I am due to write about cooking and eating outdoors as part of the series on exterior design, but before doing so, I wanted to write an ode to the Weber barbecue, which rates among my best ever investments alongside my noise-cancelling headphones (it’s just like flying business class), my iPhone and MySky. 

Why is the Weber so good?  Because it just works and it seemingly lasts forever.   Also I suppose I have a loyalty based on long-standing familiarity:  The Weber brand is essentially the Hoover of barbecuing with a name and unmistakable profile that just says 'barbeque'.  My parents have had a Weber of one sort or another for as long as I can remember and lighting the barbecue was always a real treat when I was younger.  OK, so I haven't grown up that much because I still relish the task today. 

A top tip is to use the Weber charcoal chimney (I was an early adopter when these first came out).  The chimney speeds up the process and gets the coals really hot.

I have a Smokey Joe on my deck that I bought when I was flatting in London in about 1996 that I still use all the time. We were given a big (non-Weber) gas barbecue as a wedding present in 2003 and while it was a thoughtful gift (and a well-known brand) it fell apart after two summers by the sea.   Meanwhile, the Smokey Joe is every bit as good as the day I bought it. 

I have to say that I prefer charcoal to gas, but having diversified into gas grills, Weber leads the way in quality and reliability. You can see the videos of the Weber factories (in the USA) on our video page.

Don’t misunderstand me, I can see the advantages of gas and in reality you can achieve similar results by following some of the techniques outlined on our video page. I guess I just like the theatre of a real barbecue: lighting the coals, waiting until they are just right, the sizzle and aroma of roasting meat and swirling smoke. Now I am making myself hungry.

Do yourself a favour, if you want the best, get a Weber.