In a world of people sharing cooking videos on Youtube, sometime you have to know your limits. This season I've accepted mine, and decided to bring in the big guns of the BBQ world to film a series of how-to videos and recipes for you guys.

Our first guest chef was always going to be Adam Purnell, one of the first chefs we crossed paths with at Pub in the Park in 2022 and genuinely one of the nicest guys in the fire cooking world.

If somehow you don't know him, Adam runs Embers, a cafe and restaurant in the woods in Shropshire, serving up some unreal food - all cooked over fire. We're lucky enough to live nearby and can confirm it's absolutely class!!! He's also launched a coffee shop and bakery called Baked Bean, and slings burgers out of Emburgers at a local pub.

If he wasn't busy enough, Adam also shares a range of long format videos on his own YouTube channel and shorter stuff over on his Instagram. If you like fire cooking and want to learn and improve, go and check him out.

I've watched Adam cook some unreal cuts of meat over fire over the years and I've never seen anyone who can cook pork belly like he can... so I knew exactly what I'd ask him to do for this video! For me, timing a big cook is one of the most complicated things you can do when cooking with fire, so a massive BBQ platter felt like the perfect cook.

We've squeezed around 6 hours of cooking into an hour and as the most complicated thing we've ever produced, the videography isn't perfect, so we'll work on that for next time! I hope you enjoy the video and I hope you learn something; let us know if there's anyone or anything you'd like us to try and include in this series over the course of spring & summer!

Adam talked about our new Iberian Holm Oak Charcoal in the video, if you're keen to know more about the charcoal you can read our blog below:

We'd love it if you shared it with your fellow BBQ enthusiasts!