Prepare the smoker for indirect cooking over very low heat (110° to 130°C).

Trim any excess fat from the lamb.

In a small bowl combine the salt, pepper, whole mustard seeds, paprika, brown sugar, rosemary leaves, and garlic. Using a basting brush, paint the lamb with mustard and then evenly cover with the spice mix.

When the smoker is ready, add wood chunks (we used pecan wood chunks) to the charcoal. Place the lamb on the cooking grill, close the lid, and cook over indirect very low heat for 8 to 9 hours or until the internal temperature of the lamb reaches 93°C. If you are short of time, after 5 hours, wrap the lamb tightly in alfoil and continue to cook until the internal temperature reaches 93°C (approximately a further 2 hours).

Remove the lamb from the barbecue. Wrap in alfoil if you have not done so already, and leave to rest for at least 30 minutes before pulling the meat apart with two forks.

Soak two handfuls of Weber Firespice mesquite wood chips in water for at least 30 minutes.

Mix together all of the spice paste ingredients. Using a sharp knife, cut deep cuts into the leg of lamb and rub the spice mix all over and into the deep cuts.

Set up your barbecue for indirect cooking over medium heat (190°C to 230°C). If using a gas barbecue, set up your barbecue with a smoker box(es). Please refer to your smoker box handbook for further instructions. If using a charcoal barbecue, add half of the wood chips (drained) to the charcoal.

To estimate the cooking time, measure the leg of lamb through its thickest part and cook for 1 minute per millimetre for medium doneness. For example if the roast is 90mm thick, cook for 90 minutes.

Once smoke appears, place your lamb onto the barbecue and roast over indirect medium heat for the required cooking time. If using a charcoal barbecue, 30 minutes into the cooking time, add the remaining wood chips to the charcoal.

Once your lamb has cooked, remove from the barbecue and leave to rest for 15 minutes before carving. Slice the lamb and serve with cucumber raita and naan bread.

Cutting deep cuts into the lamb for the marinade will ensure that the flavours penetrate the meat.

Mesquite wood chips pair perfectly with lamb.

Rare: 49°C

Medium Rare: 54°C

Medium: 60°C

Medium Well: 66°C

Well Done: 68°C

Soak your preferred Weber Firespice wood chips in water for 30 minutes (we suggest hickory or cherry wood chips).

Set up your barbecue for indirect cooking over medium heat (190°C to 230°C). If using a gas barbecue, set up your barbecue with a smoker box(es). Please refer to your smoker box handbook for further instructions. If using a charcoal barbecue, add half of the wood chips (drained) to the charcoal.

Lightly oil the salmon fillets, cherry tomatoes, and garlic cloves. Season with a little salt (note: the capers will add saltiness) and pepper.

Once the barbecue has started to smoke, Place the lemon slices on the barbecue, laying 2 to 3 slices, overlapping, to create a base for each salmon fillet. Place the salmon fillets on top of the lemon slices. Crush the capers with your fingers and sprinkle on top of the salmon fillets. Place the tomatoes and garlic on the barbecue. Roast over indirect medium heat, with the lid closed, for 15 minutes or until the salmon are cooked to your liking.

Remove the salmon, tomatoes and garlic from the barbecue. Leave to rest for a couple of minutes before serving. Peel the garlic cloves before serving.

In a large bowl or bread mixer combine the flour, yeast, sugar, salt, warm water, yoghurt, and oil. Knead for 10 to 15 minutes, and then let rise for 40 minutes or until doubled in size.

Divide the dough into six portions and roll each portion into a 20cm by 10cm oval shape. Place on individual squares of baking paper.

Prepare your barbecue for direct cooking over medium heat (180°C to 230°C).

While the barbecue is preheating, make the herbed butter. In a saucepan on a side burner or stove top, melt the butter over medium heat. Add the garlic and cook until golden, about 3 minutes. Add the herbs and cook for a further 2 minutes. Remove from the heat and season with salt and pepper. Set aside until required.

Using a pastry or basting brush, lightly brush the melted ghee onto the top side of the naan.

Place the flatbreads onto the cooking grill, ghee side down, removing the baking paper once the naan is on the barbecue. Brush the now topside of the naan with the ghee. Grill over direct medium heat, with the lid closed for 2 to 3 minutes. Flip over and cook until the bread has puffed and has grill marks, a further 2 to 3 minutes. Remove from the grill and finish off by brushing both sides of the naan breads with the herbed butter.

Spread the basil pesto evenly over the pizza base. Top with the sliced tomatoes and bocconcini. Cook on a preheated pizza stone for 15 minutes. Remove from the barbecue and garnish with basil leaves.

Prepare the barbecue for direct cooking over high heat (180° to 230°C).

Cut a 10mm slice off the top of each tomato. Discard the tops. With a small knife cut around the inside of the fleshy part of the tomato (do not cut through the bottom) to within 10mm of the skin.

With a teaspoon, scoop out the tomato flesh. Discard the juice and seeds to make room for the stuffing. Lightly salt the inside of the tomatoes and place them, cut side down, on a plate lined with paper towel.

To make the stuffing, lightly brush or spray the onion, capsicum, and zucchini with olive oil. Season with salt and pepper to taste. Cook on a hotplate over direct high heat until tender, 4 to 5 minutes on each side for the onions and 3 to 4 minutes on each side for the capsicum and zucchini. Transfer the cooked vegetables to a cutting board and chop them into 10mm pieces. In a bowl combine the cooked vegetables with the cheese, basil, and vinegar to create the vegetable stuffing.

Spoon the vegetable stuffing into the tomatoes. Cook the tomatoes using the indirect setting until the cheese is melted and the vegetables are warm, 8 to 12 minutes. Serve immediately.

Combine all of the chermoula paste ingredients. Stuff the paste under the skin of the chicken breasts and legs. Spread the remaining chermoula paste over the skin. Refrigerate while the barbecue is preheating.

Prepare the barbecue for indirect cooking over medium heat (180° to 230°C).

If using a Weber kettle: As per the Weber Red Gum Charcoal instructions, build a pyramid of charcoal (equivalent to two to three charcoal baskets) on the charcoal grate with three firelighters underneath. Light the firelighters and wait 10 to 15 minutes. Using tongs and wearing heatproof gloves, spread the charcoal evenly across one-half of the charcoal grate. Place the cooking grill on the barbecue.

Place the chicken on the cooking grill, skin side up, over the indirect zone. Place the lid on and roast the chicken over indirect medium heat until the internal temperature reaches approximately 64°C, 50 minutes to 1 hour.

While the chicken is cooking, mix together all of the coriander yoghurt ingredients.

Once the chicken has reached an internal temperature of 64°C, flip the chicken so the skin side is down and over the direct zone (above the charcoal). Using the back of your tongs, gently press down on the chicken to ensure good contact with the grill. Sear the chicken over direct heat until caramelised to your liking, 5 to 10 minutes.

Remove the chicken from the barbecue and allow to rest for 10 minutes. Carve and enjoy with the coriander yoghurt.

Prepare your barbecue for indirect cooking over very low heat (110°C to 130°C). KETTLE INSTRUCTIONS: Set up your kettle for indirect cooking with one charcoal basket filled two-thirds full of barbecue briquettes. Light three fire-lighters and move the charcoal basket over the fire-lighters. Approximately 25 to 30 minutes after lighting, all of the coals will be ashed over and ready for cooking. Move the charcoal basket to one side of the barbecue. Place a drip pan on the charcoal grill and set the cooking grill in place. Close the lid and preheat the barbecue. You may need to adjust the top vent to keep the temperature sitting at 110°C to 130°C.

Add your choice of wood chunk or a handful of soaked wood chips to the charcoal.

Lightly coat the rib eye with olive oil and generously season with salt and pepper.

Once the barbecue is smoking, Place the rib eye on the barbecue and slowly roast over indirect very low heat for approximately 40 minutes, or until the internal temperature reaches 10°C before your desired doneness (see notes). For example: For medium rare (final temp 54°C) slowly roast until it reaches 44°C.

Remove the steak from the barbecue, and set aside to rest. Prepare the barbecue for direct cooking over very high heat (250°C to 290°C). KETTLE INSTRUCTIONS: Remove the drip pan and move the charcoal basket into the centre of the charcoal grate. Replace the cooking grill and lid. Open the top vent completely and lift the lid so it is slightly ajar, this will provide more oxygen to the fire and it will increase the temperature for the searing process. Wait 5 to 10 minutes for the temperature to rise and the cooking grill to heat up.

Sear the rib eye over direct high heat, with the lid closed, for 90 seconds per side, or until seared to your liking.

Remove the steak from the barbecue, slice across the grain, and enjoy.

Rare: 49°C

Medium Rare: 54°C

Medium: 60°C

Medium Well: 66°C

Well Done: 68°C

Prepare the barbecue for direct cooking over medium heat (180 to 230°C) and preheat a Weber large frying pan or a Weber casserole dish for 10 minutes.

Add the apples, lemon, butter, brown sugar and cinnamon to the pan. Cook over direct medium heat for 15 minutes or until the apples have just started to soften. Remove from the heat and set aside to cool.

Once the apples have cooled to room temperature, prepare the barbecue for indirect cooking over medium heat (180 to 220°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

For a pastry braid: With a knife, gently mark a 7cm section lengthwise down the centre of the pastry. Perpendicular, to the marked centre section, cut 2cm strips either side of the centre section. The outer strips will be folded over the apple filling to create a braid. Remove the triangle offcuts from the top and bottom of the pastry, leaving the centre section and the strips on either side.

Place the pastry onto a lined baking tray. Spoon a third of the apple mixture into the centre third of the pastry, leaving a 2.5cm space at the top and bottom of the pastry.

Fold up the top and bottom ends of the centre section over the apple filling, this will help keep the filling in place. Alternating from left to right, fold the strips down over the pastry.

Repeat with the remaining two pastry sheets.

Using a pastry brush, brush the pastry with the lightly beaten egg. Sprinkle the chopped pecans over the pastry.

Bake the apple danishes over indirect medium heat for 30 to 40 minutes or until the pastry is golden.

While the danishes are baking, make the icing drizzle. In a small bowl stir together the icing mixture and milk.

Once the apple danishes have cooked, remove from the barbecue to cool slightly. Finish with a drizzle of the icing.

Spread the pizza sauce evenly over the pizza base. Top with the ham, salami, mushrooms, onion, capsicum, pineapple, and cheese. Cook on a preheated pizza stone for 20 minutes.