-Brush cold grill with oil to prevent sticking

-Use one-gallon zip-lock plastic bags to marinate up to 1 pound of meats or vegetables in 2 to 3 cups of marinade; seal, pressing out air, set bag in a large pan or baking dish and marinate, refrigerated, turning occasionally

-Glass baking dishes work well for marinating too, but avoid aluminum, which will interact with acids in marinades, and soft plastic or rubber containers that pick up odors easily

-Trim excess fat from meat to avoid flare-ups; slash fatty edges to keep meat from curling

-Fill a plant mister with 7 parts water and 1 part vinegar; use to spray grill when flames flare up

-Preheat gas grills at least 15 minutes; for charcoal grills, light at least 45 minutes before, and let burn to hot embers, coated with ash

-To flavor your barbecue, add aromatic hardwoods, such as hickory, mesquite or oak chips or chunks or aromatic fruit woods, such as apple or cherry or vine cuttings; soak wood in cold water for at least 30 minutes, then add to hot coals

-Begin grilling when grill temperature stabilizes at 300 Fahrenheit

-Use your hand to determine approximate temperature; hold your hand 3 inches above the rack and count the seconds you can comfortably keep it in place: 5 seconds for low, 4 for medium, 3 for medium-high, 2 for high

-For kebabs: grease flat, narrow metal skewers or soak bamboo skewers in water for 30 minutes

-For small, delicate items such as fish, shrimp or asparagus use an oiled grill basket for easy turning

-For long-cooking vegetables or fruits (such as potatoes, whole heads of garlic or apples) cut a large piece of heavy-duty aluminum foil, oil well, fill with sliced vegetables or fruit and seasonings, drizzle with oil, seal and place on hot grill Use long-handled tools and tongs -- not forks -- to turn meat to avoid piercing and releasing juices

-To prevent scorching, brush meat with prepared barbecue sauce only after it is cooked through Don't forget to use heavy-duty oven mitts