What Not to Do With a BBQ: 12 Common Mistakes Every Griller Should Avoid (2025)
No matter if you use a gas grill, charcoal kettle, pellet smoker, or a full outdoor kitchen, mastering barbecue is not just about what you should do. It’s also about knowing what to avoid.
Some mistakes can ruin the flavor of your food. Others might damage your grill. A few can even create safety hazards.
To help you grill smarter and safer with better results, here are the top things you should avoid with your BBQ in 2025, along with expert tips and simple solutions.
❌ 1. Don’t Skip Cleaning Your Grill
A dirty grill doesn’t just look bad. It affects everything from flavor to safety and even how long your grill lasts.
Burnt-on grease, old food, and leftover residue from last weekend’s burgers can all add unwanted flavors to your steak.
Why Cleaning Matters
- Prevents flare-ups caused by grease buildup
- Keeps heat even and predictable
- Extends the lifespan of your grill
- Prevents rust and corrosion
- Reduces sticking and makes searing easier
Tools That Make Cleaning Easy
- Grill brushes (steel or coil-bristle styles)
- Scraper tools for grates and fireboxes
- Two-sided sponges for stubborn debris
- BBQ-safe cleaning sprays
- Microfibre cloths for stainless steel and enamel exteriors
- Disposable drip pans for grease control
A clean grill simply cooks better and is safer to use.
❌ 2. Don’t Use Lighter Fluid on Charcoal
Lighter fluid might seem convenient, but it is one of the quickest ways to ruin your food with harsh, chemical flavors.
Instead, use:
- Natural lighter cubes
- Electric charcoal starters
- A Rapidfire-style chimney starter
These methods help you get hot, clean-burning coals faster, without chemical residue, dangerous flare-ups, or breathing in fumes.
❌ 3. Don’t Cook on a Cold Grill
Putting food on cold grates is one of the most common mistakes beginners make.
Cold grates lead to:
- Poor sear marks
- Sticking and tearing
- Dry, overcooked meat because longer cook times dry it out
- Uneven heating
- Steam instead of caramelization
Preheat Times
- Gas grills: 10–15 minutes
- Charcoal: Until coals are fully ashed over
- Pellet grills: 7–12 minutes, depending on model
Properly preheating your grill is what separates a great crust from a soggy, disappointing result.
❌ 4. Don’t Guess When Meat Is Done
Cooking times are guidelines. Meat thickness, outdoor temperature, humidity, grate level, and fuel all affect actual cook time.
So, what is the only reliable method?
Use a digital thermometer.
Target internal temperatures for safety and accuracy:
- Chicken: 165°F
- Pork shoulder: 195–205°F (for pulled texture)
- Brisket: 200–210°F
- Steak: 125–160°F depending on doneness
Smart probes or wireless thermometers take away the guesswork and help you get perfect results every time.
❌ 5. Don’t Grill With the Lid Open (Except When Needed)
Grilling with the lid open lets heat escape, wastes fuel, and keeps smoke from adding flavor to your food.
Keep the lid closed for:
- Smoking
- Low-and-slow cooking
- Roasts
- Poultry
- Anything over 15 minutes
Lid open? Use it only for:
- Smash burgers
- Thin cuts under 5 minutes
- Very high-heat searing
Keeping the lid closed means faster cooking, juicier meat, and deeper flavor.
❌ 6. Don’t Cook Everything the Same Way
A grill is more than just a big hot metal box. It has different zones, and knowing how to use them is what separates beginners from pitmasters.
Direct Heat
Food goes directly over the flame.
Perfect for: burgers, steaks, skewers, and chops.
Indirect Heat
Food sits away from the flame with convection doing the work.
Perfect for: roasts, whole chickens, briskets, ribs.
50/50 or Hybrid Cooking
Half direct, half indirect.
Perfect for: sausages, thick steaks, bone-in pieces.
Knowing when to sear and when to slow roast is the key to mastering barbecue.
Additional BBQ Mistakes Many People Never Think About (But Should)
Here are a few more common mistakes that people often overlook.
❌ 7. Don’t Grill Too Close to Your House
Keep grills:
- At least 10 feet from siding and windows
- Away from railings
- Off wooden patios, if possible
- Never under low overhangs unless certified for it
Heat, wind, and grease together can create real fire risks.
❌ 8. Don’t Ignore Wind Direction
Wind affects:
- Flame stability
- Heat retention
- Smoke flow
- Pellet grill temperature control
Set up your grill so the wind does not blow straight into the burner or firebox.
❌ 9. Don’t Mix Raw and Cooked Foods
Cross-contamination is a major issue at summer cookouts.
Use separate:
- Plates
- Tongs
- Cutting boards
Always wash your hands right after handling raw meat.
❌ 10. Don’t Leave Your Grill Unattended
Even for a minute.
All it takes is:
- A flare-up
- A wind shift
- A kid or a pet walking too close.
- A grease drip could catch fire in the firebox
Stay nearby and pay attention.
❌ 11. Don’t Use Cheap Fuel
Using quality fuel leads to better flavor.
Avoid:
- Softwood charcoal
- Treated lumber
- Gasoline or kerosene (dangerous and toxic)
- Bargain-bin briquettes full of fillers
Choose:
- Hardwood lump charcoal
- Competition briquettes
- Seasoned hardwood logs
- Food-safe pellets
Your food and your lungs will both thank you.
❌ 12. Don’t Smother Your Grill Right After Cooking
Let it burn off residue for 5–10 minutes before shutting down.
This reduces carbon buildup and makes post-cook cleaning far easier.
Final Thoughts: Learn the Don’ts to Improve Every Cookout
Barbecuing is fun, but it is also about science, safety, and skill. If you avoid these common mistakes and learn how your grill works, you will cook better, safer, and with more confidence every time.
If you master these “don’ts,” every backyard barbecue will be more successful.
Happy grilling, and see you around the fire.
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