Always start with a clean grill. After the grill is heated, scrape the grates with a grill brush. If you
encounter lingering smells from fish or strong seasonings, spear a lemon half on the end of a fork and rub it on the heated grates.

Fixing Food for the Grill

Chicken: To ensure even cooking, choose pieces that are approximately the same size. Keep the chicken moist by cooking it with the skin on; to seal in flavor, rub the marinade under the skin.

Beef: Marinate tougher cuts overnight to season and tenderize. Season more delicate cuts right before grilling, with a dry rub or generous sprinkling of salt and pepper. For all but large roasts, grill beef directly over medium-high to high heat, searing on as many sides as possible.

Fish: Sear steaks and fillets, like tuna, salmon, and swordfish, over medium-high heat. Watch fish closely: It's easy to overcook on the grill. Don't marinate fish in vinegar or citrus for longer than half an hour or the acid will toughen the fish. A short dunk or dry rub works best.

Vegetables: Cut vegetable pieces large enough so they won't fall through the grates. Lightly coat the pieces with oil or cooking spray.