Choose the right cut of meat
Trim excess fat if needed
Season generously with salt and spices
Preheat the grill properly
Clean and oil the grates
Set up direct and indirect heat zones
Keep the lid closed when possible
Use a meat thermometer
Flip food only when needed
Avoid pressing down on meat
Rest meat before slicing
Baste or sauce near the end
Control flare-ups
Cook to safe internal temperatures
Let charcoal ash over before cooking
Add wood for smoke flavor if desired
Keep a spray bottle nearby
Serve immediately after resting