Have a good bed of coals fed with hardwoods if possible.
Watch where the smoke goes, this shows you where your heat is going too, and place your food accordingly. Place it in the smoke for more heat, near the smoke for less heat.
Prop up flat stones against the legs of your grill to keep them from burning.
Make a small, smoky fire to slow cook and smoke your food, giving it a great flavor.
Use only green, non-toxic wood for the grill sticks.
Leave the bark on the green sticks to keep the pieces from drying out and catching fire.
Avoid grill sticks that are sticky or crusted with pitch or resin, like pine, spruce, and fir.
Skewer several pieces together, when cooking small items, so that nothing falls through the grill.
Don't panic when your grill sticks start to burn (not "if" they start to burn, but "when"). Move the food away from a burning stick and try to blow out the flames. If that doesn't work, carefully pull the burning stick out and toss it in the fire. Replace with a new fresh-cut stick.
Support a sagging grill with an extra forked stick or stake propping it up underneath.
Don't let the flames get tall enough to reach the underside of the grill sticks, especially if they are covered in grease. This is a sure way to light the whole rack on fire.
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