DO: Preheat the grate always

Before placing your food on the grill, make sure that you’ve preheated it well. Preheating is a disinfecting process, regardless of how long you’ve stored your grill prior to cooking. So how long should you preheat a grill? About 15 minutes is ideal with a maximum or searing temperature.

However, if you’re slow cooking food items, you should only preheat for 10 minutes to achieve the right level of heat. Nevertheless, if you’re cooking outdoors, you might need to preheat the grill longer during windy conditions. 

DO: Apply oil on the cooking surface

Are you still mastering how to use a portable natural gas grill for the first time? If this is your first time to cook on a gas grill, make sure that you oil the grates well. Aside from preventing the food from sticking, the oil will also increase heat transfer for faster and even cooking.

Consequently, you should also apply a layer of oil on the meat cuts you’re going to grill. 

Nevertheless, the only exception here is if you’re going to cook fatty food. The fats itself will melt and oil the grates while cooking. 

DO: Use the right temperature

Each food item requires a specific cooking temperature level. For example, 1-inch New York strips should be cooked on a preheated grill at 360 to 400 F. Meanwhile, pork chops should only be cooked at temp range of 325 to 350F while uncured ham does well on 285F flame.

Take note that grill temperature is different from internal cooking temperature. The latter is the level of heat on which the meat gets fully cooked. 

Gas grill cooking temperature ranges can get tricky, but these digital meat thermometer for grilling should help here.

DO: Check for gas leaks

This is very important, especially if you’re smelling hints of gas. Over time, the gas hose connected to the tank will experience wear and tear. This will cause damages and tiny holes. 

To check for leaks, you can use the soapy water method. Mix a small amount of dish soap with water and wipe it on the gas hose. After that, turn the grill and watch if bubbles will form along the hose. If it does, replace the hose right away. 

DO: Turn the food once or twice only

Many grilling newbies are guilty about flipping their food more times than needed while cooking. By doing this, you’re preventing your food from being cooked faster. In addition, turning the food, say a steak, too many times will cause higher heat loss. 

For ground beef, flipping too many times will cause it to break, not to mention being cooked unevenly. So next time, put those tongs down and place the grill lid on. Allow your food to grill in peace. Turn it only once or twice over the course of grilling. 

DO: Keep the kids away from the hot grill

Of all the gas grilling tips and tricks, this one is the most important. Gas grills can get really hot, some exceeding the usual 400F mark. With this, you should never let your kids play around the equipment or handle cooking without proper supervision.

A child may sustain burns easily, so make sure that you keep the grill off-limits while you’re preparing the food. Also, it will help to teach your child about the harm of tinkering the gas tank and hose. 

DO: Use the right cooking tools

Using the right cooking tools isn’t just about the quality of the food. It’s also a matter of safety. As much as possible, use long tongs and spatula so you won’t suffer burns from flare-ups and hot splashes.

Also, wear an apron all the time, ideally one with a water-resistant layer for easy washing. 

DO: Tie your hair

Before you prove your cooking prowess, make sure that you pull that long hair back and you’ve changed into a set of clothes without any fabric that could get into the grill. 

Some grillers will even use a face mask to protect themselves from splatters and smoke. And if you keep getting burns on your hands, it’s always convenient to wear a pair of cooking gloves. 

DON’T: Loom over the grill

If you’re about to turn the grill on, make sure that you are not looming into the cooking surface. Doing so exposes you to potential flare-ups and injuries.

For those who are trying to see the flame, a peek from the side should be enough. Also, don’t go for the high heat right away. Wait until the flame stabilizes before you turn the knob to the searing temperature for preheating.

Also, avoid getting your face too close to the cooking surface. Some grillers tend to look too close on the food item to check the doneness. If a flare-up happens, you’re bound to lose your eyelashes if you stare too close.

DON’T: Preheat with the lid on

This may seem harmless, but preheating with your grill’s lid on is actually dangerous. The gasses can get trapped on the cooking surface. When you open the lid under this condition, a fireball may occur, which may set nearby items on fire. It may also cause burns to the griller or other people nearby. 

Besides, preheating is intended to remove any contaminants through heat and evaporation. Trapping it inside with the lid on defeats this purpose. 

DON’T: Leave your grill for too long while cooking

If you are to get something or do something else, make sure that you ask another person to watch for your food. This will prevent the food from burning as well as any untoward incident like flare-ups and splashes. 

Also, if you have kids, never let them take over the grill while it’s in use. It’s dangerous and it will end up injuring the children. 

In addition, we recommend that you get all the necessary supplies before your cookout.

DON’T: Use a fan to kill a flare-up

This is a common mistake, which can cause serious injuries. A flare-up shouldn’t be addressed by fanning it away. Wind will only worsen the fire, plus you’re driving the fire away into another direction, which may harm someone or something.

If you don’t know how to cook on a gas grill yet, flare-ups are best dealt with by turning the fire low. Some will use a water spray to kill the flame right away. 

DON’T: Glaze the food too early

Remember that the glaze, no matter what good you’re cooking, should only be applied a minute or two before removing the food on the grill. This short period allows the sauce to seep to the meat and cook a bit.

However, if you apply it too early, it will only burn on the food and cause an ugly taste. 

DON’T: Put various meat types in one skewer 

For those who are new to using BBQ on gas grill and basically any grill, it’s easy to fall prey to this mistake. Putting different meat types with varying paces of cooking is a no-no. This will lead to unevenly or overcooked cooked meat cuts.

Never put pork beef, shrimp, or chicken together. If you do so, you’ll end up with burned shrimp, raw chicken, and bloody beef. It’s best to put each meat types in individual skewers so you can cook it evenly and remove it from the grill once it’s done.  

DON’T: Cut the meat to check for doneness

This is a big mistake of steak grillers. Cutting the meat to check for doneness means you’re letting the juicy flavors leak from the meat. 

If you are to check the doneness of your food, use a meat probe instead and refer to a temp chart. Nevertheless, avoid poking into the meat too often, or the holes will cause the juice to evaporate. Pro grillers can identify doneness based on the stiffness of the meat. 

DON’T: Grill frozen meat

If you are too cook a steak or any thick meat cuts, make sure that you thaw it first before putting it on a hot grill. This way, the meat will cook evenly and thoroughly.

Placing frozen meat on the grill will result in a cooked outside layer and raw insides. This is why waiting until the meat achieves room temperature is advisable. 

Conclusion

Regardless if you’re cooking steak, skewers, or BBQ on gas grill, you must know how to do it well. This will keep you safe while ensuring that your food will taste good. Besides, it only needs a few tips and tricks to become a better griller