After seasoning, take food to the grill. These basic tips will help you prepare perfect pork on the grill:

Perfect Pork Chops - Grill chops over direct heat, placing them directly over the hot coals. Cover with the grill hood. Turn chops once and cook to medium doneness. Check for medium doneness by touching the center of the chops with tongs -- if it's done perfectly, there should be a slight give. Correctly cooked chops may have a slight blush of pink in the center and juices will run. Total cooking time depends on the thickness of the chop: 3/4 inch chop for 6-8 minutes, 1 inch chop for 8-10 minutes and 11/2 inch chop for 12-16 minutes.

Perfect Pork Roast - Grill pork roast over indirect heat, placing roast on the grill rack away from the coals (coals should be banked on the opposite side of grill or all around the perimeter). Baste if desired with reserved marinade (discard remaining marinade after roast is done). Grill until internal temperature reaches 155 - 160 degrees F. (gauged with a meat thermometer); about 15-20 minutes per pound, depending on how hot the fire is.

Direct and indirect grilling can happen simultaneously. While the roast slowly cooks over indirect heat, a grilled appetizer or bread can be cooked directly over the hot coals.