• Low and slow. Cook briskets, pork shoulders, other tough cuts of meat and whole fish or poultry on your grill. Start by preheating the grill. Once it’s warm, set one burner to high and turn off the other. Place the food over the burner that’s off. If you have a three- or four-burner grill, keep only the front and back or outside burners on; put the food over the burners that are off. Keep the lid closed to keep in the heat.
• Accessorize. The grill aisles at home centers and hardware stores are filled with pizza stones, baskets and rib racks. White pizza stones are harder to keep clean than darker ones, but all get blazing hot and require watching so that the pizza doesn’t burn. Look for grill baskets with small holes to let juices drain and high sides so that shrimp, scallops, and cut-up veggies, chicken and meat don’t fall out when you’re flipping them. Before you head to the checkout with a rib rack, take it over to the grill display to make sure you can close the grill lid with the rack inside. Consumer Reports’ tests have found that stainless-steel gadgets can be cleaned with steel wool or stainless cleaner. Porcelain-coated tools are more fragile, so use a plastic scrubber.