Russell Moore, chef and owner at Camino restaurant in Oakland, gave us this technique for grilling chicken breast--and it's the juiciest version we've ever had, protected from overcooking by the bones and skin. "Don't cook it too fast," he adds. "You don't want it burnt outside and raw inside." We also like his clever way of producing an entire dinner over one fire, grilling everything in sequence. At Camino, he uses cherry and almond wood, but for the home griller, he suggests a mix of mesquite hardwood charcoal and either fruitwood or hardwood chunks--and lighting more charcoal partway through cooking.