Grilling tips make your barbecue great

Whether you're a backyard impresario with a complete outdoor kitchen or an occasional griller who cleans the spiders out of the Weber once a month, you'll want to get cooking now that summer's upon us.

What Grill?

If you're buying a new (or your first) grill, the first thing you'll need to decide is which kind, gas or charcoal. Gas has the advantage of being almost instantly ready to cook, however if you want to get any kind of smoke flavoring either from short-term or long-term cooking, you'll be by and large out of luck. One of the byproducts of natural gas burning is water vapor, which will inhibit the penetration of the smoke.

While charcoal takes longer to get ready, there's just no matching the flavor of meat cooked over briquets. For a really great cookout, especially for items that like a bit of searing like burgers and steaks, get some "natural chunk" charcoal, which burns hotter and lights faster. It will cost a bit more, but for certain uses, it's worth it.

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