Build a fire you can cook with.

Give the fire somewhere to go.

For a charcoal grill, arrange the lit coals on one side and leave the other side empty. On a gas grill, heat one side and leave the other burners off, following your grill's instructions. You now have a direct zone for browning and an indirect zone for gentler cooking.

Cook with heat, not a flare-up.

Let charcoal light fully before you start. Keep the grate clean and put a lid on the grill when the method calls for it. If dripping fat flares, move the food to the cooler zone. Keep a clear outdoor cooking area and follow your equipment's safety instructions.

Use your senses. Bring a thermometer.

Colour tells you about the surface. A thermometer tells you about the centre. Check the thickest part of the food, away from bone, and keep clean utensils ready for cooked food. For poultry, use 74°C / 165°F; for fish, 63°C / 145°F. Whole-cut beef, pork and lamb need at least 63°C / 145°F and a 3-minute rest; ground beef needs 71°C / 160°F.

Read the USDA temperature guidance ↗

Smoke is an ingredient.

Begin with a modest amount of smoking wood and follow the manufacturer's guidance for your cooker. Give the fire airflow. Heavy, lingering smoke can overwhelm a meal; the goal is food you want another bite of.