Use a 55-gallon drum halved, hinged for either grilling OR smoking, with holes drilled in the bottom and handles on front and either side. Strictly wood-fired.
- Deborah, Boston

We grill year round. Left side of the gas grill is for fish. Right side is for meat, chicken, veggies. We hit on this idea when our son complained that everything he cooked - usually meat - tasted like salmon. This was in spite of the grill being preheated and the grate being cleaned with a wire brush.
- Judy, Providence

A smoker box filled with wood chips soaked in beer is my secret. You can buy a nice sized cast iron one at Home Depot. Remove one of the tents from your grille and stick this thing right on the open flame. When the grille is smoking, you know it's heated up enough to start cooking. This goes especially well with Beer Can Chicken.
- Rob, Plymouth

Throw away the fork and use the tongs, no need to poke holes to let the juice out.
- Kevin, Methuen

It's all in the grill. No matter what the recipe, the cooking influences the flavor the greatest. Natural charcoal on a dynamic grill, like 'The Big Green Egg,' will always produce better results with every recipe attempted.
- Peter, Melrose

The most important thing I've found is cleaning and oiling the grill. Before cooking, give it a good scraping with a wire brush, till all the burned bits are off and you have a good surface to work with. Then using cooking oil on a paper towel, wipe down the grate. After you are done cooking have another go with the brush. With a clean grate, food doesn't stick and you get nice presentation.
- Jason, Lexington