Top 10 Grilling Mistakes & How To Fix Them

Grilling is one of the best ways to bring bold, smokey flavour to your meals. But even seasoned BBQ enthusiasts can fall into common traps that affect the taste, texture, or safety of their food. Whether you’re flipping burgers for the family or hosting a summer cookout, avoiding these grilling mistakes can make all the difference.

1. Grilling Cold Meat

Putting cold meat straight from the fridge onto the grill might save time, but it leads to uneven cooking. The outside may char while the inside stays raw.

Fix: Let your meat come to room temperature before it hits the grill. About 30 minutes for small cuts and up to an hour for larger ones ensures a more even cook.

2. Skipping the Soak on Wooden Skewers

Wooden skewers burn quickly if not soaked properly, leaving your kebabs half-cooked and falling apart.

Fix: Soak wooden skewers in water for at least 30 minutes. If possible, soak them overnight to play it safe.

3. Grilling on Dirty Grates

A dirty grill not only affects flavour, but it can also cause sticking and flare-ups. Old grease and charred bits aren’t seasoning; they’re just a mess.

Fix: Clean the grates after every use while they’re still warm. Use a grill brush or wooden scraper, and lightly oil the grates before each session.

4. Using the Wrong Tools

Short-handled tools put your hands too close to the heat, and using tongs on delicate items can damage your food.

Fix: Stick to long-handled, sturdy tools. Use tongs for hearty items like steaks and ribs. Use a spatula for burgers, fish, and pizza. Avoid forks that pierce meat and let juices escape.

5. Not Preheating the Grill

Placing food on a cold grill can cause sticking, uneven cooking, and poor searing.

Fix: Preheat the grill for 10 to 15 minutes. This helps your meat sear properly and reduces the risk of food clinging to the grate.

6. Overcrowding the Grill

Packing the grill full can lead to cross-contamination, flavour mixing, and poor heat circulation.

Fix: Give each food item space to cook evenly. Leave at least a quarter of the grill empty so you have a safe spot to move food if flare-ups happen.

7. Guessing When Meat is Done

Cutting into your meat or poking it to test doneness releases juices and affects texture.

Fix: Use a digital meat thermometer for accuracy. For rare steak, aim for 52°C. Medium should hit around 60°C, and well-done is 75°C or more.

9. Adding Sauce Too Early

Barbecue sauces usually contain sugar, which burns quickly and leaves food with a bitter, charred crust.

Fix: Brush on sauce during the final 10 to 15 minutes of cooking. This lets it caramelize without burning and keeps flavours balanced.

10. Cutting Meat Too Soon

Cutting into freshly grilled meat causes juices to run out onto the cutting board, leaving your food dry.

Fix: Let meat rest before slicing. Steaks should rest for 3 to 5 minutes, and larger cuts like pork loin or lamb should rest for about 10 minutes.

Grill Like a Pro This Summer

Avoid these common grilling mistakes to elevate your BBQ game and impress your guests. For expert advice, premium BBQs, and all the accessories you need, visit Harding The Fireplace. Our team is here to help you make every cookout your best yet.

Visit our showroom at 200 Nipissing Ct, Kanata.