Lighting the grill is quicker and easier when you load the coal into a chimney starter.
Clean the grill with a wire brush after it's heated up to loosen any debris.
Resist the temptation to constantly move food around. You shouldn't need to turn it more than once.
Follow the mantra of championship grillers: keep it low and slow.
Season everything with salt and pepper on both sides.
2. Best Meats for Grilling
Chicken is a classic BBQ meat, popular and versatile enough to be eaten as is or in a variety of dishes. Save money by purchasing a whole chicken and cutting it up yourself.
Pork shoulder is a favorite for grilling. It's inexpensive but tasty, and who doesn't love pulled pork sandwiches?
Pork and beef ribs are another traditional grilling meat. Their size makes them easier to keep moist than other cuts, so look for ribs with low fat content and more meat.
Beef brisket can be a main dish on its own or served in sandwiches and burritos. Choose a cut with uniform thickness and generous marbling.
Burgers are always a crowd-pleaser. Boost the fun factor by putting out a number of condiments and toppings so people can build their own. Unlike ribs, ground beef should be 20–40% fat for maximum juiciness.