Grilling with gas looks easy—turn the knob, hit ignition, and you’re cooking. But after cooking on plenty of grills and spending time with the Weber Summit Smart Gas Grill, I’ve seen that most “bad grill” results aren’t the grill’s fault. They come from small habits people repeat without noticing. In this video, I break down six common gas grill mistakes that mess with flavor, texture, and consistency—and the simple fixes that instantly level up your food. I cover why you can’t treat a gas grill like a stovetop (preheat 10–15 minutes with the lid closed), and why blasting everything on full direct heat usually burns the outside while leaving the inside behind. I also show how clean, hot grates and a light oiling make food release easier and taste cleaner, plus how proper tools (long tongs, a solid spatula, and a meat thermometer) prevent dryness and guesswork. Then I get into skewers—soak wood for 30 minutes or go metal—and the “finish line” mistake: slicing too soon. Let meat rest 5–10 minutes so the juices stay where you want them: inside the meat.