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Started By
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what's the secret to keep gas grills from flaming up?
Posted on 9/8/11 at 7:30 pm
Posted on 9/8/11 at 7:30 pm
i'd like to know before i bring out the sledgehammer to this muther.
of course you could clean it every time I guess,
of course you could clean it every time I guess,
14
Posted on 9/8/11 at 7:33 pm to lsufan112001
i;ve never had that problem w/ my weber q
Posted on 9/8/11 at 7:38 pm to lsufan112001
not the best solution, but ive seen people keep a spray bottle of water on the grill
Posted on 9/8/11 at 8:12 pm to lsufan112001
Take gas grill out two hundred yards from dwelling with two full LP bottles, shoot one with a .308 rifle, and duck behind sonething solid. Problem solved after you hear the big boom and wait about ten seconds, to make sure that both bottles blew at once.
Posted on 9/8/11 at 8:27 pm to lsufan112001
No way to stop it. Greasy foods like ribeyes or skin-on chicken will burn your house down.
Next grill you buy, try a no flare grill. I have a charbroil infra red and it never flares, not even while grilling ribeyes.
Next grill you buy, try a no flare grill. I have a charbroil infra red and it never flares, not even while grilling ribeyes.
Posted on 9/8/11 at 9:29 pm to lsufan112001
what are you cooking, and how high?
And is your grill a piece of shite?
And is your grill a piece of shite?
Posted on 9/8/11 at 10:33 pm to lsufan112001
Best way is to never use a gas grill.
Posted on 9/8/11 at 10:52 pm to lsufan112001
quote:
what's the secret to keep gas grills from flaming up?
Get a good grill.
quote:
of course you could clean it every time I guess,
Well DUH. That is one of the secrets you dumbass. It ain't that hard to clean. When you take the last of your food off, crank it up to high and leave it there until it stops smoking.
This post was edited on 9/8/11 at 10:54 pm
Posted on 9/8/11 at 10:54 pm to lsufan112001
It'll happen. Really no way around it. Particularly if you cook steaks or ribs, something with a lot of fat that will drip off it. That's what starts it.
If you have a lid for your grill, use that. That'll keep them to a minimum. But if you're cooking in open air, those flames will feed off the oxygen.
ETA: and when grilling, don't have your flames jacked up to the moon. Have it around medium heat. That'll be perfect.
If you have a lid for your grill, use that. That'll keep them to a minimum. But if you're cooking in open air, those flames will feed off the oxygen.
ETA: and when grilling, don't have your flames jacked up to the moon. Have it around medium heat. That'll be perfect.
This post was edited on 9/8/11 at 10:56 pm
Posted on 9/9/11 at 7:21 am to lsufan112001
My infrared grill rarely flares up. Actually the only time i had any kind of fire was cooking armadillo eggs.
The huge drawback to these grills is that the stuff that would normaly drip to the bottom of the grill just settles on top of plate that's supposed to prevent flareups. And it's kind of a bitch to clean because the grates are so wide a wirebrush is almost useless.I use my pressure washer to clean the grates.
But hey....no "flareups".
The huge drawback to these grills is that the stuff that would normaly drip to the bottom of the grill just settles on top of plate that's supposed to prevent flareups. And it's kind of a bitch to clean because the grates are so wide a wirebrush is almost useless.I use my pressure washer to clean the grates.
But hey....no "flareups".
Posted on 9/9/11 at 8:27 am to lsufan112001
Are you using ceramic briquettes?
Posted on 9/9/11 at 8:56 am to lsufan112001
Buy a Weber. It cost more up front, but you avoid alot of issues that are common with cheaper gas grills, and they last forever so the overall price difference is negligible.
Posted on 9/9/11 at 9:05 am to lsufan112001
Posted on 9/10/11 at 11:35 am to lsufan112001
Like so many others have said, get a Weber and you won't have to purchase another gas grill for 10-15 years. It is VERY good at keeping the nice little flareups from turning into fires. You will, probably have to buy new flavorizer bars and/or grates every 5 years, or so, and keep it clean.
There is no grill that will completely prevent food from catching on fire in high heat. One thing that I see that causes a lot of flareups is people putting fatty meat, such as chicken, directly over the flame. When you do this, the fat drips down into the flame and eventually, it flares up (regardless of flavorizer bars or ceramic briquets). You want to cook meats with a high fat content over indirect heat.
I cook my steaks over the high direct heat for a few minutes and then move them over indirect heat to finish them. This gives me the good grill marks and crust without burning the meat. Good meat is to expensive to not cook it right.
There is no grill that will completely prevent food from catching on fire in high heat. One thing that I see that causes a lot of flareups is people putting fatty meat, such as chicken, directly over the flame. When you do this, the fat drips down into the flame and eventually, it flares up (regardless of flavorizer bars or ceramic briquets). You want to cook meats with a high fat content over indirect heat.
I cook my steaks over the high direct heat for a few minutes and then move them over indirect heat to finish them. This gives me the good grill marks and crust without burning the meat. Good meat is to expensive to not cook it right.
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