The Complete BBQ Guide for Beginners | The Rub Kitchen

New to BBQ? Then this is the only page you need. We've compiled all the basic knowledge — from your first fire to your first perfect steak — with direct links to more in-depth guides per topic. Use this page as a starting point and explore the details via the internal links.

1. Choosing the right BBQ

The first step is choosing your BBQ. There are four main types, each with its own pros and cons:

  • Kettle BBQ — the classic. Affordable, versatile, suitable for beginners. €80–€300.
  • Kamado BBQ — ceramic, excellent temperature control, ideal for low & slow. €500–€2,500+.
  • Pellet BBQ — digital and easy, set-and-forget. €500–€1,500.
  • Gas BBQ — quick to use, less smoke flavor. €150–€800.

→ Read our comprehensive comparison: Kamado vs kettle BBQ | Pellet BBQ for beginners | Gas vs charcoal

2. Lighting your BBQ — charcoal or briquettes?

Charcoal burns hot and fast; briquettes burn longer and more steadily. For quick grilling, choose charcoal; for low & slow, briquettes are better.

→ Read more: Briquettes vs charcoal — which is better? | How much charcoal do you need?

3. Temperature control

BBQ is all about temperature control. There are two basic setups:

  • Direct grilling — meat directly over the heat source. For steaks, chicken, sausages. 230–280°C.
  • Indirect grilling — meat next to the heat source, lid closed. For larger cuts. 120–180°C.

→ Read more: BBQ temperatures & cooking times

4. Using a dry rub

A dry rub is a mixture of salt, sugar, and spices that you apply to the meat before grilling. Rub adds flavor, helps form a bark, and retains moisture. Apply the rub at least 1 hour before grilling — preferably overnight.

→ Read more: What is a BBQ rub? | What does salt do in a rub? | View our BBQ rubs

5. Common beginner mistakes

  • ❌ Opening the lid too often — each opening lowers the temperature by 20–30°C
  • ❌ Turning meat too early — wait until the meat releases from the grate
  • ❌ Not using a thermometer — cooking by feel leads to overcooked or raw meat
  • ❌ Applying BBQ sauce too early — sugar burns above 160°C
  • ❌ Not resting after grilling — resting redistributes juices in the meat

→ Read more: How to prevent flare-ups? | Meat sticking to the grate?

6. Internal temperatures — when is meat cooked?

An internal thermometer is the most important tool for a BBQ beginner. Cooking by feel is unreliable. Key temperatures:

  • 🐔 Chicken — minimum 75°C (breast), 80°C (thighs)
  • 🐷 Pork — 63°C (medium), 70°C (well-done)
  • 🐄 Beef steak — 52–55°C (medium rare), 60°C (medium)
  • 🐄 Brisket / pulled pork — 93–98°C (probe tender)

→ Read more: Complete internal temperature guide | Steak internal temperatures

7. Low & slow BBQ — the basics

Low & slow means cooking at a low temperature (110–130°C) for several hours. Ideal for tougher cuts of meat like pulled pork, brisket, and spare ribs. The collagen in the meat breaks down into gelatin — the meat becomes butter-soft.

→ Read more: What is low & slow BBQ? | Pulled pork recipe | 3-2-1 spare ribs method

8. Using smoking wood

Smoking wood adds flavor that charcoal alone does not provide. Add wood chips or chunks to your charcoal for extra smoky aroma. Choose wood type based on the meat: apple for chicken and pork, oak or hickory for beef.

→ Read more: Why does smoking wood taste different from charcoal? | Choosing smoking wood per meat type

9. Recommended starter kit

As a beginner, you don't need much to get started:

  • A kettle BBQ (ø57cm)
  • Good charcoal or briquettes
  • A digital internal thermometer
  • A reliable BBQ rub — view our selection
  • A few wood chips for smoke flavor

Further reading