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Jim finished his post with something I find very important.

Watch for flare ups.

be sure that your coals are finished with there open flames, and are orange and glowing hot.

I never oil my grill,why? because almost everything we grill has enough fat, and/or vegetable oils to not need oiling.

To much fat/oil will give you flare ups that will give a carsinigen (sp) % to your item, as well as giving it a black smoke extereier.

marmalady also made what I think is the key point to grilling, patience! don't fuss...let everything seal and give you a crust. Turn to soon and your doomed. especially protien based items that are low in natural fat..IE, Chicken breast/fish ETC.

Just my 2 cents
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