Trim the fat, control the flame.

Yes, you can keep flare-ups under control without losing the good char.

The main culprit is excess fat igniting. Trim big hunks of external fat off steaks or chops before they hit the grates. Leave maybe ¼ inch — anything thicker just drips and burns. For things like chicken thighs or burgers, you can’t trim the fat out, so you manage the heat instead.

Use two-zone heating. Crank one side of the grill hot for searing, leave the other side medium or off. Sear the fatty side first over high heat, then slide it to the cooler side to finish. That gives the fat time to render without igniting. Keep the lid open while searing — closed lid traps heat and oxygen, which makes flare-ups worse.

Keep a spray bottle of water nearby. A quick spritz kills a flare-up instantly without ruining the meat. If you’re feeling fancy, use a squirt bottle with apple juice. Also, scrape your grates clean before you start. Old charred bits from last cookout are basically kindling.

Don’t walk away. Gas grills are predictable until a fat drip hits just right. Stay within arm’s reach until the flames calm down after the sear.

A little flare-up adds flavor. A big one ruins dinner.