Gourmets say the best grill is roasted on wood charcoal. During the roasting, you have to be careful not to burn the ends of the meat or fish, because according to doctors, burnt meat can be cancerous. So, if you do burn the ends of the meat, cut them off.
Meat and fish are tastier if put in a marinade – a mixture of oil and spices, before they are roasted. The meat should not be salted before roasted, because the salt will draw the water out of it, the precious juices will expire, and therefore, the roasted meat will be dry and less nutritious. It is best to put salt little before the end of the roasting.
It is recommended to cover the grill with wine vinegar between every roasting "round" in order to avoid the meat getting stuck to it.
Meat, fish and potatoes are roasted faster if wrapped in aluminum foil, which also allows them to keep their juice. You need to put them on the shiny side of the foil, fold the foil's corners, then place them on the grill rack and roast them.
Veal, fish and chicken are cooked on moderate oven, while beef and pork require higher temperatures. Smaller pieces should be cooked quickly, while larger and thicker pieces have to be cooked longer, slower, and at a lower temperature in order to be equally baked in the middle.
When cooking diced meat or fish, it's good to rub it with oil or wrap it in bacon during the cooking, in order to be more delicious and succinct.
If by any reason, the meat should be washed during the roasting, do it with warm water which will close the pores and prevent the juice from running out. Then, dry the meat with a cloth, or a paper napkin and put it back on the grill.