Grill Tips for the Summer

Summer is here, and with it comes the season of backyard barbecues, smoky flavors, and long afternoons spent outdoors. Whether you're a seasoned grill master or just starting out, there's always room to improve your grilling game. At AEI, we know that mastering the grill isn't just about heat—it's about technique, preparation, and knowing how to bring out the best in every meal.

Below, we’ve put together some essential barbecue tips to help you elevate your summer grilling and make every cookout a success. These are tried-and-true tricks that will help you avoid common mistakes and enjoy more flavorful, juicy results.

PGS Grills: The Basics

1. Clean your grill before each use. A clean grate ensures even cooking and prevents unwanted flavors from lingering. Use a sturdy wire brush to scrape off any residue, and preheat the grill to make cleaning easier.
2. Avoid flipping your meat too often. Flipping your burgers or steaks too much can lead to uneven cooking and loss of juices. Flip only when necessary—usually once per side.
3. Don’t press down on your meat. Pressing meat while grilling causes juices to escape, resulting in drier, less flavorful dishes. Let it cook undisturbed until it’s ready to flip.
4. Keep a spray bottle nearby for flare-ups. If flames get too high, a quick spray of water can control them without lowering the temperature too much.
5. Use a meat thermometer. Even experienced cooks can misjudge doneness. A thermometer ensures your food is cooked safely and perfectly every time.
6. Let meat come to room temperature before grilling. This helps it cook more evenly. However, if you’re aiming for a rare sear, like with tuna, keep it cold.
7. Be mindful of carryover cooking. Food continues to cook after being removed from the grill. Don’t overcook it, as it may become dry.
8. Always let your meat rest. Resting allows juices to redistribute, making your grilled meats juicier and more flavorful. Allow 5–10 minutes depending on the cut.
9. Cook bone-in meats at higher heat first. Start with high heat to sear the outside, then move to indirect heat for even cooking without burning the bones.
10. Keep it simple when feeding a crowd. Choose meats that cook similarly to avoid confusion. Pair them with a variety of sides for a balanced, enjoyable meal.

Gas vs. Charcoal: What’s the Difference?

When it comes to grilling, choosing between gas and charcoal can be a tough decision. Gas grills offer convenience and consistent heat, while charcoal adds a rich, smoky flavor that many people love. Propane and natural gas burn cleaner, producing mostly water vapor and carbon dioxide. Charcoal, on the other hand, releases more complex compounds that can enhance the taste of your food, especially when cooking for longer periods over indirect heat, such as with ribs or brisket.

For quick-cooking items like burgers or fish, the difference between gas and charcoal is minimal. But for slow, low-and-slow cooking, charcoal can give your food a deeper, more authentic flavor. Ultimately, it comes down to personal preference and what kind of results you're looking for.

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