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Jeff said: “For controlled cooking use a meat thermometer, always probe the meat/poultry at the thickest point and remember the temperature will continue to rise once you stop cooking, can be as much as an addition 10 degrees on thick joins.
“For enhanced smoke flavour, add the natural hardwood at the start of the cooking process so that the smoke flavour permeates the meat or poultry.”
The Queen’s chef also explained how resting your meat in a warm place while being loosely covered can help it to relax and lock in all the tasty juices.
The time for resting should be accounted for when planning your summer BBQ and it is recommended to leave it for around five to ten minutes.
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