This one’s a classic. Many folks believe that by giving meat a good sear at the beginning of the grilling process, it will seal in all those lovely juices, making for a moister result. But the reality? Not so much.

Grill masters and food scientists alike have put this to the test. Searing meat does give it a wonderful crust, thanks to the Maillard reaction, which imparts that unique grilled flavor. However, it doesn’t prevent or reduce the amount of juices the meat will lose. In fact, a steak that’s been seared might even shed more liquid than one that hasn’t. The key to juicy meat lies in not overcooking it and allowing it to rest after grilling, giving those juices a chance to redistribute.

This mantra is often cited in sacred BBQ circles. The belief is that meat should be left undisturbed to achieve the best texture and flavor. But guess what? More flips might just be better.

Flipping your meat multiple times can promote more even cooking. Especially for thicker cuts, turning every few minutes can lead to a more uniformly cooked steak or burger. It also minimizes the risk of either side becoming over-charred. So, flip to your heart’s content and watch as you achieve a beautifully grilled piece of meat, inside and out.

Sausages are a BBQ staple. And many swear by poking little holes in them to let the fat drain out, thinking it’ll make them healthier and prevent flare-ups. But this well-intentioned advice might just rob your sausages of their juicy glory.

When you pierce the skin, the precious juices (and yes, some fat) leak out, which can result in a drier sausage. What’s more, those escaping juices can drop onto the coals or burners, causing unwanted flare-ups anyway. Instead, consider grilling sausages over indirect heat and moving them over the hotter side only when they’re nearly done.

Marinating meat can be a flavor game-changer. But the duration required largely depends on the marinade’s ingredients and the type of meat. Not all marinades or meats benefit from an overnight soak.

Highly acidic marinades can actually start to ‘cook’ the meat (think ceviche), changing its texture. A few hours might be all you need for cuts like chicken or fish. Moreover, some ingredients, like salt, can draw out the moisture from the meat if left too long. It’s always a good idea to understand your marinade’s components and adjust the marinating time accordingly.

This one might ruffle a few feathers, but hear us out. While charcoal grilling has its distinct flavor and is favored by many for the smoky aroma it imparts, gas grilling isn’t without its merits.

Gas grills offer precision. You can easily regulate the temperature, making it simpler to cook a wider range of foods, from delicate fish fillets to thick cuts of beef. It’s also less messy and quicker to heat up. True, it might not give you the intense smokiness of charcoal, but for many dishes and occasions, it’s more than sufficient. Plus, grill masters can introduce smoker boxes filled with wood chips to achieve that sought-after smoky flavor on a gas grill.