For charcoal grills, airflow is important to keep the coals burning. Bottom vents should be open when preheating grill.

During cooking, if grill lid is closed, such as during indirect heat cooking, open top vents.

Always keep the lid closed on a gas grill during cooking. Gas grills lose heat rapidly, so cooking times can be off if they are left open too long.

Resist the temtation to turn foods often, especially if you're cooking on a gas grill or over indirect heat. Turning just once keeps grill temperature consistant and allows for proper browning-what gives grilled foods their unique flavor.

We recommend long-burning charcoal briquets; if you buy the fast-burning type, you'll need to use more charcoal to maintain an even heat throughout the cooking time.

Use long-handled tools to keep your hands away from the heat.

Do not add self-starting briquets, which are infused with liquid starter, to maintain grill heat during cooking. Use regular briquets.

Use a water-filled spray bottle to extinquish flare-ups when cooking on a charcoal grill.

Discard marinades after you remove raw meat from them.

Cut raw meats and poultry on one cutting board and cut vegetables on a different one.

Don't reuse plates that have held raw meat or poultry without washing first.

Don't leave cooked meats at room temperature more than 2 hours.

To test roasts or thick steaks for doneness, insert an instant-read meat thermometer in the thickest part of the meat. To ensure accuracy, repeat the test in several places (if possible).

Thin pieces of meat should be cut to test. Insert a small sharp knife to center and pull apart enough to check color as indicated in recipe.

Regularly maintain your grill according to the manufacturer's directions. A dirty grill increases flare-ups and charring.