1) It is often recommended that meat should be marinated for hours or even overnight before grilling. While this adds flavour, it is not really necessary. What is important is to allow meat to come to room temperature before cooking. Seasoning and a brush with oil is all that is required.

2) Even-sized pieces of meat or vegetables ensure even cooking.

3) Only place food on the BBQ when it is really hot and flames are no longer blazing or even flickering. The charcoal should be covered with a grey layer of ash.

4) When preparing marinades or grill sauces with sugar or honey, be sure to apply them only towards the end of cooking as sugar caramelises quickly and can burn.

5) Make sure you can adjust the distance between food and embers if necessary. Meat that is to be seared quickly can be grilled close to the heat. Larger pieces of meat should be further from the heat and, if possible, cooked over indirect heat.

6) Do not press down on smaller cuts of meat such as steaks, cutlets or chops as this releases juice. Make sure not to overcook before resting the meat – it continues cooking for a little while even when removed from the heat. Resting time should be about half the cooking time and ensures juiciness.

7) If you have a kettle grill, resist the temptation to constantly check on your food. The longer the lid remains closed, the more heat is retained. Grilled food does not need to be turned several times, once should be enough. Each time the lid is opened, valuable heat escapes.

8) A meat thermometer allows you to reach the perfect cooking point every time. Digital devices can even sound an alarm when the desired temperature has been reached and show how long the meat should be rested.

9) Fresh herbs should only be added after grilling since they burn quickly. This is also true for pepper.

10) Grilling fish requires some practice as it dries out quickly. Beginners should start with oily fish like salmon or trout.