Whether you're using a charcoal or gas grill, start by making sure you have all the proper equipment nearby. You should use long-handled tongs for turning, a long-handled extra-wide metal spatula for flipping, oven mitts, and a water spritzer in case of flare-ups.

• If you're using wood chips to flavor barbecue, soak them in water for about an hour before grilling. Drain thoroughly before sprinkling over hot fire.
  


• For easier cleanup, lightly coat the grill rack with vegetable oil or vegetable oil cooking spray before you place the rack over the embers or the briquettes.
  


• Try to avoid crowding the food on the grill rack; grilled foods cook more evenly if you leave about an inch between individual pieces.
  


• Make sure the meat is fully defrosted and do not place the meat directly on the grill after removing from the fridge. Let the meat sit on the counter while preparing your fire. It will be no more than 25-30 minutes.
  


• If marinating, pat dry the meat with paper towels so the meat cooks evenly.
  


• If using a water smoker or an aluminum pan in the grill, always use hot water. That way the water is already hot and able to steam. You are not wasting the fuels energy of heating cold water.
  


• Always use a thermometer to regulate the grill or pit temperature.
  


• If the cooker or kettle cooking temperature needs to be increased you must add lighted charcoal to the existing fire, do not add un-lit charcoal.
  


• Try not to lift the cover and peek unless you are adding lighted charcoal or basting. Wood chunks (if you are using them) and charcoal should be added at the same time that you baste the meat. The more you lift, the longer it will take to cook the food.
  

By Barbara Hoover / The Detroit News

For successful vegetable grilling, try these tips from grilling experts John Forte, Nathalie Dupree and Jane Butel.

From Forte:

• Get perforated grill pan very hot so vegetables will brown, but stay crunchy.
• Cook vegetables in succession, according to hardness -- carrots, broccoli and potatoes first, then sweet peppers, asparagus and zucchini.
• For a smoked flavor, soak a few wood chips (apple, hickory, mesquite) in water and add to hot charcoal fire.

From Dupree:

• For easy cleanup, spray grill racks and skewers with nonstick vegetable spray, but to avoid a dangerous flare-up, do it before lighting fire.
• For low-fat grilling, spray foods with nonstick vegetable spray instead of oil, but do it away from fire to avoid a flare-up.
• For faster cooking, half-cook hard vegetables like potatoes and carrots in the microwave before grilling. Do the same with the softer-fleshed eggplant and it will absorb less oil.
• To test temperature of fire, hold your hand above the coals -- if you can hold it there only 2 seconds, the fire is hot; if you can hold it there 5 seconds, the fire is moderate.
• Fuel is expensive, so grill enough food for two or three meals. Grilled foods re-heat nicely in the microwave.
• If you're doing vegetable kebabs, put the cherry tomatoes on the ends at the last minute or they'll overcook and fall off.

From Butel:

• For low-fat grilling, use herbs and salt instead of oil.
• For low-salt grilling, try a combination of lime juice and chile as a salt substitute.
• To avoid burning vegetables before they're done, push them or their pot to the side of grill where heat is moderate.
• To avoid the petroleum smell from charcoal starter fluid, invest in a "chimney starter," which uses newspaper instead of fluid; available where grills are sold.

Copyright 1996, The Detroit News

Marinades are seasoned liquid mixtures that add flavor and in some case tenderize. A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar, or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.

A Rub is a blend of seasonings, such as fresh dried herbs and spices, applied to the surface of uncooked beef steaks, roasts or ground beef patties for flavor. Paste-type rubs often contain some oil, crushed garlic or mustard.

• Always marinate in the refrigerator, never at room temperature.
• Tender meat cuts only need to be marinated 15 minutes to 2 hours for flavor.
• Less tender cuts should be marinated at least 6 hours in a mixture containing a food acid or enzyme.
• A tenderizing marinade reaches about 1/4 inch into the cut surface.
• Marinating longer than 24 hours can result in a mushy surface texture.
• If a marinade is to be used later for basting or served as a sauce, reserve a portion before adding to the beef. Marinade that has been in contact with uncooked meat must be brought to a rolling boil before it can be used as a sauce.
• Never save and reuse a marinade.
• Marinate in a food-safe plastic bag or non-reactive container. Turn or stir the meat occasionally to allow even exposure to the marinade.

General Grilling Tips

Gas Grills:

• Always adhere to your grill manufacturer's recommendations.
• After starting the grill, pre-heat at high for about 10 minutes.
• Once the grill is hot, clean cooking surface with a wire brush.
• Set knobs to the desired cooking temperature and begin grilling.

Charcoal Grills:

• Arrange charcoal in a pyramid in the center of the grill. Arranging this way allows needed air to flow through the charcoal.
• Add lighter fluid according to the manufacturer's directions.
• Let stand about 1 minute and then ignite with a match.
• Never add more lighter fluid after the fire has started.
• Never use gasoline or kerosene to start your coals.
• Once the coals are lit, allow them to heat for 30 minutes. Fire is ready when coals turn ash gray.

Grill mats: us them!

If you are not fortunate enough to have a thermometer on your grill, here is a quick guide to tell how hot your grill is burning. Hold the palm of your hand 6 inches above the coals. If heat forces you to pull your hand away within:

• 2 Seconds -- The grill is HOT! At least 400ºF. Use at your own risk. Keep a CLOSE WATCH on items being cooked and don't stray too far from the grill. This can be a great temperature to grill if you are able to control the heat by raising/lowering the cooking surface.
• 3 Seconds -- The grill is MEDIUM-HOT! At least 350ºF but no more than 400ºF. This is a good temperature to cook thin cuts of meat and fish. It is also a good temperature to start the cooking process if you will be using indirect heat.
• 4 Seconds -- The grill is MEDIUM! At least 300ºF but no more than 350ºF. This is the ideal to temperature to cook thicker cuts of meat and seafood.
• 5 Seconds -- The grill is MEDIUM-LOW. At least 250F but no more than 300F. This is an ideal temperature to smoke or slow cook.

SHN Note:

• For thicker cuts, sear meat or seafood at a Medium-Hot temperature and than cook indirectly until the grill has cooled to around Medium.
• The lower the temperature you cook and/or the thicker the cut you use, the more imperative it is to check the internal temperature before serving. Also remember that bone-in meats take longer to cook than bone-less.
• If you are slow cooking or smoking, do not wait until the grill temperature is Medium-Low to add charcoal. Begin adding charcoal when the grill is Medium.

Remember, always use caution!

The season's first grill cleaning doesn't have to involve a jackhammer if you follow these simple steps:

• Scrub your grate with a grill brush before and after cooking.
• Lightly oil the grate prior to cooking.
• Soak a small wad of paper towels with cooking oil and apply with tongs.
• Make sure your grate is hot when you clean it; let the fire burn off any lingering debris.
• Avoid using soap to clean your grill - it can leave a lingering flavor.