As grilling season approaches, more and more Americans are heading to their backyards and turning up the heat. The cooking heat, that is! Grilling is America’s #1 summer pastime. If you ever wanted to join the fun, here is all you need to know to get started.

GRILLING vs. BARBECUING: What are we talking about?

This is an area open to debate. Some people will tell you grilling and barbecuing are the same thing. Others will argue that grilling is the actual cooking method, while barbecuing refers more to the social gathering that usually goes along with cooking on an outdoor grill.

According to Mark Atwood, a graduate of The Culinary Institute of America, “grilling and barbecuing can be considered two different methods of cooking, with the primary difference being the heat level and the time it takes the food to be ready.” Barbecuing is a slower method of cooking, over indirect heat from a hardwood fire. Grilling is quicker and hotter. 99% of Americans grill.

GAS OR CHARCOAL? Choosing the right type of grill for your needs

The main difference between gas and charcoal grills is in the flavor. Charcoal gives you a distinctive smoky taste, while foods cooked on a gas grill will basically retain their natural flavor. Some people insist the wood flavor is essential, while others hate it. Ultimately, it’s a question of preference.

Charcoal grills are generally cheaper and simpler than gas grills. Basic models come without a hood and may consist of a simple metal box. Newer models include both a cover and a tiered rack and are mostly rounded, which imitates the way a convection oven works.

Gas grills go from the very straightforward to complex models costing thousands of dollars. They work with clean fuel that doesn’t produce smoke. You have a little more control over the temperature and cooking time than with charcoal, since you can adjust the heat settings.

Both types of grills can be safe or dangerous depending on how cautious you are when you use them. In gas grills you are dealing with propane tanks and you should make sure all connections are secure before you attempt to turn the grill on. On charcoal grills, go easy on lighter fluid and be careful with flare ups, which can cause fires.

Finally, some cities do not allow homeowners to light charcoal grills on their backyards due to the risk of fires. Make sure you check local regulations before investing on a grill.

ESSENTIAL EQUIPMENT: What to Buy

Grill. Decide what type and size of grill works best for your needs. Explore different models and compare features. Don’t assume that bigger is better -- If you don’t have frequent parties, it doesn’t make much sense investing on a bulky grill.

Metal or bamboo skewers. If choosing metal, go with flat skewers, as round ones will roll and cause the food to cook unevenly. Metal skewers should also have long handles to make them easier and safer to grab. Bamboo skewers must be soaked in water for at least 30 minutes before you use them, to prevent them from burning. They work best for vegetables and other foods that grill quickly.

Long Handled Tongs or Spatula. Do not use forks to turn the food, since they pierce it and release juices, wasting flavor and causing flare ups.

Food Thermometer. Instant-read thermometers are used to check if the food is cooked inside. They are available as digital or dial face, both in disposable form or as complicated electronic ones.

Insulated Mittens. Generally longer than regular oven mittens, they’re made to protect the lower arm. Silicone gloves are a rather expensive but ideal choice.

Wire grill brush. To remove any leftover food from the grate.

Spray Bottle. Fill with water and keep nearby to extinguish any flare ups caused in charcoal grills by drippings.

DIRECT vs. INDIRECT HEAT

Direct heat is used to cook food directly over the coals or burners. Although this is the fastest method of cooking, you risk burning the outside of foods while the inside remains uncooked. Direct heat works best for fare less than two inches thick and those that will take no more than 25 minutes to cook. Grease and marinades can drip over the coals, causing flare ups. To cook on direct heat, light the coals and let them heat up until you see that they start to turn a grayish color. Next, spread the coals evenly on the bottom of the grill. Place the food directly on top using a rack or metal skewers. The grill’s hood can be up or down when cooking with direct heat.

Indirect heat should be the preferred method on charcoal grills. Start by lighting the coals; when they are ready, separate in two piles and move to opposite sides of the grill, leaving the center clear. Position the food over the cleared space. You can also place a tray of water directly under the food. This is especially worth it if you are cooking with a hood. It will keep the air inside the grill moist and prevent your food from drying out. Delicate foods such as vegetables or bread should always be grilled on indirect heat. To cook with indirect heat on a gas grill, simply place a tray over the burners. Always keep the hood down when cooking with indirect heat.

TECHNIQUES: GET THE BASICS RIGHT

Choose the right equipment. Consider investing in a few tools that would make the process of grilling easier and more effective.

If you are following a recipe, pay special attention to cooking times and adjust temperature (gas grills) or amount of coals (charcoal grills) if necessary.

Food should be at room temperature before it goes on the grill.

Timing is everything. Wait until the grill is at the right temperature before you put the food on. Preheating should take about 15 minutes for a gas grill. Charcoal grills need a longer preheating time (30-40 minutes), which entails waiting until the coals have become red hot with a thin white ash covering on them.

Consider the weather if you are using a charcoal grill. Grilling takes longer on cold weather but less time on windy days because both affect the intensity of the fire.

Never leave grills unattended for any reason, especially around children. An average gas grill can reach 500°F in less than two minutes. In charcoal grills, a small flare up can into a fire in a question of seconds.

Do not add sugary or tomato-based sauces until near the end of cooking time to keep the food from burning.

Most foods need to be turned only once, halfway through cooking time.

MARINADES AND DRY RUBS

Marinades are sauces that contain an acidic ingredient such as red wine, vinegar or some type of citrus juice. They are used to flavor and tenderize the food to be grilled. Common ingredients in marinades include vegetable oils, soy sauce, garlic, and black pepper. To make the most of a marinade, food should be completely submerged for 45 to 60 minutes before grilling.

Rubs are a dry combination of herbs and spices. They work best when allowed to seep into the food overnight.

WHEN THE PARTY’S OVER

Always use non-stick cooking spray on the grate before you start. This will prevent food from sticking to the grate and make the cleanup much easier.

When you finish cooking, close the lid and let the grill cool down before you attempt cleaning. You will avoid burns while giving the grill time to work as a self-cleaning oven.

After the grill has completely cooled down, scrape any food residue with a wire brush. Rinse with a hose if necessary. Always store in a dry place.

Finally, remember that the old cliché “practice makes perfect” applies to grilling too. Get to know your grill and experiment with different methods of cooking until you find one that satisfies you. Bon Apetit!