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The default answer for most people and has been for seventy years. Two dampers are the whole control system and they are enough.
The same kettle with the three accessories you were going to buy anyway: the GBS grate that takes inserts, char-baskets, and a lid hook.
The same 57cm bowl without the ash sweep, the hinged grate or the thermometer. Cooks identically. The cheapest sensible way in.
The most complete ceramic cooker you can buy without going commercial. Divide and Conquer grates, SloRoller baffle, air lift hinge.
The kamado that built the category. Performance is close to a Kamado Joe; the difference is that the accessories and dealers are everywhere.
Full kamado behaviour in something you can genuinely carry. Same ceramic, same range, a fraction of the footprint.
Hand made in Cyprus from folded steel. Six or seven souvlaki skewers and a rotisserie motor, sized for a family rather than a gathering.
The full-size souvla set. Long trough, multiple skewers turning together, built for a proper Sunday with a lot of people in the garden.
Flat-bladed souvlaki skewers sized for a foukou. Flat matters: round skewers let the meat spin as the spit turns.
The most forgiving way into real barbecue. A water pan sits between fire and food, and water cannot exceed 100°C, so the cooker is physically damped against running away.
Set a temperature and walk away. A pellet smoker trades some smoke intensity for genuine hands-off control, and the Ironwood is the sensible middle of the range.
Multi-fuel, so it runs on wood and charcoal out of the box and takes a gas burner as an add-on. The cheapest route to a genuine 450°C.
Gas only, which makes it the easy one. Instant, controllable, big enough for a 16 inch base, and no fire to manage while guests wait.
Heavier, better insulated and better built than most portables, with a retained-heat stone floor that recovers fast between bakes.
Electric heat plus a small pellet burner for real wood smoke. The answer for balconies and anywhere charcoal is not permitted.
Legs fold up and clamp the lid shut, so it travels as one sealed unit. The rectangular grate suits sausages and skewers better than a circle.
A gas camping cooker with interchangeable tops: grill, flat plate, pot stand. The default choice for caravans and campsites.
A charcoal box with an integrated prep board and food storage tray, designed to be carried and to look like something you would leave out.
British-made table-top konro, used in restaurant kitchens across the UK. Built for binchotan and skewers rather than for burgers.
Made in Yorkshire and engineered for yakitori and hibachi cooking. Compact and genuinely portable at around 17kg.
Traditional diatomaceous-earth konro with a stainless net, which is what you want if you are cooking anything smaller than a skewer.
Open-fire Argentinian cooking with a height-adjustable grate and a workstation, which is the practical version of an asado for a garden.
A solid steel plate over gas. Cooks everything a grate lets fall through, with no flare-ups because no fat reaches the fire.
Double-wall secondary burn, so it re-burns its own smoke. Noticeably less smoke than an open bowl, which matters in a small garden.
Quebracho, one of the densest hardwoods there is. Burns hotter and longer than commodity lump, sparks very little, leaves almost no ash.
Hardwood and starch rather than coal dust and petroleum binders. Long burn, clean smell, low ash for a briquette.
Fired until it rings like stone. Almost no smoke or flame, four hours of even radiant heat, and genuinely difficult to light.
The single most useful thing you can buy for charcoal cooking. A full load lit in twelve to fifteen minutes with no chemical taste.
Two steel baskets that hold the coals in a defined bank instead of letting them sprawl. The cheapest route to a real two zone fire.
A proper kettle shrunk to 37cm, with a domed lid and a working damper. Small, but it cooks like a kettle because it is one.
Three burners, GS4 grilling system and a genuinely usable low end. The default recommendation if you want gas that lasts a decade.
Four burners plus a side burner, with Napoleon's wave-shaped grates that give proper sear marks. The main alternative to Weber at this size.
The top of the kettle range, adding a hinged lid on a stand so you never put a hot lid on the floor, plus a warming rack.
The smallest gas Ooni. Lights instantly, hits temperature in fifteen minutes and weighs little enough to carry one-handed.
The ceramic heat deflector that turns a Big Green Egg from a grill into an oven. Not optional if you intend to smoke or bake on one.
Cast iron insert that drops into the removable centre of a GBS grate. Holds heat properly, so cold meat does not kill the surface temperature.
A fully wireless probe with no trailing cable, reading both internal and ambient temperature. The practical answer for rotisserie and closed-lid cooking.
One long slicer does more for barbecue than a block of knives. The granton dimples stop slices dragging on the blade.
British-made lump from managed woodland, burnt in the UK rather than imported. Cleaner burning than most commodity lump and traceable to a source.
The bag most UK restaurant kitchens use. Large consistent pieces, widely available, and priced for people who burn a lot of it.
The cheapest way to extend the life of anything left outdoors through a British winter. Fitted, so it does not blow off in February.
The large secondary-burn pit, for a garden where people actually gather round it. Same smoke-reducing double wall as the Bonfire, scaled up.
A ring that raises the lid and adds a motorised spit to a 57cm kettle. The nearest thing to a foukou if you already own a Weber.
Starts on gas at the turn of a dial, then converts to a charcoal tray in about sixty seconds when you want the flavour. A genuine answer to the gas-versus-charcoal argument for people who cannot decide.
The smaller three-burner hybrid, the same convert-in-a-minute trick in a footprint that suits a normal patio.
A budget four-burner with a charcoal pan option and a side burner. Not built to last a decade, but a lot of cooker for the money.
A real British-made clay tandoor in a stainless drum, reaching the 400°C the technique needs for naan on the wall and skewers down the middle.
The smaller, more portable clay tandoor, enough for a family's worth of tandoori chicken and bread without a built-in installation.
A budget clay-lined tandoor drum, a cheaper way into the technique if you accept rougher finishing and a shorter life.
The big multi-fuel Ooni: wood, charcoal or gas, a full sixteen inch stone and a viewing hatch. The one to buy if pizza is the point rather than a novelty.
A serious dual-fuel dome oven with a proper thermometer and steam injection, closer to a commercial deck than a garden gadget.
A British hand-finished wood oven, light enough for two to carry and up to temperature in about twenty five minutes.
The Italian premium option in a portable gas format, quick to temperature and beautifully made.
A smokeless tabletop electric grill for cooking galbi and thin cuts at the table, the whole point of Korean barbecue as a social meal.
The butane burner Korean and Japanese restaurants actually use at the table, with a cast grill plate. Runs off a screw-in gas canister.
An indoor electric grill with a turbo extractor, for Korean-style cooking in a flat where a live fire is not an option.
A charcoal grill built around an integrated electric rotisserie and a fast-start system, designed with Heston Blumenthal. The tidiest route to spit-roasting at home.
A portable gas system with a bolt-on rotisserie kit, popular with caravanners who still want a spit-roast chicken.
A motorised spit kit that turns most 47 to 57cm kettles into a rotisserie for a fraction of a dedicated cooker.
The pizza-focused Woodfire: electric with a real wood-pellet drawer for genuine smoke, hitting around 370°C for a fast pizza and doubling as a smoker and roaster. For a balcony with no room for a fire.
The larger Pro with a built-in thermometer and more capacity, for people sold on the pellet-plus-electric idea who want to cook for more than four.
A diatomaceous-earth konro built for binchotan, radiating steady infrared heat for yakitori. The real thing rather than a novelty hibachi.
A small cast-iron hibachi, heavy, cheap and effectively indestructible, for grilling a few skewers over charcoal on a balcony or a beach.
A single-person konro for a handful of skewers, the neatest way to try binchotan cooking without committing to a large grill.
A steel fire bowl with a plancha cooking ring around the rim, so the fire warms the garden and the ring sears steak and vegetables at once.
A centre-fire griddle where the whole steel rim is the cooking surface, hottest at the middle and gentle at the edge. A statement piece as much as a cooker.
Long, well-balanced stainless tongs and a wide spatula, the two tools you actually reach for. Long handles keep your hands off the fire.
Precise, spring-tensioned tongs with a fine tip for turning delicate food and skewers without crushing them.
A long two-prong fork and basting brush, the honest basics for lifting large joints and mopping sauce without scorching yourself.
Flat metal skewers that stop food spinning, plus corn holders. Cheap and worth having a set of.
Aramid-fibre gloves that let you move a hot grate, a chimney or a whole shoulder by hand. Dry heat only: any liquid conducts straight through.
A silicone trivet for standing a hot pan, chimney base or lid on without scorching the table or the decking.
A fire-retardant mat that catches sparks and grease and protects decking or a patio under the grill.
A refillable long-nose lighter and a box of wax firestarter cubes, the safe way to light a chimney without singeing your knuckles.
A stainless box of wood chips that sits on the bars of a gas or charcoal grill and turns it into a light smoker.
A maze that burns wood dust slowly for up to ten hours of cold smoke, for cheese, salmon, salt and nuts without adding heat.
A metal bucket with a lid for ash, which can hold live embers for a day. The only safe way to store and carry it.
A multi-probe Bluetooth hub that watches grate and meat temperature from your phone, the cheap way to make any grill a smart one.
A hinged stainless basket for vegetables, fish and small pieces that would otherwise fall through the bars. The most-used add-on for most people.
Holds four or five racks of ribs upright, tripling what fits on a kettle for a cook-up.
A heavy flat press for smash burgers, the only way to get the lacy crust that makes them worth doing.
A cordierite stone that turns a lidded kettle into a pizza oven, holding fierce heat and drawing moisture from the base.
Blunt claws for pulling pork and brisket in seconds and for lifting a whole shoulder off the grate.
A flat-and-ridged plate that drops onto the grate for smash burgers, eggs and anything that would fall through, ridged side for marks.
Reads a true internal temperature in about one second, accurate to a degree. Cooking meat is a temperature problem, and this is the tool that turns guessing into knowing.
A fully wireless probe with no trailing cable, reading internal and ambient temperature at once, which is what makes rotisserie and closed-lid cooking manageable.
A four-probe wireless set at a fraction of the premium names, the value pick for watching a long cook from indoors.
A marinade injector with a few needles, for getting brine and flavour deep into a shoulder or a turkey rather than just onto it.
A large board with a channel round the edge to catch the juices when you slice a brisket or a roast, which are the best sauce you have.
A fine-mist bottle for spritzing water, vinegar or juice onto a long cook to keep the bark from drying out.
A heavy waxed-canvas apron with tool pockets and a towel loop, the sort that lasts years and takes a splash of fat without complaint.
Strong magnetic hooks that stick to the side of a steel grill or hood so your tools are not on the floor.
The most useful single book on live-fire cooking, built on actual food science, from the founder of AmazingRibs. Explains why techniques work rather than just listing them.
Aaron Franklin's account of fire management and brisket from the most famous barbecue joint in Texas. Long on fire, short on filler.
A louder, more British take on live fire from Christian Stevenson, good for people who want the fun as much as the theory.
A branding iron made to order with your initials or a name, for searing a mark into steaks and burgers. Made to order, so allow time.
An engraved hardwood board cut and marked to order, a genuinely good gift for someone who cooks over fire.
The standard first Japanese chef's knife: VG10 steel, keen straight out of the box, and a fraction of the boutique names. If you buy one Japanese knife, buy this.
A Damascus-clad VG-MAX blade that is as beautiful as it is sharp. A step up in price and refinement from the Tojiro.
A long, narrow slicer for carving brisket and joints in single clean strokes without dragging. The Japanese answer to a carving knife.
An affordable entry to the range, a stain-resistant santoku that is a genuinely good everyday knife.
The boning knife that fills professional kitchens: flexible, grippy even when wet, and cheap enough to own several. The honest choice for breaking down meat at home.
A long curved breaking knife for portioning big cuts and trimming brisket and picanha, the blade you see in butcher's windows.
An American workhorse, high-carbon steel and entirely functional, built to be used hard and sharpened often.
A proper weighted cleaver for jointing poultry and chopping through bone, the tool jerk and Korean cooks use to portion.
The heavy end-grain maple block that fills professional kitchens. Kind to knife edges, repairable, and effectively lifelong if you oil it.
A dense acacia board with a juice groove, a good-looking and affordable board for carving and serving.
A set of dishwasher-safe plastic boards, colour-coded so raw meat and everything else never share a surface. The hygienic workhorses next to the pretty wooden one.
A food-grade bucket big enough to brine a turkey or a couple of shoulders, with a sealing lid for the fridge or a cool garage.
Stacking trays that keep raw marinading meat separate and tidy in the fridge, and carry it out to the grill without drips.
Breathable dry-age wraps that let you age a joint safely in a normal fridge, the cheap way to try dry-aged beef at home.
A well-regarded sealer for storing and marinading meat for the freezer, and for sous-vide before a sear. The honest way to buy in bulk and waste nothing.
The household name in vacuum sealing, simple and reliable, with rolls and bags widely available.
Pillow-shaped hardwood briquettes made with starch rather than petroleum binders, a long clean burn and low ash. Weber's own quantities assume this fuel.
Dense hexagonal briquettes with a hole through the middle for airflow, a very long even burn favoured for restaurant-style grilling.
Compressed hardwood briquettes, cheap and widely stocked, fine for everyday grilling where you are burning through them anyway.
Cube briquettes pressed from coconut shell, burning hot and long with almost no smoke or smell. Popular for shisha and for clean, flavour-neutral grilling.
Sustainable coconut-shell cubes, a renewable by-product fuel that burns steady and hot with minimal ash.
Fist-sized chunks that smoulder for the best part of an hour each, the right format for charcoal cooking. Three or four is all a long cook needs.
A wide range of single-species chunks, so you can match the wood to the meat rather than a mystery mix.
Oak from ex-whisky casks, adding a faint vanilla note. Chips burn fast, so they suit short cooks or a smoker box.
The authentic wood for Jamaican jerk, warm and spiced. Genuinely hard to substitute if you want jerk to taste like jerk.
The standard green-bottle propane for gas grills, usable down to low temperatures unlike butane. Price is the refill; the first bottle carries a deposit.
Screw-in butane canisters for portable and tabletop grills, the Iwatani-style burners used for Korean and Japanese table cooking.
A simple, good-looking steel bowl on legs, the affordable way to have a fire in the garden without the engineering.
A sturdy Polish-made bowl with a spark guard and a cooking grate option, so the same fire can grill.
A gas fire table with lava rock and a surround to rest a drink, the tidy patio option with no smoke, ash or wood to store.
A larger fire table with a more furniture-like finish, for a patio where it needs to look like part of the seating.
A British modular outdoor-kitchen system in weatherproof units you combine around a grill. A considered, high-ticket build rather than an impulse buy. Priced on configuration.
A steel-framed outdoor kitchen module built around a gas or charcoal insert, with storage and worktop. Configured and priced per build.
A run of matching cabinets, worktop and a built-in grill for a permanent outdoor kitchen. A design-and-install job rather than a boxed product.
A corner unit that turns an outdoor kitchen run around ninety degrees, with storage under a stone or steel worktop.
An outdoor-rated fridge for beer and prepped meat next to the grill, built to run in an unheated space unlike an indoor one.
A heavier outdoor bar fridge with a lock and a glass door, for a built-in outdoor kitchen.
A designed-and-built outdoor kitchen around your space and your cooker of choice. Genuinely made to order, so this is an enquiry rather than a checkout.
A weatherproof table and six chairs, because the food has to be eaten somewhere. Rattan or aluminium, both fine left out.
A heavy wooden bench table, the honest centre of a garden gathering and sturdy enough to lean a platter of ribs on.
A sealing metal bin that keeps charcoal dry, because damp charcoal is hard to light and burns cool. Store it off a concrete floor.
A rolling caddy for tools, fuel and rubs so the kit lives in one place rather than scattered across the shed.
A rotomoulded cool box that genuinely keeps ice for days, for transporting meat to a cook-out or resting a brisket in a turned-off state. Overbuilt and expensive, and it lasts.
A big wheeled cooler at a sensible price, fine for a day at the beach or a tailgate, and it holds a shoulder to rest in a pinch.
A curated box of native-breed barbecue cuts, properly aged and delivered chilled from a Yorkshire butcher. The honest way to cook good meat without a local butcher.
Brisket, shoulder and short rib from named Yorkshire farms, cut for long cooks. Strong on rare breeds and whole-carcass butchery.
Dry-aged steaks and barbecue cuts from a London butcher, restaurant-grade beef delivered to the door.
Whole and half animals for a proper spit-roast or a big cook, arranged to order. Priced by weight and animal.
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