THE ULTIMATE PREP GUIDE

Smoker chips bring out complex flavors in anything you grill. You can pick them up at hardware stores, your grocer’s grilling section or anywhere firewood is sold. Just soak chips in a bowl 15-30 minutes then put them in a smoker pan/tightly-covered aluminum tray that goes right on the grill or directly over ready-to-cook coals.

Create two heat zones on a gas grill by adjusting the burners. Use direct heat (all burners on) to sear the surface of foods or create a crispy outside. Indirect heat (center burner off) works for cooking foods through and cooking at lower temps. If you’re cooking skin-on protein, such as chicken, start it on indirect heat then move to direct to prevent sticking and help it cook evenly.

Bring this classic grilling style almost anywhere- backyards, parks, tailgate parties or wherever a portable grill fits. To set up, spread charcoal over grates using more for higher heat and fewer for lower heat. After lighting coals, look for an ashy gray exterior and visible deep orange hue. That means they’re ready. To control the heat, adjust the bottom vents. (Wider vents = higher heat and more oxygen in. Tighter vents = lower heat and less oxygen in.)

Grilling steak requires attention to detail—a few degrees can mean the difference between just right and over-cooked meat. Using a meat thermometer to check for doneness can help you hit the mark. Next time you grill, check out the diagram. (From top to bottom: well done, medium well, medium rare and rare.)