The Most Common Mistakes Made When Using a Grill (And How to Fix Them)

The Most Common Mistakes Made When Using a Grill (And How to Fix Them)

Hey there, fellow grillers! My name’s Tom, and I run Tom’s Kitchen on YouTube, where I break down cooking, grilling, and all things delicious. 

Now, let’s get into today’s topic: the most common mistakes people make when using a charcoal grill. Whether you just picked up your first kettle grill or you’ve been at it for a while, these are the things that can make or break your grilling game. But don’t worry—I’ll walk you through how to fix them so you can cook like a pro.

1. Skipping the Initial Burn-Off

If you just got a new grill, one of the first things you need to do is an initial burn-off. This step gets rid of any manufacturing residues, oils, or chemicals that you definitely don’t want in your food. Just fire up your grill to a high heat (450–500°F) and let it burn for about 20 minutes. After that, give the grates a quick scrape, and you’re good to go.

2. Choosing the Wrong Charcoal

Your choice of fuel matters more than you think. If you’re going for high-heat searing, lump charcoal is great. But for longer, low-and-slow cooks, briquettes are more consistent and burn longer. Play around with different options to find what works best for you—but avoid any charcoal that’s pre-soaked in lighter fluid, as it can leave a bad taste in your food.

3. Not Fully Igniting the Charcoal

One of the biggest mistakes new grillers make is not letting their coals fully ignite before cooking. If your grill isn’t getting hot enough, this is probably the issue. Use a chimney starter and let the coals burn for about 15–20 minutes. You’ll know they’re ready when the top layer starts turning gray, flames are coming out of the top, and there’s no more smoke.

4. Cooking on Dirty Grill Grates

Your grill grates collect residue from previous cooks, and if you don’t clean them, that burnt-on gunk can make your food taste bad. Every time you fire up your grill, let it heat up to around 400–450°F, then use a high-quality grill brush to scrape off any debris. Avoid cheap wire brushes—loose bristles can end up in your food.

5. Letting Flare-Ups Get Out of Control

Flare-ups happen when fat drips onto hot coals, but they don’t have to ruin your meal. The key is not to panic—never use water to put out a flare-up, as it’ll create a ton of smoke and make a mess. Instead, simply close the lid and shut the vents to cut off the oxygen. Within seconds, the flames should die down.

6. Struggling with Temperature Control

If your grill isn’t reaching or holding the right temperature, check two things:

  1. Are your coals fully lit? If not, let them burn longer before closing the lid.

  2. Are your vents set correctly? The bottom vent controls airflow (more air = hotter fire), and the top vent controls smoke and heat retention. Adjust them accordingly based on what you’re cooking.

Final Thoughts

Grilling is a skill, and like any skill, it gets easier with practice. By avoiding these common mistakes, you’ll have better control over your grill, cook more delicious food, and impress your friends and family.

Check out my YouTube channel https://www.youtube.com/@tomwadek for more.