Gas and
charcoal each offer a different grilling experience. While some find it
easier to grill with gas, charcoal has advantages of its own that you should
consider.

Whichever you choose, here are a few rules to
make sure your grilling experience is a good one. Above all, make sure you
follow safety precautions. NEVER grill in an enclosed area. In the event of a
grease fire, use baking soda to control it, not water. ALWAYS have a fire
extinguisher, bucket of sand or dirt on hand. And be sure your grill is on
stable ground before firing it up.

Here are a
few more helpful tips:

1. Always
   keep your grill clean. This is essential for good-tasting food and general
   safety.
2. Preheat your grill. Make sure your grill is good
   and hot before putting anything on the grates, otherwise food will
   stick.
3. Always keep a close eye on what you’re grilling.
   Food can burn quickly, so be on guard and check food
   frequently.
4. Leave an unheated space on the grill. Leave a
   small space unheated so that you have somewhere to move food if you have a
   flare-up or if something is cooking too fast.
5. Keep the
   lid off. The lid traps moist heat and smoke, which makes vegetables lose
   their crunch and take on a “dull, sooty look and taste.” Cook vegetables and
   fruits at the outer, cooler edges of the grill since they tend to burn more
   quickly than meat.
6. Grease your grates. When grilling
   low-fat meats and other foods that can stick, apply oil or nonstick cooking
   spray to the grill grate before placing it on the grill and before the grill
   is heated. This will make for an easier cleanup
   later.
7. Turning food is essential to even cooking.
   However, turning too often slows cooking and can result in tough, dry food.
   Ideally, most fish and meats should be turned only once during cooking
   time.
8. Add spices to your food at least an hour or two
   before grilling. This marinating time allows the food to absorb the
   flavors.
9. Don’t apply sauces prior to grilling. Not only
   do they tend to drip onto the coals and cause flare-ups, but most also
   contain sugar, which will burn quickly and give the food a burnt
   taste.
10. Always check for proper doneness with an
    instant-read thermometer or try using the finger test to ensure your meats on
    properly cooked. Always use separate platters for cooked and raw foods for
    proper food safety.