Instructions

1. Keep the bottom tray of all gas or charcoal grills free of debris and ashes.

2. Place charcoal in a stack, light, and wait till coals are covered with light gray ash before spreading evenly in the bottom of the grill. If using a gas grill, turn all burners to the same setting.

3. Preheat both charcoal and gas grills with the lids closed, leaving charcoal grill vents slightly open to keep some air to the coals.

4. Test the temperature of the by holding your hand about 3 inches above the grill until the heat forces you to move your hand. How long you can hold your hand there indicates the temperature. 1 to 2 seconds indicates high heat and 4 to 5 seconds is medium.

5. Clean the grate and spray it with cooking spray before placing meat on the grill.

6. Put out flare-ups by turning off all burners on a gas grill and move food to the side of the grate. If using a charcoal grill, move food to the side and squirt the coals with a little water to put out the flame

7. Keep the lid closed when grilling on a gas or charcoal grill. This allows the heat to circulate evenly and keeps steaks, burgers and chicken moist and delicious. Lifting the lid lets the heat out and increases cooking time.