If the grill is new or hasn’t been used recently, you’ll need to season the grate. Burn old residue off for 20 to 30 minutes, scrub with a brass bristle brush and you’re ready to cook.

Prepare to be roasted.
You’ll also need a good set of hardware, including a basting brush, long-handled tongs and a meat thermometer. Lastly, and most importantly, you need provisions! Marinate some veggies or massage a spice rub into the meat of your choosing and set aside until the grill is thoroughly preheated. To avoid having meat that sticks to the grill, use a long-handled brush and some vegetable oil to coat the grate before igniting the grill.

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.