For octopus flesh to be tender enough to grill, it must be dried in the sun at least one full day. Joanna Kakissis for NPR hide caption

itoggle caption Joanna Kakissis for NPR

Lump charcoal can burn hotter and can be made with specific woods that impart desirable flavors on food. Andy Ciordia/via Flickr hide caption

itoggle caption Andy Ciordia/via Flickr

Ewald Mosel keeps the schwenkers swinging to ensure that the pork cooks evenly, while hungry guests look on. Deena Prichep/NPR hide caption

itoggle caption Deena Prichep/NPR

Food science guy Alton Brown says the last thing you want to see is flames touching food on the grill. iStockphoto.com hide caption

itoggle caption iStockphoto.com