Have your cooking utensils, serving platters, sauces and anything else you may need close by.
Prep your grill by using a grill brush to clean off charred bits and baste the grill with vegetable oil or Pam grilling spray to keep food from sticking.
Use the correct cooking method to avoid meat that is undercooked or 
charred. The indirect cooking method, which is placing meat away from the heat, is required for thick cuts of meat such as ribs, roasts and chicken. For faster cooking meats, such as hot dogs and burgers, use the direct cooking method, in which the meat is placed directly above the heat source.
Turn your meat only once, otherwise, the meat could become tough and dry. Also, leave enough space around the food so that it cooks evenly.
If the fire is too hot or if you have a flare-up, open the grill vents, close the lid or use a squirt bottle filled with water to damper the flames.
Apply any sweet sauces during the last ten minutes of cooking to prevent the sauce from burning.
Cook fruits and vegetables on the cool edge of the grill, since they cook quickly.
Want to turn your grill into a smoker? Place a pan of water on the coals and close the grill vents and lid. Monitor the heat because you may need to add more coals.
Lastly, practice to improve your grilling skills!
Thanks for the post, I love grilling all types of fruit on the grill.