Whether it's Game Day, Independence Day or just a Saturday, any day is a good day for grilling. Take this quiz to see whether you're a true grill master or just a barbecue novice.
Three-fourths of American homes have grills. The other 25 percent must be the guests at everyone else's barbecues.
Five hundred degrees is hotter than most ovens get -- talk about flame broiled!
Charcoal grills only need three pieces: a surface to cook the food on, a container to hold the charcoal and a base to support the two. Can't get much simpler than that!
Charcoal is wood that's been heated but without oxygen, so it doesn't actually burn. If it did, there wouldn't be anything left to use in our grills.
It's not known who first discovered charcoal or when, but we do know Egyptians used it in the mummification process.
By heating wood to about 1,000 degrees Fahrenheit (538 degrees Celsius) with no available oxygen, the chemicals in it can evaporate without actually burning.
When wood is turned into charcoal, the other substances in the wood are removed. All that remains is pure carbon and ash, the minerals in the wood that can't burn.
If you light a fire using fresh wood, the moisture and other stuff inside releases a lot of smoke, which affects the flavor of the food.
Lower your grill's hood to let the heat build up for the grill to reach its highest possible temperature.
By using the valve regulator, you can control how much gas reaches your grill's burners. This, in turn, controls the size of the flame overall.
Some crystals, such as quartz, release thousands of volts when put under pressure.
Having two electrodes on each burner allows a spark to arc between them when the igniter's hammer strikes the crystal. Without them, those thousands of volts would just be wasted.
Your grill's gas fuel can burn only when there is oxygen to feed the flames. Even your barbecue needs to breathe.
Since propane turns into a liquid under pressure, it is much easier to put into tanks. But as soon as you release it, it turns back into a gas.
Propane holds two and a half times as much energy as natural-gas -- yet another reason it's the more popular fuel for the grill.
Natural gas has lots of different gasses in it, including propane. The pipe on a natural gas grill needs to be about twice as large as on a pure propane grill.
With significantly lower temperatures, higher levels of the grill are great for cooking seafood and veggies, toasting buns and keeping cooked meat warm.
Since they don't release smoke, electric grills are perfect for indoor cooking.
Electric grills have heating elements placed just under the cooking surface or even embedded in it; electricity warms the heating elements.
By cooking with infrared radiation, you can heat your grill to 1,650 degrees Fahrenheit (899 degrees Celsius) without drying out your food. Of course, you've got to be able to afford one of these premium grills.