Everyone knows a grill master. That someone who always cooks the meat perfectly and packs it full of flavor. Follow a few simple tips and you too can have the title of grill master.

A common mistake people make while is grilling is over-cooking the meat.

“Cook the meat on low heat and for a long period of time,” said Ryan Sherlock, kitchen manager at Jethro’s BBQ in Des Moines. “Make sure the coals are grey before you start grilling, that way you get the proper heat level and the food will not taste like lighter fluid.”

Using a thermometer to frequently check the temperature while cooking allows you to know when the meat is done.

Once you have the proper set-up, you can start adding flavor to the meat. Brushing sauce over the meat throughout the cooking is known as wet cooking. Flavor can also be added through rubbing spices directly on the meat; this is called dry rubbing. Both have their merits, but beware of flaming when wet cooking. This happens when the sauce drips and cause flare-ups. This can cause portions of the meat to cook faster than others.

The use of spices is up to you. 

“Salt, sugar, and the rest is a secret,” Sherlock said about Jethro’s secret seasoning recipe. 

Try using spices such as paprika, cayenne pepper, garlic powder and dry mustard. Start out using a teaspoon of each spice then adjust the amounts to create your own unique blend.

There are many commercial brands of sauce on the market that have great flavor. To punch those up, consider adding little Sriracha or Dijon mustard to your taste.

Pork benefits the most from wet cooking since it can dry out easily. The type of cooking for beef depends on the cut. Tender cuts of meat such as T-bones or arm roasts should be cooked over high heat until desired doneness. Less-tender cuts of beef, like flank steak, can be dry rubbed and cooked to 190 degrees Fahrenheit to allow the fat to break down and moisten the meat.

Hamburgers and bratwursts cook at much different rates; you can boil the brats for a few minutes inside and then put them on the grill to finish up. This can ensure all brats will be done at the same time. Never pierce the casing of the brats before or during grilling, as this can cause flare-ups when the juices hit the coals. Cook hamburgers to at least 160 degrees Fahrenheit.

An easy way to cook chicken on the grill is to skewer cut 1-inch pieces of chicken breast meat and marinate with spices or a sauce. Remember to soak wooden skewers in water before cooking to avoiding starting a fire. 

Having the proper equipment is also a key to a successful grilling experience. Have tongs next to the grill at all times so you can rotate the meat. If wet cooking, use a large spoon or brush to apply sauce to the meat. Plus, don’t forget that thermometer.