When I was a girl, my uncle made the most fantastic barbecued chicken. I just can’t seem to get it right. The skin burns (or catches fire!) before it’s cooked through. Help!

Simple. Cook the bird using the indirect grilling method. Indirect grilling gives you moist meat and crisp skin and there’s never any risk of flare-ups or setting the bird on fire. I don’t know if your uncle’s chicken recipe included barbecue sauce, but if it did, brush the sauce on during the last couple of minutes of grilling. The, move the sauced pieces directly over the fire so you can sizzle the sauce into the meat before serving.