Grilling Mistakes You're Probably Making (And How To Avoid Them)

Grilling is a great way to prepare meat and vegetables. It’s simple, it’s fun, and (when done right) it can be delicious.

But like anything else in life, grilling has its share of challenges—and mistakes. If you’re wondering how to avoid these common errors so that your BBQs are always delicious, here are eight of them:

Top 5 biggest mistakes you make grilling and how to avoid

Mistake	Solution
Not Preheating the Grill	Preheat the grill for at least 15 minutes before cooking
Putting Food on a Dirty Grill	Clean the grill grates with a grill brush or scraper
Overcooking or Undercooking Meat	Use a meat thermometer to check the internal temperature of the meat
Cooking with the Lid Open	Keep the grill lid closed as much as possible to maintain consistent heat
Using Lighter Fluid or Charcoal Briquettes Incorrectly	Use a charcoal chimney starter to light the coals or opt for a gas grill
Failing to Rest Meat After Cooking	Let the meat sit for a few minutes after cooking to redistribute juices
Cutting the Meat Too Soon	Allow the meat to rest for a few minutes before cutting to avoid losing juices
Not Cleaning the Grill Grates After Cooking	Remove food debris and brush the grates with a grill brush or scraper
Constantly Flipping the Meat	Avoid flipping the meat too often; allow it to cook for a few minutes on one side before turning
Failing to Monitor the Grill Temperature	Use a thermometer to monitor the grill temperature and adjust it as needed

Taking The Meat Straight From The Fridge To The Grill

You should never take meat straight from the fridge to the grill. Let it sit at room temperature for 30 minutes before cooking. This allows the meat to cook more evenly and be juicier, too!

Never cut your meat into pieces while it’s still on the grill, either!

Proper grill maintenance is crucial for effective grilling. As stated in our previous article on the DO’s and DON’Ts of Grill Maintenance, avoiding common maintenance mistakes is important to help prevent food contamination and ensure a successful barbecue.

Not Letting Your Grill Preheat Properly

If you’re using a charcoal grill, the coals should be ash-covered and white, which means they’ve been burning long enough to create all these new compounds.

This is important because those compounds will help your food get that great grilled flavor we all know and love.

If you don’t let your charcoal grill get hot enough before cooking, you won’t get that delicious char on the outside of whatever it is that goes into the flames.

Letting the coals burn until they’re covered in white ash takes about 20 minutes for every pound of charcoal used so if you have 10 pounds of briquettes, expect at least a half hour before they’re ready!

The Importance of Proper Grill Preheating

Problem	Solution
Food sticking to the grill grates	Preheating helps to burn off any food residue or grease on the grates, making them easier to clean and preventing sticking.
Unevenly cooked food	Preheating the grill ensures that the heat is distributed evenly, which helps to cook the food consistently.
Longer cooking time	Failure to preheat the grill can increase the cooking time, leading to dry and tough meat. Preheating, on the other hand, speeds up the cooking process and makes the food more tender.
Safety concerns	Preheating the grill helps to kill any bacteria that might be present on the grates, ensuring that the food is safe to eat.

Mistaking “Flame” For “Heat”

You might be tempted to think that the flames are what’s cooking your food, but that’s not the case.

Flames are simply a byproduct of combustion: gas and oxygen combining to create heat. They do not directly cook anything that job is left up to the temperature of your grill.

If you want to keep those flames from burning up all your meat before it has a chance at lasting on its own, make sure you light two burners at once and turn them down low while they’re preheating.

Using just one burner will allow for more flare-ups since there isn’t enough room for everything else on top of it without being in danger of catching fire itself; this can lead to charring some pieces before others have had time enough for cooking through conduction (see above).

Grilling is an art and science, and understanding the science behind it can help you achieve perfection. In our article on The Science Behind Grilling, we explore the chemistry behind grill temperature, meat texture, and heat conduction to help you achieve a perfectly cooked meal.

Keeping The Lid Open While Cooking

Letting the smoke escape is bad for the food and bad for your grill. When you open that lid, all of the flavor goes with it. With as much smoke flavor as we want to get into our food, why would we want to let it go?

To add in more flavor without losing any of what you’ve already gotten, try using a little bit of liquid smoke or some wood chips (like hickory or mesquite) instead of opening the lid every time you turn something over.

I’ll admit that this can be a bit frustrating at first but keep in mind that there are plenty of options available if you’re looking to experiment with different flavors!

Using Too Much Lighter Fluid

Some of the most common grilling mistakes are related to lighter fluid and charcoals, which is understandable. After all, different kinds of grills require different kinds of heat sources. But one thing’s for sure: you shouldn’t use lighter fluid on any grill, ever.

Lighter fluid is not safe to use around food or cooking utensils that come into contact with the food you’re preparing and it’s incredibly dangerous when it comes into contact with your skin!

Just like wire-rinsing dishes in boiling water can cause second degree burns on your hand (as any burned dishwasher operator will tell you), so too can lighter fluid burn your face and hands if they come into contact with this flammable liquid while lighting your grill.

Problem	Solution
Flammable liquid residue	Using too much lighter fluid can lead to flammable liquid residue on the grill grates, which can cause flare-ups or even a dangerous fire. Instead, use a chimney starter or natural fire starters.
Off-flavors in food	Lighter fluid can impart an unpleasant taste to food, which can be avoided by using alternate methods of starting the grill.
Sooty smoke	Excessive lighter fluid can also produce sooty smoke, which can make the food unappetizing and can be harmful to breathe.
Greater environmental impact	Overuse of lighter fluid can lead to further environmental degradation as lighter fluid is harmful to the environment. By using an alternative method, one can reduce the environmental impact of grilling.

That’s why manufacturers have included safety caps on gas lighters so kids won’t get hurt from accidental spills or explosions; there’s no need for those caps when you’re using a charcoal fire starter instead!

Having the right tools is essential for a successful BBQ. Our article on Top 17 Grilling Tools provides a comprehensive list of essential grilling equipment you should consider investing in to ensure a perfectly cooked food and a successful barbecue.

Eating Before It’s Time

Grilling is a great way to bring people together. It’s also a way to bring friends and family together long after the meal is over.

Nothing warms the soul like watching someone else enjoy their food so much that they can’t help but make some noise about it and then turning around and doing the same yourself. The best part is, if you’re doing it right, this will happen often!

But there are always exceptions: sometimes you might find yourself in an awkward situation where no one seems hungry but they still want to eat things on sticks because they don’t know any better yet; sometimes someone may come along who hasn’t had their fill of snacks yet; or maybe you just ate too many chicken wings already and would rather not risk being sick before bedtime.

Whatever the case may be, there will come times when grilling comes with its own set of rules; rules that must be followed if we’re ever going to keep ourselves healthy enough for another round tomorrow night (or whatever).

Cooking Over Direct Or Indirect Heat Without Preheating

Preheating your grill is a key step to grilling success. Preheating allows the grill to heat up and evenly distribute heat across its surface. It also prevents food from sticking to the grill as well as burns or charring.

Preheat for about 10 minutes with all burners on high before cooking so that your grills reaches a temperature of 500-550 degrees F (260-290 degrees C). This temperature range is ideal for cooking meat, fish, poultry and vegetables at high temperatures without drying them out too much.

It may take some practice to master preheating times depending on your type of gas or charcoal grill but there are some general rules you can follow:

Gas Grills: When using a gas grill, start by setting all burners on high until they reach 500-550 degrees F (260-290 degrees C).

Once this is achieved, adjust each burner down individually until only one is left turned on medium/medium low.

Charcoal Grills: If you’re using charcoal briquettes in an open tray or other type of smoker box filled with hot coals during grilling season then keep those hot coals going throughout the entire meal.

The best way to test whether it’s time yet? Use a thermometer!

In addition to avoiding common grilling mistakes, implementing proven tips can help you become a successful griller. Check out our article on 10 Grilling Tips You Need to Know to learn about essential grilling techniques, such as using indirect heat, marinating meat, and more.

Relying On A Built-In Thermometer

One of the most common mistakes people make is relying on a built-in thermometer. The problem with these devices is that they can be unreliable, and if you’re using one to cook meat, it’s important to know its limitations.

A meat thermometer will tell you what temperature your meat has reached, which means that it’s time for some juicy chicken breasts or delicious steak when the right temp is reached.

When using a built-in thermometer, however, there are numerous variables at play that make this method less reliable than using an external food thermometer (which should be cleaned before and after each use).

When cooking foods in an oven or grill or even on top of an open flame the ambient heat from these sources can cause internal temperatures to rise faster than they would if left alone in room temperature air.

This means that unless you’re lucky enough to have perfect conditions year round (and who does?), relying on your grill’s built-in thermometer may result in overcooked food instead of perfectly cooked meals every time!

Problem	Solution
Inaccurate temperature readings	Built-in thermometers can provide inaccurate temperature readings, leading to undercooked or overcooked food. Use a meat thermometer to ensure accurate readings.
May not be calibrated	Built-in thermometers may not be calibrated correctly or may become less accurate over time. Regularly calibrate your thermometer or opt for a digital thermometer.
Placement of thermometer	The placement of the built-in thermometer may not be optimal for accurate readings. Use a meat thermometer to measure the internal temperature of the food for precise results.
Different zones have different temperatures	Different parts of the grill can be hotter or cooler than others, leading to uneven cooking. Use a meat thermometer to check the internal temperature of the food in different areas of the grill for consistent results.

Cleaning Your Grill When It’s Still Hot

Cleaning your grill while it’s still hot is one of the biggest grilling mistakes you can make. The reason why you shouldn’t clean your grill until it cools down is because if you do, you will burn yourself.

You will also ruin the flavor of your food because cleaning a hot grill creates smoke that adds an unpleasant taste to foods.

The best way to avoid this mistake is by using a wire brush that has been soaked in water before scraping any charred material from the surface of your grill grate. This will prevent any sparks from flying up into your eyes or face when scrubbing away at a hot surface (and no one wants burned eyebrows).

Serving Steak Well Done Every Single Time

This is a problem for many people, myself included. I’m one of those people who likes their steak well done. It tastes good, it’s easy to chew, and the only way I can tell if it’s undercooked or overcooked is if there are blood stains on my plate or not.

But what does this even mean? Well, according to The Food Lab at Serious Eats, medium-rare steaks should be cooked at 130 degrees Fahrenheit (54 degrees Celsius).

Anything more than that and you’re getting into medium territory (150 degrees F/65 C), which isn’t bad necessarily but takes away from that tenderness we all know and love about steak. The closer we get to rarer cuts like rare (125 F/52 C) or sous vide style slow cooking in water baths at 125 F/52 C for up to 48 hours before finishing them off on the grill; they become more tender as well but can still be tough if not done properly by using a meat thermometer like this one by Taylor Precision Products ($35).

Don’t Use Lighter Fluid

A lot of people use lighter fluid to light their charcoal. But using a chimney is easier and safer. Here’s how:

First, punch holes in the bottom of your chimney with an awl or screwdriver. These holes allow oxygen to flow into the charcoal as it burns, which helps it get going faster than if there were no holes at all.

Next step? Put some newspaper under your chimney and fill up the bottom third of it with unlit briquettes (or other chunk-type coals).

Then add in some more unlit briquettes until you’ve filled up about half of your chimney’s capacity you don’t want more than that because then you won’t be able to get enough oxygen into the pile for it to burn properly!

Now light those things up! Once they’re burning well, add small pieces of wood on top (1″-2″ long) every few minutes until all that’s left are ash and smokeless ashes; this should take about 20 minutes if all goes according to plan!

Aside from avoiding common grilling mistakes, having a variety of delicious recipes is essential to impress your guests. Check out our article on 25 Delicious Grilling Recipes to learn how to create a delicious spread, including vegan and vegetarian-friendly options, for your next barbecue or gathering

Conclusion

When it comes to grilling, there are a lot of things that can go wrong. But if you keep these simple tips in mind and avoid the mistakes we’ve outlined above, you’ll be well on your way to mastering the art of grilling and not just for steaks!

FAQs

What are some common grilling mistakes?

Some common grilling mistakes include overcooking or undercooking food, failing to preheat the grill, and forgetting to rest the meat after it’s cooked.

How can I avoid overcooking or undercooking food on the grill?

Using a meat thermometer to check the internal temperature of the meat is the best way to ensure it is cooked to the perfect level of doneness.

Why is it important to preheat the grill?

Preheating the grill helps to ensure that the food cooks evenly and prevents sticking, as a hot grill will sear the meat on contact.

What is “resting” the meat?

Resting the meat means allowing it to sit for a few minutes after grilling, during which residual heat continues to cook the meat and redistribute the juices. This helps the meat become more tender and juicy.

How can I get my grill marks perfect?

To get perfect grill marks, make sure that the meat is dry before grilling, place it on the grill at a 45-degree angle, and resist the urge to move it around too much. Also, don’t flip the meat too soon – wait until it releases easily from the grill before turning it.

Hellen James

Hi there! I’m Hellen James, and I’m a grilling enthusiast. I’ve been grilling for years, and I absolutely love it. I love how it brings people together and how you can feed your family with just a few minutes of work.

Grilling Mistakes You’re Probably Making (And How To Avoid Them)