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Never use gasoline, kerosene, or alcohol for igniting charcoal. These
fuels may explode or flash when igniting, resulting in serious burns.

Some people think food tastes better on a charcoal grill, and its a fact that charcoal is an intense heat source. It lets you sear the
meat and keep the juices in.

Wash the fish, including the body cavity, in cold running water. Use
a sharp knife to cut diagonal slits one-fourth-inch deep on both
sides of the fish. This allows the meat to absorb the grill flavors.

After starting your grill with a very hot flame, turn it down or burn it down so that it is medium-hot to medium.

Preheat the grill to high. When ready to cook, brush the fish steaks on both sides with oil or melted butter & season with salt & pepper.

When grilling, brush the grill lightly with oil to prevent the food from sticking.

When making your own Bar-B-Que sauce be sure to cook the sauce uncovered so it will reduce down to desired consistency.

Carbon monoxide and carbon dioxide are given off during combustion, so never barbecue indoors as these odorless, toxic fumes may accumulate and cause death.

As a rule of thumb, if your food is thicker than 1 and half inches, you should cover the grill to make sure the inside cooks properly.

Barbecue at lower heat. You’ll create substantially fewer
heterocyclic amines (HCAs), cancer-causing substances in meat grilled
at high temps.

Barbecue at lower heat, you will create substantially fewer
heterocyclic amines (HCAs), cancer-causing substances in meat grilled
at high temps.

During the grilling process, make sure handles on tongs, spatula and the grill brush are long enough to keep your hands away from the hot coals.

When making your own Bar-B-Que sauce be sure to cook the sauce uncovered so it will reduce down to desired consistency.

When you are cooking fatty meats that dirty up the bottom of grill helping to cause flair ups, simply line the bottom of the grill with aluminum foil in such a way it still flows to your drain hole.  When you are finished, you can simply pull it out and throw it away.

After grilling, give the steak a rest for a couple of minutes to let the juices redistribute before cutting into it. A drizzle of olive oil or a pat of butter gives the steak a handsome sheen and spectacular flavor and finish.

When using wooden skewers for kebabs, soak in cold water for 10-30 minutes to prevent them from burning.

To keep foods from sticking, simply rub grill with a little oil before cooking.