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Families gather to dine on things like barbecued chicken, kebabs, grilled veggies, steaks and hamburgers -- the smell alone is enough to make your mouth water.

Nowadays, there seems to be one member of the house that takes barbecuing very seriously. He or she has that barbecuer's apron and heads to the barbecue armed with the latest utensils to ensure the best barbecued food in town.

Some "summer'' chefs go all out buying the latest and improved barbecues while others stick to the bowl shaped ones that require charcoals.

For those of you who still use a charcoal barbecue the latest thing is to add a little flavour to your briquettes.

According to the magazine Getting Started, Simply Perfect Grilling flavoured charcoals have ground mesquite or hickory wood added to the traditional briquette material. They are also pillow shape.

"When burned, they impart a real wood-smoke flavour to meat, poultry and fish. Substitute flavoured charcoals for traditional briquettes, or use both together to tone down the distinctive woody flavour.

"Hardwood chips, chunks or shavings can be tossed onto hot charcoal briquettes.

"You'll find an array of wood options delicately sweet mesquite, robust hickory, and fruit woods such as apple, cherry and peach.

"Sometimes sold as `smoking chips', each variety of wood lends its own unique flavour.'' The article states that normally such chips need to be soaked and drained before you use them so they will smoke not flame.

If you are using a gas barbecue it is best to check the manufacturers' directions for using wood chips.

Water soaked herb sprigs can also be used to enhance the flavour of your barbecued food.

Sprigs such as rosemary, thyme, oregano and basil can be added directly to the hot coals.

To judge the heat temperature to make sure your barbecue is ready for grilling, you should hold your hand, palm side down, where the food will be grilled.

"Start counting one thousand one, one thousand two and so on, when your hand gets two hot remove it. The number of seconds you count tells you the coal temperature.

"If you held your hand there for two seconds the coal temperature is high, three seconds medium-high, four seconds medium, five seconds medium-low, six seconds low.'' Necessary tools for grilling: Grids -- Stainless-steel or enamelled porcelain grinds are designed to sit right on top of the grill rack for easy grilling of vegetables, fish, and burgers. Small holes prevent bite-size pieces of food from falling through, while the smooth surface is perfect for cooking delicate fish. Some models have a raised edge to push the spatula against, making turning easier.

Wire Baskets -- A hinged wire basket is a good investment for cooking smaller cuts of meat, seafood and vegetables. A long handle makes turning the basket easy; a small clasp locks the basket closed, so food stays in place. Baskets come in many shapes and sizes. Some are especially designed to hold burger patties, whole fish or vegetable pieces. Brush baskets lightly with oil, or spray with nonstick spray to prevent food from sticking.

Accessories -- Long-handle barbecue accessories protect the cook from the grill's searing heat. Wooden or plastic coated handles stay cool to the touch.

Still it's a good idea to use heavy duty oven mitts when wielding tools over a hot grill. Two-prong skewers grip kebab pieces so they won't rotate around the skewer, ensuring even cooking.

COOKING TIMES Timetable for Broiling or Grilling Beef Steak: Cut Approximate Total Cooking Time Tenderloin (filet mignon, 4 to 8 ounces) 15 to 20 minutes T-bone Steak 1 inch 25 minutes 1 1 inches 35 minutes Porterhouse Steak 1 inch 25 minutes 1 1 inches 35 minutes Sirloin Steak 1 inch 25 minutes 1 1 inches 35 minutes Rib or Rib Eye Steak 1 inch 20 minutes 1 1 inches 30 minutes 2 inches 45 minutes BARBECUING BRIQUETTE STYLE -- Although many people are using gas barbecues, some still use the old barbecues that require the use of charcoal. The use of mesquite or hickory wood chips has become quite popular to add a real wood smoked flavour to your meats. Pictured is barbecued chicken with pineapple.

The recipe for this meal is below.