Barbecues are synonymous with the English summer - as soon as the days get dry and warm enough you know it's time to crash out the grill and start cooking a few burgers, sausages or maybe something a little more adventurous. But not all barbecues are created equal.
The issue of whether you need a charcoal-burning barbecue, or a gas one, to get the best result is a long-standing argument, with some coming down on the side of the hot, smoky charcoal beast as the only way to cook outdoors. But, honestly, I've never been a fan.
Yes, charcoal imparts a certain flavour to meat. Usually the flavor or burnt wood and whatever chemicals have been added to make it burn quicker. So I decided to try a good-quality gas barbecue, and test the results for myself.
