Now that the days are longer and starting to be filled with sunlight once again, it is natural to think about outdoor cooking again and for the barbecues to make their first appearance. In most places around the world, the word ‘barbecue’ is used to describe cooking over an open fire or gas grill; typically a fast, high-heat method. In the USA, however, the word is used to describe a much slower way of cooking that uses an indirect source of heat (typically a wood or charcoal fire which adds smoke to the process) and produces very complex flavours and aromas.