How it works
Flare-ups occur when fat or juices from food drip onto the heat source, igniting and causing flames to surge unpredictably. The key to managing flare-ups is having a two-zone cooking setup: a hot zone for searing and a cooler zone to retreat to when flames flare. This arrangement allows you to move food away from direct flames quickly, preventing charring and burnt flavours. Start by preparing your BBQ with a clear hot zone and a cool zone. The hot zone should be where you do most of the searing or direct cooking, while the cool zone acts as a safe area to move food if flare-ups occur. Keeping the BBQ lid closed as much as possible helps reduce oxygen flow, which in turn controls flame intensity and keeps flare-ups from escalating. During cooking, keep an eye on the food and the flames. When a flare-up happens, move the food to the cooler side immediately to avoid burning. Avoid spraying water constantly as this cools the cooking surface and disrupts the temperature balance. Instead, maintain dry surfaces and trim excess fat from cuts to reduce dripping. This approach keeps the cook steady and preserves the flavour integrity of your food.
Best for
- fatty cuts
- burgers
- chicken thighs
Common mistakes
- Spraying constantly and cooling the cook surface too much
- Leaving food in flames and burning sugars or fats
- Running only one heat zone and having nowhere to retreat