Look, everyone loves the idea of being the grillmaster. You get the praise, the plate gets stacked, and the smoke makes it feel like you're doing something serious because you are. But somewhere between the Instagram posts and the TikTok hacks, folks have picked up some bad habits that need to be addressed today.

Whether you’re new to the game or you’ve been managing the grill at the family reunion since 2019, here are 10 mistakes that’ll have your food tasting off and your OG grill uncles looking at you sideways.

1. Still Using Lighter Fluid? You’re Tasting Fumes, Not Flavor

Lighter fluid is outdated. That chemical smell you think is smoke is ruining your food. It’s 2025 — grab a chimney starter, some fire starter cubes, and let your charcoal do what it was made to do naturally. Your ribs shouldn’t smell like a gas station.

2. Stop Lining the Grates with Foil Like It’s a Science Project

Putting aluminum foil directly on the grill grates blocks heat, stops airflow, and guarantees you’ll never get those beautiful sear marks. Plus, you’re steaming your meat instead of grilling it. If cleanup’s your issue, get a proper grill mat or just commit to scrubbing like a grownup.

3. Bringing Frozen Precooked Burgers to the Cookout Is Wild

If you got invited to the cookout and your contribution is a box of frozen, gray hockey pucks — you might as well bring paper towels. Burgers are simple. Ground beef, salt, pepper, maybe a little seasoning. That’s it. Pull up with something fresh or don’t pull up at all. Here are my top burger recipes to get you right.

4. Seasoning Charcoal Like It’s a Cast Iron Skillet? Please Don’t

This trend needs to stop. Pouring rubs, beer, or sauce directly on the coals isn’t seasoning — it’s burning. That smoke you're chasing? It comes from wood chunks, not barbecue sauce bubbling on a fire. Use a smoker box or soak wood chips if you want real flavor. Stop wasting good seasoning.

5. Trying to Use Charcoal in a Gas Grill Is a Fire Hazard

This might sound made up, but folks are out here doing it. Your gas grill is not designed to handle hot coals. Doing this can melt components, start a grease fire, or straight up destroy your setup. If you want that charcoal flavor, invest in a charcoal grill — they’re not expensive, and your food will thank you.

6. You Only Flip Steak Once — Stop Hovering

Hover hands at the grill are real. Flipping every 15 seconds like you’re on a griddle is how you ruin a good crust. Let the meat sit, sear, and build flavor. Flip once, maybe twice. Trust the process. Respect the sizzle. Need help? Check out my steak recipes here.

7. Crowding the Grill Like It’s Happy Hour

Overloading the grill means nothing cooks evenly. Airflow gets blocked, heat drops, and now your wings are poaching instead of crisping. Leave space. Let everything breathe. Your grill ain’t a party bus — everything doesn’t need to be shoulder to shoulder.

8. Saucing Too Early Is How You Burn Good Meat

BBQ sauce has sugar. Sugar burns. If you’re slathering ribs in sauce from the jump, you’re setting yourself up for failure. Wait until the last 10 to 15 minutes of the cook to brush it on. That’s how you get sticky, caramelized perfection — not bitter, blackened mistakes.

9. Using That Rusty Wire Brush You Got Back in 2012

You’ve seen the horror stories. Those wire bristles can break off and end up in your food — or worse, your throat. Swap that out for a bristle free brush, a wood scraper, or even a balled up piece of foil. Just clean your grates safely, not recklessly.

10. Thinking BBQ and Grilling Are the Same Thing

Not all flame cooking is created equal. Grilling is hot and fast — think burgers, steaks, chops. BBQ is low and slow — ribs, brisket, shoulders. Know what you're working with. If you’re using propane and flipping in 8 minutes, that’s grilling. Don’t call it BBQ. That’s how fights start. Ribs recipes | Brisket recipes

Final Word from Unc

Nobody’s born knowing this stuff — but once you do know better, you gotta do better. These mistakes don’t make you a bad cook. They just mean you’re learning. So take the L, fix it, and keep that smoke rolling right.

Because when it’s done right, there’s nothing like BBQ.
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