Two Grilling Tips for Better Flavor and Fewer Flare-Ups

Preheating for about 10 minutes before cooking gets the grill to the right temperature and helps kill bacteria — roughly 400-450°F for high heat, 350-400°F for medium-high, 300-350°F for medium, and 250-300°F for low. A properly heated grill sears food on contact, keeps the inside moist, and helps prevent sticking, with the sear creating better flavor through caramelization even though it doesn't actually 'seal in' juices the way popular belief has it.

Flare-ups happen when dripping fat catches fire, which can form carcinogenic compounds that accumulate on food and give meat an off taste, sometimes charring the outside before the inside finishes cooking. Choosing leaner cuts, trimming excess fat, removing poultry skin, and keeping a water-filled squirt bottle nearby to douse unexpected flames all help keep flare-ups in check.