6. On charcoal do a three-zone fire

Raichlen recommends setting up a three-zone fire. Rake half the coals into a double thick layer over one-third of the bottom of the grill. Rake the remaining coals into a single layer in the center of the grill. Leave the remaining third without any coals. "You get your super hot zone for searing," Raichlen says, "a medium zone for grilling and a cool zone in case things start to burn."

7. Keep it clean

Brush the grill grate when it's hot before putting on food. "This is contrary to the Bubba rule that holds that the dirtier the grill, the better stuff tastes," Raichlen says. "That's not true. On a dirty grill grate, food will stick and you won't get good grill marks."

8. Keep it lubricated

Oil the grill grate before placing on food. Fold a paper towel into a two-inch pad, dip it into oil and hold it in tongs as you run it across the grate bars. "It prevents sticking, gives you great grill marks and removes any last-minute schmutz from the grill," Raichlen says. An alternative to the paper towel is to use a chunk of bacon or steak fat. "It helps the flavor marginally," Raichlen says, "and it looks way cool."

9. Turn, don't stab

Use tongs to turn the meat. "When you stab the meat," Raichlen says, "you drain the juices out."

10. Keep it covered

When you're indirect grilling, you should cover the grill.

11. Give it a rest

When the food comes off the grill, let it sit for two or three minutes before serving. "The juices are driven to the center of the meat by the intense heat," Raichlen explains. "Give it a chance to flow back out and you wind up with much more succulent meat."

12. Put the barbecue sauce on at the end

The sugar in barbecue sauce burns after 10 minutes. "When the sugar burns, the outside burns, and the inside is still raw," Raichlen says. "I guarantee you most of the chicken served this summer will be like this." If you use barbecue sauce, Raichlen says, put it on the side or apply it in the last five minutes.

13. Don't desert your post

When you're grilling, you should be there grilling. Don't walk away. "Stuff will catch fire if you wander off, and that's not a cool thing," Raichlen says. "Plus you have to be there to get your kudos."

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