Ainsley shows how easy it is to achieve delicious results on a British back-garden BBQ. He begins with a complete guide to cooking on coals, equipment and gadgets.
Ainsley travels to Greece in his search for the world's best al fresco recipes. He arrives during Easter - a holiday period which marks the start of the BBQ season.
Ainsley samples the distinctive BBQ, or braai style of the Cape Province in South Africa. The regions cookery has a strong Malay influence, and use an abundance of fruit.
Thai people love cooking, and make BBQ's out of anything from buckets filled with bricks to portable pots. Ainsley visits Bangkok's 24-acre Chatachak market for some tips.
Ainsley discovers Jamaica's most famous BBQ dish - jerk pork - and gets a lesson in how the dish is traditionally made, starting with the de-boning of a whole pig!