GRILLS
56% of those surveyed own a gas grill because they light up with the touch of a button and are ready in about 20 minutes.

Experts recommend buying a gas grill with at least 2 burners so you can grill using the indirect method, which is necessary for preparing long cooking foods such as whole chicken or spare ribs. (Direct heat would char these foods on the outside and leave them raw on the inside).

Charcoal grills take longer to heat up (about 35-45 minutes) but 44% prefer the taste it gives meat.  The briquettes should be glowing orange in the center and have a coating of ash. The thinner the ash coating, the hotter the fire. When they’re hot enough, spread the coals in an even layer- but not over the whole grate. Leave one quarter to one third of the grate ember free so that you can move the food if it starts to burn. (For indirect heat, rake the coal into two mounds at opposite sides of the grill and cook the food in the center).

SET UP YOUR GRILL: THE 3 METHODS

DIRECT GRILLING: on Charcoal
Ignite 75-85 briquettes in a chimney starter (or on the fuel grate); open grill vents. When coals are coated with ash spread into an even layer. (if you like, leave a small area empty to create a cooler zone). Check heat: If you can hold your hand 1 or 2 in. above cooking grate level only 1-2 seconds , that’s high heat. For medium – high heat, wait until you can hold your hand there only 2 -3 seconds.

DIRECT GRILLING: on Gas
Turn all burners to high, close lid, and heat for 15 minutes. Then adjust to desired heat.

TWO LEVEL GRILLING : on Charcoal
Following instructions for direct grilling (above), light briquettes. When they’re coated with ash, mound against one side of the grate into a slope. Allow coals to burn downuntil they reach the desired heat level.

TWO LEVEL GRILLING : on Gas
Following instructions for direct grilling (above), preheat burners. If you have three or more burners, leave two adjacent burners on high and turn the remaining burners anywhere from medium to low, depending on the recipe. If you have two burners, leave one on high and turn the other on medium to low.  

BARBECUING : on Charcoal
Ignite 75-85 briquettes in a chimney starter. Fill a drip pan (roughly 8 by 6 in.) to the brim with water and set in the center of fuel grate. When the coals are coated with ash, use tongs to arrange in a ring around drip pan. Set cooking grate in place. Cover grill and use heatproof long stemmed thermometer to take interior temperature thru the lid vent. Close grill vents as needed to bring temperature down to 300 degrees F. (do not close the vents all the way; the fire will go out) Scatter 2/3 cup drained soaked wood chips over the coals just before adding the meat.

BARBECUING : on Gas
If you have three or more burners, put drip pan in center under cooking grate, set grate over it, and turn outer burners to high. If you have two burners, put drip pan to one side and turn opposite burner to medium high. Put 2 cups drained soaked wood chips in grills smoker box or wrap chips loosely in foil, pierce in a dozen spots, and put directly on one of the hot burners. After about 20 minutes of preheating, reduce heat as needed to bring grill temperature to 300 degrees F.

HOW TO CONTROL YOUR HEAT
On Gas:
The beauty of a gas grill is ease of use: You can operate it more like a cooktop, turning it down to reduce heat as needed.

On Charcoal:
Once the briquettes are burning, you can open the grills vents to raise the heat, or close them to lower it. (air feeds the fire). If you’re grilling over a two level fire, you can move the food around from hotter areas to the cooler areas as needed. Its often a good idea to keep a small corner of your fuel grate free of coals, even when direct grilling. Invariably one steak or burger or sausage will cook faster than the others, and you’ll want a small warming zone to stash it in while you finish the rest of the batch.