Incinerated (or raw) meat, lighter fluid-spiked food, and falling-apart fish can really put a damper on a summer barbecue. Our tips will help get things in order.
You don't preheat the grill
THE RESULT: You incinerate the food.
THE FIX: Whether you’re grilling with gas or charcoal, a steady, hot fire is crucial. Once the grill is turned on (or the coals are dumped beneath the grate), always close the lid and allow the grill to get hot. An eager griller may be tempted to skip this step, but if the heat doesn’t have time to stabilize at the correct temperature, food will burn before it cooks through. As a general rule, allow about 10 minutes for a gas grill to heat up and about 30 to 40 minutes for charcoal.