Here is a great grilling tip from Napoleon Barbecues

A common mistake in grilling is to start cooking when the temperature is too low. When you preheat your grill, be sure to wait at least 15 minutes before grilling; use the gauge to its advantage. Depending on what you’re cooking, check to see if you have the burners turned on the correct heat. If you are doing a low and slow cooked meal, preheating the grill to around 200 degrees is safe to start cooking. For everything else, the 300-400 degree range is the best to start placing food on the grill.

Believe it or not, when grilling burgers, steaks, or chicken on direct heat, it’s best not to close the lid. This causes a build-up of acrid smoke and gives food a tough and ashy flavour. Same goes when using charcoal; make sure that when you light the charcoal, you give it at least 20 minutes to get ready.

Lastly, season your cooking grids; nothing is worse than losing half of your meat stuck on the grill. You can season your grids by using any fat or oil (except olive oil), and coat them using a cotton cloth or paper towel. Quickly run this over the grids before placing your food; this will make sure nothing sticks!

For more tips, visit Napoleon Grills