E: 25/04 Win a Vonhaus charcoal barbecue worth over £200

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https://www.thesun.co.uk/competitions/38768543/win-a-barbecue/

NO doubt many of you will have been cracking open the barbecue over the Easter Holidays.

And I’m sure some of you will have opened it up to find old charcoal and meat stuck to the grates left over from last summer.

So if the clean up feels like too much of a big job – or you’ve realised your barbecue is on it’s last legs – we’ve got the perfect competition for you. 

Our pals at Vonhaus are giving away an  XXL American charcoal BBQ with Smoker worth over £200 to one lucky Sun Gardening reader. 

Laura Bradbury, from Vonhaus, told Sun Gardening: “Even heat depends on airflow and a clean interior. 

“Removing old grease and checking that burners are clear allows the grill to reach and hold temperature properly.

“When heat is stable, food cooks through evenly, which is just as important for safety as it is for flavour.”

She added: “Place the grill on a flat, stable surface with at least a metre of clearance on all sides. 

“Dry timber fencing, outdoor cushions and garden furniture catch faster than most people expect. A grill that rocks on uneven paving is a safety issue before food has even gone on it.

For charcoal grills, wait until the coals are genuinely ready. That takes 25 to 30 minutes and means grey ash covering the coals with a red glow underneath, not active flames and partially black charcoal. Cooking too early is the most common reason food ends up burnt on the outside and raw in the middle.

“Cold air doesn’t act as refrigeration,” Laura Bradbury adds. “Once meat is out of the fridge, the clock is running, regardless of how mild the afternoon feels.”

“Keep raw meat in a cool box until it goes straight onto the grill. Use separate boards and utensils for raw and cooked food.

“Do not rely on colour to judge whether something is cooked through. Chicken and minced meat need to reach 75 degrees Celsius at their thickest point. 

“A digital meat thermometer costs very little and removes the guesswork entirely.”

To be in with a chance of winning, fill in the form below.

Or write to Sun Smoker competition, PO Box 3190, Colchester, Essex, CO2 8GP. 

Include your name, age, email or phone. UK residents 18+ only. 

Entries close 11.59pm. April 25, 2026. T&Cs apply