-Watch foods carefully during grilling. Total cooking time will vary with the type of food, position on the grill, weather, temperature of the coals and degree of doneness you desire.
-Always serve cooked food from the grill on a clean plate, not one that held the raw food.
-In hot weather, food should never sit out for over one hour. Remember, keep hot foods hot and cold foods cold.
Tell me more about grilling: Grilling/Barbecuing The terms barbecue and grill are usually used interchangeably. When a distinction is made, barbecue refers to long, slow cooking, sometimes on a spit or in a pit, of large pieces of meat kept moist with a highly seasoned sauce. Barbecuing in this form is likely done for large groups or gatherings. By contrast, grilling implies quicker, lighter cooking of a wider variety of foods including poultry, seafood, vegetables and fruits, using seasonings, spice rubs, marinades and light sauces.
Grilling: Safety A spray bottle filled with water is useful to control wild sparks and very small flare-ups on a charcoal grill. Care should be taken not to overuse the water spray and inadvertently extinguish the coals. Do not use water to quench flare-ups on a gas grill. Simply close the hood and turn down the heat until the flames subside.