Fire up your grills, ladies. The backyard barbecue is no longer testosterone territory: More than 34 million women cook on the grill a couple of times a week and 10 percent of these grillers do it every day, according to the Propane Education & Research Council. What’s more, 42 percent of women hit the patio and grill at least once a week in the summertime, says the National Pork Board. To go grill crazy with the best of them, follow this advice from cookbook author and grilling expert Elizabeth Karmel.

Get your confidence mojo on. “It’s 10 percent skill and 90 percent the will to grill,” says Karmel. “Don’t be intimidated because it’s been a man’s domain. Get out there and join in the fun.”

Know your heat. Use direct heat—a layer of charcoal directly under the food or all the burners turned up on a gas grill—for food that takes 20 minutes or less to cook. Use indirect heat—no heat directly under the food, you put the lid on and hot air rotates around the food—when cooking for longer periods of time.

Use smart and simple seasonings. Prep your food with olive oil, salt and pepper, says Karmel. Be sure to oil the food, not the grates. A nice coating prevents meats from sticking and creates great grill marks.

Be patient. Don’t peek under the lid every few minutes. Heat will escape and you’ll need to increase cooking time. Hold off brushing on sauces until the last 20 minutes of cook time. This will prevent burning but the flavors will still marinate.

For more tips from Karmel, visit www.GirlsAtTheGrill.com.