Here's a collection of some handy hints for barbecuing.  If you have any more, please send them through so I can put them here.  Thanks!

• Make sure your gas cylinder is completely turned off when finished at the BBQ
• If making kebabs, soak the wooden skewers in water for at least an hour so that they don't burn when you are cooking the kebab
• do not salt meat while it is cooking as it draws out the juice from the meat and makes it tough.  Wait until you are just about ready to take the meat off the plate to add salt
• for super moist fish and chicken breast fillets, cook them in aluminium foil
• to stop marinade sticking to the plate, set the burner on a lower temperature than you would otherwise use
• to keep steaks tender, seal them quickly on both sides over a high heat and then let them cook through on a lower temperature
• resist cutting through meat to see if it is cooked - this will cause the meat to lose its juices and make it tough.  Simply press on the meat with some tongs.  If the meat is firm then it is cooked through.