The most important step to preventing flare-ups is by keeping your grill as clean as possible with seasonal maintenance.
First of all, when you put the meat on your grill, don’t close the lid and walk away. Most flare-ups on charcoal grills begin within a few seconds, or right after you turn the food over.
Make sure you have a charcoal-free zone by leaving an area empty of charcoal on some portion of the charcoal grate. This way if you do have a flare-up you can quickly move the food to the over the empty area, wait a few seconds until the oil and fat burn off, then move it back over the charcoal area for direct cooking.
Flare-ups on a Weber gas grill are less common because the angled Flavorizer Bars cover the burner tubes and direct grease into the catch-pan under the cooking box. However, here a few tips to remember:
- Wipe your catch-pan: Make sure the grease catch-pan is wiped clean of accumulated fats and oils.
- Preheat your grill: Properly preheat your grill so excess debris is burned off the cooking grates and the Flavorizer® Bars.
- Brush your grates: Brush any remaining debris off with a Weber stainless steel grill brush.
- Cut your meat: Trim the excess fat from your meat.
- Carefully apply oil: Make sure you don’t over-oil your food.