Grilling & BBQ Starter Checklist

1. Gather your supplies

• A grill, gas or charcoal
• Charcoal or a propane tank for fuel
• Long-handled tongs and a spatula
• An instant-read meat thermometer

2. Your first project

3. Your first month, step by step

• Week 1: Get to know your grill. Watch the beginner videos, learn to light it safely, and cook a simple round of burgers and hot dogs over medium heat. The only goal this week is to feel comfortable at the grill and get a good sear.
• Week 2: Add a thermometer and cook chicken. Grill chicken thighs or breasts and pull them the moment they hit 165 degrees. This is the week you stop guessing and start cooking meat that is juicy and safe every time.
• Week 3: Learn the two-zone fire, with one hot side and one cooler side. Practice direct heat for searing and indirect heat for finishing thicker cuts. Grill some vegetables alongside your meat to round out the meal.
• Week 4: Try your first low-and-slow cook. Smoke a rack of ribs or a small pork shoulder, keeping the heat steady around 250 degrees. Invite a friend or two, this is where grilling turns into a gathering.

4. Mistakes to avoid

• Flipping the meat too often. Fix it by leaving it alone so it can form a proper crust, and turn it only once or twice.
• Cooking without a thermometer and guessing at doneness. Fix it with an inexpensive instant-read thermometer, which takes all the guesswork out.
• Running the grill too hot, so the outside burns before the inside cooks. Fix it by setting up a cooler zone and using medium heat for most foods.
• Lifting the lid every couple of minutes to peek. Fix it by keeping the lid closed, because every time you open it you lose heat and add time.
• Slicing the meat the second it comes off the grill. Fix it by letting it rest a few minutes so the juices settle and stay in the meat.
• Putting food on cold, dirty grates. Fix it by preheating the grill and oiling clean grates so nothing sticks or tears.