Don't peek! Resist the urge to keep lifting the lid. A closed grill maintains a steady inside temp and helps smoke build so it can permeate the food. The longer food cooks, the smokier it tastes.
Fresh fish ideas Prevent this fast-cooking favorite from sticking to the grill rack by oiling either the rack or the fish itself. As with burgers, flip fish only once for less chance of sticking. If you cook on greased foil on the rack, poke holes in the foil so the fish doesn't poach in its own liquid.
Tame flare-ups Oxygen fuels fire, so when flames get out of control, adjust vents or cover your grill to restrict the airflow.
Perfect coals Hand-check coals to judge temperature. Hold your palm just above the grill rack where food cooks and count the seconds you can hold it in position. 2 seconds: hot coals; 3 seconds: medium-hot; 4 seconds: medium; 5 seconds: medium-low.
