Trim the fat, control the heat

Keep the grill clean, trim your meat, and don’t crank the heat to max. That’s 90% of flare-up prevention.

Flare-ups happen when fat drips onto the burners and ignites. The fix isn’t complicated. First, trim visible fat off steaks, chops, and chicken. A quarter-inch left is plenty. Second, clean your grill grates and the drip tray below. Grease buildup is an accelerant. Third, don’t cook on full blast all the time. Use two-zone heat: one side hot for searing, one side cooler for finishing. If a flare-up starts, move the food to the cool side and let the flames die down.

I keep a spray bottle of water nearby. A quick mist on the flames (not the food) knocks them back. Lifting the lid too often adds oxygen and makes things worse. Leave it closed unless you need to flip or check.

Most flare-ups are just a sign you’re cooking too hot or too fatty. Back off and they stop.