There’s no need to memorize or guess at cooking times, heat levels, and compatible flavors. This handy printable chart eliminates the fuss of grilling. (Times are approximate and meant for lid-on cooking.)

Cooking with Both Direct and Indirect Heat

If you have a gas grill, turn one burner on medium (direct heat) and another on low (indirect heat). With charcoal, pile smoldering coals at the ends of the grill (direct) and arrange a single layer of coals in the middle (indirect). To impart those classic grill marks, place the steak or burgers over direct heat first, then transfer them to indirect heat, where they can finish cooking. Cook sausages entirely over indirect heat. Whatever you cook, keep the lid closed and don’t turn the meat obsessively — once is enough.

Next Steps

The Ultimate Grilling Guide. Put more sizzle in your barbecue with these fast, surefire ways to choose and cook meat, seafood, and vegetables
Grilling Tips and Techniques. A step-by-step grilling guide that takes you from flame to flavor