Organised by heat, not by recipe

Flamers Grill is a publication about cooking over live fire. It is arranged by what the fire is doing rather than by what is being cooked, because the fire is the part most people are guessing at.

Every entry is a register item: the thing, the condition, the value. Where a temperature or a time matters it is stated plainly, and the figures are the conventional ones — nothing here is invented, and nothing departs from standard food-safety guidance. Where an argument has two sides, as with resting a thin patty, both are given.

There are no product recommendations, no ratings and no sponsored entries. The supporters listed on the front page pay for the publication and have no say in what it says.

The eight sections run from the fire itself through to cooking for a group. If you would rather see the whole thing at once, every entry is listed in one place.