For gas and electric grills, ignite and cover 5-10 minutes before grilling. Small cuts of meat should be cooked directly over the heat source and should be turned periodically to cook evenly. Thicker, larger cuts of meat should be cooked over indirect heat. Bank coals around the edge of the fire grate and center the drip pan in the middle. Place the meat on the grill over the pan, cover it and let it roast.
Most foods cook fast on the grill.
Burgers made with lean meat cook in about 10 minutes. Pork chops, chicken breasts and fish steaks cook in less than 15 minutes. When meat and poultry juices run clear, or fish flakes easily, they're done. For juicy meat, look for a hint of pink in the middle.