How to Prevent Grill Flare-Ups

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Flare-ups happen when fat and oil drip onto hot coals or burners and ignite. Small, brief flare-ups are normal; big, sustained ones burn food and can become grease fires.

Trim excess fat

Trim thick fat caps and excess skin.

Use a two-zone fire

A cool zone lets you move food away from flames. See two-zone fire.

Clean the grill

Grease buildup in grill bottoms and drip trays fuels flare-ups and grease fires. See how to clean a grill.

Go easy on oil

Oil the food lightly, not the grates heavily.

Use the lid

Closing the lid limits oxygen and reduces flames.

Handling flare-ups

Move food to the cool zone, close the lid, and never use water on grease fires. If a fire grows, turn off gas and use a fire extinguisher. See grill fire extinguishers.

Why flare-ups happen

When fat renders out of meat, it drips down onto hot coals, burners or flavorizer bars and vaporizes or ignites. A quick burst of flame is normal and can even add flavor. Problems start when there's a lot of fat dripping at once, when grease has built up in the grill bottom or drip tray, or when flames sit under food for long periods. Those sustained flames coat food in soot and can ignite accumulated grease, turning a flare-up into a grease fire.

Foods most likely to flare up

Fatty burgers, sausages, chicken thighs with skin, pork belly, lamb chops and heavily marinated foods with oily marinades are the usual culprits. Cook these with a two-zone setup, starting on the cool side to render fat, then finishing over direct heat briefly. Let excess marinade drip off before placing food on the grill.

Gas grill specifics

On gas grills, grease flows into a drip tray and grease cup. When these fill up or grease coats the bottom of the firebox, flare-ups become grease fires. Empty and clean the grease tray regularly, scrape the firebox, and replace disposable liners. Preheat with the lid closed and burn off residue after cooking. Check that flavorizer bars or heat tents aren't coated in grease.

Charcoal grill specifics

On charcoal grills, a two-zone fire gives you a safe spot to move food. Closing the lid and vents limits oxygen and tames flames quickly. Keep ash cleaned out, since grease can soak into ash and burn.

When a flare-up turns into a grease fire

1. Move food away if you can do so safely.
2. On gas grills, turn off burners and close the propane tank valve.
3. Close the lid to starve the fire of oxygen, if safe.
4. If the fire keeps growing, use a Class B-rated extinguisher from a safe distance.
5. If it spreads beyond the grill, get everyone away and call 911.

Never throw water on a grease fire.

Marinades and sauces

Oily marinades drip and flare. Pat food dry before grilling, and apply sugary sauces late to avoid burning. See basting mops and brushes.

Our bottom line

Trim fat, use two zones, keep the grill clean, use oil sparingly and close the lid to tame flames. Keep a Class B-rated extinguisher nearby, never use water on grease fires, and call 911 if a fire spreads.

Cleaning routine to prevent flare-ups

1. After each cook, burn off residue with the lid closed on high for a few minutes, then brush grates.
2. Every few cooks, empty the grease cup and check the drip tray.
3. Monthly during grilling season, scrape the firebox and flavorizer bars and replace disposable liners.
4. At the start and end of each season, do a deep clean. See how to clean a grill.

Grill placement and wind

Wind can push flames sideways and make flare-ups more dangerous. Position grills to block wind where possible, away from structures, and never under overhangs.

Choosing leaner cuts

Leaner cuts and skinless poultry drip less fat. For fatty cuts, render fat over indirect heat first, then finish with a quick sear.

Flare-ups on charcoal vs gas

Charcoal flare-ups are easiest to control by closing the lid and vents, which quickly starves flames of oxygen, and by moving food to the cool zone. Gas grill flare-ups often come from grease in the firebox and drip tray; turning burners down and closing the lid helps, but regular cleaning is the real fix. Both benefit from trimming fat and going easy on oil. If flames keep returning after you've moved food and closed the lid, turn off the heat source and let the grill cool before cleaning out the grease that's feeding them.

Flare-up prevention gear