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Burnt Ends’ Chef Dave Pynt’s Top 5 Tips For BBQ Beginners
- Lola Carron
- 23 hours ago
- 3 min read
Michelin-starred chef Dave Pynt has built a global reputation for his mastery of fire-cooked cuisine at Burnt Ends, his award-winning restaurant in Singapore. Known for his bold, smoky flavours and innovative approach to modern barbecue, Pynt embraces the raw energy of wood-fired cooking, using custom-built grills and ovens to create unforgettable dishes.
In his recently self-published book, Burnt Ends, Pynt shares the story of how Burnt Ends came to be. The book features classic recipes, expert fire-cooking techniques, and reflections on the role of food in community and hospitality.
For those just starting their BBQ journey, Chef Dave has shared his top five essential tips to help you master the art of grilling over fire.
All images courtesy of ©Per-Anders Jörgensen/Burnt Ends
1. Always Cook with Hard Wood
Not all wood is created equal when it comes to BBQ. According to Pynt, hard woods — such as oak, hickory, or cherry — burn hotter and longer, creating a clean, flavourful smoke that enhances the food rather than overpowering it.
"When you cook with a hard wood, you get a beautiful long, hot fire to cook with. You are able to access the natural oils in the wood the give a great, clean smoke aroma. And finally you get that little bit of magic that comes only from a wood fire!"
2. Make a Good Fire
A strong fire is the foundation of great barbecue. Pynt advises taking the time to build a solid bed of coals, which will provide consistent heat throughout the cooking process. "Give yourself enough time to create a strong bed of coals that will be the base of your fire, and then stagger the addition of new wood so that you are able to cook consistently over a period of time. Building your fire over a great allows the ash to fall, making sure the fire has always got a good flow of oxygen to keep burning."
3. Always Have a Thermometer
Even the most experienced pitmasters rely on thermometers to nail the perfect cook. Meat can look done on the outside while still being raw inside, so Pynt recommends checking the internal temperature of different parts of the protein to ensure an even cook. "Use the thermometer to check different parts of the protein so that you can ensure an even and accurate cook and finish with the perfect Cuisson."
4. Don’t Be Afraid of Colour
A bit of char isn’t just acceptable — it’s essential for developing deep, complex flavours. That smoky, crispy texture you get from a BBQ is thanks to the Maillard reaction, which enhances the taste of the meat. "With BBQ, a little bit of char goes a long way. It gives you those beautiful little crispy bits and also that strong maillard effect which is so delicious. You can genereally push it further than you think.”
5. Have Fun!
At the end of the day, BBQ is about gathering, experimenting, and enjoying the process. Whether you’re cooking for yourself or a group, the key is to relax and embrace the unpredictability of fire cooking. “Most things will taste awesome when cooking on a wood-fired BBQ. So buy some great produce, grab a beer, and have fun cooking with your family and friends."
Whether you’re a seasoned BBQ pro or a beginner firing up the grill for the first time, these top tips from Chef Dave Pynt will help you get the best out of your wood-fired cooking experience.
Want more BBQ inspiration? Check out Burnt Ends for recipes, techniques, and behind-the-scenes insights from Chef Dave himself.
Location: Burnt Ends, 7 Dempsey Road, #01-04, Singapore 249671 | Phone: +6562243933 | Email:eat@burntends.com.sg | Instagram: @BurntEndsSG | Facebook: BurntEnds.SG
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