Before heating, scrub the grill with a wire brush to get rid of built-up charred bits; then coat with cooking spray or rub with oil to prevent sticking. When the grill is hot, a little smoke off the grate tells you it's ready.

Marinated meats are less likely to develop carcinogens. Marinate for at least an hour in flavorful mixtures (my favorite easy combo: lemon juice, rice vinegar, soy sauce, ginger, and garlic).

To prevent puncturing meats and releasing juices, use tongs instead of a grilling fork. Flip delicate fish only once during cooking; consider cooking on a sheet of foil to make turning less sticky.

To avoid charring meats, cook at lower temperatures; cover the grill for a few minutes to help thick cuts cook more quickly. Fish and meats continue cooking a few minutes after removing from heat, so let foods rest two to five minutes before serving.

Want to drizzle leftover marinade on your cooked T-bone? Boil first to destroy any bacteria.

Get a health boost and grill fruits. To caramelize the natural sugars, slide pineapple, mango, banana, and melon chunks on skewers and grill over high heat. Slice stone fruits in half, remove pits, and lay on grill cut-side down until lightly charred.