How to organise a low-and-slow barbecue

A low-and-slow barbecue is mostly a timing exercise: the meat needs hours on the smoker, while guests still expect drinks, side dishes and a ready-to-use table. Start by working backwards from the time you want to eat, then schedule shopping, preparation, lighting the barbecue and resting the meat. Keep the meat chilled and covered until it goes on, and use temperature checks rather than appearance alone. Weather, seating and cold storage are the details people most often arrange too late.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

1
Send invitations
2
Process registrations
3
Collect dietary requirements
4
Check the weather forecast
5
Reserve barbecue supplies
6
Reserve tables and chairs
7
Check the shopping list
8
Do the shopping
2 people
9
Store meat refrigerated
10
Trim the meat
2 people
11
Marinate the meat
2 people
12
Keep meat chilled and covered
13
Wash and cut vegetables
2 people
14
Prepare sauces and rubs
15
Prepare side dishes
2 people
16
Fill coolers
2 people
17
Light the barbecue
2 people
18
Add smoking wood
19
Place the meat on the barbecue
2 people
20
Check cooking temperature
21
Make the venue clean and safe
2 people
22
Set up tables and chairs
3 people
23
Set up party tent and lighting
3 people
24
Set out tableware and cutlery
2 people
25
Chill drinks
2 people

Event

26
Serve the side dishes
2 people
27
Monitor cooking and fuel
2 people
28
Refill drinks
2 people
29
Pack and rest the meat
2 people
30
Carve the meat
3 people
31
Serve barbecue dishes
3 people
32
Collect used dishes
2 people

Aftercare

33
Pack leftovers safely
2 people
34
Let the barbecue cool down
35
Collect waste
2 people
36
Wash dishes
2 people
37
Clean the venue
3 people
38
Clean the barbecue and tools
2 people
39
Dismantle furniture
3 people
40
Return materials
2 people

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Party tent
Tablesqty 5
Chairsqty 30
Tableclothsqty 5

Tableware

Reusable platesqty 35
Reusable bowlsqty 30
Reusable glassesqty 40
Coffee cupsqty 25
Cutlery setsqty 35
Serving spoonsqty 8
Meat Tongsqty 4

Equipment

Barbecue smoker
Wireless meat thermometersqty 2
Instant-read thermometer
Gas burnersqty 2
Coolersqty 3
Ice containersqty 2
Extension cordsqty 2

Kitchen

Cutting boardsqty 4
Chef's knifeqty 3
Measuring cupsqty 2
Mixing bowlsqty 5
Aluminum traysqty 8
Meat tongsqty 2
Heat-resistant glovesqty 3
Meat clawsqty 2
Brushesqty 3
Aluminum foilqty 2
Food storage containersqty 12

Lighting

String lightsqty 3
Outdoor lightsqty 4

Cleaning

Waste binsqty 4
Washing-up tubsqty 2
Spongesqty 6
Hand brush and dustpanqty 2
Bucketsqty 2

Catering

Groceries

Tips

Work backwards from serving time. Allow several hours for smoking, plus at least 30 minutes for the meat to rest before slicing; build in extra time rather than trying to catch up with a hotter barbecue.
Reserve the smoker, tables, chairs and party tent early, especially if the forecast is uncertain. Check the weather again 24 hours before the event so you can adjust shelter, lighting and seating.
Finish cold preparation before lighting the barbecue. Trim and marinate the meat, prepare sauces and side dishes, cut vegetables and store everything covered and refrigerated rather than leaving it on the worktop.
Set up a temperature plan before the meat goes on. Keep a wireless thermometer in the meat, use an instant-read thermometer for spot checks, and prepare smoking wood, heat-resistant gloves and foil within reach.
Plan the serving area as carefully as the smoker. Chill drinks in coolers before guests arrive, keep raw and cooked food on separate boards and trays, and leave enough table space for reusable plates, bowls, cutlery and serving spoons.

Frequently asked questions

How long before serving should I start a low-and-slow barbecue?: Start by calculating the meat’s expected smoking time, then add at least 30 minutes for resting and 30 to 60 minutes of contingency time. For a long cook, lighting the smoker several hours before the meal is usually safer than starting at the planned serving time.
When should I prepare the meat for a low-and-slow barbecue?: Trim and marinate the meat in advance, ideally the day before or several hours before cooking. Keep it refrigerated, covered and chilled until you are ready to place it on the barbecue.
How do I keep drinks cold for an outdoor barbecue?: Fill the coolers with ice before guests arrive and chill the drinks for several hours beforehand. Keep a separate cooler for drinks if possible, so the food cooler is not opened constantly during the event.
What should I do if it rains during a low-and-slow barbecue?: Check the forecast 24 hours before the event and set up the party tent and lighting before guests arrive if rain is likely. Keep electrical extension cords dry, maintain safe clearance around the barbecue and never move a hot smoker into an enclosed space.

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