*Always preheat the gas grill for a good 10 minutes or with charcoal allow 20 to 30 minutes for it to turn to a light gray ash.
*Keep the grill vents open. This lets oxygen in which fuels the flame.
*Keep your grill clean. Scrub grill grates with a wire brush or spatula before and after cooking. Oil the grill grates so food doesn't stick.
*Season the food with dry rubs before cooking.
*Use long-handled tongs or a spatula to turn food. Do not pierce the food while cooking. Piercing with a fork lets all the juices out.
*Control flare-ups by moving food away from flames on grill. Close the grill cover to help cut off oxygen supply.
*Keep grill cover closed for even cooking. Resist the urge to peek.
*Turn items only once (halfway through cooking time) and test with an instant-read thermometer.
*Baste during the last half of the cooking time. Brush sugary sauces on food near the end of cooking to prevent burning.