As the days grow longer and temperatures rise, summer calls us outside to backyard barbecues with burgers piled high, savory steaks seared by the sea, or fire-charred vegetables shared around the patio. Grilling can be as simple as a flame and a good cut of meat. That is, until your delectable dinner starts sticking, flames engulf marinated meats, unseasoned veggies go flying, or a culinary cardinal sin – your chicken ends up dry as a bone.

If it’s your first time at the grill or a chance to brush up on the basics, these grilling tips and tricks for beginners will help turn outdoor cooking into a reliable ritual of flavorful success. This guide walks you through grilling basics like how to clean, season, and oil your grill, manage direct vs. indirect heat, and avoid common grilling mistakes while pumping up the flavor with a few extra techniques. With a little prep and a lot of heat, you can take a bite out of your next cookout like a pro.

Grilling Preparation & Setup

The first step of implementing effective grilling basics begins with thorough preparation. All meats should be fully thawed and, if marinated, rested at room temperature for 20 to 30 minutes to ensure even cooking throughout. Fresh veggies should be washed, chopped, and lightly oiled in advance, and, for convenience, any skewers or grill baskets arranged as needed for later.

Remember these tools and supplies for grilling success:

• Long-handled tongs,
• Spatula, 
• Grill brush
•  Meat thermometer
•  Basting brush 
• Clean plate for finished food

As an extra safety precaution, we highly recommend keeping a fire extinguisher and a small spray bottle nearby. This can be used in case of flames that get out of hand too quickly. 

Grill Cleaning – How to Clean a Grill Before Cooking

Maintaining a clean grill is essential for both flavor and food safety. With proper maintenance, a quality grill can last 10 to 20 years – that’s a lot of memorable meals. To begin, preheat the grill on high for 10 to 15. This can make the debris inside softer and more loose for easy removal. This is where things may get a bit messy. Use a grill brush or scraper and remove any residue with some old-fashioned elbow grease. For a more thorough cleaning, grates can be removed and soaked in warm, soapy water before scrubbing and rinsing.

For gas grills, the burner ports must be inspected for blockages before use each time not only as a safety measure, but to prevent  uneven heating, unwanted flare-ups, and “off-flavors” caused by a coating of past food/seasoning buildup.

How to Season a Grill

Seasoning your grill helps prevent food from sticking and adds a layer of protection against rust. After cleaning, simply dip a paper towel in a high-smoke-point oil like canola or avocado, and use tongs to wipe it across the grates. Close the lid and heat the grill on high for anywhere between 10 to minutes. This process helps bake on the oil, and create a low maintenance, non-stick surface. It’s especially helpful for brand-new grills, or after a deep clean, should be repeated now and then to keep your future grill sesh going smoothly. 

How to Oil Grill Grates 

Even with a seasoned grill, it is best to lightly oil the grates before each use. For this grilling prep tip, ensure that the grill has been preheated, dip a folded paper towel in oil and use tongs to wipe the hot grates carefully. Always avoid aerosol sprays which can ignite. Oiling the grates helps reduce sticking and improves the appearance of grill marks. This step is particularly useful when cooking delicate foods such as fish, vegetables, or marinated proteins where precious bits can be lost to the depths of the grates until summer ends.

Direct vs. Indirect Heat

Understanding the difference between direct and indirect heat is a key component of mastering grilling basics for beginners.

Direct heat:
Generated directly over the flames or burner.
Used for quickly cooking smaller items such as burgers, hot dogs, shrimp, and thin cuts of meat.
Produces a fast sear and crisp exterior.

• If you’re using a gas grill , turn on all burners and place your desired foods directly onto your prepped grill grates.
• For charcoal, spread hot coals evenly below the surface of the grill grates and place your desired foods right above them.

Indirect heat:
Used on areas of the grill away from the flame.
Preferable for thicker proteins with slower cooking times like ribs, bone-in chicken, or roasts.
Ensures thorough cooking without burning the exterior.

• For a gas grill, turn on only one side of the burners and place food on the opposite side. When the lid is closed, this will heat it like an oven.
• For charcoal, push coals to an area without direct heat and cook food over the cooler zone.

Combining both methods can be effective—sear your choice of protein over direct heat, then move them to indirect heat to finish cooking more evenly.

Common Grilling Mistakes to Avoid

• Like baking before the oven is ready, not preheating the grill leads to sticking and uneven searing. 
• Placing meat straight from the fridge on the grill often results in dry, undercooked centers.
• Don’t be impatient – Give your foods proper time in contact with the hot grates in order to develop a crust – excessive flipping interferes with browning.
• Pressing down on items like burgers during cooking can force out moisture, reducing its precious juiciness. 
• Slicing grilled meat immediately after removing it from heat can cause juices to escape and seep into the cutting board. Let your precious cuts rest a bit before cutting-in. 

Additional Grilling Tips& Tricks

Once you’ve covered the basics, a few small adjustments can add flavor and customization to the entire grilling experience. 

• Like you would when baking something in the oven, keep the lid closed during cooking, especially with larger cuts, to retain heat and smoke
•  Some experienced grillers choose to use cherry, hickory or mesquite-soaked wood chips for added flavor
• Apply sauces or glazes in the last 5 to 10 minutes of cooking to avoid burning of their sugars.
•  Lightly oil and season vegetables before grilling
• For small items like vegetables, chicken cuts, and shrimp, use a grill basket or skewers for even cooking.
• For bigger gatherings, try grilling meat to about 90% doneness, then let it rest in foil or a cooler zone before giving it a final sear to help lock in flavor.

Let Stanford’s Handle the Flames

For those who prefer to enjoy learning about grilling basics, or simply savor the grilled flavor without the work, Stanford’s offers expertly prepared steaks, and seasonal dishes made to order. Serving up favorites for grill masters or beginners to the craft, our culinary teams handle the heat so guests can simply enjoy the experience. Explore Stanford’s locations to enjoy perfectly grilled dishes without the hassle or browse our seasonal menus for your next crave-worthy favorite.