For larger pieces of meat that need to be cooked slowly, use only briquettes. The barbeque is ready only when the surface of the coals are gray and all the flames are gone. Drizzle the meat and the grill bars with oil when the grill is ready. For smaller pieces, the meat should be close to the coals. When using wooden sticks to hold meat on, soak the wood in cold water for about an hour or more so they don't char so easily.
Flat sticks are best for turning the meat over.
Hygiene Store the meat on an even tray and only take the meat out of the refrigerator when the barbeque is ready. If a large portion of meat is to be used, try to take out only the amount that fits on the grill and grill the rest later. Only use knives and cutting utensils for one thing, either for meat or for vegetables. Thereafter, the utensils should be thoroughly washed. Only large whole pieces of meat may be a bit pinkish inside.