To prevent bamboo skewers from burning during grilling, soak them in water for at least 30 minutes, though 1–2 hours is ideal for thorough saturation. If pressed for time, using hot water can reduce soaking time to 15–30 minutes. Ensure skewers are fully submerged (weigh them down with a plate if they float). Pat them dry lightly before use to avoid excess steaming. Thicker skewers may benefit from longer soaking. This step keeps them from charring and adds moisture to food. If soaking isn’t possible, consider wrapping exposed skewer ends in foil while grilling.