Crank the heat: Preheat the grill so the temperature under the lid is at least 350°F: Turn gas burners to high or let charcoal burn until it’s covered with whitegray ash.
Be slick: Oil your food -- not the grates -- to keep everything juicy, improve caramelization and prevent sticking. Go easy, though; oil drips can cause flare-ups.
Take sides: Grill burgers, steaks and other quick-cooking items over direct heat; place slow-cooking foods like pork tenderloin and potatoes over indirect heat, away from the flame or coals, with the lid down.
Don't touch: Flip food only once, unless a recipe says otherwise. And don't peek under the lid -- when you lift it, heat escapes.
tips + how-tos
HOW TO MAKE A GRILL PACKET
1. Brush a sheet of heavy-duty foil with oil. Place ingredients in the center and pull up the long sides to meet in the center.
2. Fold the long sides down together, leaving a little room over the food for steam to gather.
3. Roll the two short sides in toward the food to seal the packet.
Keep these essential tools on hand:
Instant-read thermometer for checking meat temps
Silicone brush for oiling and basting food
Long-handed heat-resistant tongs for safe, easy turning and flipping
Heavy-duty aluminum foil for making grill packets and living baking sheets
Large rimmed baking sheet for carrying food and supplies outside