4 Common Grilling Problems And How To Easily Solve Them

Grilling is just about as much fun as you can have with your clothes on. Okay, there is golf and drinking beer, but grilling is definately up there. However it's never any fun when you encounter problems. Luckily several of the most common grilling problems are amazingly simple to fix. Here are four common problems along with their solutions from the backyard experts at Weekend Grillers.

PROBLEM: Grilled foods are too dry.

SOLUTION: The smoke rising up from a charcoal fire adds great smokey flavor to food, but it also can dry it out.
The easiest solution for this is to grill thicker cuts. Typically, thicker foods are easier to grill than thinner ones and hold their juices inside better. Look for medium thick steaks, fish fillets and chops. It can also be helpful (and tasty!) to marinate foods before cooking them over charcoal.

PROBLEM: Fish and burgers stick to the grill and come apart.

SOLUTION: Always keep your grill clean. The best way is to heat the grates then scrape them with a scraper before cooking anything. Grilling on a filthy grate coated with burnt, stuck-on food is like frying in a dirty pan.
Next before you put any food on the grill, oil the grate. There are two very simple and effective means of doing this. If you are cooking steaks or chops, cut off a small piece of fat and, using a grill fork, run it over the preheated grates. If are fixing anything else or do not want to cut off the best part of the steak, grab a couple of paper towels with your tongs, soak them in cooking oil and run the oil over the hot grate. Be sure to wait until the flames have died down if using charcoal or turn the flames down if using gas before doing either method. Never, NEVER use non-stick cooking spray.


PROBLEM: The food chars on the outside before it cooks all the way through.

SOLUTION: Move the majority of your charcoal brickets to one end of the grill or turn one end of your gas grill to hot and the other to low to build a two-zone fire. You can sear your food over the hot zone (and help lock in the juices), then move it to the warm zone to finish cooking it all the way though without scorching.
Also at the first sign of a flare-up, quickly move the food that is directly over the flame to the cooler zone and wait for the fire to burn out. Use a water bottle if you must, but it will only get ash on your food. Better to let the flame die down naturally.
Lastly, never apply barbecue,barbeque sauce or any other sauce that contains sugar or honey until the very last minutes of cooking and do it in the warm zone. If you apply it too early, the sugar will burn giving the food a nasty, burnt taste. Better yet, offer several sauces on the table and let you guests choose their favorites.

PROBLEM: It’s difficult to moniter the temperature when roasting or barbecuing|barbecuing or roasting.

SOLUTION: Stick a grill thermometer through the lid vent of your grill. Rotate the lid to check the different heat zones. Do not let the stem touch the food.

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About The Author, Mark Hester
Mark Hester wrote this article from the Tips and Advice of Derby City Sauce's, Jamie Clark. Visit Jamie and Mark at for many more Grilling and BBQ Tips and Tricks. While you're there check out the Delicious Recipes and Sign-up for the Free Newsletter from The Weekend Grillers