Solve BBQ problems: sticking, flare-ups and heat
Fix common BBQ problems including sticking meat, flare-ups, burnt marinades and unstable heat.
Most BBQ problems come from a dirty or insufficiently preheated grate, excessive direct heat, dripping fat or sugary sauce applied too early. Use a clean hot grate, keep an indirect safety zone and glaze near the end.
Food sticks to the grate
Preheat a clean grate and pat food dry. Give meat time to form a crust; it usually releases more easily once browning has developed.
Fat causes flare-ups
Move food to the indirect zone, close the lid briefly and reduce airflow. Trim large loose pieces of fat before cooking.
Marinade and glaze burn
Honey, sugar, ketjap and thick BBQ sauce burn quickly. Cook food almost completely before applying several thin coats.
Maintain the grill
Brush the grate while warm and follow the method suited to stainless steel, cast iron or enamel. Remove ash and old grease regularly.
Recipes that put this into practice
Crispy Filet Bites
These KFC-style crispy chicken bites use cornstarch, flour and baking powder for crunch without deep-frying. Indirect BBQ heat works like an oven, while an air fryer circulates the heat more forcefully. Chicken thigh stays juicy and the honey-gochujang glaze turns them into Korean fried chicken-style bites. KFC is used only as a familiar style comparison; this is an independent recipe.
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Korean Style Sticky Chicken: Gochujang Glazed
Gochujang gives the chicken umami, gentle heat and fermented depth. Splitting the sauce keeps one portion safe for glazing, so the final layer thickens near the end without burning too early.
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Carpaccio Bavette Roll
Butterflied bavette is filled with pesto, sun-dried tomato, pine nuts, rocket and Parmesan, then rolled tightly. Indirect cooking keeps the roulade evenly tender and slicing across the grain improves every serving.
View recipeFAQ
Oil the grate or the meat?
A thin layer of oil on dry food is often easier and safer than adding much oil to a hot grate.
What should I do during a flare-up?
Move food indirect, close the lid and restrict airflow. Never spray water into a hot ceramic grill.
When should BBQ sauce go on?
Usually during the final minutes, particularly when it contains sugar, honey or ketjap.