Features!

Corn works so well on the grill because it’s sturdy and contains lots of lovely sugar, which caramelises over the heat and provides a perfect flavour counterpoint for spice, salt and citrus

We caught up with a familiar face on the barbecue judging circuit, Andy Williams, who was certified a Master Judge by the Kansas City BBQ Society in 2018. He told us how he fell into judging professional barbecue, and what he sees for the future of competitions

We couldn’t make Pit without our wonderful group of writers, illustrators and photographers. To highlight their contribution to our magazine, this is the first in a series of features where we concentrate on them

Turkish barbecue isn’t about cooking hard and fast; when I was a kid one of the first things my dad taught me was how to build a fire and test the temperature

The robots may be coming for our jobs, but are they coming for our barbecues as well?

The clocks have gone back and the scarves have come out, which means our minds have turned to comfort food - think melted cheese, heavy carbs and beer.

The idea behind this new series of cookbook reviews is to find out if the books appeal to a home cook with average kitchen skills. I am this type of cook. I can make a banging ragu or coleslaw and I own a microplane, but I’m not going to wow anyone who comes over for dinner. That’s ok, I’m the Art Director: it’s not my job. I still love cookbooks though

Here’s something I made off the cuff last night which turned out really well, particularly considering it began with a lonely (albeit sunshine-yellow) courgette

How hard is it to make sausages with very little kit?

When it comes to cooking chicken on the grill, this is the only recipe you need. Big Has tells us about his dad's classic recipe