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Knowing the basic facts for good BBQ ing, start with the correct tools.
You will need,

[1] Long handle tongs

[2] Long handle spatula

[3] 2-3 thick towels

[4] 1 damp to wet cloth

[5] 1 metal wire brush and/or scraper

[6] a source to grill [gas, charcoal, electric]

[7] a small table to hold serving plates and food waiting to be grilled.

I also keep a spray bottle of water and one box of baking soda, near by for the occasional flair up of hot grease. The water will cool the grill and the soda will smother out the flames, if needed. A great way to avoid flare ups is to add the cooking oil to the food, not the grill.

Set up your cooking area in a safe place, near your guest but far way enough to not endanger your house or guest. About ten feet is a good general rule.

Never leave your grill unattended. If you have to walk away, assign someone to take your place.
Always place your tools in a safe place when not using them. As they are longer and normally, heavier, you could hurt yourself or a guest, accidentally.

Having a helper who can keep running children or pets from coming into your cooking area is a great benefit, also.

Knowing how to operate your grill is very important. If it happens to be a new grill, take the time to read the instructions that came with the product. It might cut down on lots of frustrations later.

Pre-heat your grill for fifteen to twenty minutes before adding food. That is about how long it normally takes to reach the 500 degrees maximum for good grilling. While you are waiting, decide the food layout on your grilling surface it will save you time later.

Start with the food that takes the longest to cook. Heavier meat items should be closer to the heat. Leave your fresh vegetables until the last 10 to 20 minutes. Having food sitting and getting cold while you are waiting on the meat will only entice your guest to leave, not eat.

Now that you know what and how, don't forget to invite me to the party.

Faylee