Grilling Tips 1 - Make sure you have all the necessary tools for the type of grill you are using. If it is an open-fire grill, make sure you have enough firewood to keep the flame going. If you are using a charcoal grill, make sure you have plenty of charcoal (and lighter fluid if you are not using self-starting briquettes). If you are using a gas grill, make sure you have plenty of propane. Also make sure you have the proper accessories, such as heavy gloves, oven mitts, tongs, and basting brushes. It is also a good idea to keep a spray bottle filled with water nearby, to help control flare-ups that may be caused by grease dripping off the food that is being grilled.

Grilling Tips 2 - If you are planning on purchasing a charcoal grill, a popular design is the covered kettle grill with a domed cover. This is sometimes referred to as a "Weber Grill" because of the first manufacturer of these grills, though there are now other companies who manufacture these as well. These grills have vents on the top and bottom that can be adjusted to help regulate the flow of oxygen into the grill and your flame. A regulated oxygen flow will help you vary your cooking temperature.

Grilling Tips 3 - Gas grills are an easy and convenient way to grill, as it is much easier to regulate their temperature, and it is also possible to have multiple burners set to varying temperatures for cooking of different types of foods on this type of grill.

Grilling Tips 5 - If using a charcoal grill, NEVER add lighter fluid to coals that are already lit or hot.

Grilling Tips 6 - When using a charcoal grill, mound your charcoal into a pyramid-like shape for easier ignition. The coals are ready for cooking once they are coated in an even layer of grey ash and there is an orange glow with little or no real flame to the fire. This usually takes about thirty minutes. Once the coals are ready, use tongs to spread them into an even layer before cooking.

Grilling Tips 7 - If using a gas grill, make sure that the gas tank valve is in the "on" position before attempting to light your burners. If your grill has an automatic ignition feature, make sure the hood to your grill is open before you use this feature. Close your grill hood once the burners are ignited so that your grill may pre-heat. This usually takes about ten minutes.

Grilling Tips 8 - The two most popular grilling methods are using direct heat and using indirect heat. Direct heat is a good method for cooking thinner foods, as this will cook the food quickly and evenly. Thicker cuts of meat are best cooked using indirect heat, as this will ensure that the exterior of the food does not burn before the interior of the food is thoroughly cooked. If using indirect heat, you may first wish to sear the meat over direct heat to assist in sealing in the juices of the meat. You should also keep the lid to the grill closed if using indirect heat, as cooking with an open lid will add about ten to fifteen minutes of cooking time.

Grilling Tips 9 - When turning meat, it is best to use tongs instead of a fork, as piercing the meat may cause loss of juices and allow the meat to dry out.

Grilling Tips 10 - If grilling fish, it is a good idea to use a grill basket, as fish flakes easily and pieces may break and fall through the grill grate otherwise. If you do not have a grill basket, you can wrap the fish in aluminum foil, but first spray the foil with non-stick cooking spray. You may also wish to keep lemon juice on hand if you are grilling fish, as basting this onto the fish will help to keep it from drying out and to add to the flavor.

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