What's your number one bbq / grilling no no?

[John Bowen]

My number one "No-NO" is not having fun while you are grilling or smoking. I would say the beer, but that is mainly a primary operational requirement.

[Teltum]

Lube the grate. My chicken loves to stick to my grill it is so awesome in there.

[dadsr4]

Originally Posted by cameraman

My number one no no is grilling boneless skinless chicken breasts or pork chops without brining them first. This is a sure fire way to get chewy, dried out meat. What's your major no no.

Never brine either one, don't foil either. So I guess I never rely on on them.

[cbpeck]

Matchlight!

Also, I never soak wood chips/chunks. For the life of me, I cant figure out why just about everyone on TV insists on doing that?

[buccaneer]

Just because the BigSteelKeg is light, on rollers and is portable doesn't mean you should smoke a pork shoulder inside the house.
I won't ever do that again.
Why didn't one of you farkers mention that in the millions of threads?

[plakers]

yes I know most have done it but, NO TOFU

[ChetPunisher]

Never micro manage the thermometer(s).

[Smoothsmoke]

Why say no no when it feels so good to say yes?

[dwfisk]

Not to long ago we had a little get-to-gether for 30-40 highschoolers at the farm. I had a hot pit from doing briskets & butts all day and just wanted to trow some chicken quarters on for a couple hours to round out the menu but when I pulled it out at the appointed time it was still partially frozen. I said what the hay, seasoned it up and me the DA threw it on. WTF There was so much moisture still held in the partially frozen 1/4's it started to "rain" in the pit then instantly hit the hot RF plate and turned into an UGLY steam/smoke that I could not control and could not get the pit back to temp for an hour. What a friggin mess; the 1/4's cooked but had a "black sooty" appearance that wiped off as soon as you touched it and the skin was the consistency of a rubber glove. I was to embarrased to serve it and to cheap to pitch it so it went into a pan and back into the fridge. Couple days later, wiped off all the gunk, stripped of the skin and broke down all the useable meat. Wife used some in an enchilada pie (pretty darn tasty) and the rest went to chicken salad (not bad at all). Lesson learned, gonna make darn sure chicks are fully defrosted and dried out in the future!

[Nut]

1. No Matchlight
2. Without beer I'm not doing nothing
3. Cigars? Check!

And to finish it off:

I cook with wine, sometimes I even add it to the food.

[Titch]

Don't cook over a campfire on the second bottle of Southern Comfort

[slow-smoker]

Besides running out of beer... Rushing the cook to serve at a set time. It's done when it's done. That said, I'm not cooking for cash or fame, so I can be late once in a while.

[dwfisk]

Originally Posted by slow-smoker

Besides running out of beer... Rushing the cook to serve at a set time. It's done when it's done. That said, I'm not cooking for cash or fame, so I can be late once in a while.

Amen brother!

[Happy Hapgood]

The biggest lesson I had to learn was it's done when it's done. Time management and a Thermapen changed my BBQ would for the better.

[muidaq]

Originally Posted by aawa

Not to be an a-hole but couldn't you have kept a back-up tank of propane just like you keep a stack of lump now so you dont run out? Just wondering

I was at my dad's this weekend and we fired up his gasser for burgers...for about 2 minutes until the tank was empty. Backup tank empty. I asked him, "Dad, isn't there a natural gas line out here? Why do you use propane?" Blank stare. Love ya, dad.