Direct Heat Grilling

Direct heat grilling is cooking food directly over the heat source, usually a hot fire, throughout the entire cooking process. It's good for thin cuts (less than two inches thick) of meat, seafood or vegetables and perfect for burgers. If using a gas grill, turn on all valves to the same level. If using charcoal, spread the coals evenly throughout your cooking area.

To judge the heat level of the coals, hold your hand about five inches directly above the grill. If you can hold it there for a second, it's very hot; for two seconds, it's hot; for three to four, it's medium; for five, it's medium-low and for six, it's low.

4. Place the chimney starter(s) in a safe place, preferably right on top of the charcoal grate. Loosely stuff a sheet or two of newspaper below the chimney (or use a quick-light cube, available in hardware stores), and light with a match or lighter. You don't need any lighter fluid with this method. The coals are ready when flames are no longer visible and the coals are covered with grey ash, about 20 minutes.

5. Spread the hot coals evenly over the charcoal grate and put the grilling grate in place. Preheat the grate for about 10 minutes, scrub with the grill brush and you're ready to go.

6. When you're finished grilling, put the lid on the grill and close the vents.