What's the right fuel:
Fruit trees, such as apple and cherry, are great for grilling. Their smoky perfume will add a delicate flavor to your meal. Hardwoods such as oak, beech and maple are good, too. NEVER USE PINE. The pitch makes it tricky and it has no taste.

How to keep grilled fish moist:
Grill fish on a thick bed of herbs such as dill or parsley. Use lemon butter and wine as a basting sauce and grill slowly. The fish will be as moist as poached fish but will have that wonderful grilled flavor. Note: This can't be done on grills without heat control.

Even the brush matters:
Never use one with plastic bristles. A fine, 1-1/2-inch window-sash brush from the hardware store is perfect.