We are always looking for tips to preparing fool-proof meals. Below are the top ten grilling dos and don’ts, Think of them as the “Cliff Notes” for outdoor cooking!

• Know the cooking methods: direct, indirect and combo
• Do not peek under the lid; every time you lift the lid, heat escapes and the cooking time increases.
• Do not add flammable liquid to the fire; this means, no lighter fluid. Use either crumbled newspaper or fire starter cubes.
• Remember to keep the air vents open, otherwise the fire will go out.
• Make sure charcoal briquettes are grey-ashed before cooking.
• Do not flip more food more than once unless a recipe specifically requires it.
• Do not move or turn meat with a fork; this lets all the yummy juices and flavor escape.
• Control flare-ups with a closed lid, not a spray bottle filled with water.
• Use an instant-read meat thermometer. It reads the internal temperature of meat and poultry in a matter of seconds and is only fail-safe way to test for doneness.

Know the Grilling Trilogy –Olive oil, kosher salt and black pepper.