Skipping Preheat Time

One of the most common mistakes is putting food on the grill before it’s fully preheated. Preheating ensures even cooking and helps prevent sticking. For gas grills, wait at least 10–15 minutes; for charcoal, wait until the coals are covered in white ash.

Cooking Meat Straight from the Fridge

Cold meat on a hot grill often cooks unevenly. Let meat sit at room temperature for about 20–30 minutes before grilling so the heat penetrates evenly.

Flipping Too Often

Constant flipping prevents a good sear and can dry out your food. In most cases, meat only needs to be flipped once during cooking to retain juices and develop a rich crust.

Pressing Down on Meat

It may be tempting to press burgers or steaks with a spatula, but this squeezes out the flavorful juices and can lead to dry, tough results.

Overcrowding the Grill

Overloading your grill limits airflow and makes it harder to maintain consistent heat. Cook in batches if needed to ensure every piece gets the right amount of heat.

Ignoring the Resting Period

Resting meat for 5–10 minutes after cooking allows juices to redistribute, keeping the meat moist and tender.

Not Cleaning the Grill After Use

Resting meat for 5–10 minutes after cooking allows juices to redistribute, keeping the meat moist and tender.

Not Cleaning the Grill After Use

Food residue can affect flavor and create flare-ups. Always brush your grates after cooking, while they’re still warm, for easier cleanup.

At GrillRatings.com, we test and review grills with these best practices in mind, ensuring our top picks help you avoid these mistakes for perfect BBQ results.