1# Alcohol
Never! There is no reason for the use of alcohol, except you are a pyromania (and that's also not a good reason). Other Liquid Firelighters are partially manufactured from petroleum and chemistry and who wants smelly chemicals at his food? To light your grill use a rapidfire chimney starter system. It lights charcoal quickly and evenly.

2# Preheat the grill
The weber grill is ready after pre-heating for 10 to 15 minutes with the lid closed. If all briquettes are glowing red or when all gas burners are fully turned up, you should achieve around 260 degrees Celsius under the lid. The heat makes all the old food particles that stick on the grill soft so that they can be brushed off easily. Furthermore a hot grate is an important prerequisite for perfect grill result.

3# Keep the grill clean
If food particles stick to the stainless steel or porcelain-enameled cooking grate and the grate is hot, clean the grate with a brass wire brush. This is not only for cleaning, it also prevents a sticking of the grill food. Note: A iron grill grate is cleaned with a wire brush.

4# Oil the grill food, not the rust
The oil prevents sticking but also adds a little flavor and moisture. A light brush or spraying of your food with oil works better than the brushing the grate. In this way you avoid wasting oil and possibly a dangerous situation.

5# Find out about direct grilling
Direct heat (when the fire is located directly under the grilling food) is good for small, tender pieces of meat that require no more than 25 minutes grill time. Indirect heat (when the fire is on both sides of your food) is suitable for larger pieces of meat that require more than 25 minutes cooking time.

6# Provide good air circulation
A charcoal fire needs air. The lid should be closed as tight as possible but the air holes in the lid and under charcoal grill should be opened. Remove the ashe from the bottom of the weber grill regularlyr, so that it does not block the air vents. Also a gas flame needs air. The air comes through an opening in the bottom of the grill.

7# Put a lid on
There are four important reasons to close the lid as tightly as possible:

1. The lid keeps the grates hot enough
2. The lid reduces the cooking times and prevents drying out of your food
3. The lid captures the smoke, that is the result of drippin juices into the grill
4. The lid limits the oxygen supply and prevents high flames

8# Toasted aroma and crust are the most important
One of the main reasons for the popularity of food from the grill is the taste of toasted flavours. To create those flavors you need to cook at the right heat and resist the temptation to turn the meat often from one side to the other. Your endurance ensures the aromatic crust and browning. This builds up literally hundreds of flavors and aromas. As a rule of thumb, turn over the grill food only once.