1.) Know the difference between direct heating and indirect heating. Direct heating is when your food is directly above the burning charcoals; it’s best for grilling burgers and sausages. Indirect heating is when your food is cooking thanks to the ambient heat, like in an oven. Indirect grilling is best for thick cuts of meat.

2.) For indirect grilling, place your coals on the left and right side of your grill, leaving the middle strip empty. When you’re ready to cook, place a foil tray in the empty space to catch juices from the meat. Close the lid.

3.) Everyone has their own methods of lighting a fire, but remember the basics: don’t put too much coal at first (you can always add more), don’t smother the fire (no air means no fire), and if you use lighter fluid (even though that’s cheating), make sure it’s fully evaporated before lighting the coals.

4.) Judge the heat by placing your hand just over top of the grill and count the number of seconds you can hold it there. Five seconds means it’s low heat, Four seconds means it’s medium, and three means it’s high. Any less than three, let it cool off; any more than five, add more coal and let it heat up.

5.) Trim off the excess fat from your meat, because the drips will cause the fire to flare up and burn your steak. When you’re cooking chicken or turkey, don’t pierce the skin or else your cut will lose flavor and moisture.