If you’re like us, you really don’t need an excuse to barbecue, but did you know May is National Barbecue Month? Combine that with the unofficial kick-off to summer, Memorial Day, next week, and now is the perfect time to get outside and grill some burgers, steaks, veggies, or whatever makes you happy! Whether you are a barbecuing newbie or a seasoned (pun intended) veteran, here are a few tips that will help make your next grilling adventure better.

Preheat Your Grill

For the best overall cooking experience and to help kill bacteria, you’ll want the grill hot before you put any food on it. After starting or lighting your grill, wait at least 5 minutes before you start cooking. If you are using charcoal and use lighter fluid to light it, wait at least 10 minutes before cooking. This will give the lighter fluid time to burn off and not get into your food.

Clean and Oil Grill First

Want to help keep things you are cooking from sticking to the grill? Clean it BEFORE cooking. After preheating the grill, use a good grill brush to scrub it down and remove anything remaining from your last grilling session. After scrubbing the grates, dip a paper towel into cooking oil, and use tongs to wipe the oil over the grill. This will help avoid sticking and make a better overall grilling experience.

Create Heat Zones

For ideal cooking, you’ll want one section at high heat to sear the outside of your food and one at medium to low heat to cook foods thoroughly. On a charcoal grill, bank coals in the middle (kettle) or on one side (square) for the high heat area. This will allow you to use the outside or other side for the medium/low heat area to avoid burning. On a gas grill, turn one burner on high for searing, and turn another on medium for the medium/low heat area.

Dealing with Flare-Ups

Flare-ups are a part of grilling. When you experience them, you have a few options, including moving food from the high heat area to the medium/low one or putting down the lid, which deprives the flames of oxygen (on charcoal grills, be sure to close vents). Using water to stop flare-ups is not advised and can actually make the flames grow bigger.

Don’t Poke or Move Meat Too Much

Resist the urge to poke or move meat too much, which will cause the juices to escape and dry the meat out. Spatulas and thongs (metal, of course) are better than using forks and prongs when moving food.

Here are some handy tips for different meats:

  • Hamburgers: If you notice your burgers get thick in the center and not as wide as you want, pinch the center of the burger with your fingers or a spoon to create an indent. And burgers are definitely ones you do not want to flip too much.
  • Chicken: Use low heat to cook chicken. In the case of chicken, turning often is recommended.
  • Pork and beef: Cook over high heat. Ideally, you want to only flip pork and beef 2-4 times during cooking.
  • Vegetables: Use a vegetable rack or wrap them in foil to keep them from falling through the rack.

Add Sauce Later

Don’t add sauce, especially sweet sauces, too soon to avoid burning. Wait until the last few minutes to apply sauce if it contains sugar.

Wait Before Cutting

To give the juices time to settle back into the meat, wait 5 minutes before slicing. It’s also best to put the meat on a cooling rack, not a plate, so air can circulate under it.

Clean the Grill Again

While you wait for your meat to be ready to slice, go and clean the grill again. Cleaning the grill while it is still hot makes it easier to remove burnt pieces of food off of the rack. Some grill pros recommend cutting an onion in half and using it to scrub the grill. It leaves a residue that can help prevent food from sticking … plus, it can add flavor to your next meal.

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