Everdure Barbecues review; we take a look at Heston Blumenthal’s BBQ

BARBECUING has become big business.

No longer is it just about chucking on some cheap sausages, sitting back and watching them burn.  

There’s cookbooks, tv programmes, freestyle barbecue championships and even festivals - Meatopia, and Smoke and Fire both take place in August - and it's Wing Fest in London - the world's biggest chicken wing festival. . 

So it was only a matter of time before barbecue makers started enlisting the help of celebrity chefs as well.

One such man that you’d always want in your corner when it came to cooking implements - is Heston Blumenthal.

He of the Fat Duck, snail porridge and bacon and egg ice-cream fame, has put his name to a range of barbecues from Everdure. 

I’ve cooked on more barbecues than I could shake a kebab at over the last 30 years - and the Furnace by Michelin star chef Heston and Everdure is certainly the sexiest. 

First of all, it looks amazing. 

One of the issues I normally have with a gas barbecue is the huge size of the beasts. Having a great hulk of black metal in your garden is never the classiest look.

But the Furnace looks sleek and stylish - and promises to cover all bases.

Now, I'm not going to lie - it took me a few times to work out the heat levels, when to close the lid when cooking, and how to avoid my burgers sticking to the grill.

 It’s fast and fierce - which is how barbecues should be - but practice definitely makes perfect. 

This is one for the purists, who are up at 6am getting their smokers lit, or marinate their lamb for 24 hours before cooking. 

But happily it’s also suitable for the ‘have-a-go’ barbecue chef - who are dab handed with traditional hot dogs, chicken legs and burgers. 

Overall the Everdure a barbecuer's dream - and although it’s pricey at £399 - I have a feeling that once you’ve got it - it will be yours for a very long time - so a very good investment. 

How to cook on a gas BBQ

Richard Thacker, founder of which is taking place between July 26-28 - has some top tips for cooking on a gas barbecue

1. The day before your BBQ, make sure you have plenty of gas and clean your grill. Cleaning the grill is easy. Fire up the BBQ, turn it to a high heat and close the lid. After 5 mins open the lid and give the grills a good scrub with a durable BBQ cleaning brush.
2. No need to over complicate the marinades and seasonings for your meat. There are lots of fantastic flavoured high-quality rubs and marinades that do the work for you. Supermarket rubs are fine, but they lack the flavour punch once the heat has tickled it compared to something quality from Tubby Toms, Angus Oink or Lumberjaxe. For chicken wings, you can’t beat the Wing Fest Honey Buffalo rub.
3. Invest in a good meat thermometer. By cooking to temperature, not to time, every bit of meat you grill will come out perfect. Ask google what is the perfect temperature each meat needs to be cooked to. Combined with the flavour of a good rub, your guests will think you’re a professional chef.
4. It’s important you don’t just leave your BBQ and hope for the best once the food is on. The meat will need turning to get an even cook and you have to make sure you’re not burning one side. A decent set of tongues that have a good grip and length to them is key. You don’t want to be burning your hand over the grill or dropping the meat every time you try to pick up.
5. The sauce is the boss. No BBQ is complete without a solid range of condiments to choose from. The saucier the better. Right now, I can’t get enough of Flying Goose Sriracha and Slap Sauce. Both are my 2024 taste of summer!