There are those out there who have very sensitive taste buds. For them, the taste of the residual lighter fuel on the food is unbearable. A chimney starter is a perfect way to get the coals going and it is very affordable.

two - grill brush

This is a no-brainer for anyone who has left the grill to enjoy the party only to find sticky, gooey barbecue sauce on the grill next party.

three - long handled tongs

To turn the food on the grill you need to use tongs and not a fork. A fork pierces the meat and allows all of the delicious juices to ooze out, drying out your meat. Long handled tongs also keep your hands safely away from the flames.

four - metal spatula

Of course you want the handle to be long. A metal spatula is a necessity for all of those delicate meat and fish dishes.

five - squirt bottle

Keep a squirt bottle nearby to control flare-ups that can burn and char food.

six - thermometer

Get a good instant read thermometer to determine when foods are properly cooked.

seven - oven mits

There are many new materials available now for oven mits. Get a good pair for removing foil cooked food from the grill as well as the lid handle that can get suprising hot.

eight - metal skewers

If you decide on metal, rather than bamboo, skewers, get the long flat ones. This will allow you to easily turn the food on the grill. Round blades are useless and simply spin in the meat.

nine - basting brushes

Keep several brushes around. One for oiling the grill for use and the other for basting. These always have a way of falling apart, so don't invest in expensive brushes.

ten - grill grid

These are useful for cooking small food that might otherwise slip through the grate. The best are made from porcelain coated metal. Great for delicate fish and small vegetables.

1) Allow plenty of time. Cooking out inevitably takes longer than expected. Don't leave your guests waiting for the charcoal to heat up.

2) Marinate meat over night in the refrigerator. This will allow the flavors to mingle and really sink in. Avoid sugary marinades as they can burn easily on the grill.

3) Keep the grill clean. If meats are very lean, coat the grill with cooking spray to keep them from sticking.

4) Stack the charcoal in a pyramid when lighting. The fire is ready when the briquettes are covered with a layer of ash. This could take up to 25 minutes.

5) Flare-ups won't be a problem if you trim the fat on your meat to about a quarter of an inch. This is enough to keep the meat moist and the flames down.

6) Forks are great for eating but not for grilling. Use the right utensils. Long handled tools keep the hands and the heat a safe distance apart.

7) Thermometers and timers can take the guesswork out of grilling. Remember, every time you raise the lid, you increase the cooking time.

8) Allow the food to cook evenly on each side. Turning too often slows the cooking process and results in meats that are tough and dry.

9) Keep flammable substances away from the cooking area.

10) Stay vigilant! It is the key to becoming a grill master.