It's that time again when cooking shifts from the kitchen to the backyard barbecue. But before firing up, here are a few things you should do. First, make sure it's clean and in good working order. For gas grills make sure the LP tank is full and burner holes are free of debris. For standard barbecues, learn how different woods and charcoals perform. They burn at different rates and give off different temperatures. Always allow plenty of time to get coals nice and hot. The art of barbecuing lies in slow cooking and not letting flames or flareups touch your food. The mouth-watering flavor of barbecued food also comes from juices dripping on hot coals -- producing puffs of smoke that flavor food, through and through. You also can add a smoked flavor by using wood chips wrapped in tin foil with small holes on top. Place them directly on the hot coals. And that's the On The House tip for today.