The world of barbecuing has got a lot more sophisticated in recent years. There’s still a place for a disposable foil tray from the garage (just about!), but there is so much more to barbecuing than blackened sausages or chicken that’s charred on the outside but barely cooked in the middle. After much research, we have selected a range of ceramic barbecues (also known as kamados) from Monolith. They make fantastic grills, and are a great way to grill steaks, chops, burgers and sausages. Where they really come into their own though is in terms of versatility. As well as direct grilling, they are designed for less fierce indirect cooking, protecting the food from the fiercest heat. You can select a setup that’s perfect for delicate products like fish, or longer cooks (the BEST Christmas Turkey, anyone?). I love using mine for real low ‘n’ slow treats such as perfect pulled pork. A Monolith can cheerfully keep a constant temperature of just over 100°c, say, for almost 20 hours. The meltingly tender, succulent and tasty results after a cook like this defy belief!