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Direct grilling can be done with the cover up or down. When the grill cover is closed the grill begins to mimic an oven and reflected heat, as well as the heat from the fire cooks the foods. The closed cover lowers the temperature inside the grill by decreasing the oxygen supply to the fire allowing larger foods, such as roasts and bone-in poultry to cook more slowly. It also imparts a smoky flavor.

Here are some cooking and buying tips to get you started:

* Prepare the fire a half hour or more before grilling.

* Never place cooked meat on a platter that held raw meat.

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.

* Marinate the chicken for an hour or up to a day, refrigerated.

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The chicken must be checked for proper doneness when using either cooking method. The best way to check doneness is to use a meat thermometer. If a meat thermometer is not available, a visual test can be performed by piercing the pieces with a fork. If thoroughly cooked, the juices should run clear. Doneness can also be checked by cutting into the thickest part of the chicken and making sure the meat is opaque all the way through.

If you want to make a name for yourself as the local neighborhood grill master, here are some great tips for you to follow:

* If the heat is too intense, move food from hot spots, which are usually found in the center of the grill, to the cooler areas around the edge.

* Before you get ready to grill, marinade your steaks for at least a few hours.

* If you're having more than a few guests, ask each one to bring a dish.

* Figure out how much food and drink you'll need for the number of people you have invited.

* When preparing leftovers, reheat pre-cooked meats until they are at least 140 degrees Fahrenheit.

* It is better to marinate meat with a big surface area because it can easily absorb the marinade.

* Never place cooked meat on a platter that held raw meat.

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Foods and meats are cooked on the grill with either direct or indirect heat. Once you master the techniques, you can grill almost any kind of meat, poultry, or fish, plus an amazing array of vegetables, appetizers, and baked items.

Here are some cooking and buying tips to get you started:

* Prepare the fire a half hour or more before grilling.

* Never place cooked meat on a platter that held raw meat.

* When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.

* Do not use a fork to turn the chicken as it cooks. The piercing causes the juices to escape.

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When grilling or broiling, the chicken will have a tendency to dry out so it must be watched carefully during the cooking process. Coating the chicken with a little oil or marinating it will aid in preventing it from drying out while cooking. Also, the temperature at which the chicken is cooked and the distance the chicken is from the heat source are both important to tender, juicy, properly cooked chicken.

Here are some easy and common sense tips about cooking chicken at home.

* Never place cooked meat on a platter that held raw meat.

* Prepare the fire a half hour or more before grilling.

* Add flavor by scattering dried herb clippings, both sprigs and whole stems, over the coals.

* If flare-ups occur, remove the food for a few moments and sprinkle water lightly over the flames, or smother them by covering the grill.

* Coat grate with vegetable cooking spray, or brush with cooking oil to prevent food from sticking.

* When meat is cooked, transfer to a clean plate or serving platter.

* Without a proper fire, you can not expect great results.

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Foods and meats are cooked on the grill with either direct or indirect heat. Once you master the techniques, you can grill almost any kind of meat, poultry, or fish, plus an amazing array of vegetables, appetizers, and baked items.

For you to perfectly grill a chicken, here are some tips for you to try when grilling marinated chicken.

* Keep the meat refrigerated until you are ready to put it on the grill.

* Grilling marinated chicken is good way to have a delicious meal.

* Before you can really serve up a tasty poultry dish the right way, you need a few tips for grilling chicken.

* To keep the chicken moist, apply an apple juice while cooking.

* Food should be ready early so people don t have to wait for it to come off the grill.

* Use a meat thermometer to check the internal temperature to make sure all meats are cooked thoroughly.

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For both charcoal and gas grilling, adding smoke to the meat is a fantastic way to create an authentic barbecue flavor. The most ancient and time honored method for enhancing the flavor of grilled food smoking. Do not put wood directly on burners or it will burn too quickly and leave ash in the grill.

If you want to make a name for yourself as the local neighborhood grill master, here are some great tips for you to follow:

* Allow food to thaw to room temperature before grilling for added tenderness and flavor, but don't let food sit un-refrigerated longer than 20 to 30 minutes to prevent bacteria growth.

* Figure out how much food and drink you'll need for the number of people you have invited.

* Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.

* For maximum safety, thaw frozen chicken in the refrigerator.

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Electric grills also make use of direct heat, though they generally can't reach as high a temperature as gas or charcoal grills. The good news is that indoor electric grills allow you to enjoy grilled boneless chicken, vegetables, seafood, and hamburgers year round no matter how much snow is on the ground.

For you to perfectly grill a chicken, here are some tips for you to try when grilling marinated chicken.

* If you are cooking steaks you want the grill to be super hot so that you sear the steak on both sides to lock in the juices, then keep flipping your steaks a couple of times until they are done.

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.

* Never place cooked meat on a platter that held raw meat.

* Prepare the fire a half hour or more before grilling.

* Be sure to wash everything after handling raw meat. Don't use the same plate for the cooked meat that you used for the uncooked meat unless you've washed it in between.

* When marinating the meat, turn it several times and it is preferred to be put in the refrigerator.