Barbecue Season

LOL. "Now that BBQ weather's here" is something I often read. Ermmm... if it isn't actually tipping down with rain, I'm barbecueing.

Getting the thing started is simple with scrunched up newspaper / a few sheets torn out of the phone book - useful since telephone directories can't otherwise be recycled - topped with dry twigs and a few pieces of lumpwood charcoal:

When the flames are leaping, cover in more charcoal, or just wood.

Wood takes longer to develop the required ember base for cooking, but the results are well worth it - beechwood is my favourite for flavour. Choose similarly sized pieces so that they all reach the ember stage at the same time.

Once I've finished cooking and the embers are dying down, I then close all the vents and throw on some fresh beech twigs, followed by a piece of trout or salmon. Whack on the lid for 20 minutes until it's cooked through, and the resulting hot 'smoked' fish will be succulent, flavoursome and enough to convert even the most ardent fish hater.