Do you put away the BBQ as soon as September starts? Think again, BBQ is do-able all whatever the season and these books from the experts at Weber will have you fired up all year.

The big difference between what we call BBQ and the Americans call BBQ is that we usually mean grilling. A few chicken legs cooked over coals, usually served raw inside and burnt outside

When Americans say BBQ they usually mean cooking off the direct heat and with the lid on. That’s why the classic BBQ cooker is the Weber kettle BBQ, designed by George Stephen Sr. in 1952 when he was working making marine buoys. He took a buoy home, cut it in half and the classic Weber BBQ was born.

The shape in fact was the clever thing, allowing heat to move around evenly. And the lid, of course. He refined the design into the icon it is today.

I’ve had the same Weber Kettle for almost ten years. It’s been bowled over by strong winds, it’s been knocked over by foxes and I’ve dropped the lid countless times. Apart from a few dents and scuffs, it’s fine and with no trace of rust. It was a brilliant investment.

Almost every Sunday I cook the roast dinner in it. It doesn’t matter if it’s raining or snowing, once I have the lid back on the only slight problem is rain dropping in through the small ventilation holes, but it’s not much of an issue. I make a small tinfoil cover.

These three Weber books cover every kind of cooking with charcoal: direct, indirect and smoking. And if you have gas, don’t worry, they even cover using gas too.

Weber’s Complete BBQ Book is the one that tries to cover everything and is probably the one to buy first. Over 150 BBQ recipes and pages of basic BBQ lore, like how to properly get a fire started, essential tools and useful tips Clear step by step photos for almost every page help show you how to prep meat, such as spatchcocking chickens, and how best to cook the cuts.

Meat, vegetables, seafood and fruit are all covered, with recipes from around the world.


Closer to the home of BBQ is Weber’s American BBQ. A Modern Spin On The Classics. This celebrates America’s multiculturalism and how so many people have brought something new to the world of BBQ. 120 recipes for competition standard ribs, pork shoulder and brisket from the pitmasters, plus travel features touring the American States and all the local best-loved dishes. If you’ve mastered the basics of BBQ, this book will take you up to the next level.


My personal favourite is however. You don’t need the Weber Smokey Mountain water smoker, although I have one and recommend it. Smoking is nearly always a long process so the weather doesn’t really matter. On an 8 hour smoke you need only nip outside every few hours to check on things and perhaps add more charcoal. I’ve been out with torch and umbrella lots of times, much to the neighbours’ bemusement.

This book has all the classic recipes and more, like slow-roasted ham with a sweet and sour cider glaze, mesquite cheeseburgers, smoked pork loin and all kinds of ribs plus sections on different kinds of brine and the types of wood to add to get flavour.

You’ll learn how to smoke on just about any kind of bbq, adapting what you have to get great results.


So don’t banish the BBQ to the shed as summer fades, get one of these great books and get outside all year long.