• Always clean the grill with a stiff wire brush before grilling.

  • Before lighting the grill, spray the rack or nonstick basket with cooking spray, or brush it lightly with cooking oil.

  • For optimum flavor, marinate meats, tofu and vegetables for at least 1 hour before grilling.

  • Use lower heat for marinades containing sugar or alcohol and for slower-cooking cuts, such as thick vegetables, to avoid burning.

  • Use medium-high temperatures for quick-cooking cuts, such as skinless, boneless chicken breasts, shrimp and tofu.

  • Use bamboo skewers for small pieces of food and kabobs that require a short cooking time.

  • Soak bamboo skewers in cold water for 30 minutes before grilling to avoid scorching.

  • Use metal skewers for larger pieces of food and kabobs that require an extended cooking time.

  • Use metal skewers with flat edges to keep foods from slipping or breaking.

  • Cut foods for kabobs into uniform pieces, and group together those foods that require similar cooking times.

  • So that pieces cook evenly, avoid pushing foods tightly together on the skewer.

  • Always wear oven mitts when handling hot food or skewers.

  • To save time, keep the grill lid closed while grilling.

  • Turn vegetables and fruit frequently during grilling for even cooking.

  • For best results, turn fish only once during grilling.