Preventing Flare-ups

Preventing Flare-ups

Like you, I’ve been mentally preparing myself for grill season by drooling over new recipes and stocking up on spices. Since I grill all year, I’m ready to go -- but a little preventative maintenance is still a good idea.

First of all, when you put the meat on your grill, don’t close the lid and walk away. Most flare-ups on charcoal grills begin within a few seconds, or right after you turn the food over. Make sure you have a charcoal-free zone by stacking the charcoal on both sides of the bowl and leaving an area clear in the center. This way if you do have a flare-up you can quickly move the food to the middle, wait a few seconds until the oil and fat burn off, then move it back over the charcoal area for direct cooking.

Flare-ups on a Weber gas grill are less common because the angled Flavorizer Bars cover the burner tubes and direct grease into the catch pan under the cooking box. However, here a few tips to remember:

  • Make sure the grease catch pan is wiped clean of accumulated fats and oils
  • Properly preheat your grill so excess debris is burned off the cooking grates and the Flavorizer® Bars
  • Brush any remaining debris off with a Weber stainless steel grill brush
  • Trim excess fat from meat
  • Don’t over-oil your food

I think you’re good to go!

“An ounce of prevention is worth a pound of sirloin.” Kevin Kolman

What are your thoughts? (5)

08.08.16

David T

I have a new Genesis E-310. I have been using it for a few weeks. All is well so far. However, tonight was not so great. I cooked a few chicken quarters on the grill. Preheated and cleaned the grates. Set the center burner on low and the other two on medium. I put them in the middle over the center burner and had a temperature of about 400. The grill lit up like a firecracker. The flavor bar and heat deflectors were on fire. Flare up central. Not too sure how to fix this. Been getting smaller flare ups over the past few grilling sessions, but not like this. I have been grilling year round for years and am not new to cooking on a grill. Any suggestions would be helpful. Thanks!

08.07.16

Kevin Kolman

David,
I prefer to do chicken pieces on low direct heat across the grill. That is every burner on low. This will eliminate flare ups because the heat is too hot inside the grills. Chicken pieces can have excess fat because of the skin and if the grill is too hot it will cause flare ups. Similar to cooking burgers at 500 degrees or sausages at 400 plus degrees. Hopefully that fixes your small grilling issue and if you continue to have issues with large flare-ups please contact our Customer Service department so we can look into this for you.

06.05.14

Rick C

I have some flare up problems with my brand new Spirit 3 burner. Never had the problem with my old Genesis. Does the Spirit have a design that is not as good as Genesis regarding flare ups?

06.05.14

Kevin Kolman

Hi Rick,

I am sorry to hear you are having issues with flare ups on your Weber Spirit. A couple of things I would do would be to first, lower the heat level your are grilling at. The hotter the grill, the faster the food cooks, which will cause more moisture to come out of your food. Second, if you have excess fat on your steaks or meats, you need to be sure to trim that off. We have the same Weber DNA in all our grills, so there is not a major difference from the Spirit to the Genesis regarding the cooking system. If that does not help, please call Weber Customer Service at 1-800-446-1071.

Happy Grilling!
-Kevin

04.06.13

nigel b

Kevin,


I have a Genesis Silver, it's about 8 years old, and I keep getting flare ups on the flavorizer bars. They have been cleaned, but the flames are there most of the time. Do the bars need replacing?
Thanks.

04.06.13

Kevin Kolman

Hi Nigbenton,

You have one nice grill there! If you are noticing flames or flare-ups inside your grill, there are a couple of ways to combat them. One, make sure you keep the Flavorizer Bars and the rest of the grill clean. Please note to make sure the bottom tray is clean of grease and debris. Two, if the Flavorizer Bars have holes in them or are breaking into pieces, then it would be time to replace them. If they are not, then there is no reason to replace them. I hope this helps. Let me know if you have any other questions.

Happy Grilling!
-Kevin

01.01.13

Richard S

Indirect cooking! Leave one burner off, after you sear your meat move it over the unlit burner, close the lid and continue cooking. No flareups!

04.11.12

alberto p

And never use cheap 73/27 ground beef.

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