My favourite choice of barbecue fuel is wood. Wood smoke is an integral part of true barbecue. Heavy woods, like mesquite and pecan, have a stronger smoke flavour than fruit woods, like apple or cherry. The best all-purpose woods for smoking are hickory and oak.

A high-quality grill brush is a must. Preferably with brass bristles that don’t rust or leave rusty residue on the grill. And a scraper helps removing stubborn grill residue. Avoid using acidic detergent to clean the grill rack. Make sure your grill grate is cleaned thoroughly every time after use.

My favourite marinades are simply salt and pepper. A good piece of meat doesn’t require heavy marinades. Sprinkle just a little salt and pepper at the last minute to lift the taste and trap the original flavour of the meat. Marinating for a long time is a common mistake people make. Just do this at the last minute and it will be good enough.

Citrus juices, liqueur, and yogurt are some natural tenderisers. Papaya, pineapple and kiwi are also great because they contain natural digestive enzymes. However, I never use them because a high-quality piece of meat doesn’t require any tenderiser.

A cheaper, tougher, but more flavourful cut of beef must be cooked with good control on timing and heat. Don’t put the cut on a cold grill or an overheated grill. The temperature must be at its optimal level to give the best texture and taste of the beef. Place your hand about five inches above the grate. The intense heatof a properly lit grill will force you to snatch your hand away.

High-quality Iberian pork can be eaten without being cooked the whole way through. The Iberian pig consumes nutrient-rich herbs, grass and nuts and makes its meat particularly marbled.

You must keep your grill lubricated. Fold a paper towel into a small pad, dip it in oil and rub it over the bars of the grill grate. Or lift the grate off the grill and spray it with spray oil. Oiling the grill helps to prevent sticking and it leaves nice grill marks on the fish steaks.