Clean your burners after every third use.

Yes. That’s the single most effective habit.

Flare-ups happen when grease or food particles build up on the burners and vaporize. The easy fix: after every 3-4 cooks, run the grill on high with the lid closed for 15 minutes after you’re done. This burns off the gunk before it turns into a problem.

But that’s only half the job. Once a month (or more if you grill a lot), pull the grates and get at the burner tubes themselves. Use a grill brush to scrub the ports – the little holes where the flame comes out. If they’re clogged, use a paper clip or pipe cleaner to open them up. Clogged ports create uneven heat and make flare-ups more likely because gas pools in spots.

Do not let grease drip onto the burners and sit there. That’s what causes the sudden whoosh. A quick burn-off and regular port cleaning is cheaper than replacing a warped burner or extinguishing a grease fire.

Future you deserves a steak that isn’t torched.