Grill Tips for the Summer

Grill Tips for the Summer

8 minute read | Tips

It’s August, and summer is in full bloom—meaning barbecues are running nonstop. Whether you're a beginner or a seasoned pro, there's always room for improvement in your grilling game. At AEI, we know how important it is to master the art of grilling and how essential proper preparation is.

Below, we’ve gathered some basic barbecue tips that we hope will help take your outdoor grilling to the next level!

Mastering the Grill: Essential Tips

  1. Start with a clean grill. While some dishes benefit from the lingering flavors on the grill, most meals require a fresh slate. Scrubbing the grates thoroughly with a sturdy metal brush before each use ensures optimal cooking conditions. A hotter grill makes it easier to remove any stuck-on food particles.
  2. Let the food cook undisturbed. Constantly flipping your meats can interfere with their ability to cook properly. Check the recommended cook times for your specific meats and only turn them when necessary. In many cases, flipping just once is sufficient. Make sure each side is adequately cooked before turning!
  3. Handle the meat gently. Resist the urge to press down on the meat while grilling. Doing so can squeeze out juices, leaving your food dry and flavorless.
  4. Have a spray bottle nearby. Flare-ups can be unpredictable, and while they’re necessary for proper cooking, they can easily char your food. A spray bottle filled with water allows you to manage flare-ups without altering the heat.
  5. Invest in a meat thermometer. Even experienced cooks can be caught off guard by undercooked meat. While some rely on touch or visual cues, a meat thermometer provides an accurate reading every time. These devices are affordable and well worth the investment.
  6. Bring the meat to room temperature. Taking your meat out of the fridge 30 minutes before grilling helps ensure even cooking. However, if you’re going for a rare sear (like tuna), keeping it chilled is ideal.
  7. Remember residual cooking. The term “carryover cooking” refers to the fact that food continues to cook after it’s removed from the grill. Its temperature will rise slightly, so avoid overcooking your patties before taking them off the heat.
  8. Rest your meat! Allowing your meat to rest after cooking ensures it retains its natural juices, resulting in a juicier and more flavorful burger. The resting time depends on the size of the cut. Steaks or chops should rest for about 5 minutes, while larger roasts may require 10–20 minutes.
  9. Grill meats with bones at higher heat. Nobody wants charred bones on their chicken legs or ribeyes. For thicker cuts with bones, start by grilling them on high heat, then move them to indirect, lower heat. This approach ensures even cooking without burning the bones.
  10. Keep it simple for large groups. When hosting a barbecue with multiple protein options, it’s often best to stick to meats that cook similarly. Juggling different cook times can be overwhelming, even for experienced grillers. Pair your proteins with a variety of sides to cater to everyone’s preferences.

Gas vs. Charcoal: Which Is Right for You?

Gas Grills vs. Charcoal: A Quick Comparison

Propane and natural gas grills burn cleanly, producing mostly water vapor and carbon dioxide as byproducts. On the other hand, charcoal creates a range of molecules when burned, some of which can impart unique flavors to your food. As fat drips onto the hot coals, it forms new aromatic compounds that return to your meat during cooking.

When cooking high-heat items like steaks, burgers, fish, or pork chops under similar conditions, it’s often difficult to distinguish between gas and charcoal-grilled meats.

However, for long-cooking methods like ribs or brisket, charcoal imparts a noticeably smokier flavor. During indirect cooking, very little vaporization occurs, so the smoky taste comes directly from the charcoal over time.


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Have more questions or need additional information? Feel free to reach out—we’d love to help!


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