10 BBQ Mistakes You're Probably Making (And How to Fix Them)
Whether you're a seasoned griller or just getting started, these are the mistakes that show up again and again — and the fixes that will immediately improve your results.
1. Grilling Cold Meat
Taking meat straight from the fridge to the grill means the outside cooks before the inside reaches temperature. Let meat rest at room temperature for 20–30 minutes before grilling.
2. Not Preheating the Grill
A cold grill means food sticks and you won't get proper sear marks. Preheat for at least 10–15 minutes with the lid closed.
3. Pressing Down on Burgers
4. Constantly Moving the Food
Food releases naturally from a hot grill when it's ready to flip. If it's sticking, it's not ready. Leave it alone until it lifts cleanly.
5. Using Too Much Direct Heat
For thicker cuts, use a two-zone fire — one side hot for searing, the other cooler for finishing. This prevents burning the outside before the inside is cooked.
6. Not Resting Meat After Grilling
Resting for 5–10 minutes allows the juices to redistribute. Cut immediately and all that flavour runs out onto the board.
7. Marinating Too Long
Acidic marinades (citrus, vinegar) will begin to break down the protein after 2–4 hours, making the texture mushy. Follow recipe timings.
8. Ignoring the Lid
Closing the lid turns your grill into an oven — essential for thick cuts and whole chicken. Open lid = direct heat only.
9. Soaking Wooden Skewers for Too Long
30 minutes is plenty. Over-soaked skewers become heavy and the wood fibres can degrade, making them more likely to split.
10. Not Cleaning the Grill
A dirty grill means stuck food and off-flavours. Brush the grates with a wire brush while they're hot, both before and after cooking.