Cold grills are no place for burgers and sausages. Without that ample surge of heat to kick off the cooking, food will stick to the grates and you’ll miss out on those coveted grill marks. Even if a recipe calls for medium or low heat, the grill should be preheated first. Lift the lid, fire up the coals or burners, close the lid, and let the grill do its intensely hot thing for 10 to 15 minutes—the internal temperature should reach about 500°F.
Before firing up the grill, brush up on the basics from "Weber's Big Book of Burgers"—a new cookbook of inventive recipes for burgers, brats, and beverages.