The first 5 barbecue tips and techniques are...

>>>> 1). Allow your meat to sit at room temperature...Prior to barbecuing your meats particularly bigger cuts, you need to allow the meat to stand at room temperature for about 15 minutes. This permits the meat to cook more evenly and quicker.

>>>> 2). Starting the fire for charcoal grills...Don't use lighter fluid. Numerous people who barbeque make the error of using lighter fluid as an fast means to get the fire started. Lighter fluid is just refined crude oil and may foul the flavor of your meat. How many times have you gone to a friends and your food tasted like lighter fluid. Rather you should use a chimney starter to get your fire going. Chimney starters are a speedy alternate choice to get your coals lighted fast and easily without tainting the meat flavor.

>>>> 3). Make varied cooking zones...Barbecuing different meats involves cooking at different heats. You need to make cooking zones to achieve this. By placing charcoal on only one half of your grill or if you're using a gas grill, by lighting only one side of the burners, you can create a zone for direct and indirect heating. For some models you can use the upper grate as well if you can't only light 1 burner.

>>>> 4). Direct heating and indirect heat...Some of your meats will need direct heat like boneless chicken, hamburgers, hot dogs, smaller cuts of meat, and fish. Cooking these types of meat is a matter of putting the meat on the grill directly over the heat source. This type of cooking heat is referred to as radiant heat.

Other meats that you're going to barbecue like roasts, whole chicken, pork ribs and bigger cuts need to be cooked slower. These meats should be cooked with indirect heat. This is achieved by putting the meat on the opposite side from the heat source or on the upper grill. You then close the cover for convective heating.

>>>> 5). Find out what temperature your grill is...To find out how hot your grill is...Place you hand palm side down approximately 5 to 6 inches above the grill. If you have to withdraw your hand after 2 or 3 seconds, your grill temperature is between 450 and 550 degrees. If you have to remove your hand after 4 or 5 seconds, your grill temperature is at 350 and 450 degrees.

If you have to remove your hand after 7 or 8 seconds, your grill temperature is at 250 to 350 degrees. Most newer barbecues have a temperature gauge...But that only tells you how hot it is when it covered.

The second 5 barbecue tips and techniques are...

>>>> 6). Leave some room on the grilling surface...Don't just cram fill the whole grill with your meat that your cooking to speed up the cooking. Ideally, you need to have spaces between meats on the grill where there is no direct heat to have room to move or flip meats in the event of flare ups or if the meat is cooking too fast.

>>>> 7). How to use the air vents on your barbecue...The vents on your grill play 2 parts. One is to permit oxygen into your grill so your fire can burn and the other reason is to control the flow of air inside the grill which modulates the temperature. Always have the bottom air vent open to allow air flow for your fire and use the top vent-hole to control how hot the grill is. An open top vent permits in more air so the cooking temperature will be hotter, conversely shutting down the vent will lower the temperature.

>>>> 8). Adding some smoke flavor to your food...By adding wood chips you can add a smoke season to your meats. 1st soak the wood chips in water for about half an hour. After the charcoal is set, lay the wood chips right on top of the coals. As an alternative you can wrap them in tin foil and put holes in it before putting them on the hot coals. For gas grills you use a wood chip box.

>>>> 9). Slow cooking your meats...A few meats need to be cooked very slowly at a lower temperature and closing the top air vent may not be adequate to lower the temperature enough. In this situation we use a water pan. The water in the pan will make the grill temperature lower and let your meats cook more slowly. Put the water pan on the reverse side of your charcoals and put the meat directly above the water pan.

>>>> 10). Allow time for the meat rest after barbecuing...It's crucial to let your meat rest for a bit prior to cutting once you've removed it from the grill. This permits the juices inside the meat to dispense itself more equally. This in turn keeps your meats moist after carving or cutting.

So there you have it... Barbecue Tips And Techniques - 10 Grilling Tips For Barbecue Mastery.

If you still want more tips to learn how to really master smoked ribs, butt roasts, brisket and even turkeys get a copy of Competition Barbecue Secrets and you'll be a master.