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Thompson's top 10 keys to successful grilling

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    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.

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