Even the humble barbecue sausage tastes amazing with a touch of smoke. We’d suggest hickory wood for beef snags, and apple wood for pork sausage varieties. To impart that smoky flavour, you’ll need to set your barbecue up for indirect cooking. If you’ve got a gas barbecue, use soaked wood chips in a smoker box, or if you’re using a charcoal kettle, use wood chunks. The best thing is that you don’t need to turn your snags – one less job to do!

And if you really want to impress, make up some lamb koftas and smoke them over pecan wood. We use a mix of lamb mince, onion, garlic, feta cheese and herbs and spices – but the possibilities are endless. Smoked lamb koftas are delicious served with some pita bread, chopped iceberg lettuce and tzatziki.