next master chef, but they will help you to learn the art of the grill or enhance the skills you already have.

The cooking areas for gas grills are the same as for charcoal but, rather than mounding coal, you adjust the second burner.

1. Direct Heat —Both burners at medium high to high. The grill is essentially at full blast, so be sure to avoid hot spots right over the burners.

2. Double Direc t — Reduce the temperature on one of the burners to low.

3. Indirect —Turn the second burner completely off.

4. Indirect Split —Not as effective as with charcoal, but can work for whole chickens and small roasts; it takes careful watching.

Types of Fue l — The charcoal grill or barbecue depends on charcoal briquettes or hardwood coals for its fuel. Charcoal briquettes are the most commonly used, and often come match ready, as they are saturated with lighter fluid. They are made from charcoal composite and burn evenly. Hardwood charcoal is made from woods such as mesquite, hickory, oak, or alder. Each of these woods will impart a different flavor and smoke. Hickory has the heaviest smoke flavor, and is one of the most popular woods used, either as charcoal, logs, or wood chips. Alder is a medium wood, and mesquite is on the lighter side.

Gas grills are most commonly supplied with propane tanks or have a source directly from the home gas line, if it is the built-in in a permanent location. Gas grills allow you to cook several items at different temperatures on different parts of the grill. Gas grills are easier to adjust for the indirect heat required by smoking, where temperatures must remain low and regulated. Startup is quick and easy; cleanup is less time consuming with no leftover ashes to discard. They come in many styles and sizes, often with convenient little extras.

Coal Starte r — Unless you have a gas grill, your next piece of equipment should be some type of starter. Lighter fluid is the starter of choice for many people but does come with some warnings. Remember to never add more lighter fluid once the fire has started, to avoid hazardous flare-up. Once the charcoal is ready, let the lighter fluid burn off, about 30 or 45 minutes, before adding food to the grill to avoid an unpleasant chemical taste.

Briquettes and hardwoods can be started with a chimney starter, an inexpensive item that works in all types of barbecues, from jumbo kettle grills to small hibachis. Briquettes or coals are stacked inside on top of kindling—a couple of sheets of newspaper works well. The coals will be ready to use within 30 minutes, as they