Handling raw meat. Raw meat is the one thing you wouldn’t like to have an effect on today’s meal. Wash everything that comes in contact with it, including plates.
Have a spray bottle for flareups. Flareups are little mistakes that should be avoided as much as possible. In case they happen, however, have a spray bottle with you.
Lighter fluids are a turnoff. A smoker is a way to go with a chimney starter to light the charcoal. You don’t want to have lighter fluids ruining your meat with its fumes.
Give your meat some peace! Avoid checking your smoker every other time! Relax and let it cook slowly. Opening the lid will make it lose heat and smoke. You don’t want to lose either or both of those, trust me!
Fat is an ingredient. Fat is another amazing ingredient. So, don’t use fatless meat and don’t use one with too much of it either. Instead, get meat with some thin strands of it as this will increase the flavor by adding juices to your meat when the fats melt.
Tongs over forks. Using forks or prongs to turn your meat will make it lose juices. Juices are not just ingredients; they’re everything! If you have to turn your meat, therefore, or hold it, use spatulas or tongs.
Using salt. Only apply salt some 20 to 30 minutes before grilling. When you start, don’t use any more of it until the end since it will draw moisture from your meat.
Avoid bacterial predisposition. Leave the meat out in temperature for some time. Thirty minutes for an average size chunk and a maximum of one hour for a large chunk should suffice. Leaving it out for too long will predispose it to bacteria and reduce its freshness. You do not want this to happen.
Tomato-based sauces. Use barbecue sauce on your meat towards the end of your grilling. This will prevent blackening of your meat or browning. You may also use any other tomato-based sauce that contains sugars. But remember, this should be used only towards the end, preferably in the last 10 minutes.
Marination. Marinade the meat overnight. If you’re not in a position to or due to some reason, can’t, then do it for at least an hour. This will leave your meat tender and in a perfect condition for grilling.
Cleaning your grill. Clean your grill using a grill brush. However, if you can’t get your hands on one, you can always use a wire brush. Make sure it’s stiff enough though. You can alternatively use a crumpled aluminum foil with a pair of tongs for a handle.
Getting good at barbecuing doesn’t happen overnight. It could take quite some time, a lot of practice on tutorials and a lot of erred attempts. Try different flavors and seasonings, meat, smokers, and even grills. Cooking methods are several and unique, try them all. You’ll at the end, have something that works best for you!