Grilling can be a breeze with the right knowledge under your belt. But if you've suffered from unevenly cooked burgers, dried-out chicken, burned ribs or, worse, burned skin, then you may have committed one of these eight grilling taboos. Follow these suggestions from Food Network Kitchen to ensure juicy, flavorful results and — most importantly — safety every time.

Don't just throw wood chips onto the fire. Soak them first, or they won't burn long enough to add smoky flavor to your barbecue. Soak smaller chips for 15 to 30 minutes in water or a flavored liquid (apple juice works well); larger chunks and logs can go in dry.

Put down the can of nonstick spray! Spraying a hot grill can lead to flare-ups and potentially lost eyebrows. The safest way to oil your grill is with a long set of tongs and a folded paper towel dipped in oil. Let the oil heat until it's smoking — then it's time to cook.

Please don't put cold meat straight from the refrigerator onto the hot grill. This can lead to a charred exterior and raw interior. Pull all of your food out of the refrigerator as the grill is heating up to bring the food up to temperature and help it cook much more evenly.