Trim the fat, control the heat.

Trim excess fat, use indirect heat, and keep a spray bottle handy.

Flare-ups happen when rendered fat hits hot coals or burner flames. The more fat drips, the bigger the fire. Pork chops (especially with a fat cap) are prime culprits.

Start by trimming the fat cap to about ¼ inch. Leave some for flavor, but not enough to cause a grease fire. Score what remains in a crosshatch pattern so it renders slowly rather than pooling.

Set up a two-zone fire—hot side for searing, cooler side for finishing. Sear the chops over direct heat, but move them to the cool side the moment you see flames licking up. Closing the lid starves the fire of oxygen, but it also steams the meat. Better to just shift zones.

Also: keep a spray bottle of water nearby. A quick mist kills flare-ups without dousing everything. Don’t use a squirt gun of beer or sugary stuff—water works fine.

And for the love of grill, don’t poke the meat with a fork. Piercing releases juices that drip and ignite.

You will get some flare-ups anyway. That’s fine. Manage them, don’t panic.

Your chops will taste better for the extra bit of attention.