The real challenge to successful grilling is to make the often unpredictable, predictable.  Sometimes learning a few simple facts, techniques, and a little equipment know-how can prevent flare-ups, overcooked meats, and a grill disaster.  To improve your chances for success, keep these tips in mind the next time you fire up for flavor.

 Gas Grills
In terms of convenience and dependability many people like gas grills. Although a gas grill is consistent, delivering the same results day in and day out, gas grills are roughly three times more expensive than charcoal. It is however necessary to carefully shop for your gas grill and make sure that it has at least two burners for indirect grilling.  When it comes to BTUs more is not always better.  BTUs are a measurement of the volume of gas a grill can burn so a well engineered grill will actually use less BTUs but cook food more efficiently.
Important Tips for Gas Grillers:

• Preheat your gas grill to ensure good searing action.  Newer gas grills are powerful, but with older gas grills preheating is most important.  Turn all the burners on high, close the lid, and allow plenty of time to preheat.  This will ensure that the grates are nice and hot when your meats hit the grill surface. 
• Purchase a grill thermometer if you gas grill is not equipped with one.  You can use an oven thermometer or our
• More burners mean more options for grilling.  A gas grill with 4-6 burners allows you the option of roasting meat on one end of the grill over low-medium heat while grilling vegetables over direct heat on the other end.

Direct Cooking Method is similar to broiling and requires foods to be cooked directly over the heat source.  Foods should be turned only once during the cooking process about halfway through the grilling time.

The direct method is best for foods that require 25 minutes or less.

• Steaks
• Chicken pieces/breasts
• Vegetables
• Sausages
• Kabobs

We also used the direct method when searing meats such as steak.  This creates a nice crisp outside with good flavor and when moved to indirect heat the meat can continue cooking with out burning.  

Direct cooking on a charcoal grill requires the coals to be evenly spread across the charcoal grate. Again, we recommend always leaving a portion of the grill with little or no coals incase you have flare ups and need to quickly move the foods away from the direct heat source.

Direct cooking on a gas grill requires preheating the grill to high with the lid closed so your grill grates get nice and hot.  Once you have placed the food on the grates, reduce your temperature according to the recipe. Keep the lid closed except when turning the food halfway through the cooking process.

Indirect Cooking Method gives foods the delicious grilled flavor and texture, but is similar to roasting.  The grill acts as an convection oven and roasts the foods on all sides so there is no need to turn the food. 

The indirect method is best for foods that take longer than 25 minutes to cook.

• Roasts
• Whole chickens
• Ribs
• Turkeys
• Pork loin

Indirect cooking on a charcoal grill - arrange hot coals on one side of the grill or on the left and right side and leave the middle without charcoal. The food should go directly above the area with no charcoal.  Place a drip pan (aluminum disposable pan) in the area with no coals to catch any drippings from the meats. 

Indirect cooking on a gas grill - preheat all burners on high and once the food is placed on the hot grill grates turn off the burner that is directly under the food and leave the surrounding burners on the temperature suggested in the recipe (usually around medium to medium high depending on what you are cooking.)  If your gas grill only has 2 burners then you will leave one burner on and turn the burner directly under the food to off.  A drip pan (disposable aluminum pan) may be necessary to place just below the meat to catch any drippings. 

Judging the temperature of a fire without a thermometer
Using your hands and eyes you can generally judge how hot a charcoal fire is.

Hold your outstretched palm 4-5 inches above the grill grate and count the number of seconds you can comfortably leave it there.

• 1-2 seconds the grill is HOT - perfect for searing a steak or cooking shrimp and scallops
• 3-4 seconds the grill is MEDIUM HOT - great for fish and burgers
• 5 seconds the grill is MEDIUM - chicken, vegetables, and fruit love this temperature
• 7 seconds the grill is LOW - delicate vegetables, and slow cooking meats

When Is It Done?
Temperatures in this chart reflect our opinion with regard to best taste. Meat should come off the grill when it is 5 to 10 degrees shy of the desired final internal temperature, as the temperature will continue to rise for several minutes Note that the U.S. Department of Agriculture recommends cooking ground meat to 160 degrees; roasts, steaks, and chops to 145 degrees; and poultry to 170 degrees to eliminate potential food-borne pathogens.

Fish (Check for doneness by either nicking the flesh with a paring knife or using the finger test*; most fish should be opaque at the center. Tuna and salmon can be cooked until just translucent at the center.)
*Not recommended

Charcoal Grills
Grilling over charcoal provides exceptional browning and searing that a gas grill simply cannot provide.  Put quite simply, a properly built charcoal fire gets much hotter than a gas fire.  And, besides all the advantages of a hotter fire, charcoal adds another dimension – smoke flavor.  Grilling over charcoal does require a little more finesse and knowledge. 

Important tips for Charcoal Grillers:

• A chimney starter is the best way to start a fire if using a kettle grill.  The large starters work best.  To use, simply fill the lower compartment with crumbled newspaper and the top canister with charcoal.  Remove the grill rack and set the starter inside the grill.  Using a match, light the newspaper inside the starter.  The flame is sucked up the canister and the charcoal gets lit.  When the coals are well lit and covered with a layer of gray ash (20-30 minutes), dump them into the grill.  Put the grill grates back on and give them enough time to heat well before grilling. 
• Natural Hardwood Charcoal is the best choice for grilling because it burns hot and fast, while slower burn­ing briquettes are optimal for grill-roasting and barbecuing. Delicate foods—chicken, fish, and vegetables—grilled over fires started with lighter fluid or lighter fluid infused briquettes may result in harsh, unpleasant flavors. We prefer Big Green Egg charcoal or Cowboy Charcoal which is available at Lowe’s Home Improvement and other hardware and grocery chains.  www.cowboycharcoal.com
• Two-Level Fires are important since charcoal fires burn so hot.  Pile your hot coals on one side of the grilling and leave the other side empty.  This gives you a hot surface for direct grilling, but if the food begins to flame is cooking too fast then move it to the cooler side of the grill.  This also allows you to sear meats on the hot side and move them to the cooler side to finish cooking and avoid a burned outside.  This technique works really well with steaks and pork tenderloin.