Plan your meals by deciding ahead of time what you want your menu to consist of. Season the meat and allow it to sit for at least an hour before cooking begins. "What" is to be cooked is not nearly as important as is "how" it is cooked. Remember, the required temperature of the grill will vary depending upon the selection of food to be cooked. Use the "Hand" method discussed above, if a thermometer is not available. For example, fish will need a medium fire of 350° F to 400 ° F, while a steak will need a hot fire of 700° F (+). Following are some suggestions for great meals:

Steaks - Steaks require a hot fire! You may want to select a smaller diameter, thicker (¾”) piece of meat that will allow for the proper charring of the outside of the meat, while still keeping the interior nice and juicy. If you choose to cook a thinner steak (½”), cool the steak down to where it is firm, but not frozen solid. This will allow for charring of the outside, while the inside is mostly thawing – resulting in a perfectly cooked outside and a nice juicy inside of your steaks.

Fish - Because fish cooks so quickly and easily, it is recommended that you use a medium fire whenever cooking fish. Your fish should be close to room temperature, and just before cooking, coat both sides of the fish with a light coating of olive oil - and turn the fish often during the cooking process. You can determine when fish is done by using a fork to break it apart in the thickest portion. It should flake easily. If not, continue cooking until it does flake easily.

Chicken - Cook chicken over a medium/hot fire. The chicken pieces should be close to room temperature and seasoned to taste before cooking. Place the seasoned chicken on the grill and allow it to brown lightly, first on one side and then on the other. If the fire is hot enough, the chicken will seize the cooking grate at first, and then release when it is ready to turn. Chicken is done and safe to eat once the internal temperature reaches 165° F.

Pork Chops - Pork and lamb are both cooked over a medium/hot fire. Pork and Lamb Chops should be close to room temperature, or a little cooler before cooking (both can be cooked similar to chicken). Pork is done when the internal temperature reaches 145° F. Don’t worry if there is still some pinkness remaining as any undesirable bacteria are killed once the temperature reaches 137° F. Note: Do not cook pork or lamb at over 155° F because these higher temperatures will result in dry, tough meat.

Regardless of the type of meat you are cooking, always use a good quality thermometer to determine when the meat has reached the desired doneness (internal temperature).