When grilling your food, scrub the grill rack and spray it with vegetable cooking spray. A special wire brush works well for scrubbing; it can be found at supermarkets or hardware shops everywhere.

 When grilling, keep a spray bottle filled with water nearby to extinguish flare-ups. Also, keep the grill's cover on while cooking to reduce the chance of flare-ups.

 In most cases, wooden skewers can be used in place of the metal ones. Just soak them in water for at least 30 minutes before grilling to prevent them from burning.

 Laying foil over the grill rack before grilling is a useful idea for grilling fish, chicken, turkey, vegetables, etc... It keeps the items from falling through the rack and helps with turning them also.

 When grilling meats, grill until fully cooked - that means until the insides are no longer pink and juices run clear.

 When grilling items within foil packets, follow these 2 simple steps for actually making the packets:

1. Fold long edges of foil toward center to meet. Fold down in a series of locked folds, allowing room for heat expansion.

2. Fold in outside edges, crimping to seal.

GRILLING SEAFOOD

 Because seafood has so many different textures, grilling can be a problem. Below are some grill-friendly fish and seafoods:

Grouper: A white-meat fish that is sold in steaks or fillets. A good substitute would be mahimahi or sea bass.

Salmon: Salmon flavors range from rich to mild. it can take on a char and still keep its taste. Salmon's pink meat comes in steaks and fillets.

Tuna: Tuna is an excellent choice for the grill. It cooks like a beefsteak and its deep-red meat almost never stick to the grill. Tuna is sold as steaks.

Scallops: Scallops are classified two ways: 1) bay scallops, and 2) sea scallops. The larger sea scallops are best for grilling because they have a meatier texture and can be easily skewered. Keep an eye on them, though - they cook extremely fast!

Swordfish: This mild, distinctive tasting fish has a grey-white, firm, meaty texture. Its natural oil keeps it moist while grilling. It is most widely sold as steaks.

Halibut: This white-meat fish is mild-flavored and comes in steaks and fillets. Although it's a firm fish, it is a little more delicate than the other fish featured here - so be gentle when turning it on your grill.

Shrimp: Large shrimp are best for grilling because they can be easily skewered and they cook very quick.