Old No. 7 Tips for Great Grilling

Get ready. Preheat the gas grill for a good 10 minutes or fire up plenty of charcoal and allow 20 to 30 minutes for it to turn a light grey ash. Keep the grill vents open.

Keep it clean. Scrub grill grates with a wire brush, spatula, or a small ball of aluminum foil held by tongs before and after cooking. Oil the grill grates so food doesn’t stick.

Season food. Massage meat, poultry, or fish with dry rub before cooking.

No piercing. Use tongs and a spatula to turn food. Piercing with a fork lets out all the precious juices.

No water please. Control flare-ups by moving food away from flames. Close the grill cover to help cut off oxygen supply.

No peeking. Close the grill cover for even cooking and keep it closed. Test doneness with an instant read thermometer.

Baste late. Brush sugary sauces on the food near the end of cooking to prevent burning.