{"id":6344,"date":"2020-09-23T07:24:16","date_gmt":"2020-09-23T11:24:16","guid":{"rendered":"https:\/\/www.smokinlicious.com\/blog\/?p=6344"},"modified":"2021-11-10T13:01:07","modified_gmt":"2021-11-10T18:01:07","slug":"top-12-grilling-mistakes","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/top-12-grilling-mistakes\/","title":{"rendered":"TOP 12 GRILLING MISTAKES"},"content":{"rendered":"
\"Our

Our top 12 Grilling Mistakes!<\/p><\/div>\n

Did you do one of these top 12 grilling mistakes this Year? <\/a><\/span>Share on X<\/a><\/span><\/h3>\n

\"Listen<\/p>\n

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 <\/p>\nhttps:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/TOP-12-GRILLING-MISTAKES-FULL-BLOG-AUDIO.mp3<\/a><\/audio>\n

A<\/span>s a billion-dollar business, selling grills is likely not going away any time soon.\u00a0 In fact, sales are gaining strength thanks to COVID-19 which forced many to find ways to keep cooking and eating interesting while forced to stay out of restaurants.<\/p>\n

When asked, most people say they grill or barbeque for flavor.\u00a0 If that is the case, then why are some of the most common practices the ones causing the most variation in the taste of your grilled foods<\/a>?<\/em><\/strong><\/p>\n

Here are the top 12 grilling mistakes you should avoid.<\/p>\n

#1 Skipping Preheat of the Grill<\/em><\/strong><\/h2>\n

It does not matter if you prefer to use a gas grill or a charcoal unit, you need to preheat the grill before adding food.\u00a0 Why?\u00a0 It is the only way to avoid having your foods stick to the grill grate.\u00a0 When you allow the metal to heat to a very hot level, the protein in meats cannot form a bond with the metal grate.\u00a0 Plan about 5 minutes preheat time for charcoal grills and 15 minutes for gas units.<\/p>\n

#2 Cooking on an Unclean Grill<\/em><\/strong><\/h2>\n

Yeah, I know.\u00a0 The grill is located outside so you think it does not need the same care and cleaning as your kitchen equipment indoors.\u00a0 Wrong! Leftover food particles, grease, smoke tar and creosote can build up on various parts of the grill and cause changes in food flavors as well as make the food stick.\u00a0 Plus, a grease trap that has never been emptied can ignite which will ruin your planned grill day!\u00a0 Get in the habit of scraping the grill grate after preheating and lightly scrub the cooled down grill including the lid area, with steel wool and water.\u00a0 The lid likes to hold on to carbonized grease which becomes flaky and falls off onto your foods if left in place.<\/p>\n

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#3 Not Oiling the Grill Grate<\/em><\/strong><\/h2>\n

In addition to preheating the grill oiling the grate is key to keeping food from sticking.\u00a0 This needs to be done whether your cooking on gas or charcoal.\u00a0 Using tongs, dip a wad of paper towels in vegetable oil and wipe the preheated, scrubbed cooking grate before adding food.<\/p>\n

#4 Using Lighter Fluid<\/em><\/strong><\/h2>\n

For charcoal grill lovers, stop ruining your foods with lighter fluid.\u00a0 Coals are easier to lite with lighter fluid for one reason only \u2013 the chemicals make for quick lighting.\u00a0 They also impart those chemical flavors to your food.\u00a0 Learn to use a chimney starter with either newspaper for lighting or a Firestarter placed at the bottom.\u00a0\u00a0 And this leads us to \u2026<\/p>\n

#5 Not Having Enough Coals<\/em><\/strong><\/h2>\n

Depending on the size of the chimney starter you purchase, the average weight of charcoal used in one is 3 pounds.\u00a0 If your planning a full day of grilling, that one chimney starter will not be enough.\u00a0 Do not forget to load the charcoal area of the grill with unlit charcoal before the hot coals are added. The hot coals will gradually ignite the unlit and keep the temperature going so you can keep cooking.<\/p>\n

#6 Pouring the Coals Too Soon<\/em><\/strong><\/h2>\n

Once you have the chimney starter lit, leave it alone!\u00a0 Too often, the chimney is poured before the top layer of coals is covered with ash.\u00a0 That means, the coals are a gray color not black.\u00a0 If you do not allow the coals to fully heat, you will not be able to sustain the temperature of the equipment for cooking or worse, the fire could go completely out.<\/p>\n

#7 Turning Meat Too Soon<\/em><\/strong><\/h2>\n

We covered why it is so important to preheat the grill before placing food on the grate.\u00a0 Part of the \u201cnon-stick\u201d relates to turning mea<\/a>t. The meat\u2019s surface needs to be hot enough to release from the grate.\u00a0 If\u00a0 you don\u2019t wait long enough, the meat will tear.\u00a0 Wait until you can easily lift the meat before making the turn.<\/p>\n

#8 Running Out of Propane <\/em><\/strong><\/h2>\n

I think just about everyone at one time or another makes the mistake of starting a grilling day and the propane tank runs out!\u00a0 Here is a trick for those who own a tank that has no fuel gauge.\u00a0Boil one cup of water and pour it down the side of the tank.\u00a0 Feel the metal with your hand.\u00a0 Where you feel warmth on the tank means that area of the tank is empty.\u00a0 Feel coolness, that is the current level of available propane.<\/p>\n

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#9 Cooking with the Lid Open<\/em><\/strong><\/h2>\n

Apart from lighting a gas grill, which should always be done with the lid up, you should do cooking with the lid down.\u00a0 Remember, gas grills deliver less heat than charcoal models.\u00a0 Keep the lid down to trap as much heat as possible.<\/p>\n

#10 Lifting the Lid During Cooking<\/em><\/strong><\/h2>\n

Having a hinged lid seems to imply that you are to readily open and close it at a whim.\u00a0 Nothing is further from the truth!\u00a0 Just like your oven, ever time you open the lid on the grill, you allow heat to escape forcing it to work harder to maintain the heat setting.\u00a0 Leave the lid alone!<\/p>\n

#11 Using Vents for Proper Airflow<\/em><\/strong><\/h2>\n

Comparable to the dials on an oven, vents are what control airflow to either boost the heat of the grill, reduce the heat, and extinguish fire\/heat.\u00a0 On a charcoal grill, there are vents on the bottom of the charcoal area as well as the top of the lid.\u00a0 The bottom vents draw in oxygen to feed the fire while the top provide for the draft.\u00a0 Balance the two openings and you succeed in reaching regulated temperature, just like setting the dial on your stove.\u00a0 Gas grills also have vents but they are usually fixed and intended to release some gases and heat from the higher BTU burner ratings.<\/p>\n

#12 Using Only One Cooking Set Up on the Grill<\/em><\/strong><\/h2>\n

Grills allow for so much versatility in cooking essentially any food item, whether that is animal protein, fruit, vegetables or even bread and baked items.\u00a0 Do not limit yourself to just one grill set up!\u00a0 If you are one to lite up all the burners on the grill or place your hot coals all throughout the charcoal area of your grill, then you are missing out.\u00a0 Direct fire works for quick cooking methods like burgers and hot dogs, but it is not the best set up for other foods.\u00a0 Learn to use a two-zone set up: heat on only one half of the grill area while food is placed on the unheated side.\u00a0 You will have the benefit of controlled cooking when needed and the option for direct char and searing for finishing items or for quick cook foods on the direct fire side.<\/p>\n

D<\/span>id we miss a grilling mistake?\u00a0 Leave us a comment to let us know.\u00a0 We welcome all types of questions and encourage you to follow and subscribe to our social channels so you don\u2019t miss anything.\u00a0 We look forward to providing you with tips, techniques, recipes, and the science for all things wood-fired cooked.<\/p>\n

SmokinLicious\u00ae products used in this blog:<\/h2>\n

Wood Chips- Grande Sapore\u00ae<\/a><\/h3>\n

Wood Chunks- Single & Double Filet<\/a><\/h3>\n
\"More

More Related reading on Grilling mistakes and other good Techniques<\/p><\/div>\n

Related reading:<\/h2>\n

-COOKING WOOD WHAT YOU SHOULD KNOW<\/a><\/h3>\n

-WHAT WOOD FOR SMOKING: A PRIMER<\/a><\/h3>\n

-10 THINGS TO CONSIDER BEFORE PURCHASING WOOD FOR COOKING, GRILLING & SMOKING<\/a><\/h3>\n

 <\/p>\n

 <\/p>\n

\"Dr.

Dr. Smoke- Our Dozen of top grilling mistakes people make! Avoid these to be king of the Q<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

      As a billion-dollar business, selling grills is likely not going away any time soon.\u00a0 In fact, sales are gaining strength thanks to COVID-19 which forced many to find ways to keep cooking and eating interesting while forced to stay out of restaurants. When asked, most people say they grill or barbeque for […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138,1,3],"tags":[175,93,1419,176,117,76,58,61,1421,165,166,179,135,125,31,30,111,1420],"class_list":["post-6344","post","type-post","status-publish","format-standard","hentry","category-cooking-with-wood","category-general-smoking-information","category-smoking-tips","tag-barbecue-smoking-wood","tag-bbq-smoking","tag-cooking-with-hardwoods","tag-cooking-with-wood","tag-cooking-wood","tag-grilling","tag-hardwood","tag-outdoor-cooking","tag-smoked-food-flavors","tag-smoker-wood","tag-smoker-wood-chips","tag-smoker-wood-chunks","tag-smoking-wood","tag-smoking-woods","tag-wood-chips","tag-wood-chunks","tag-wood-cooking","tag-wood-smoke-flavoring"],"yoast_head":"\nTOP 12 GRILLING MISTAKES - Smokinlicious\u00ae Smoking Wood Tips<\/title>\n<meta name=\"description\" content=\"Our grilling mistakes to avoid! 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