Five easy tricks to save up to $145 on your utility bill when you're grilling outdoors

GRILLING is a summer staple and an easy way to save money while cooking.

Cooking indoors in the summertime can fill homes with dreaded heat.

This can drive up utility bills as the air conditioner works harder to cool everything off, not to mention any fans you might turn on and the cost of running the appliances.

According to EnergySage, it could cost $145 per year or $12.08 a month to run an oven and electric stove.

Taking things outside and onto the grill can lower your overall energy costs.

But there are a few other steps to take that can lower the overall costs of grilling too.

Propane and natural gas burn faster than charcoal.

They will reach the same temperature in less time, using less fuel, according to Agway Energy Services.

Gas grills offer more control over cooking temperatures so there isn't extra energy being spent on a meal that doesn't necessarily need it.

Similar to ovens, grills are most effective when the lid is closed.

This keeps the heat concentrated and cuts down on cooking time.

Estimates show that opening the lid to take a peek adds five minutes of cooking time.

Experts suggest using a timer to tell when you have to flip your food rather than opening the lid to check.

Only the burners cooking food directly above it should be on.

Lighting an extra burner will add extra warmth, but it will not make your food cook faster.

Think of it as a stove; you wouldn't turn on a burner if there wasn't a pot or pan on it.

Cranking up the heat to the highest temperature is not necessary for most foods.

Knowing the right temperature will not only help you save money on fuel costs, but it will make your food taste better.

Things like ribs, pork shoulders, and brisket, should be cooked at a low heat no higher than 250 degrees.

Medium heat, from 325 degrees to 350 degrees, is best for roasts, pork loin, whole fish, burgers, and whole chicken.

The only time high heat ranges from 400 degrees to 600 degrees is when cooking steaks, pork chops, chicken breasts, and small vegetables.

In order to keep grills running efficiently they should be cleaned often.

Dirty grills burn off the leftover fat, grease, protein, and all the other leftovers from the last time it was used.

The more build-up there is, the longer it takes the grill to heat up to the proper temperature and the more fuel that gets used.

A wire brush can be used to scrub away grime, and should be followed up with a thorough wipe-down to make sure none of the bristles are left behind on the grates.

See six other cooking mistakes you may be making that are driving up utility bills.

Plus, "vampire" appliances in your kitchen are using more energy than you may think.