We just gave you the best way to master marinades. Now, it’s time to master that grill before your friends and family gather around to enjoy those fired-up flavors. Some people find a grill intimidating while others simply can’t figure out what they’re doing wrong. It should be simple, right? Light a fire, cook meat, done!

There’s a little more to it than that though, so let us show you how to be the ultimate grill-master this summer.

1. Preheat properly

Your grill needs to get nice and hot. Get it going with the lid closed for 10 to 15 minutes. With coal grills, they should glow red. With gas, the burners should be on high. You want it to reach 500F.

2. Make sure it’s clean

Now if you see bits of food stuck to the grate, this is the time to brush it with your stainless-steel brush. It’s not just to get it clean but to prevent this batch of grilled goodies from sticking.

3. Oil your food

You likely used oil in your marinade so to keep from over-oiling things, get an oil spray and lightly spritz the food. Many people make the mistake of oiling the grill, but try it this way and you’ll be delighted to see your food not stick to the grill.

4. Leave that lid down

You want the grill to maintain its heat and leave a nice sear on your meats. Leave that lid down and it will speed up the cooking time, prevent food from drying out, lock in that delicious smokiness that you want in your grilled foods, and prevent dangerous flare-ups.

5. Time it

When you’re grilling with friends, it’s easy to lose track of time. Keep an egg timer nearby so you know exactly when your meat is done. In colder climates or higher altitudes, it will take longer to cook so factor that in.

6. Direct vs. indirect

If you’re cooking smaller, tender pieces of meat that take 20 minutes or less to grill, go for direct heat with the fire directly below it. If you have larger, tougher cuts of meat that need to cook longer, choose indirect heat, when you have fire on either side of your food.

7. Control flare-ups

With the lid on, you’ll keep flare-ups to a minimum. But on occasion you may find that your flames are getting unruly when you open it up. Move your food to indirect heat when this happens until the flames die down and then move your food back to prevent burning your meat beyond recognition.

8. Get that seared taste

Always get the right level of heat when grilling and avoid turning your food too often. Patience pays off in that nice caramelized taste, so only turn it once.

9. Stay away from lighter fluid

Lighter fluid leaves a chemical taste. Try using lighter cubes and chimney starters instead. It keeps things cleaner and gives off a better effect. Now that you’re a grill-master, you’ll be firing your grill up every weekend for the tastiest backyard barbecues on the block!