From the person who occasionally cooks a steak on his grill to someone who has a special set of tools to get any grilling job done right, there is no set rule establishing who is a die-hard griller.

One thing is for sure - grilling is a summertime tradition. And the Fourth of July holiday weekend will be no exception to that rule.

But it takes more than a grill and a slab of meat to make a great meal.

The first step to grilling like a gourmet is to use the proper equipment. Dave Martin, co-owner of Martin's Sales and Service in Center Township, said today's grills come in models from the simple to the extreme.Martin still sells charcoal grills for around $40, but said they are quickly losing popularity with the variety and convenience of gas grills."It depends on what you want," he said. "You can spend as little as $40 or as much as $1,000."His best sellers are the Ducane and Weber models. Both are gas grills and made of stainless steel, which makes the grills durable. As for which grill is best for an individual buyer, Martin said it depends on what they plan to do with it."But something we tell people who grill a lot is to buy their last grill first, meaning once you buy a good grill, you don't have to do it again," he said.The difference between a good grill and a bad grill is how it cooks, Martin said."A good grill will sear the meat to help keep the natural juices in," he said. "A bad grill will produce something that is burnt to a crisp and tastes more like rubber than meat."An advantage to some of the newer gas grills is they cook on such a low heat setting that an entire meal - including vegetables, meat and potatoes - can be done at the same time.Other experts say vegetables can be very tasty if done right on the grill.Corn on the cob, for instance, can be dampened while it is still in its husks and then grilled for about 5 minutes, resulting in a smoky taste without drying out.Corn also can be done by opening the husks slightly to put marinade or butter and spices down inside with the corn itself.For the griller who may not necessarily be a good cook, rubs and spices are a good way to flavor meat and make anything taste good - although all one really needs is the right attitude and a little time.

Oakland Township resident Brian McCafferty said he's been grilling for 25 years, and grilling is a tradition in his family."My parents always barbecued and my uncle was a butcher all his life, so always being around it when you're younger has a lot to do with your interest in grilling when you're an adult," he said.McCafferty said he doesn't consider himself a grilling expert, but he does enjoy grilling year-round."I've even been known to grill in the wintertime," he said. "Even a hot dog just tastes better when cooked on the grill."While he grills all the time, McCafferty said he is, by far, not a master chef. But McCafferty said he uses a lot of prepared spices and rubs to help make his grilled meals taste good."Marinating meat also is a good way to give it some extra flavor," he said. "It's a simple thing to do and it really improves the taste."The majority of the time McCafferty said he uses his gas grill, which has special attachments to make it act like a rotisserie. He also has a smoker, which requires six-to-eight hours of cooking time for meats."But it does an excellent job of keeping everything juicy," he said. "So when I have the time and it's a special occasion, I'll break out the smoker and use it."McCafferty said he also owns a charcoal grill, but doesn't use it much these days."Charcoal gives (food) a better flavor, but gas cooks a lot quicker, so it's really a tossup," he said.Aside from using spices and rubs, McCafferty said his only advice for novice grillers is to sear the meat when cooking it to help with the flavor."If you sear it for a few minutes and then finish cooking it on low heat, it really locks in the juice," he said.

No matter what kind of grill is being used or what is being cooked on it, safety plays a huge role in being a good griller.The Hearth, Patio and Barbecue Association recommends following certain guidelines for grilling, especially when using a gas grill. Among their safety tips for gas grills are:Never ask to have more than 20 pounds of propane placed in the cylinders. Room for expansion must be allowed or the tank could explode.Keep the grill outside in a well-ventilated area and make sure the gas is turned off when not in use.Make sure propane cylinders not being used are stored in an upright position and not placed in temperatures of more than 120 degrees.Check for gas leaks anytime you use the grill.Clean and perform general maintenance annually.When lighting a gas grill, always keep the lid open to prevent a flash off from gas buildup.In addition to these tips, Martin said grills not being used in the wintertime should be cleaned before using them for the first time, especially in the grates."Spiders like to get in there over the winter and if you don't get them out before you use it, it can ruin the grill," he said.Operating the grill isn't the only time to practice safety. The U.S. Department of Agriculture recommends paying close attention to food being cooked on grills, including the storage and preparation of those foods. Among the tips the USDA offers areAlways refrigerate meats and perishable foods within two hours of being bought in the grocery store.Completely defrost meat and poultry before grilling so it cooks evenly.When marinating, do it in the refrigerator to keep the food at a proper temperature to prevent spoiling.Cook everything thoroughly, making sure poultry is cooked to 180 degrees, hamburgers are done to 160 degrees and all other meats are done to 145 degrees. Never partially cook meat on the grill and finish it later.Make sure all utensils being used during the grilling process are cleaned and disinfected properly before use. Be sure to sanitize anything that is used on raw meat during the initial stages of cooking before using it again when the product is finished and ready to be removed from the grill.For more safety tips, visit www.fsis.usda.gov.