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.