Keep food from sticking by rubbing grill with vegetable oil or non-stick cooking spray.
Leave space around each food item on the grill to allow for even cooking and smoke penetration.
Turn meat just once on the grill. For steaks, turn them when the juices start to bubble on the uncooked side (the clearer the juice, the more well done the meat).
Apply sauces containing honey, brown sugar or molasses during the last 10 minutes to prevent the sauce from burning.
Keep a spray bottle filled with water handy so you can spritz flare-ups, which can blacken your food.
Place cooked foods on a clean plate—not one that has previously held raw meat, fish or poultry. Bacteria from raw food can contaminate the cooked food and cause food poisoning.
Brush the grilling surface (once it’s cooled) with a wired brush to remove any stuck on food.
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