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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 easy and common sense tips about cooking chicken at home.

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

* 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.

* Grilling marinated chicken is the main reason why our meats produce some very nice flavors and it makes our meats juicier.

* 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.

* Never re-use marinades that have come in contact with raw chicken.

* It is also important to refrigerate leftovers from grilling promptly. Don't leave them on the counter top, at room temperature, for very long after you have finished eating.

* If you have a hard time in telling whether your chicken is almost cooked, you could purchase a meat thermometer.

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Grilling is a favorite method of cooking for many people. Many men seem to be drawn to the allure of an open flame. Perhaps there is a sense built in to man from all the previous centuries of preparing food over open flame. There is something great about it.

Remember these easy tips with buying and cooking chicken...

* It is not advisable that you use wine on grilling marinated chicken.

* To decrease heat, raise the cooking grid or sprinkle coals with a little water.

* Marinades boost flavor in grilled food.

* Never re-use marinades that have come in contact with raw chicken.

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Grilling is a favorite method of cooking for many people. Many men seem to be drawn to the allure of an open flame. Perhaps there is a sense built in to man from all the previous centuries of preparing food over open flame. There is something great about it.

Cooking chicken can be easy if you know what you are doing, Here are some tips to help you cook your chicken.

* Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.

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

* Plan your menu, but keep it simple.

* Place smaller pieces of chicken around the outer edges, further away from the main heat source, to allow them to cook slower.

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

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

* Prepare your grill by rubbing it down with oil before you grill so that the meat doesn't stick to it.

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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.

Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Chicken also makes a healthy meal, here are some tips should help you on your way to grilling great chicken.

* To decrease heat, raise the cooking grid or sprinkle coals with a little water.

* 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.

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

* If you are marinating a large size of meats, longer time is required for it to absorb the flavor.

* 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.

* Grilling marinated chicken can really give you a perfect meal.

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

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In order to keep your chicken moist you can baste it constantly over a slow heat with apple juice. You can use almost anything other than wine for basting. Wine will cause the chicken to dry out and depending on what type of wine can even cause a bigger fire to occur.

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

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

* If the fire hasn't cooled down adequately, do not be tempted to put your chicken on to cook.

* It is not advisable that you use wine on grilling marinated chicken.

* Marinades boost flavor in grilled food.

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To make sure your chicken is perfectly cooked, not overdone nor undercooked; try the voice alert remote thermometers for ease. These handy gadgets tell you when your chicken is almost done so you can place the sauce on at the right moment. The voice alert also enables you to enjoy time outside without having to hover over your grill.

Grilling is an art, burnt burgers, steaks and raw chicken are all some of the common grilling mistakes. Chicken seems to be one of the more difficult meats to grill. Rather than risk sending your guests running for the door or politely eating around the burnt parts, here are a few tips for perfectly cooked barbeque chicken.

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

* Chicken should be well-done. If you don't want to take the usual time it takes, cook your chicken partially in the microwave and then finish it on the grill.

* Prepare your grill by rubbing it down with oil before you grill so that the meat doesn't stick to it.

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