To prevent flame flare-ups on the grill, trim excess fat from steaks and chops, leaving only a scant 1/4-inch of fat. This is sufficient to flavor the meat and makes cleanup easier, too.
If a flare-up should occur, turn all burners to OFF and move food to another area of the cooking grate. Any flames will quickly subside. Then, light the grill again. NEVER USE WATER TO EXTINGUISH FLAMES ON A GAS GRILL.
Always keep the bottom tray and grease catch pan of your gas grill clean and free of debris. This not only prevents dangerous grease fires, it deters visits from unwanted critters. A sprinkle of red pepper is another safe way to discourage animals.
Use the right utensils. Long-handled tools and long barbecue mitts protect you from the heat.
Take the guesswork out of grilling. Use a thermometer and a timer that lets you know when the food is fully cooked and when it's time to take it off the grill.
When you're using a recipe, remember that cooking times in charts and recipes are approximate and based on 70°F (20°C) weather with little or no wind. Cooking times for meat, poultry, and fish have been tested with the foods at refrigerator temperature. Allow more cooking time on cold or windy days, or at higher altitudes, and less in extremely hot weather.
Warm your favorite bar-b-que sauce before slathering it on your ribs. Cold sauce makes for cold food.
When dry coating a piece of meat, make sure to cover it thoroughly. You want it to look like a sandy beach.
Use hardwood chunks, chips or briquettes whether using a gas or charcoal grill to give food a smoky flavor.
Use forks only to lift fully cooked foods from the grill and tongs or turners to turn them over -- forks pierce food and flavorful juices are lost.
It's a good idea to follow recipes carefully at least the first time you try them to learn how a food should be grilled, how it should taste, etc. Then, if you want, you can customize the dish to your own unique tastes.