These give food a wonderful smoky taste. There’s no need to buy an actual smoker; I use two metal pie pans with a few holes poked in the top one. I fill the bottom pan with wood chips I’ve soaked for a couple of hours, then put the meat or fish on top and cover with the other pan. If you prefer to buy a smoker box, you’ll find them where barbecues and accessories are sold.
Dishes that don’t cook well with direct flames (pizza, sandwiches) can all be cooked on the barbecue on a pizza stone. There are different types; I use a ceramic one that’s durable and retains heat.
Most barbecues don’t come with a rotisserie, but you can buy one as an accessory. I put meat on it and sit back, enjoying the aroma’no flipping required.
I love my large fish spatula; it works better than tongs. You can flip the fish with ease, and it stays together.
Planks infuse food with the flavour of the wood. Cedar planks are great for fish, and hickory ones are great for chicken. Use only a plank that is intended for cooking food and be sure to soak it for six hours (or, preferably, overnight) before putting it on the barbecue.