n Be patient and let your grill preheat fully.
n Keep your cooking grate clean.
n Oil cooking grate each time you cook and brush or spray oil on your food, especially fish. Oil also transfers heat quickly.
n Understand direct and indirect heat (discussed in the book) and when to use each or a combination.
n Always cook with the lid down.
n Shoot for caramelized, not blackened.
n Don't baste with sauces that include sugar until end of cooking time. That includes ketchup-based sauces.
n Turn food only once if at all possible.
n Use a thermometer for both grill temperature and internal food temperature, at least until you have mastered the "touch" method for doneness described in the book.
n Enjoy the process and reap the rewards and praise.
© 2009, Knoxville News Sentinel Co.
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