Avoid the Sugars
Sugars: White sugar, brown sugar, honey, syrups, jellies and many more. Sugars have a very low burning point and cooking over an open fire simply spells trouble for sugars. Some people will use sugar very sparingly with their dry rubs when barbecuing - not over direct heat - to help caramelize the outer crust of the meat for appearance. It is not enough to give it a burned taste. If you really love some sweetness with the meat, use your sugars to make a glaze and add that AFTER you have removed the meat from the grill. All the wonderful flavors will be present without the burned taste.
Non-Stick Sauce Pan and Silicone Basting Brush