How do I prevent flare-ups on the BBQ?
Flare-ups happen when dripping fat or oil catches fire above a heat source. Flames can burn the outside of your food before the centre is cooked. A clean BBQ, a spare cooler zone and less excess fat and oil help reduce the risk. A brief flare-up is different from a sustained grease fire.
Why do flare-ups happen?
Fat and oil can drip onto hot charcoal, burners or other hot components and ignite. Sugary marinades and sauces can also burn quickly. Common causes include:
- Fatty meat such as pork belly slices, sausages or skin-on chicken
- Excess oil or dripping marinade over direct heat
- Accumulated grease inside the BBQ or drip tray
- A full grate with no spare zone for moving food away from flames
5 ways to prevent flare-ups
1. Set up two heat zones
Keep a cooler, indirect zone beside the direct heat. Move food there if flames develop beneath it, provided you can do so safely. Indirect heat is also useful for thick cuts that need longer to cook.
2. Leave space to move food
Do not fill the entire grate. Keep long BBQ tongs within reach and never reach across high flames. Moving food is not a solution to a sustained grease fire. Do not spray or pour water onto burning fat or oil.
3. Clean your BBQ
Remove grease deposits and clean the drip tray and grease drain according to the manual, once the BBQ has fully cooled. Less accumulated grease means less fuel for a grease fire.
4. Let excess marinade drain off
Avoid placing food dripping with oil or marinade over direct heat. Where appropriate, pat away excess surface moisture. A dry rub will not prevent flare-ups if plenty of fat is dripping from the meat.
5. Trim excess fat where appropriate
Remove thick, loose pieces of fat if the preparation calls for it. There is no universally safe fat-cap thickness that rules out flare-ups. Indirect cooking helps avoid prolonged dripping onto the heat source.
What should you do if flames develop?
Distinguish a brief flare-up beneath food from a sustained fire in accumulated grease.
- Brief flare-up: move food to the spare indirect zone if you can do so safely, without reaching over flames.
- Burning fat or oil: never use water, including a fine water spray.
- Sustained fire: stop cooking and follow the emergency procedure in the manual. Turn off the heat or fuel supply only if it is safe.
- Fire out of control or safety in doubt: keep your distance, warn others and call the local emergency number if there is immediate danger.
- Never move a burning BBQ or repeatedly open a closed lid to check.
Gas, charcoal, electric and pellet BBQs do not have identical emergency procedures. Closing a lid or air vent is not a universal solution.
Flare-ups and smoke: what is the difference?
A short flame can occur when a drop of fat ignites. Prolonged flames around food can burn its exterior. Smoke is not a flame: pay attention to combustion and avoid prolonged, acrid smoke. Smoke colour alone does not guarantee good or safe cooking.
The related guides below explain heat zones, cleaning, rubs and temperature control.