Your Grill's Secret Weapon? Hacks You Didn't Know You Needed This Summer

There’s something about the scent of sizzling burgers, smoky veggies, and charred corn on a summer afternoon that instantly flips us into weekend mode. But behind every “effortless” backyard BBQ is a grill master armed with a few genius tricks. Whether you’re a seasoned tong-wielder or just firing up the coals for the first time, these grilling hacks are here to level up your summer cookouts—without making things complicated.

Here are some of the smartest, scroll-stopping grill hacks to keep your flame game strong all season long:

1. The Bread Test: Find Your Grill’s Hot Spots

Ever had burgers that were still mooing on one side and hockey-puck crisp on the other? That’s your grill’s uneven heat distribution talking.

Here’s a TikTok-worthy trick: cover your preheated grill with slices of white bread, close the lid, and let them sit for about a minute. Flip and check—slices with deep toast marks are your hot zones; the lighter ones are your cool zones. Use this to your advantage! Sear steaks over the hot spots, then finish them off where the heat’s gentler.

Bonus: Save the toasted slices, toss with oil and seasoning, and boom—custom croutons.

2. The Hot Water Tank Trick (No Gauge, No Problem)

No grill killjoy hits harder than running out of propane halfway through your skewers. If your tank doesn’t have a gauge, skip the guesswork and try this clever fix:

Pour a cup of hot water slowly down the side of the tank. Then, slide your hand down the metal. The point where it shifts from warm to cool is your propane level. If the cool spot is low—say around the base—it’s refill time.

Oh, and do a quick safety check while you’re at it: mix dish soap and water, brush it over the connections, and turn on the gas (without igniting). If you see bubbles, there’s a leak—pause the BBQ and replace the part.

3. Soak, Freeze, Grill: The Ultimate Skewer Hack

Wooden skewers are great—until they catch fire like tiny torches. The fix? Soak them in water for at least 30 minutes. But if you want to be next-level prepared, soak and freeze a bunch ahead of time. Frozen skewers hold up longer over high heat and are always ready when the craving strikes.

Feeling extra? Use sturdy rosemary sprigs instead of skewers. Strip the leaves (leave a little at one end for flair), skewer your goodies, and soak/freeze the sprigs. The bonus? Herbal fragrance and major presentation points.

4. Skip the Chemicals—Clean Your Grill with an Onion

Grill brushes can get gnarly, and chemical cleaners aren’t exactly appetizing. Instead, try this eco-friendly classic: heat up the grill, then slice an onion in half and spear it on a long fork. Rub the cut side along the grates. The onion’s natural acids break down grime, and it even has antibacterial properties. Clean grill, happy vibes.

5. Use a Potato for a Non-Stick Surface

This one sounds weird, but it works. Cut a raw potato in half and rub it over your hot grates before grilling. The starch forms a slick barrier that helps prevent food from sticking—especially delicate items like fish or marinated veggies.

You can even skewer the potato half to keep your hands safe. And don’t toss the leftover spud—roast it later for a side dish win.

6. Grill Fish on Citrus Slices (So It Doesn’t Fall Apart)

Grilled fish is delicious... until it crumbles into the flames. Save the stress and place your fillets on top of lemon or lime slices instead of directly on the grill. The citrus acts as a heat shield and adds subtle, zesty flavor. Bonus: grilled citrus slices can be chopped into your post-cook salsas or sauces.

7. Start Charcoal with a Cardboard Egg Carton

Charcoal can be a pain to light, and fire starters can taste... chemical-y. Instead, grab a cardboard egg carton, fill each cup with a few lumps of charcoal, and light the carton itself. It burns evenly, gets your coals going without toxic fumes, and puts trash to good use. Just remember: cardboard only. No Styrofoam, ever.

8. Foil Pack Veggies = Zero-Fuss Grilling

Don’t let diced zucchini or sliced peppers fall through the grates. Wrap your veggies in foil packets, toss in a splash of oil, and season to taste. These little pouches make cooking (and cleanup) a breeze—and keep everything warm until the rest of the meal is ready. Hand out individual packets at your next BBQ and thank us later.

9. Add Wood Chips for That Smoky Pitmaster Flavor

If you want to bring smokehouse energy to your backyard, it’s time to experiment with wood chips. Hickory, mesquite, applewood—each lends a different aroma and taste. Just sprinkle the chips over charcoal, or pop them in a smoker box if you're working with gas. Dry chips burn faster, while soaked ones smolder longer and keep meats moist.

Final Grill Goals

Grilling is part art, part science, and a whole lot of vibes.  Whether you’re dialing in the perfect sear or winging a veggie medley on the fly, keep these hacks handy, fire up the grill, and let the good flavors roll.