It's all about heat control.
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"Inexperienced grillers tend to turn the grill on and think it's ready to go," Burke says. "But you're supposed to preheat your grill like an oven." Another issue is improper heat control, so that the grill is either way too hot or not hot enough. Proper grilling makes use of both direct and radiant heat to get the best results. With a charcoal grill, you'll want to put your hotter coals to one side so that you have more control when cooking (and with a gas grill, simply adjust the nobs so you have sections with lower and higher heat). This technique is especially useful for meats that take a while to cook, such as barbecued chicken. "You can get a nice, crispy skin and char on the faster-cooking side and then transfer the meat to the slower side so it can cook through," Chef Burke explains.