If your idea of summer barbecue still involves dodgy charcoal and tepid sausages, it’s time to level up. Dave Pynt, the maestro of wood‑fired flames at Burnt Ends, reveals how to swap smoky chaos for precision perfection.
From choosing hardwood over charcoal to embracing the slow‑and‑low patience test, he's here to show you how to turn your garden into the envy of the street. Ready your tongs and crack open a cold one – it’s time to blaze a trail in outdoor cooking.
How to barbecue like a pro
FOODISM What are the essentials that you need to buy in order to start on the barbecue journey?
DAVID PYNT If you are just starting your barbecue journey and you want to achieve restaurant-quality results at home, a few essential tools are going to be needed. I would say first and foremost, you need to invest in a reliable wood-fired barbecue; that’s a priority for me. Make sure you always use hardwood, not softwood for grilling. Locally sourced wood is ideal. At Burnt Ends, we use ironbark, a dense and sweet hardwood. Another crucial item is a good blow torch to get your fire started. A good Thermapen also offers quick and precise readings. You’ll also need a good set of tongs for handling food, and fish grills would be a great idea for delicate items. For those interested in smoking, a small smoker from Moberg is a great starting point. Consider a spit roast for larger cuts, and a Big Green Egg offers a lot of versatility. Lastly, a timer is essential. Be patient, as frequently opening the barbecue releases the accumulated pressure and slows down the cooking process.
F What grills or smokers would you recommend to someone just starting out?
DP A Big Green Egg is a must for a versatile grilling experience.
F What type of wood or charcoal offers you the best flavour?
DP Fuck no to charcoal, it’s a ‘dirty word’ when it comes to barbecuing. Wood is the only thing I would use to achieve an authentic barbecue flavour. The best flavour comes from hardwood. To add a bit more smoke to the BBQ, I always add some semidried herbs, such as thyme or rosemary.
75 day dry aged wagyu
F How do you set up your prep space?
DP A well-organised prep space is key to a smooth barbecue experience. Have all your ingredients prepped and ready to go, paying close attention to the timing of when food goes on and comes off the grill. I always like to keep a cold beer handy, but that’s for me rather than for the food. If you do want to add a bit of alcohol to your food, ribs benefit from a healthy splash of bourbon for added sugars and flavour.
F What are your options if you have limited outdoor space?
DP Even with limited outdoor space, you can still enjoy a barbecue. A small barbecue set up on a balcony is feasible, and the Big Green Egg can be a compact option.
F What are your general tips for home barbecue?
DP Firstly, always use a thermometer and be patient, especially when cooking steaks – avoid rushing the process. Secondly, pay attention to your barbecue and be fully present during the cooking process. I think it’s best to stick to simple, tried-and-tested combinations when barbecuing – like steak and leeks or grilled stone fruits with vanilla ice cream for dessert. You can also experiment with dried herbs like rosemary, thyme and dill or spices like cumin seeds and garam masala to add unique flavour profiles. Finally, a resting tray with a rack is essential to allow meats to rest properly after cooking, keeping them tender. While smaller cuts may not need extensive resting, smoked ribs and briskets benefit significantly from a longer rest.
