How to Prevent Grill Flares and Grease Fires


Flaring on your charcoal or gas grill can char and ruin your meat if you can’t control it. Learn the best way to stop grease fires and grill flare-ups with our simple guide.

How to prevent gas grill calls

Most barbecue enthusiasts will know this story all too well. You are a good pahumando as you watch the glorious flame transform your flesh into a spectacular feast. When suddenly happened! The oil gushes towards you. We know the rest. Grilling is great, but it also has its dangers and downsides that wouldn’t stop me from grilling my food. In this article, we’ll take a look at how to make grill calls.

What is an outbreak?

Flare-ups are a common occupational hazard when grilling. This is especially true when you’re cooking fatty meats that can drip onto the heat source you’re using. It’s inevitable, but there are ways to control it. You may find that they flare up when grease has built up or after cooking for a while and not cleaning the grates.

A flare-up on a grill is often the result of dripping fat. It’s a spontaneous burn that can deal any damage that is nearby. The unfortunate flare-up usually doesn’t last long, depending on how much grease has dripped down and grease has collected on the grates. Simply hear it’s a grease burn and can ruin any type of grilled meat, from a freshly grilled steak to a frozen grilled burger .

Flare on gas grill Man cooking beef on grill outside, turning meat over with tongs


Now let’s see what a typical breakout should look like.

  • It’s a big burst of flame that resides inside the grill and spreads quickly.
  • It usually happens when you turn the meat or when you first put it on the grill.
  • It usually has black soot accompanying it.
  • The flames will rise and won’t be extinguished if you remove what’s on top. try not to do this


  1. We like to throw fat chunks on the grill because they retain their juiciness when it’s hot. But fat dripping onto the flame can cause a flare-up. If you are also preparing meat with a high fat content, such as B. brisket, the risk of fire is high.
  2. Fat build-up on a grill is one of the main causes of hot spots on cooking grates. If your grills are not cleaned for a long time, the risk of fire increases.
  3. Breakouts can also be caused by an oily marinade used. If you want your meat to stay juicy, you probably use oily marinades.
  4. High cooking temperatures can cause more flashes of flame.
  5. Breakouts can also be caused by rust. If deposits have built up on the flame tamers (if any) or even the grates, there’s a good chance you’ll have to deal with altered flare-ups or sometimes even fires.
  6. Leftovers in greased pan. Any dried fat in the pan will melt when heat is applied and eventually burn, causing flames to rise and flare up. This is much easier if the tablet is detachable. If not, whenever you can find a cleaning tool that can reach the pan.

How to prevent outbreaks

While barbecue flare-ups are inevitable, they will happen from time to time, and for some, this is something to look forward to. It adds to the whole adrenaline rush of cooking outdoors. But not all llamas are good llamas. So, we take a look at how YOU can avoid dealing with outbreaks altogether.

Fire management

When grilling with charcoal, flare-ups are common. One way to do this is to control the amount of fire. This is especially true if you use charcoal as the heat source for your grill. When fat hits the embers it can create an unfortunate hot spot, but you can help prevent these occurrences by controlling the amount of fire.

Clean your grill regularly

A dirty grill can also cause flare-ups. I know cleaning the grill after a few juicy steaks have been placed on it can be a daunting task. But trust me, it gets harder if you don’t die and let the fat build up over time. A collection of fat simply gives the llamas more food. Clean your grill regularly and you may have less flare-ups when grilling. While you might not clean it after every cook, you might ask it to do at least three.

I find shelter from wind and rain.

Wind and rain are two weather elements you may want to keep your grill away from to avoid flaring up. Breeze simply fuels the flames and accompanies the power to grow even bigger. Therefore, you should try to keep the grill away. The rain will also just splatter the ash and spoil your food instead of dealing with the sprout.

You want to keep the grill away from anything that might fan the flames to give them more life. Water should never be used when extinguishing a grease fire that IS in the name of a torch. This is because oil and water don’t mix. When water (eg rain) splashes on a fire fat, it only tends to scatter and spread the fat, spreading the fire. Therefore, pouring water on a grease fire is undesirable rather than helpful.

Keep lid closed

Closing the lid is a safety measure. It’s also a great way to ensure you’re getting more oxygen out of the fire. That makes you successful. If you also turn off the oxygen, you know that it turns off. You must keep the flames away from anything that might fan them. Closing the lid can help deal with a small outbreak.

Move the meat

Suppose your meat is quite greasy and seems to be dripping onto the heat source. In this case, YOU should move the meat and continue cooking indirectly over heat. Think of it as cutting off oil that drips down the well.

Trim the fat from your meat

One of the main causes of grill calls is dripping grease. Although a fatty cut of meat will make it juicier when thrown on the grill, too much fat also means more drips can cause a flare-up. To avoid this, you can simply remove the fat from the meat. You don’t have to cut it, just cut it in a way that leaves less fat in the meat.

Reduce the amount of oil you use

Flaring is also caused by oil dripping onto the grill and onto the coals. Many marinades contain some type of oil. The oil then drips onto the coals and can be the possible cause of the flare-up. You can reduce the amount of oil specified in the marinade. So, less oil drips onto the coals. Just remember that reducing doesn’t mean eliminating completely.

Turn off the burner

This method is mainly suitable for gas grills. Gas burners have the advantage that they turn off completely the moment you turn off the heating. Unlike coals, which take time to extinguish, gas burners cool down immediately when turned off. Therefore, turn off the burners, turn off the heat source. Any drop of fat from the meat or marinade can drip off, but you have nothing to turn it on.

Cooking over indirect fire

If you know the meat you’re about to cook will be high in fat and prone to flare-ups, cook it over indirect heat . This is the part of the grill that doesn’t have direct heat for grilling. This will prevent fat from dripping onto the heat source, which can cause a flare-up.

Do not prick or pierce the flesh.

I always thought that piercing the sausage meat was the best way to tell if it was cooked or not. It seems like a lot of fun. Not only does this dry out the meat, but the juice that oozes from the sausage can cause a flare-up as it drains. Sometimes even fat comes out of sausages and fatty meats without piercing them. It’s important to keep a close eye on the sausage and move it as the flames rise. Too many flames will result in a burned piece of meat.

Tamer Lama

You can also use flame tamers to control outbreaks. These are simply conical shapes that are slipped over the burners. As the grease drips, it hits the flame arrester instead of the burner, preventing blowout. In order for them to be effective, be sure to clean them. You can do this by using grease-dissolving soap. In this way, the accumulation of fat is killed.

This will also help direct that great smoke into the meat and give it that coveted smoky flavor you get from a grill. It also ensures that the flame tamers don’t rust. Rust can also encourage breakouts. For this reason, it is necessary to keep the llama tamers clean.

Vigil close-up grill

It’s important to keep a close eye on the grill while you’re grilling so you can put out a fire quickly once it starts, even if it’s burning. For your safety, always have a fire extinguisher on hand if an outbreak gets out of hand. You want to be able to put out a fire at any time.

How to extinguish a grease fire quickly and safely

Fat fires can be among the most dangerous. The reason for this is that most people rush to pour water on the fire to put it out. However, a fire caused by the oily substance must not be extinguished with water. As we discussed the reasons above, a grease fire should never be put out with water. It’s just common.

There are ways to safely and conveniently extinguish a grease fire. A certain amount of fat is likely to be used when grilling, and this is a major cause of grease flare-ups, which can quickly turn into a grease fire if left unchecked.

  1. The first thing you might want to do is cover the grill so there are no additional surprises. This also deprives the flames of oxygen.
  2. Then I turn off the grill. For gas grills, this is an instant shut off.
  3. You can use salt or baking soda to pour over the flames to smother the fire. However, this only works if the flames are of small dimensions. You should use salt or baking soda and nothing else. Any other ingredient in the kitchen can contain ingredients that can start a grease fire instead of putting it out. Baking soda has been cited as one of the most effective ways to put out grease fires. I like it because it’s watched and easy to get. It deprives the fire of oxygen and also smothers it.
  4. If the fire keeps burning or the flames are bigger than you thought, grab your fire extinguisher. A chemical fire extinguisher is what you need to ensure the fire is being put down properly.

The last word

Grill calls are a common occurrence when cooking outdoors. Flames can enhance the whole barbecue spectacle, but they can be dangerous and must be controlled. You should pay attention to this when grilling. Safety first. Take every precaution to ensure you end up with the perfect meal. The necessary shoots don’t char that.

I prefer to keep the temperature of the grill at a constant level and control the amount of fat I leave. I also find that keeping my grill clean saves a lot of headaches.

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