"I don't trust them to keep them nice and neat," said the kinesiology junior, who keeps a brush, grilling spatula, tongs and skewers in his room.

Dragoo has enjoyed the summer tradition of grilling ever since his father introduced him to the cooking style when he was 4 years old.

"He would have me there to flip burgers," he said. "I would have to stand on a chair to do it."

Now age 20, Dragoo mans the grill on his own while treating family and friends to creative seasonings and marinades that spice up any meal.

"I know what goes good with what," he said. "Early this summer, I was grilling one lone in his passion for the high-heat cooking method.

Americans' love for grilling is continuing to grow. According to the Hearth, Patio & Barbecue Association, 17 million grills were shipped in 2006, a 15.24 percent increase from the previous year.

And guess what?

Not everyone is an experienced griller. Many admit they are new to the cooking style. According to a 2007 HPBA survey, 13 percent of people surveyed said they were pros at the grill, while 34 percent said they only know the bare minimum.

The final countdown

To the novices who are anxiously waiting to light that flame, a crucial decision must be made even before the steaks are thawed - gas or charcoal?

For Dragoo, a gas grill is a suitable display for his creative recipes.

"I use propane because it's easier and quicker, and it has a controlled, even temperature," he said.

"If I have time, I use charcoal because I like the flavor."

His roommate, Marty Vogel, couldn't disagree more. He would rather sacrifice time for taste.

"I like charcoal because that's what real grillmasters use," the accounting junior said with a smile. "It tastes better with charcoal."

Joe Ross, the "Grill King" of the Michigan Propane Gas Association, said there really isn't any difference among the types of grills in terms of taste. One variation, however, is that propane gas is more environmentally friendly, he said.

"Heat is heat - period," Ross said. "Bottom line is some try to think charcoal adds magical flavor.

"It's when what you're cooking - meat or fish - drips into the hot element, whether it's charcoal or propane; when it drips into the heat source, the flavor explodes."

To get that smoky flavor, Ross said to add a few little pieces of wood directly onto the flame, letting it heat up for just a moment.

Start me up

For those who still can't decide which grill will best compliment their culinary skills, check out the selection at a home improvement store.

There are several brands to choose from, ranging from Jenn-Air to Char-Broil, that come in various prices, sizes and shapes.

Customers can choose grills that cost anywhere from $199 to the top-of-the-line, luxury ones that will set buyers back about $1,600, said John Shultz, a customer service associate at Lowe's Home Improvement, 320 Marketplace Blvd., in Lansing.

Regardless of price, Shultz said grills and barbecues have improved over the years.

"The quality of barbecues has risen 100 percent over the past five years," he said. "The technology is better, and (manufacturers) know what customers want."

Shultz said propane is the most popular type of grill purchased at Lowe's, with a sales ratio of 50-to-1, propane to charcoal.

But charcoal does have some advantages.

"Charcoal's come a long way," he said. "It's cheaper than propane.

"It's good for tailgating for the MSU, Michigan games."

Light my fire

So the grill is chosen - you've found your perfect match. Now what?

Deciding what to cook on the grill can be an adventurous process but one that also involves a lot of trial and error.

"The biggest thing is you have to be willing to experiment with whatever you have," Dragoo said. "Don't be shy. The worst it could be is one bad meal or it could be something great."

He added that having good, clean grill tools - such as a brush, grilling spatula and tongs - is key to cooking on the barbie.

"There's really cheap, good-quality tools at Bed, Bath & Beyond for $10," he said.

When it comes to putting meat on the hot surface, Dragoo's favorites are chicken and steak.

He's also cooked such meats as bratwurst, which he boils in beer first, then grills, as well as pepper burgers - in which he adds cut-up jalapenos and different spices to ground hamburger.

Dragoo's biggest tip for new grillers is to make sure the meat is thoroughly cooked before serving.

"If there's a thicker slice of meat, cook it slow, cook it all the way through," he said. "Slow cooking has a better flavor anyway."

But it's not just meat and fish that can be cooked on the grill - Dragoo also has had corn and pineapple.

"For corn on the grill, keep it in the husk until it's almost done.

"Then, take off the husk and keep it on longer to get color on it," Dragoo said.

When Dragoo cooks pineapple, he puts it straight on the grill until it heats up and then places it on top of some chicken for an added flair.

You can't always grill what you want

OK, so maybe you're not the best cook - or in this case, griller - but you still enjoy that blackened, charred flavor on a piece of meat or fish.

Try frequenting local restaurants that specialize in grilling or barbecuing to get your flavor fix.

"Most people have to work during the summertime, and they like for someone to cook for them and serve them," said Joann Decker, manager of Stillwater Grill, 3544 Meridian Crossing Drive, in Okemos.

Decker said steak is the most popular dish at her restaurant during the summer, but tuna also is a favorite.

Decker said she is working on a summer menu that will include different seafood, as well as numerous fruits and vegetables that are in season.

If all goes well and the ice cream doesn't melt, Decker hopes to add a grilled banana split recipe to the seasonal menu.

"The bananas grill really nice and make a nice dessert," she said.

Have your steak and eat it, too

For Dragoo, grilling would make any day perfect, as long as he has his mustard steak, a salad, a refreshing iced tea and lemonade drink - ironically, he said he wouldn't be the one doing the cooking.

However, when he's the one in front of the grill, one thing never gets old.

"The best part - you get to enjoy your meal."

Jennifer Orlando can be reached at orland16@msu.edu.