Want to look like a pro? One trade secret is to use indirect cooking.

That means, you don't always have to hearken back to your caveman roots and cook right over the flame. Sometimes, the best thing to do is to take the food off the flame - keeping the outside burners of a three burner barbecue on, for instance, but turning the middle one off.

Bigger cuts of meat - whole chickens, roasts, ribs - benefit most from indirect heat. It allows the meat to cook slowly, and evenly. Of course, the more burners there are, the more options you have for indirect grilling, but even with a two burner unit it can be done.

Find the optimal indirect grilling spot on your barbecue, and you'll impress the crowds with juicy, tender, just-right meats.