BBQ: 10 Pro Tips for Perfect Grilling This Summer and Avoid Common Mistakes

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Every summer, as soon as the warm weather returns, the delicious smell of BBQ fills the air. While some die-hard grillers use their BBQs year-round, for most of us, the grilling season is short—so we might as well make the most of it!

To master BBQ cooking techniques, we turned to the Mobile Grill Academy by Weber, who shared their expert advice. Here are the best tips to keep in mind for perfectly grilled food, no matter your experience level.

10 Tips for Grilling Like a Pro

1. Always preheat the grill

This step is often skipped but absolutely essential. Preheat the BBQ (with the lid closed) for 10 to 15 minutes at maximum temperature to:

• get a great sear on meat, fish, and vegetables.
• loosen any stuck-on residue and make the grill easier to clean;
• prevent food from sticking;

You should aim for a lid temperature of around 500°F before placing food on the grill.

2. Oil the food, not the grill

Here’s a lesser-known tip: instead of oiling the grill, brush oil directly on the food.

This helps prevent sticking and also adds flavor and moisture.

3. Keep the grill clean

A hot grill is easier to clean with a stainless steel brush.

Important: if your brush is shedding metal bristles, replace it immediately to avoid any risk of them ending up in your food.

4. Use direct or indirect heat wisely

Wondering whether to use direct or indirect heat? Here’s a quick guide:

Indirect heat (flame on one side, food on the other): ideal for larger cuts or long cooking times (whole chickens, roasts) over 20 minutes.

Direct heat (flame directly under food): great for small, tender items that cook in under 20 minutes (steaks, kebabs, vegetables).

5.  Keep the lid closed while cooking

Get into the habit of closing the lid while cooking. This:

• prevents flare-ups,
• speeds up cooking time,
• retains moisture,
• traps smoky flavor.

6. Control flare-ups 

Flare-ups can burn your food. To prevent them:

• if flames do appear, move the food to the indirect heat side temporarily.
• keep the lid closed as much as possible;

7. Don’t mess with the meat

For the perfect sear (hello, Maillard reaction!), let the grill do its job. Once the meat is placed on the hot grill, leave it alone.

One flip is enough—just make sure to place it on a clean, hot section of the grill.

8. Be strategic when flipping food

Don’t put the food back in the exact same spot. Move it slightly to benefit from a hotter surface for a better sear on the other side.

9. Monitor cooking time and temperature

Use a timer to stay on track, and most importantly, a meat thermometer for precise results.

Keep in mind that outdoor conditions like cold or windy weather can affect cooking time and grill performance.

10. Always let the meat rest

Once your meat is cooked, wrap it loosely in foil and let it rest.

This allows juices to redistribute, making the meat more tender and flavorful.

As a rule of thumb, rest time should be about 20–25% of the cooking time (e.g., 20 minutes of rest for 100 minutes of cooking).

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