Sure, anyone can throw a hot dog on a grill. But true grilling – becoming a master of the grill and conquering the flame – well, that’s an art form. It takes practice, and knowledge. But hey – we’re here to help.

Whether you have a freestanding grill or a grill island, the same basic rules apply.

First..

You’ll need to set up two zones. One for direct heat, and one for indirect heat. Sear whatever you’re cooking on the direct heat, and then move it to the cooler side so it doesn’t overcook.

Second…

It’s important to know when to close the lid – and when to leave it open. When you’re cooking foods that cook quickly, like vegetables or shrimp, leave it open. But to properly cook meats like chicken or steak, close it to keep the heat in and the temperature high.

Third…

If you’re making burgers, try using salt, pepper and canola oil to prepare the patties. (Then close the lid for a few minutes after you add the cheese to make sure it melts. There’s nothing worse than a cheeseburger with cold cheese!)

Fourth…

Season all other meat well. Pick up your favorite mix from the store or make your own. Marinades are great and can help keep meat tender. If you don’t have time for that, try a dry rub. Yummy!

Fifth…

If you want to cook veggies, keep them whole or in larger sections so they don’t fall through the grate. You can also place them on water-soaked or metal skewers, or use a specially made grill basket. Season your veggies well prior to cooking, too. If you’ve never tried grilled vegetables before, you’re in for a treat. Mushrooms, onions, zucchini, peppers and even pineapple (yes, we know it’s a fruit) are amazing when grilled.

Sixth…

Don’t mess with the food too much. If your food is sticking, it’s most likely because it’s not done cooking. Leave it alone for a bit, and try to turn the food only once.

So, what do you think? Are you ready to conquer the flame?