Whether it’s a rack of ribs slathered with barbeque sauce, that perfectly seasoned steak, or a light meal of herb-seasoned fish, the grill is sure to satisfy appetites at dinnertime. Use this simple grill guide to fire-up perfection.

Grill starters
If you’re in for char-grilled taste, heat your charcoal for 30 minutes. If you’re craving something quicker, heat your gas grill for 10 minutes with the lid closed. For both grills, place the grill grate about 4 inches above the charcoal or ceramic briquettes.

Ideal grilling temperature should be at a medium heat of 375 degrees F. To test for temperature, hold the palm of your hand above the grate. If the heat causes you to pull away in 4 seconds, the temperature is grill-ready.

Master grilling methods
Go water-soaked for kabobs and fish. Soak wooden kabob skewers in water for 30 minutes to prevent burning. When grilling fish, soak a cedar or alder-wood plank in water for up to 2 hours beforehand. This will prevent the plank from burning while the fish is cooking.

Ban forks from the grill. Forks pierce your meat and release the juice. Be sure to use tongs to turn and handle steaks. Turn steaks only once halfway through grilling.

Don’t overcook. Follow below grill times, and to retain juices, let steaks sit for 2 minutes before cutting.

Desired doneness
An instant thermometer placed in the center of the steak is the best way to perfect your grilling. Check for these temperatures to ensure that steak has reached the desired degree of doneness:

Medium Rare: 140 degrees F

Medium: 155 degrees F

Well Done: 165 degrees F