Prevention is always the best approach. Choosing leaner cuts of meat, like chicken breast or fish, naturally reduces the fuel for flare-ups. For richer cuts like steak or burgers, carefully trim away excess fat before placing them on the grill. Equally important is temperature control. Grilling at a moderate heat – rather than scorching high – allows fat to render more slowly, minimizing drips. Finally, a clean grill is a happy grill. Regularly removing built-up grease and debris eliminates a major contributor to those unwanted flames.

However, even with careful preparation, flare-ups can still occur. When they do, quick action is key. Immediately move the food to a cooler section of the grill, or remove it entirely until the flames subside. Covering the grill lid can also help, as it restricts oxygen and smothers the fire. Resist the urge to constantly fiddle with the food; a brief period of undisturbed cooking is often best. For particularly intense flare-ups, having a spray bottle of water nearby can offer a quick, controlled response – but use it sparingly, as too much water can create steam burns.

Different foods require slightly different approaches. Burgers benefit from a lower heat and a gentle touch – avoid pressing down on them with a spatula, as this forces out fat. Steaks, with their higher fat content, can handle a quick sear over higher heat, but be prepared for potential flare-ups and have a plan to manage them. Chicken, especially with the skin on, is prone to flare-ups, so a moderate heat and consistent monitoring are essential. By understanding these nuances and practicing a proactive approach, you can confidently tame the flames and enjoy perfectly grilled meals every time.