Now that spring has sprung, I’m springing into action myself. The long, hot days of summer will soon be here which means one thing – outdoor parties. And the best bit of all? The barbecue. Getting the right one, and getting it to do the right thing on the day, is critical. Here are my top tips for throwing the perfect barbecue party.

Buying the barbecue

You can do it the hard way, or do it the easy way. I’m a man who likes a challenge – but only when it makes sense. There’s little point slaving away firing up a traditional barbecue with hot coals if you don’t make the most of it, or it doesn’t fit the situation. So, barbecues in the park or at the beach, portable barbecues are what you need. Quick and easy, they’re a simple, inexpensive solution.

Of course, for an authentic barbecue, a traditional domed barbecue, with adjustable height grill, is crucial. They require more effort, but you can use chicory to flavour your meats and for me, the ‘smoked’ flavour is awesome. They’re generally affordable and kinder on the environment than disposables. Your local barbecue store, do-it-yourself store, hardware or garden centre, will offer a complete range.

Gas barbecues offer instant ignition and, most importantly, fully-controllable heat. You can also create different heat zones. They also offer rigidity and sturdiness. Larger models have ‘smoker’ options and the ability to oven-roast large cuts of meat, even spit-roasting. They’re a perfectionist’s dream. Brands to look out for include Beef Eater and Landmann.

You can get sleek options with hot plates and flat lids, but flat lids won’t allow you to roast larger cuts. Hot plates are endlessly useful for mixed vegetables, eggs, anything small like chicken wings, as well as being better suited to some cuts that require even more heating. They're also handy for just keeping sausages warm while waiting for your steaks to char to perfection.

Top tips for firing up the barbecue

Avoid using firelighters to start – they taint the food with an unpleasant odour. Try newspaper and broken-down kindling instead. Most importantly, invest in some chicory sticks or naturally-scented woods which will give a great kick to the food. Allow plenty of time for the coals to heat up and the flames to die down, then spread them unevenly, to create a ‘hot’ zone at one end and a ‘keep-warm’ zone at the other.

What to serve your guests

1. Have plenty of non-barbecue snacks like carrot sticks and hummus, garlic bread and fresh green salads available – along with some Thai-style chilli and garlic prawns. That way if the main grilled meats take longer than expected, everyone still has plenty to keep them occupied.
2. Marinated kebabs can be fully-prepped beforehand and don’t take long on the grill.
3. White fish, with a little olive oil, lemon and parsley, can be steamed in aluminium foil in no time at all.
4. For meats, top-quality steaks and burgers are the way forward. Keep the food parade rolling buffet-style rather than trying to time it to serve everyone at the same time – that way the pressure’s off.
5. You can find lots of inspiring barbecue recipes at sites like Allrecipes.com, BBC Good Food and Taste.

Keeping the party going

1. A classy bucket of ice full to the brim with assorted soft drinks, beers and wine (white and rosé, champagne if you’re trying to impress – read up on how to choose champagnes) will go a long way to keeping everyone happy.
2. All being well, it’ll stretch into the night, so ensure you’ve got suitable lighting and insect-repelling candles to hand.
3. It’s unlikely you’re in South Beach, Miami, so minimise the bass-heavy club anthems on the stereo and opt for Ibiza-style chill-out instead. Your neighbours will thank you for it. Try web-based music service Spotify for a suitable playlist - it's free.

Final tip – it’s hot, that’s why you’re having a barbecue. Cooking over the grill is hot, hard work, but stick with it – it’s a lot more fun being outside with the ladies than indoors in the kitchen, particularly if you like what they're serving. Which if they know the golden rule of barbecuing, is keeping the chef well lubricated throughout.