“Grill hot dogs over medium heat and rotate every couple of minutes until done. When grilling other foods, if using wooden skewers, soak them in water for 30 minutes prior to cooking. Metal skewers will help cook the meat from the inside out.”

“Cooking chicken can be tricky. Boneless chicken cooks quicker than bone-in and there’s a fine line between safety and overcooking. I always recommend using a meat thermometer.”

“There are two sections of a brisket. The point, normally used for burnt ends and the flat, typically for sandwich slices. Cut the brisket against the grain, using long, smooth strokes.”

“Consider slicing single pork ribs from the rack before smoking. They’ll cook faster and the flavor is enhanced because you’ll season them on all sides. They’re known as ‘party ribs.’”