Whether it’s a picnic on the beach or an evening barbecue in your garden, eating outdoors in summer is bigger than the sum of its tasty parts. Because while the menu of char-grilled chicken, foil-wrapped fish, spareribs and fresh fruit to follow is important, eating outdoors isn’t just about the food. Rather, it’s also about fun, friends, family and enjoying the beautiful season.

It all sounds so carefree. And it is. However, it all depends on whether you have the right equipment. Because while eating outdoors is not just about the food, a slab of overcooked meat that tastes of charcoal or a fish that is so undercooked that it is still twitching can ruin the experience.

And that means one thing: always be prepared. Because while our ancestors could grill a bit of protein using just a pile of logs and a big twig to punch holes in the meat, we all want something a bit more sophisticated.

The grill

Unless you’re planning to serve a selection of cold cuts and some cheese, the most important piece of equipment that you need is a grill: when eating outdoors, it’s the primary source of food. The choice of either charcoal or gas depends on your taste and budget: the end result – cooked food – is the same anyway.

If you like to entertain a large group of family and friends, then choose a grill than has a large grilling surface. This has two advantages. First of all, you can cook for everyone at once, without leaving any of your guests with their stomach grumbling as they stare at the others eating. And secondly, you can cook at different temperatures: meat on one side and fish, which requires less heat and cooking time, on the other.

While our ancestors could grill a bit of protein using just a pile of logs and a big twig to punch holes in the meat, we all want something a bit more sophisticated

Grills come with all kinds of bells and whistles, from heat resistant handles to side tables and a separate rotisserie. Rather than essentials, these are nice-to-haves, so buy according to your budget.

Start the fire

To get the blaze going, you need something with which to start the fire, especially if you’re using a charcoal grill. Don’t use lighter fluid as this will leave your coals – and therefore your food – smelling like gasoline. Rather, use a chimney starter or just a piece of newspaper at the bottom of the grill.

It’s also important to keep the fire roaring. Make sure that the fire has a constant supply of oxygen and keep feeding it until you have the desired temperature.

Long-handled tongs

You can get a pair of tongs for little money – however, the cheaper models tend to be made of lightweight aluminium that bend easily and heat up quickly. It’s important to invest in a good pair of tongs as you’ll be doing most of the work with them. Choose tongs that feel hefty in your hand and which have plenty of grip. For maximum control, go for models that are between seven and nine inches long. Any longer and you will struggle to flip and fry.

Grill brush

For food that doesn’t taste of last summer’s barbecue, you need to keep your grill clean. A grill brush with stiff bristles is essential to clean as you go. For best results, go for a brush with metal bristles that bend according to the shape of your grill: that way, you can brush off any stubborn bits of food stuck to the grill.

Instant read thermometer

You might have plenty of confidence in your cooking skills. However, it’s best to not take any chances – to make sure that your food is properly cooked, use an instant read thermometer. This useful tool will help you dish out the perfectly cooked piece of meat every time.

Other essentials

While grilling is not exactly playing with fire, things can and do go wrong: a grease flare-up, for instance, is potentially dangerous. Always carry a small fire extinguisher or fire blanket with you. Also, if you’re barbecuing in a public area, have plenty of paper towels and garbage bags handy: always clean up after you’ve finished.