There’s a lot of organisation that goes into a barbecue. Whether you’re entertaining and hosting guests, or just cooking up a feast for the family, it’s easy to get bogged down in the details. But, a barbecue should be more about the people and the food more than the planning and prep work.
In this blog post, I share how I prepare for my next barbecue. These steps can be applied to a smoke out or grilling. I do the same things when cooking for the family or having guests over. And, I’ve found following this basic guideline to be the easiest way to take the stress out of the actual cooking so that I can enjoy the experience.
At the end of the blog post you’ll also find my downloadable bbq meal planner template. Use this to plan out what you’re going to serve, the timing of the cooking, and put together your shopping list. I hope it makes your life a whole heap easier!
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Table of Contents
One Week Out
About a week before my scheduled barbecue, I start laying the groundwork to ensure everything goes smoothly. If this is just a weekly smoke up for the family, these steps might be done just a few days before the barbecue, or if it’s a big event with a larger guest list, you could do this earlier than a week as well.
1. Plan What to Smoke
Choosing the star of the show is crucial. Whether it’s a brisket, ribs, or a pork shoulder, above all else, I choose a cut of meat that I feel confident cooking so that I’m not stressing out on the day. If it’s just for the family, that’s the time to muck around with less familiar cuts of meat or new recipes that might not turn out perfectly.
In choosing what to smoke at your next barbecue, you’ll also want to make sure that it’s enough meat for however many people you want to serve. As a general guide, I aim for about 200 grams of meat per person. This is on the higher end of what most people will work with but I like to have more than enough food and never mind if there’s leftovers at the end of the meal.
If you’re hosting a bbq event, having a variety of meats can be great. Your guests will have a range of things to choose from. But, just be aware that it will add to the complexity of your cook. Don’t feel like you HAVE to have a selection of different meats it it’s just too much to handle. It’s easier to add variety in the sides than it is smoking up multiple types of meat and having them ready at the same time.
2. Work Out What Sides to Serve With It
Meat is great but barbecue is only as good as its sides.
In planning out what to serve with your smoked meat, aim for at least one carbohydrate and one vegetable or salald. If you’re cooking for lots of people, you can of course do a lot more than this. But, always aim for a carb and a vegetable and it’s going to be pretty good.
With any type of smoked meat, I find you can’t really go wrong with a simple coleslaw and cornbread. But, there’s endless options here that you can enjoy getting creative with.
Something I’m always 100% focused on with the bbq sides is having them be easy to prep. Think salads that can be put together the day before, bread rolls that simply need some butter, or a smoked mac and cheese that can be all ready to throw on the smoker a few days before the event.
Focusing on EASY sides that can be prepped in advance or quick to put together on the day has been the biggest game-changer for me in terms of making barbecue with friends and family stress-free and really enjoyable.
3. Schedule The Timing
Timing is everything when it comes to barbecue. Once you’ve got a simple list of meat and sides you’re going to make, I map out when I need to start the smoker, when different meats need to go on, and roughly how long each will take to cook.
Doing this takes the brain work out of the day and ensures that everything I can prep beforehand is done so that I’ve got more time to chat, play, and eat on the day of the barbecue.
3 - 4 Days Beforehand
You can follow these steps as far as a week out from your next barbecue. But, I usually aim for 2-3 days. I find it’s enough time to do the shopping, the fresh stuff I need stays fresh, and I’ve got enough time to grab any last minute things I’ve forgotten as well. Do what works for you.
4. Check What You've Already Got
Before you head to the shops, grab your shopping list and see what you’ve already got.
Check for food items. But, the most overlooked things are those that you usually have stock of. Be sure to see if you’ve got enough:
- Fuel – Do you have enough wood, pellets, or charcoal to run your smoker for as long as you need? Having a bit of extra fuel on hand if something doesn’t go to plan is always a good idea.
- Spices – Have you got enough of the spices or mix you’re planning to use?
- Wrapping for meat – Plenty of barbecue paper or aluminum foil?
Be sure to add those items to your shopping list if needed.
5. Shop
Using the BBQ meal planner you’ll find at the bottom of this post, grab your shopping list, do an online order, or head out to buy everything you need.
6. Take Frozen Meat Out
If you’re using frozen cuts of meat from a meat delivery service, or that you’ve got stashed away for your next barbecue, be sure to take them out well before the day.
Large cuts of meat that are frozen can take a few days to properly defrost and you don’t want that brisket still icey in the middle.
Place frozen meat on the bench or in the fridge to defrost.
24 Hours Beforehand
Ease the stress of the day of by ticking these tasks off your to-do list before the actual day.
7. Clean The BBQ, If Needed
If you didn’t clean the smoker or grill the last time you used it, do this now. Make sure your grates are scraped down and clean. But, before hosting a bbq with guests is the perfect time to do a more major clean so you absolutely don’t have any smoker or grill issues.
For pellet smokers, give the firepot a proper clean out, scrape down that heat deflector, and fill up your hopper so you’re ready to go.
Make sure there’s no ash in kamados, charcoal smokers, or offsets, so the airflow won’t get clogged from your last cook up.
8. Check If Meat Probes Are Charged
I have skipped this step too many times!
Even if you think they’re charged, check the battery level in any meat probe you’re planning on using on the day. Yes, you can smoke or grill without your probes if they’re out of battery. But, using a meat thermometer really takes the stress out of smoking and grilling for guests because you don’t have to watch your food so closely.
9. Prepare Anything That Can Be Prepped In Advance
Making salads that can be prepped in advance? Mix your own dry spice? Organise serving plates and platters?
If it can be done BEFORE the barbecue, do it now. This step alone will save you so much work and brain-power on the day, giving you so much more time to focus on your guests and just enjoy being there.
Kate Brown is the founder of Burning Brisket, where she shares hands-on smoker reviews, barbecue gear guides, and practical tips for backyard BBQ. She has cooked extensively on charcoal, pellet, electric, and kamado smokers, using real-world experience to help beginners choose the right equipment and make better barbecue at home. Her focus is honest, straightforward advice that makes smoking and grilling easier without unnecessary complexity.
