How do I prevent flare-ups on the BBQ?

Flare-ups — that moment when fat or marinade drips into the flames and your meat is suddenly engulfed in fire — are one of the most frustrating (and dangerous) situations on the BBQ. The result: a bitter, burnt exterior while the inside is still raw. Fortunately, they are largely preventable.

Why do flare-ups occur?

Flare-ups occur when fat, oil, or sugar from the meat drips onto hot coals or burners and ignites. This happens most often with:

• Fatty meats like pork belly, sausages, or chicken skin
• Marinades with oil or sugar over high direct heat
• A dirty grill with accumulated grease residue
• Too much meat on the grill at once (fat cannot drain away)

5 ways to prevent flare-ups

1. Work with indirect heat

The most effective way: don't place your meat directly over the coals. With indirect heat, fat drips away from the fire zone. This is generally the best technique for thick cuts of meat. Read more about indirect vs. direct heat on the BBQ.

2. Keep a spray bottle of water handy

A bottle of water with a fine spray is your best friend. In case of a flare-up: spray directly onto the flames (not the meat). Never use a large amount of water — that will spread ash and can cause a steam cloud.

3. Clean your BBQ thoroughly

Accumulated grease residue on the grates and in the drip pan is a fuel source for flames. A clean BBQ is less likely to flare up. Read our step-by-step guide for cleaning your BBQ.

4. Pat meat dry before grilling

Excess moisture and marinade on the meat will drip directly into the coals. Always pat your meat dry with paper towels before it goes on the grill. Use a dry rub instead of a wet marinade for direct heat — read more in our dry vs. wet rub comparison.

5. Trim excess fat before grilling

A 3–5mm fat cap is fine for flavor. But a thick layer of fat over 1cm is a guarantee for flare-ups. Trim away excess fat before placing the meat on the grill.

What to do if things go wrong anyway?

• 🔥 Immediately move the meat to an indirect zone
• 🔥 Close the lid — less oxygen = less fire
• 🔥 Spray water directly onto the flames
• ❌ Never use a bucket of water — that is dangerous
• ❌ Never throw sand on a grease/charcoal fire

Flare-ups vs. smoke — what's the difference?

Short flames when putting meat on are normal and quickly extinguish. Prolonged flames that engulf your meat are flare-ups. Blue smoke is good — black, acrid smoke is a sign that something is burning.

Do you also want to know how to better control the temperature? Then read how to regulate your BBQ temperature.