The sun is shining, the evenings are getting longer, and there’s that unmistakeable scent of wood smoke drifting over the garden fences. Summer is officially on the horizon — which means it’s time to uncover the barbecue, dust off the pizza oven, and take your al fresco dining to the next level.

But let’s be honest — while a classic burger or charred sausage will always hit the spot, your outdoor cooking setup is capable of so much more. Whether you’re firing up a Kamado Joe for a low-and-slow weekend smoke or getting a wood-fired oven roaring for a family feast, cooking outdoors is about creating an unforgettable experience. From show-stopping smoked beef short ribs to a decadent wood-fired lasagne, we’ve rounded up ten incredible recipes that will make you the ultimate garden host this season.

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🔑 Key Takeaways

• Match your gear to the meal: Kamado ovens excel at low-and-slow smoking and temperature control, while pizza ovens are perfect for high-heat baking and roasting.
• Prep is everything: Do your chopping, marinating, and skewering indoors so you can focus on managing the fire (and entertaining your guests) outside.
• Use the right accessories: A good meat thermometer, quality charcoal, and proper heat deflectors make outdoor cooking much more predictable and stress-free.

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1. Smoked Beef Short Ribs

• Best for: Kamado Ovens (like the Kamado Joe Classic)
• Cook time: 6+ hours | Serves: 4

Smoking breaks down the tough connective tissue in short ribs, making them incredibly tender.

Ingredients: 1 rack beef short ribs, 3 tbsp mustard, 4 tbsp horseradish, 115g BBQ rub, 150ml apple cider vinegar, 150ml water, 450ml beef broth, 1 sliced onion, 4 smashed garlic cloves.

Method:

1. Set your grill for smoking at 120ºC.
2. Score the membrane on the ribs. Mix the mustard and horseradish, brush over the ribs, and coat with the BBQ rub.
3. Smoke for 2–3 hours (until internal temp hits 75ºC), brushing hourly with a vinegar/water mix.
4. Move to a roasting tin with the broth, onion, and garlic. Cover tightly with foil and return to the grill until the meat hits 95ºC.
5. Wrap and rest in a cooler for two hours before slicing.

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2. Teriyaki Shrimp Kabobs

• Best for: Charcoal or Gas BBQs
• Cook time: 30 mins | Serves: 5

Quick, easy, and packed with flavour. The high heat caramelises the pineapple and gives the prawns a great char.

Ingredients: 450g peeled prawns, 150g cubed pineapple, 1 chopped bell pepper, ¼ sliced onion, 2 tbsp seafood seasoning, 400ml teriyaki sauce, sesame seeds, spring onions.

Method:

1. Heat the BBQ to 200ºC (direct heat).
2. Toss the prawns, veg, and fruit in the seafood seasoning. Thread onto skewers.
3. Grill for 3–4 minutes, flip, and brush with teriyaki sauce.
4. Grill for another 3–4 minutes, flip once more, add more sauce, and cook until the prawns are opaque. Garnish and serve.

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3. Pineapple Teriyaki Beer Can Chicken

• Best for: Kamado Ovens or tall BBQs
• Cook time: 1–2 hours | Serves: 4

Using a hollowed-out pineapple instead of a beer can steams the chicken from the inside, keeping the breast meat juicy while the skin crisps up.

Ingredients: 1 whole chicken, 1 tbsp olive oil, 3 tbsp BBQ seasoning, 400ml teriyaki sauce, 1 pineapple

Method:

1. Rub the chicken with oil and seasoning.
2. Cut the top off the pineapple, trim the sides to make a stable stand, and place the chicken upright on it.
3. Set the BBQ for indirect heat at 165ºC.
4. Cook for 1–2 hours until the internal temp is 65–70ºC.
5. Baste with teriyaki sauce and cook until the chicken hits 75ºC. Rest before carving.

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4. Lamb and Beef Kebabs

• Best for: Charcoal BBQs
• Cook time: 30–60 mins | Serves: 8

Ground meat needs the dry, intense heat of charcoal to form a good crust without falling apart.

Ingredients: 900g minced beef, 900g minced lamb, 1 tbsp each of berbere seasoning, cumin, sumac, and salt, pepper, chopped parsley, 1 tsp oregano, olive oil.
(Sauce: 150g Greek yoghurt, lemon juice, 2 tsp berbere, salt, pepper).

Method:

1. Mix the yoghurt sauce ingredients and chill.
2. Heat the grill to 200–300ºC.
3. Mix the meats, spices, and herbs. Mould tightly onto skewers (about 2.5cm thick) and brush with oil.
4. Grill for 7–10 minutes, flipping once the bottom has browned and released from the grates. Serve with warm flatbreads.

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5. Smoked Harissa Chicken Wings

• Best for: BBQs and Smokers
• Cook time: 1–2 hours | Serves: 2

Smoking wings at a low temperature renders the fat, while a quick blast of heat at the end makes the skin crispy.

Ingredients: 900g chicken wings, 2 tbsp harissa paste, 1 tsp salt, chopped thyme, 2 minced garlic cloves, zest/juice of 1 lemon, 4 tbsp olive oil, 2 tbsp honey.
(Dip: 200g Greek yoghurt, dill, juice of 1 grilled lemon).

Method:

1. Mix the marinade (save a third for later). Marinate the wings for at least 6 hours.
2. Smoke at 120ºC (indirect heat) for 1 hour.
3. Turn the heat up to 165ºC, baste with the reserved marinade, and cook until the internal temp reaches 75ºC. Serve with the yoghurt dip.

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6. Lasagne alla Norcina

• Best for: Wood-Fired Pizza Ovens
• Cook time: 30–45 mins | Serves: 6–8

Cooking lasagne in a pizza oven gives the ragu a subtle smoky flavour and creates a brilliant, bubbling cheese crust.

Ingredients: 340g fresh egg pasta, 450g mixed minced meat, 100g grated black truffle, diced celery/carrots/onion, garlic, 1 anchovy, olive oil, butter, 150ml white wine, 900ml milk, 50g flour, 100g Parmesan, nutmeg.

Method:

1. Sauté the veg, garlic, and anchovy.
2. Add the meat, brown it, and deglaze with white wine. Stir in the truffle and season.
3. Make a béchamel with the butter, flour, milk, and nutmeg.
4. Layer the meat, béchamel, blanched pasta, and Parmesan in a baking dish.
5. Bake in a preheated pizza oven at 180ºC for 30 minutes.

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7. Focaccia with Tomato and Oregano

• Best for: Pizza Ovens
• Cook time: 10–20 mins | Serves: 10–12

The hot stone floor of a pizza oven fries the base of the dough in olive oil, while the ambient heat bakes the top perfectly.

Ingredients: 500g bread flour, 300ml water, olive oil, 1 tbsp instant yeast, 75g lard, 1 tbsp salt, 1 tbsp sugar, 150g tomato pulp, oregano, basil.

Method:

1. Mix the dough ingredients, knead for 5 mins, and let rise for 15 mins.
2. Divide into 3, roll into rectangles, and let rise on oiled trays for 30 mins.
3. Dimple the dough with your fingers and drizzle with olive oil. Top with the tomato pulp and herbs.
4. Bake in a hot wood-fired oven for 15–20 minutes.

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8. Stuffed Bell Peppers

• Best for: Kamado Ovens & BBQs
• Cook time: 45–50 mins | Serves: 4

A great way to use up leftover rice or mince. The peppers soften beautifully over indirect heat.

Ingredients: 4 large bell peppers, 400g beef mince, 1 diced onion, garlic, 1 tsp cumin, 1 tsp paprika, 400g black beans, 200g cooked rice, 150g corn, 150g diced tomatoes, 75g cheddar.

Method:

• Heat the BBQ to 180ºC (indirect heat).
• Fry the mince and onion, add the spices, then stir in the beans, rice, corn, and tomatoes.
• Hollow out the peppers, stuff with the mixture, and top with cheese.
• Grill with the lid closed for 45–50 minutes.

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9. Smoked Pulled Pork

• Best for: Kamado Ovens & Smokers
• Cook time: 6+ hours | Serves: 6

Kamado ovens are ideal for this because their thick ceramic walls hold low temperatures steady for hours without needing constant fuel top-ups.

Ingredients: 3.5kg bone-in pork shoulder.
Rub: 1 tbsp each of paprika, chilli powder, garlic powder, onion powder; 2 tbsp black pepper, 2 tbsp sea salt, 4 tbsp brown sugar, ½ tbsp cayenne.

Method:

1. Coat the pork in the rub.
2. Set the BBQ to 120ºC (indirect heat).
3. Smoke for roughly 1 hour per 500g until the meat hits 75ºC.
4. Wrap tightly in foil and return to the grill until it reaches 95ºC.
5. Rest for at least 45 minutes before shredding.

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10. Steak Fajitas

• Best for: Gas or Charcoal BBQs
• Cook time: 30 mins | Serves: 6

Fajitas need high, aggressive heat. Searing skirt steak directly over the coals gives it a great crust while keeping the middle perfectly pink.

Ingredients: 450g skirt steak, 2 tbsp fajita seasoning, 2 sliced green peppers, 1 sliced onion, tortillas, toppings (cheese, guacamole, salsa).

Method:

1. Rub the steak with the seasoning. Heat the BBQ to 190ºC (direct heat).
2. Grill the steak for 3–4 minutes per side, then rest it.
3. Toss the veg in oil and grill for 2–3 minutes per side until charred.
4. Warm the tortillas, slice the steak, and serve.

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The Best Gear for the Job

If you’re looking to upgrade your setup this summer, here are a few standout options that handle these recipes perfectly:

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Ready to Become the Ultimate Garden Host?

Summer is calling, and there’s never been a better time to transform your garden into the ultimate al fresco dining destination. Whether you’re dreaming of the effortless precision of a Wi-Fi-enabled pellet grill or the show-stopping appeal of a dual-fuel pizza oven, having the right setup is the secret to stress-free, mouth-watering meals.

Don’t settle for burnt burgers and basic bangers this year. We have everything you need to take your outdoor cooking to the next level — from premium gas BBQs and artisan pizza ovens to all the essential fuels, rubs, and accessories.

Ready to fire up the flavour? Here is how to get started:

• 👉 Shop Kamado Ovens
• 👉 Explore Pizza Ovens
• 👉 View Gas BBQs
• 👉 Shop Pellet Grills

Not sure which one is right for you? Browse our complete outdoor cooking collection to find the perfect match for your garden and budget.

You might also like:

• 👉 Pizza oven vs kamado oven: which is best for hosting?
• 👉 Gas vs charcoal vs pellet grills
• 👉 Choosing the right BBQ for beginners
• 👉 Kamado oven vs gas BBQ: which is right for you?
• 👉 Everything you need to know about Kamado Joe ovens
• 👉 Pizza ovens explained: gas vs wood vs dual-fuel
• 👉 Gas BBQ buying guide
• 👉 Pizza oven buying guide
• 👉 Best gas BBQs for every type of griller
• 👉 How to get perfect wood-fired pizza oven pizza
• 👉 Outdoor hosting checklist
• 👉 What gas do you need for a gas BBQ?
• 👉 Healthy BBQ ideas that don’t feel like dieting
• 👉 Fun and easy BBQ ideas for the whole family

Need advice or want to browse in person?

• 📍 Visit us: View a selection of outdoor products and get expert advice at our showrooms
• 📧 Get in touch: Contact our team for help building your dream outdoor setup, or if you have questions about delivery or finance options

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