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Examples
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"Don't toss water or beer on to control flames on a grill that's made with porcelain," Kehm says.
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Kehm says the biggest mistake novice barbecuers make when slow-cooking is opening the hood too frequently, which can cause uneven cooking and other problems.
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"My secret is in the wood," says Kehm, who likes apple and cherry wood for "low and slow" cooking.
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Kehm seasons steaks with salt, pepper and a little garlic powder; Wilkinson has developed a steak seasoning with slightly different ingredients that can be enhanced with herbs and other flavorings (see recipe).
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Kehm is a charcoal purist, but Wilkinson had a gas grill for many years and sees the benefits, especially for the occasional outdoor cook.
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Kehm always cooks steaks on an uncovered charcoal grill, putting on the lid just to control flare-ups.
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Kehm and Wilkinson recommend using a chimney starter - a metal cylinder in which the charcoal is lit from below by burning newspaper.
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"I cook at 225 to 250 (degrees) for most of the stuff I cook," Kehm says.
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Wilkinson cooks with lump charcoal, but Kehm is content with briquettes.
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"I'll usually use only about half a chimney" of coals, Kehm says.
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