Ed Mitchell the 'Pitmaster'

Published on September 1 2012.

To add a little wood flavour to a gas grill, soak wood chips overnight in vinegar mixed with salt and pepper. Place the wet chips around the meat on the grill during roasting.

Cook a whole animal. You can either butterfly the carcass or put it on a spit. Mixing the various parts makes for a better tasting barbecue.

I’m a hot and fast man. I prefer to roast with high
temperatures.

Allow the meat to cook evenly on each side – flip only once.

Develop your own taste and skill with sauces.

Most importantly, barbecue frequently!