1. PLAN AHEAD
Make sure everything you need is close at hand so you can easily grab anything you need while tending the grill.

2. WHEN PREPPING BURGERS
make a small indentation in the center of the patty. As a burger grills, the center tends to plump up thicker than the edges. This indentation will create a uniform thickness across the burger and help it cook uniformly.

3. CHOOSE A STEAK
with thin streaks of fat called "marbling" throughout. The fat adds flavor and keeps the meat juicy. Take your steak out of the fridge about 20 minutes before grilling to bring it to room temperature.

4. RUB DOWN
the grill with vegetable oil before and after grilling. Use a folded paper towel and tongs.

5. AFTER REMOVING MEAT
from the grill, let it sit at least 5 minutes before cutting into it. This extra time allows the juices to settle.

6. WHEN GRILLING CHICKEN
use indirect heat for bone-in. These pieces take longer to cook and direct heat will likely burn them. Boneless pieces are better cooked over direct heat. Use a heat thermometer to ensure the chicken is fully cooked.