Fresh or dried herbs can give the meat a wonderfully aromatic taste. But the herbs belong on the meat and not in the fire. When rosemary, sage, thyme and co. fall into the embers, they burn in the glowing coals and an unpleasant smell is created. This can be transferred to the grilled food via the smoke and cause a bitter taste, for example.
It is best to use the herbs by marinating the meat. Rub the herbs with a mixture of oil, spices, garlic and onion into the meat and leave it for a few hours or even better overnight, so that the aromas have time to slowly transfer into the meat. Filet, steak, chops and co. should not drip oil on the grill. Dab the meat with a paper towel before you put it on the grill.