1.   A covered grill, gas or charcoal, is more controlled and more reliable, especially if you live in a windy place.

2.   But the covered grill has been a mixed blessing, tempting its devotees to use it whenever possible, not just when it is appropriate.

3.   Despite the glitch, McLaughlin prefers cooking with covered grills.

4.   Foods cook faster on a covered grill because the heat is confined and more intense.

5.   In a covered grill, arrange medium-hot coals around a drip pan.

6.   Meanwhile, light the coals in a covered charcoal grill.

7.   Prepare a fire for indirect-heat cooking in a covered grill.

8.   Prepare covered grill for moderate direct-heat cooking.

9.   Prepare a covered grill with a charcoal fire, centering an aluminum or metal drip pan directly under the grill and arranging the coals on either side.

10.   Prepare covered grill for indirect heat and when coals are ready, scatter soaked hickory chips over hot coals.