Five common BBQ mistakes you can avoid

1. Putting everything on together

Thicker chicken pieces and thin steaks need different handling. Make a simple cooking order and allow for several batches. If your guests are happy to eat gradually, every meat does not have to finish in the same minute.

2. Keeping the whole grill equally hot

Where your equipment allows it, create a hotter area and a gentler one. You can then move a piece that is colouring quickly before its centre is cooked. Constant flames licking the meat are not the aim.

3. Crowding the cooking surface

Leave enough room to turn and check each piece. If you must move three things to reach a fourth, cook a smaller batch. Keep the uncooked food waiting under appropriate refrigeration rather than leaving the entire shopping bag beside the fire.

4. Judging only by the outside colour

A browned surface tells you too little about the centre. Chicken and minced-meat products need thorough cooking. Use a clean food thermometer and the appropriate product instructions, especially with thicker pieces.

5. Reusing the raw-meat plate

Have a clean serving plate and utensils ready before starting. A dish that held raw meat should not be used for cooked portions without washing. Keep utensils that touch raw food separate too.

Leave yourself enough time to sit down with everyone else. A simpler menu and a few organised batches are often more enjoyable than trying to cook everything at the butcher's counter.

Sources and further reading

• Food Standards Agency, Cooking your food
• Food Standards Agency, BBQ checklist