Cu grilling season fully underway, now’s the time to consider how it’s actually going for you. The inherently ephemeral nature of grilling season — requiring cooperation from the weather and sunset — means there are only so many opportunities to actually get cooking outside. Which is all to say that it’s understandable if you don’t feel like you’ve mastered it. Grilling isn’t something you necessarily get to practice all year round.

Even if you feel like you have the hang of the hibachi, you may be underwhelmed by your own efforts and wondering why your steaks are subpar and your burger blah. Take a cue from the people who do it regularly — you simply might not be doing it right. 

Here are seven grilling mistakes you might be making, with suggestions on how to up your grilling game.

1. Not properly cleaning your grill grates

Before you even get the heat going, consider the condition of your grill grates. Last year’s caked-on proteins don’t count as extra seasoning and may be contributing to off flavors and textures. “It is essential to prepare your grill surface prior to cooking by properly cleaning it and lightly oiling it,” says Brian Sullivan, executive chef and vice president of Culinary & Beverage Innovation at Red Robin.

“If your grill grates are dirty or your grill surface is dry, your meat and vegetables can stick or develop an uneven sear,” he says. “You should preheat your grill for 10 to 15 minutes and utilize a grill brush to remove residue.” Use a pair of grill tongs and a paper towel or clean cloth to apply a light coating of a neutral, high heat cooking oil such as avocado or canola to the grates.

2. Not pre-heating properly

Speaking of pre-heating, do it like you mean it, regardless of whether your grates need cleaning. “A cold or unevenly heated grill causes food to stick, cook unevenly or dry out,” says Chef Antimo DiMeo of Bardea Restaurant Group in Wilmington, Delaware. “You also miss out on proper searing and it’s that crust that equals flavor when you grill.”

DiMeo suggests preheating your grill for at least 10 to 15 minutes with the lid closed until it reaches the proper cooking temperature, usually 450 to 500°F for high heat. The heat will decline somewhat once you open the lid.

3. Seasoning too soon

Marinades and dry rubs can create tremendous flavor but for simple salt and pepper, hold off on seasoning until the last minute. “Only season the outside of the meat right before it goes on the grill,” says Sonny Ingui, executive chef at Philadelphia’s Urban Farmer.

This goes for whole meats like steaks so that moisture doesn’t get drawn out and wet the surface, but also for burgers. “Don’t mix in the seasoning beforehand or you may start to cure the meat,” says Ingui, and create a texture that’s more like meatloaf than burger.

4. Moving the food around too much

High-heat grilling is a relatively quick cooking method but patience is still needed to develop the smoky char or definitive grill marks that you want. “You need to let the food develop a crust before flipping,” says DiMeo, “which usually takes three to five minutes depending on the thickness of the protein and the heat.”

Most proteins need little more than a single flip, plus one rotation for those cross-hatched grill marks. Resist the urge to constantly check for those marks by flipping, or moving everything around constantly. “Moving prematurely prevents proper searing, leads to uneven cooking and increases the risk of tearing the protein or losing moisture,” he says.

5. Not managing the heat correctly

Not everything needs to be on the highest heat all the time when grilling. “I would say the single biggest mistake people make when using the grill is heat management,” says AJ Capella, executive chef of Summit House in Summit, New Jersey. “It seems to me that so many people associate grilling with fire for obvious reasons but this usually leads to using much too high of a temperature. When people grill over super high heat it causes the flames to flare up and makes the outside of the food char. These flare ups cause the oil on the outside of the food to burn and you get a charred, bitter flavor.”

Furthermore, you should be creating different temperature zones within your grill, and not relying entirely on direct heat for everything. “High direct heat can scorch the outside while leaving the inside raw,” says DiMeo. “Start thicker cuts or bone-in meats on the indirect side to cook through gently, then move to direct heat for a final sear.” 

He suggests setting up a two-zone grill: one side with high direct heat, the other with indirect heat. Indirect heat refers to that which isn’t coming directly from the coals or gas. It could be an upper level of grates or the side of the grill away from the heat source.

6. Using too much oil

Besides the light coating on the grates themselves and the natural fat in the food, grilled items shouldn’t be dripping with oil or a marinade when they take to the grill, which can affect the heat and their flavor. “The oil dripping off can also cause flare ups,” says Capella. “If the fire flares you should immediately move the food away from the flame. It gives off a very off-putting gas flavor.”

7. Not letting the food rest

Animal proteins need a moment between the grates and plates, whole meats and ground meats both, which helps them retain their moisture and tenderness. You may instinctively do this for whole cuts, but it’s important for burgers, too.

“When you don’t let a burger patty rest, its juices will run out of the patty as soon as you bite or cut into the burger and the bun will become soggy,” says Sullivan. “When the patties are done cooking, place them on a plate or cutting board and let them rest for three to five minutes before assembling.”

For more barbecue intel, see the 7 foods you should never grill and learn how to clean your grill properly for tastier eats.