When it happens, a grill flare-up or grease fire may be rather frightening. The majority of individuals are frequently taken by surprise, which raises their risk of suffering harm from the gas grill fire. Flare-ups from a gas grill may appear severe, but they are not as bad as you may imagine if you are ready to deal with them when they occur. When this happens accidentally, follow these instructions.
Typical Reasons For BBQ Grill Fires
While oil accumulation on grills can cause them to catch fire, you should be paying attention to more than just your grease tray. The placement of outdoor BBQ grills in risky areas, such as too near the residence, deck railings, outdoor sheds, and beneath patio awnings, is common. Moreover, ensure sure there are no obstacles, such as a patio awning or tree branches, that may ignite while you are grilling.
Cleaning your grill is the first piece of advice for avoiding grease fires and flare-ups. Grease fires happen when the containers are overflowing, and the oil or grease has heated to its highest point. These detachable pans and trays need to be inspected each week. If you use the grill frequently, double-check. Scrape off any oil or dried debris and throw it away. Rinse and soak the drip pan in warm water.
You should always do DIY grill cleaning services and brush the best grill grates after using them. Also, you ought to go the extra mile and empty your drip pan, or at the very least, make sure it hasn’t gotten to the point where it may catch fire. While it occasionally goes unnoticed, this is your best preventative step.
Don’t Use Water
Fat oil and water do not mix properly. You’ll learn that combining them is typically not a smart move. The same casing is seen on the grill. As it includes a lot of fat from pig oil, you must avoid putting water on grease fires since it might make them worse.
Two Zoned Method
A two-zone gas grill fire results like this. Moving the flammable food to the no-flare-up grill grate will help control flare-ups by keeping them from igniting the fire. Reposition the food onto the coals and continue cooking when the gas grill flare-up has subsided. To prevent it from occurring once more, keep a constant check on the meal.
If you lack a two-zone fire, or if the flames are simply too dangerous to safely plunge into, then the cover-and-wait strategy is where it’s at. Remembering that a fire needs oxygen to live, severing the flare-oxygen up’s supply will put an end to it. As soon as you observe a flare-up, swiftly cover the grill and remain vigilant on the flames by peeping it through air vents. It is okay to uncover and go back to work after you can see that the flare-up has subsided.
The issue is attempting to gauge how big and long the flare-up will remain because there’s a very delicate line between charred and burnt. To achieve this, you must be aware of the amount of fat in the food being prepared and make an informed decision on whether or not that fat will fuel the flare-up or cause it to almost completely subside. Take the flare-up to the nearest town if in doubt and keep the food. On the other hand, some foods are not to be allowed to remain in a flare-up, necessitating quick and decisive intervention. This includes everything that has a sauce or marinade made primarily of sugar or that has been rubbed with a delicate spice blend. They will surely go directly to burning.
Build The Right Size Fire
There’s no need to use too much charcoal or wood to start a massive, real fire when employing those fuel sources as your fuel source. Don’t use the whole big bag of briquettes if you are only cooking a few steaks. For what you are grilling, try to balance the fuel quantity and the size of the fire.
Flare-ups may be rather frequent while grilling with charcoal. Controlling the amount of fire is one approach to this. Controlling the quantity of fire can help you avoid situations when fat touch the coals and causes an unexpected hot spot.
Stay Out Of The Wind
You are well aware that oxygen fuels the fire. When it’s windy out, there’s a larger likelihood of oxygen being driven into the fireplace and igniting the flames within. There is a greater likelihood that unpleasant flare-ups can be avoided if you can stay out of windy situations.
Once the flames have been extinguished, you should make sure your grill is completely cleaned to get rid of any cooked oil that may still be stuck to the interior of the grill, such as the lid and grates, as well as any baking soda or fire extinguisher residue. You should scrub the grease catcher or drip tray on your barbecue thoroughly as well. The likelihood of experiencing another grease fire will be greatly reduced if you remove that filth.
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