1. Number one rule: season or marinate before grilling! If you're looking for flavor throughout your meat, marinades are your best bet. For a tasty crust, stick to seasonings.
2. Make sure you have the right temperature on your grill for what you're cooking: red meat goes on when the grill is the hottest. Let the grill cool to medium before adding seafood or poultry; put vegetables and fruit on the coolest part of the grill.
3. Never abandon your post! Always make sure that your fire stays an even temperature, especially when cooking chicken. Have somebody else make that salad.
4. Don't forget to oil your grill. You can use a piece of fat from the meat you are grilling to really melt in that flavor.
5. If grilling kebabs, do not mix your product. As tempting as it is, meat, seafood, poultry, and vegetables all have different cook times. If you mix them up, somebody is going to get overcooked.
6. Grilling fruit is simple. Cut the fruit and place the exposed flesh onto an oiled grill. Cook until the fruit is caramelized and slightly softened. Serve over ice cream, crepes, in a salad or on its own.
7. When grilling vegetables, always use low heat. Grilling time is a matter of taste; some people prefer more crunch to their veggies, while others prefer them well done.
8. The best way to grill corn is in the husk. Fold back the husk, remove the silk, brush the corn with butter or olive oil and salt (or your seasoning of choice), and close the husks. Grill until tender, turning the ear several times.