Grilling and barbecuing may seem straightforward—meat, fire, done—but there’s a lot more to getting it right than most people realize. Whether you’re a backyard beginner or a seasoned weekend pitmaster, chances are you’ve made at least one of these common BBQ mistakes. Here’s how to identify and fix them so your next cookout is your best yet.
1. Using Lighter Fluid for Charcoal
Using lighter fluid might seem like a quick way to get your grill going, but it can leave a chemical taste on your food. The fumes can also be dangerous. A better option is a chimney starter. It uses newspaper or fire starters and delivers hot, even coals without any unpleasant aftertaste.
2. Grilling Meat Straight from the Fridge
Putting cold meat directly on the grill can cause uneven cooking. The outside may char while the inside stays undercooked. Instead, let your meat sit at room temperature for 20–30 minutes before grilling. This helps it cook more evenly and improves flavor and texture.
3. Skipping the Preheat
A common beginner mistake is placing food on the grill before it’s properly preheated. A hot grill sears meat, locks in juices, and helps prevent sticking. Always allow 10–15 minutes for the grill to reach the correct temperature before adding food.
4. Not Cleaning the Grill Grates
Dirty grates lead to flare-ups, uneven cooking, and off-flavors. Always preheat your grill, then brush the grates with a grill brush or a balled-up piece of foil. Clean grates not only improve flavor but also extend the life of your grill.
5. Constantly Flipping the Meat
Flipping meat too often prevents it from developing a proper sear and can make it fall apart. Most meats only need to be flipped once. Let it cook thoroughly on one side, develop a crust, and then turn it to finish. Patience here is key.
6. Pressing Down on the Meat
It’s tempting to press burgers or steaks with a spatula to “speed up” cooking, but this squeezes out flavorful juices and dries out your food. Instead, let the meat cook undisturbed, and rely on a thermometer rather than visual cues to know when it’s done.
7. Overcrowding the Grill
Trying to cook everything at once can lead to uneven heat distribution and steamed—not grilled—food. Leave space between items so air and heat can circulate properly. This also gives you room to move food from direct to indirect heat zones if needed.
8. Ignoring the Two-Zone Setup
Many people grill over high heat only, which increases the risk of burning the outside while the inside stays raw. A two-zone setup—one side with direct high heat, the other with indirect lower heat—gives you better control and allows you to sear and finish cooking without overdoing it.
9. Skipping the Rest Period
Once meat comes off the grill, it needs to rest. Cutting it immediately causes juices to run out, leading to dry results. Let your meat rest for at least 5–10 minutes (20–30 minutes for larger cuts like brisket or turkey) before slicing.
10. Not Using a Meat Thermometer
Guessing the doneness of meat is one of the fastest ways to ruin a good meal. A digital meat thermometer removes the guesswork and ensures you hit safe internal temperatures while keeping your meat juicy and flavorful. It’s the single best tool for improving your BBQ skills.
Final Thoughts
Mastering barbecue takes practice, but avoiding these common mistakes will put you on the fast track to grilling greatness. With a few small changes—like using a chimney starter, setting up two heat zones, and trusting a thermometer—you’ll see better results every time. The grill is more than just a tool; it’s a stage. And with the right techniques, you’ll always put on a delicious show.