. If you’re after something a bit different, I rate the Kadai Fire Bowl as a serious piece of kit, complete with whole logs and a massive grill space. I’m a big fan of the Asado cross attachment, which I use to hang pork belly perfectly over the coals. It’s also ideal for grilling half or whole animals when you’re feeding a crowd.” 

Visit Vraic.gg

“My must-have tools include trusty tongs – they give me precision without damaging the food – a meat thermometer for precise cooking (especially for lamb or chicken) and a solid grill brush to keep the flavour clean. My ultimate setup involves a Kamado grill; it’s incredibly versatile for everything from high-heat searing to slow cooking, and I always buy lumpwood charcoal because it burns cleaner and hotter. A chimney starter makes lighting the coals a breeze, so I can focus on the food. I rate the Kamado Joe – it holds heat brilliantly and feels like having an entire outdoor kitchen. My top BBQ tip? Master the heat. Build a two-zone fire with hot and cooler sides, and never rush, especially with lamb. Slow cooking brings out the best flavours, and a touch of wood smoke delivers that irresistible Lebanese BBQ character.” 

Visit Lebnani.co.uk

“As well as decent knives, you’ll need a good pair of scissors, an often overlooked item in a chef’s knife roll (or a home-cook’s utensil drawer). Grab yourself a pair from Victorinox for under £20 and thank me later.”   

Visit Bingbong.Pizza

“I’m all about cooking over coal – gas BBQs just don’t do it for me. Longer tongs are essential as no one wants to get burned. I love my fish basket and a metal sieve for grilling peas and veg with flavoured oil. A meat thermometer is a must, and I swear by Japanese Binchotan charcoal – it’s smokeless, environmentally friendly and gives incredible flavour. Josper BBQs are hard to beat; I’ve tried many and they’re consistently the best. My top tip? Use great seasonal ingredients and make sure the coals are glowing white. Also, light the BBQ early and let it tick over for 30 minutes to get an even temperature.”

Visit DorchesterCollection.com

“Quality tools make all the difference – long-handled tongs for control, a wire brush to keep things clean, and a meat thermometer to nail the perfect cook. I also use a cast-iron grill pan for delicate marinades, especially in Indian BBQ. At home, a charcoal grill with a lid and vents is ideal, and I always go for lumpwood charcoal – it burns hotter and adds great flavour. Big Green Egg is my go-to for versatility and heat control, but Weber’s classic charcoal grills are brilliant too. Just be sure to prep ahead – marinate meats and veg the night before to let the flavours develop.”

Visit Benaresrestaurant.com

“We’ve got an Ooni pizza oven that connects to gas but also works with wood fire – it’s brilliant for pizzas, but I often roast a whole chicken in it too. My cooking tip is to make the most of your charcoal. After grilling your meat, use the residual heat to slowly roast a whole pineapple while you eat. It’s effortless and delicious – just slice it up and serve with vanilla ice cream for a perfect BBQ dessert.”

Visit KitchenTableLondon.co.uk

“I’m a big fan of whole fish cooked over flames, so a sturdy fish cage is essential – it helps achieve a perfect cook without sticking. Metal skewers are a must and, for ease and efficiency, a Looftlighter is a brilliant tool to get things going. Fuel is key – I always use British lumpwood charcoal for quick grills and birch for slower, smoky cooking. I use a Big Green Egg which is very versatile and great for grilling or smoking. Remember to source the best ingredients, control your temperature and plan your menu around the BBQ’s heat cycle – patience and prep make all the difference.”

Visit DorchesterCollection.com

“When I’m cooking a braai (our South African take on a barbecue) I always have sturdy tongs, a head torch for evening grilling, quality salt and cracked pepper, a temperature probe and a proper chef’s knife. Good firewood is essential for creating high-quality coal, and Big Green Egg is my preferred BBQ – it’s incredibly versatile and brilliant for smoking and roasting. My tip is to rest your meat for as long as you cook it, especially with primal cuts. For a South African classic like staanrib, whole lamb ribs need at least three hours over a low, slow fire to get that perfect flavour.”

Visit Salsify.co.za