Using charcoal briquettes lay the fire with a surface area 10 percent larger than the food being grilled -- about 3-inches deep at the center tapering to 1 inch at the edge.

Start the fire about 30 minutes before you're ready to cook. When ready, the coals will be covered with gray ash.

Use a portable oven thermometer placed on the grill, not directly over coals, to measure the temperature. Or use a candy thermometer, inserting the probe into the top grill vent opening.

To regulate the temperature, use the bottom and top vents, opening them a bit to increase the temperature and closing them to decrease it.

For direct heat grilling, adjust the grill 4 to 5-inches above the hot coals. Place pork on the grill directly over medium-hot coals.

For roasting on the grill, use indirect heat. Place the coals on one side of the grill grate and a drip pan filled with a small amount of water on the other side.

Keep a spritzer bottle of water nearby to douse unwanted flames.

After barbecuing your main dish, use the cooling coals to grill a tasty summer dessert, like pineapple rings.

After every use, clean the grill rack while still hot by brushing it with a stiff wire brush.