CHICKEN: grill boneless, skinless breasts for 8-12 minutes on direct medium heat, covered, turning once. Drumsticks or bone-in thighs take 36-40 minutes (6-10 minutes on direct heat, plus 30 minutes on indirect heat). All chicken should be cooked to an internal temperature of 165°F.
TOMATOES: Slice in half, then brush the cut sides with a little olive oil. Grill for 6-8 minutes over direct medium heat, covered. Grill whole tomatoes for 8-10 minutes, turning a few times. Thread cherry tomatoes on skewers, brush with oil, and grill for 2-3 minutes turning once.
CORN ON THE COB: Soak in water for 15 minutes, then remove the husk and silk, or leave the husk on (for moister corn) and remove the silk only from the tops of the ears. Either way, grill ears over direct medium heat, covered -- husked corn for 10-15 minutes, and corn in the husk for 25-30 minutes.
FLANK STEAK: Grill a 3/4" steak weighing 1.5-2# for 8-10 minutes on direct medium heat, covered, turning once. Cook to a temperature of 145° for medium-rare, 160° for medium, or 170° for well-done. Let steak rest 5-10 minutes before carving. Be sure to slice very thin.
HAMBURGERS: Grilling time varies by thickness. Make all of your patties the same size so you only have to check one for doneness. In general, grill burgers for 8-10 minutes over direct high heat, covered, turning once. All burgers should be cooked to 160°.
PEACHES: Slice in half and remove the pit, then coat the cut sides with a little olive oil or nonstick cooking spray. Grill, cut side down, over direct medium heat for 8 minutes. Drizzle with honey before serving. Grilled peaches will keep at room temperature for up to 2 hours.
PINEAPPLE: Cut into 1/2" thick slices or 1" thick wedges, then coat with a little olive oil or nonstick cooking spray. Thread onto wooden skewers that have been soaked in water for 30 minutes. Grill on direct medium heat, covered, for 4-8 minutes. Drizzle with honey to serve.
SHRIMP: Peel and devein the shrimp; you can leave the tails on or remove them. Grill for 2-4 minutes on direct high heat, covered turning once. Cooking time depends on the size of the shrimp. You want them to look opaque but not shriveled, a sign of overcooking.