We’ve got 7 tips from the Grill-Masters themselves… Mark, Matt, and Mike.  They’ve had tons of experience behind the Weber and have some hot tips that they’ve gathered throughout the years.  So fire it up and get ready to grill like a pro.

1. Don’t Burn Your BBQ Sauce! Remember, BBQ sauces have sugar…and sugar burns. Wait to brush the BBQ sauce onto your meat until the last few minutes of cooking and close the grill lid to allow sugars to caramelize.

2. “Don’t be afraid to use cast-iron- especially for staging. Cast-iron gets hot and stays hot and can make your life easier when you’re running out of room on the grill.”- Matt Schultz

3. Clean your grill while it’s hot- it’ll be much easier to get it clean than it will be when it cools down. If you don’t have a brush you can use a piece of aluminum foil as a brush-hack. Pro-tip: wipe EVOO on the grate after it’s clean to season for your next cookout!

4. Check the internal temperature to see if it’s done. Use an instant-read thermometer like this one: Or try this finger test to determine how your meat is cooked.

5. Let the meat rest after grilling and before eating to let the juices distribute evenly. A good rule of thumb is 5 minutes per pound. Even while it’s resting, the internal temp is still high and it’s still cooking.

6. Flip-happy? Resist the temptation to flip small cuts of meat repeatedly because you will lose a lot of the moisture that makes it juicy and delicious. Pay attention to the temperature of the grill and how long each side has been cooking.

7. “Get prepared for Grilling Season early. Sharpen your knifes, clean out the grill and try something new! Change it up. Instead of T-bone steaks, try tri-tip steaks. Instead of pork chops, try pork shoulder. Get out from the kitchen and get back behind the grill-make some recipes you’ve been waiting to try. Get as much grilling done now BEFORE grilling season starts, so by the time you’re hosting a BBQ or backyard party, not only will your knifes be sharpened, but so will your grilling technique.” – Matt Schultz

Hey fellow grill-masters, tell us your favorite tips and tricks in the comments!

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