Smoke, Fire and Patience: BBQ Basics for Beginners

Real barbecue is slow cooking over indirect heat, and anyone can learn it. The goal is tender meat with a deep, smoky crust, and the secret is time.

Three rules to remember

1. Control the temperature. Aim for 110 to 130 C (225 to 265 F) and keep the lid closed as much as possible.
2. Season early. A simple rub of salt, pepper, paprika and brown sugar on the night before gives deeper flavor.
3. Rest the meat. Let it sit for at least 20 minutes before slicing so the juices stay inside.

Which meat to start with?

• Pork ribs are forgiving and ready in about four hours.
• Chicken thighs finish quickly and take smoke beautifully.
• Beef brisket is the final boss: save it for when you have a full day.

Use a thermometer instead of the clock. Meat is done when it is tender, not when the timer rings.