Stay away from dangerous locations, making sure the grill is several feet away from your home, as well as children and pets.
Keep your grill clean by emptying the drip pan of your gas grill; built-up grease can be a fire hazard. On a charcoal grill, dispose of ashes left from previous grilling; old ashes can affect cooking times and give food off-flavors.
Clean and oil the cooking grate, which will prevent foods from sticking and picking up off-flavors.
Don't judge a steak by its cover, meaning thick steaks or chicken with nice grill marks can still be raw in the middle. Instead-read thermometers are the most effective tool for checking doneness.
Save the sauce until the end because sauces are affected by intense heats. If the sauce is applied too early, the sugars in it might char and become bitter. Typically, apply sauces five minutes before the food is done.
Don't run out of fuel. Have plenty of charcoal on hand, and check the propane tank before starting. Don't have a gas gauge? Simply bring a cup or so of water to a boil and pour the water over the side of the tank. Where the water warms the tank, the tank is empty; where the tank remains cool to the touch, there is propane inside.
SOURCE: Cook's Country Best Grilling Recipes (America's Test Kitchen, $29.95)
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