Bring foods to a cool room temperature before placing on the grill. Cold foods may burn on the outside before the interior is cooked. Use tongs to turn meat instead of a meat fork to avoid piercing and losing juices.

Also, salting meats after cooking helps retain juices. Brush on thick or sweet sauces during the last 10-15 minutes of cooking, basting and turning every few minutes to prevent burning. Marinades can be used to add flavor to meat & vegetables or tenderize less-tender cuts of meat.

Always marinate in the fridge in a glass container or resealable bag. In general, do not reuse marinades. If a marinade is also used as a basting or dipping sauce, reserve a portion before adding the uncooked foods or bring it to a rolling boil.

Use a meat or instant-read thermometer to check the internal temperature of meat and poultry before the recommended cooking time is up.