Q&A for How to Grill Meat

A useful trick is to immerse the skewers in water to safeguard them from scorching on the grill. When grilling kabobs with vegetables, it's essential to find the right balance—ensuring the meat is thoroughly cooked without overcooking the vegetables. Typically, I prefer grilling chicken kabobs over medium- to medium-high heat. Regularly rotate the skewers as necessary to achieve an even and thorough cook.

The grilling duration for sausages depends on their size. Begin by preheating the grill to medium-high heat. Position the sausages on the grill and close the lid for 3–5 minutes to ensure thorough cooking inside. Rotate the sausages as required to achieve an even cook and to prevent the casing from breaking. If you'd like, you can use a knife to make small incisions in the sausages to help prevent the casing from breaking.

You can marinate your meat in a plastic bag with oils, juices, and herbs, or you can simply pat the meat dry and season by sprinkling on the herbs and salt.

Directly on the grill is usually best for meat. For vegetables and fish I usually use an aluminum container, but foil is fine too.

The answer varies. Anywhere from 325-400 degrees typically. For example, for burgers and steaks, do 375 degrees. If smoking something for a long time, go as low as 275 degrees.