Catch the finale of BBQ Brawl this Monday 9/2 @ 9|8c.

Whether you’re throwing your 100th backyard boogie down or are taking over the reins from your elders for the first year, the combination of good music, delicious food, and the gathering of friends and family al fresco is something that just feels right on good-weather days. But for those of you manning the grill or the smoker, anxiety is a likely the unwanted visitor. Did you grab enough coals? Are you leaving the meat on the fire long enough? Did you make your uncle’s famous sauce the right way? There are way too many potential mistakes on your list to count. While we can’t help you avoid messing up that secret family recipe this year, there are other mistakes that we can help you steer clear of. Here are eight barbecue mistakes pitmasters (and grilling experts) wish you’d stop making at home.

If you’ve ever woken up and decided that you want to throw something on the grill and the result isn't super tasty, chef and grilling expert Raul Luis says that this is probably because you’re marinating your meat right before grilling.

"It's very important to marinate your proteins the day before — or, at least 24 hours at minimum. This gives the marinade a chance to penetrate deep into the fibers of the meat and soften them up," said Luis. "When your guests take a bite, they will experience the explosion of your marinade on their palate, and the meat's moisture will create a very succulent, mouthwateri reaction. If you attempt to marinade or dry rub the day of the event, penetration will not occur. This can cause the protein to lose its moisture content, and thus, dry out."

Another big mistake that Luis says home cook make is using flame-starting liquid igniters. Though they’re very accessible, he believes that they shouldn’t be your go-to when jumping on the grill. "Many flame igniters will say neutral or odorless, but I've noticed there still may be some taste transfer,” he says. {"If you must use lighter fluid, be sure to use it before any food items are introduced to the grill and allow the liquid igniter to dissipate."

Ryan Mitchell — pitmaster, co-founder of True Made Foods and son to legendary pitmaster, Ed Mitchell — notes that saucing your meat too early in the cooking process is another big issue he sees among home cooks. “Sugary sauces burn quickly giving the appearance of a done product when it's not,” he revealed. “Save the sauce for the resting period.”

There’s one key thing that Mitchell notes most people have a tendency to bungle: rushing to throw their meat on the grill before it’s time. "Save yourself time and hassle by being patient with your coals," he says. "Once the grill is at the right temperature and under control, then bring on meats and veggies!"

According to David Figueroa, grilling expert and co-founder of Melinda’s Hot Sauce, if you like to monitor the grilling process closely, this might be why your meat is not acheiving your desired outcome.

"Here’s the deal: if you’re looking, you’re not cooking!” said Figueroa. “Every time you lift that lid, you’re letting out precious heat, causing the temperature to fluctuate. This means your meat will take longer to cook and won’t come out as juicy and tender as it could. Invest in a good wireless probe thermometer, trust the process, and keep that lid closed. Your patience will be rewarded with perfectly cooked barbecue.”

It’s often said that the way you prepare your dish is just as important as the way you cook it, but according to Tay Nelson — pitmaster and owner of Bobby’s BBQ — most people seem to forget this key step. Success starts with the way you prep both your station and your meat. "Start by ensuring your grill grates are clean to prevent sticking and off-flavors," he says. "Have all your tools, such as tongs, spatulas, and thermometers, readily available."

While you may be in a rush to dig into a 5-star barbecue experience, Nelson reveals that not allowing your items enough time to smoke or grill could be what prevents an all-star meal. "Barbecuing — especially smoking — is a slow and deliberate cooking method that requires patience," he says. "Factors such as weather conditions and the cut of meat can significantly influence cooking times. It's crucial to account for these variables to avoid undercooking or overcooking your meat. Additionally, don't forget to leave time for the meat to rest after cooking, which is essential for retaining its juices and enhancing flavor."