Summer just wouldn't be summer without the smell of barbeques & fresh cut grass, a stroll down the sunny Sunday sidewalk, or having a few people over to lounge in your backyard over a few glasses of your favorite libation. This is a perfect opportunity for you to show off that new grill of yours. Here are some tips to grill like a pro.

Temperature. Cook steaks, fillets, kabobs & chops over very high heat. Cook roasts, whole birds, whole fish & vegetables over medium heat, usually covered. It is considered optimum to have your meats at or close to room temperature rather than right out of the fridge before they go on the grill, this helps avoid shrinkage.

Patience. To properly sear meats, wait until your grill is very hot. Always place the 'presentation side' of meat face down on the grill & don't move it. Learn to wait until it is properly browned on that one side, only then will the meat release itself from the grill without sticking. Turn your steaks, fillets, etc. once only.

Grill Maintenence. When you are done cooking, leave the charred remnants & particles on the grill until the next time you cook, then, start your fire, burn off the leftover particles over the prepared coals, brush the grill off well with a fresh brush & wipe with a towel you can throw way (be careful!) The smoking particles will flavor what you are cooking & protect your grill from rusting when not in use.

Salt. Don't add salt to marinades unless you are brining. Salt draws out the moisture in meats, so if your meat will be in a marinade for 2-48 hours, salt thoroughly just before grilling. Salt is the bridge to flavor. Salt meats thoroughly.

Relax. Let the grill, your technique & your great sauces do the work.