Before you start , coat your grilling surface with a little cooking spray to make cleanup easier. With a charcoal grill, instead of using starter fluids, put briquettes in a brown paper bag and fold closed. Place the whole thing in the grill and light. Red glowing coals are too hot for cooking .
Food cooks more evenly over coals that have turned a light ash gray.
Trim meats closely to prevent flare-ups from fat dripping on the coals. This is what causes meat to be overcooked on the outside and undercooked on the inside. If you're grilling vegetables , select the smallest ones you can find. Cut them in different sizes depending on how long they take to cook. Potatoes, for example, should be sliced thinner than squash or tomatoes.