Time to get fired up!
For a gas grill, make sure the tank is securely connected before you open the valve counterclockwise to allow gas to flow into the grill. Most gas grills ignite by either pressing an ignition switch or by cranking a knob, or both. A chimney starter will help get charcoal going—just pack the coals with newspaper, then light. Preheat a gas grill for 15 minutes; preheat charcoal until ashy gray.

Thy food be done.
Big-league barbecue-ers know the difference between direct versus indirect heat. For burgers, dogs, steaks and veggies (or anything that takes under 20 minutes to cook) use direct heat, which means—you guessed it—the heat is directly under the food. Flip your food once and resist the urge to press on it (which will squeeze precious juices out). For larger food, such as whole birds, light one half of the grill and use the indirect heating method. On the unlit side of the grill, place what you’re cooking on the grate above a drip pan, allowing reflected heat to toast your roast to perfection. No need to turn anything; keep the lid closed and let it be.

Regardless of cooking method, use a timer and confirm that your grilled delicacy is done by checking it with a thermometer. (The USDA recommends cooking chicken until the thermometer reads 165 degrees, while red meat only needs to reach 160 degrees.) Play it safe by using separate utensils for cooked and uncooked meat and keep long hair, flowing sleeves and dangling jewelry away from the flames.

Now that you know as much as the next guy does about grilling, pop open a cold one and enjoy the fun. (Playing with fire caveman-style is optional.)