A grill is a utensil made of parallel bars on which food is cooked, usually over a fire or electricity. Grilling food is similar to broiling over direct heat. Smoking is cooking food indirectly over a fire.
More people cook outdoors in the summer than any other time of the year.
But warm temperatures are also ideal for bacteria to grow and cause foodborne illnesses. Meat and poultry should reach 180 deg. F. Juices should run clear and flesh should not be pink. Hamburgers made of any ground meat or poultry should reach 160 deg. F, or be brown in the middle with no pink juices.