From traditional charcoal to wood flame and gas, and add-on pizza ovens, Kya deLongchamps eyes up this summer’s best BBQ scorchers.

We’ve been having fun cooking on the barbeque. We fire up the grill at every opportunity. I have to say that even though the flavour of food cooked over charcoal or wood is far more delicious, the gas barbie is mighty tempting, particularly when you want to snatch a moment between the showers.

John Relihan, former head chef at Jamie Oliver’s Barbecoa BBQ restaurant, shows Joe McNamee how to fire up the perfect barbie.

Kya deLongchamps makes the most of the fine weather and finds the best way to place, choose and maintain a good barbecue for the patio or garden.

The first thought of Robert Wright from Fresno, California was to save his children, but the next thing that came to mind was the burnt offerings of his ribs, which he took "pride in".

Sick of making the same old stuff on the barbecue? Here’s Roz Crowley’s ‘cut out and keep’ guide to sexing up your barbie