This Korean-inspired Chicken Shawarma recipe saw Jon Bradburn take the prize for Team Temperature's Big BBQ Challenge, Kebab Week. Served with homemade pickles, chilli sauce and garlic mayo, this recipe brings together powerful Korean BBQ flavours with the much-loved chicken shawarma.

Fish on the BBQ seems to be one of those things that people shy away from but really shouldn’t. Cooking fish over fire is, in my opinion, the best. It releases lots of smoky flavours in a delicate piece of fish and accentuates the strong flavours in shellfish.

This tantalising Thai feast recipe saw The Moody BBQ win Team Temperature's Big BBQ Challenge, Thai week. Featuring sticky Thai red meatballs, pad kra pau spring rolls, chicken satay skewers and chicken jungle curry, this is the ultimate Thai fakeaway.

This superb spatchcock BBQ jerk chicken recipe awarded The Smoking Gunn the winning title of Team Temperature's Big BBQ Challenge, Jamaican Week. Simple but full of delicious flavours from the fire and seasoning, this recipe is a winner.

The benefits of using Wi-Fi and Bluetooth thermometers with wired probes, plus the best smart meat thermometers for kitchen and BBQ.

Waygu Picanha is a luxurious cut of meat which, if cooked well, is incredibly tender and juicy. The Smokin' Elk shows how to cook wagyu beef to perfection with this simple BBQ recipe.

The Smokin’ Elk shares his recipe for BBQ jerk pork wraps with a charred corn and pineapple salsa. You’d usually associate pulled pork with sweet flavours, but this works perfectly with bold punchy flavours like jerk. When you pair it with my caramelised pineapple salsa, magical things happen...

Live fire cook, author and teacher Genevieve Taylor gives us a preview of her latest book, ‘Seared‘, with this incredible steak and chips butty recipe...

Why is resting meat important? What difference does it make to the quality of the food? What is the best method for resting meat? MasterChef finalist 2021 Mike Tomkins answers these questions and more in this ultimate guide...

Cooking tender, flavoursome and juicy brisket doesn’t have to take lots of time and effort, especially when you use the Smoke to monitor your temps. The Smokin’ Elk showed us how easy it is to smoke two different brisket cuts to perfection using the hot and fast method...

Jim Moore, AKA Only Slaggin, is prolific in the BBQ community for his succulent and adventurous cooks, all cooked perfectly to temperature. So we asked him to talk to us about why being on #TEAMTEMPERATURE is so important when it comes to cooking with meat and fire. With temperature as your guide, and a Thermapen as your trusty sidekick, you’ll be cooking perfectly juicy and delicious BBQ food all year long...

Great for beginners looking to get into low and slow smoking, beef short ribs are simpler to make but still have all the flavour, bark and tenderness of bigger cuts like brisket. The Smokin’ Elk shows us how to cook beef ribs on the BBQ, ensuring they’re perfectly juicy and tender.