Monday, April 4, 2011

Eliminate Gas Grills Flare Ups For Good

This is a thrifty modification that you can make to your gas grill to prevent those aggravating flare ups that burn your food and ruin your social gatherings. If you have a gas grill similar to the one above with a just a few modifications you can prevent flare ups for good.

First, cut four short pieces of angled aluminum stock or some of the other type metals that are available such as angle iron would be ideal. Just be sure not to use galvanized metal for these new brackets. Galvanized metals produce toxic, noxious fumes when heated and would certainly permeate your foods.

Simply cut 4 brackets, they do not need to be very long, essentially what you are doing is making shelves for a cut piece of expanded metal to sit upon.

The brackets should be mounted approximately four inches below the where the grill grate sits. They need to be at the least 3.5"-4" below your grill grate for this modification to work properly. (enlarge above photo for details) Any closer and you could risk cooking your food a little too fast. You will understand what i mean by this as you progress down this posting.

You can easily drill through the grill housing with any sharp bits without injury to the grill, it is an aluminum alloy type material and drills very easily. I used self tapping screws to drill directly into the bracket, thus i used no nuts.

A little closer view of these brackets added for the implementation of the lower grate which will be installed.

Notice the screws that are holding the brackets in place.

Next, add a gas grill expandable burner cover. These can be bought from wal-mart or some of the online stores.

If you will take notice, I actually installed my brackets to coincide with the apex of the burner cover for two reasons:
First, you want the secondary grate that will be installed to be at the least 3-4" below your cooking grate.
Second, it provides a center-line support element for the secondary grate when installed.

Install a piece of expanded metal that sits upon these newly installed brackets. I would suggest purchasing your expanded metal from a local welder in your area for it is overly expensive if bought from one of the big box stores. Plus, they have the equipment to cut this stuff to your precise measurements.

Next you will need briquettes that are designed for use in gas grills, one bag is sufficient. I purchased mine from Wal-Mart.

Next line the briquettes up on the expanded metal so that there are not any holes located within them. This prevents any flames from protruding upwards. I like to over lap them a little whenever i put new briquettes in my grill. As you can notice these have been used for a while. By the way, they last for several years before needing replacing.

Don't worry, the drippings on the briquettes only serve to flavor foods cooked in the need to clean them off after cooking unless you want to.

I had cleaned my grill today and thought i would share with others, this idea of how i solved my gas grill flare ups forever. Thus the reasoning behind the really seasoned briquettes. Your new ones will look like those in the lower right corner of the grill- typically gray in color.

Now you have a gas grill that will serve you well and with this modification will eliminate all flare ups for good.

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  1. very detailed article, thank you

  2. Nice instructions.
    I have been doing the same for years and it works great.
    You are spot on!
    I have used broiler pan tops, or adjustable grill grates for my briquette racks.
    The expanded metal looks to be by far the best and I will go that route on my next grill.
    I also drop wood chips on my briquettes while cooking.
    The seasoned briquettes with chips add great flavor as well.

  3. Flare ups are GOOD why are you trying to avoid them????
    Open fire actually touching the meat is what grilling is all about
    otherwise you are just baking or frying.
    Why are there so many sites dedicated to "avoiding flare ups" - oh god that would be awful to actually BBQ the meat!!! :-)

    1. I avoid them as most people do because I do not like eating black charred, burnt food.

      'baking and frying' - Do you even know what the definition of baking and frying is? lol

      "Why are so many sites dedicated to avoiding flare ups?" I guess because most people do not like eating black charred, burnt food. And no where in BBQ does it denote burning and charring food.

      If you like eating charcoal my man, more power to you- Rock on!

  4. I like my steak Pittsburgh rare - with a thin but definitely charred outer layer and a pink juicy center. I finally built a grate for my wood stove. I get it tandoori oven hot and can cook a steak perfectly in about 2-3 minutes a side. I've never been able to get any BBQ grill hot enough to do that.

    1. Gotcha! I can understand a man's preference and appreciate that. That having been said, I like steak cooked done or any meat for that matter. Not cooked so long that there aren't any juices remaining but cooked so that the internal temperature has reached temps to kill off microbiological pathogens.

      I simply try to avoid any undercooked meat. Knowing the depth and breadth regarding the manners in which cattle are raised in this country along the corn troughs of the midwest feedlots, guides that. Confined animal feedlots are just pathogen birthing facilities. Thousands of bacterial colonies are present in and upon all meat grown in this manner. To eat any of that meat which has been undercooked just does not set well with me.

      I can appreciate your preference though provided that line of thought isn't on the forefront. Me personally, I very seldom even eat beef from grocery stores when and if I can help it because of this. I eat a lot of fresh venison which I personally clean and grind into hamburgers for patties, lasagnas, spaghettis. At least, I know those herbivores have been allowed to remain herbivores and feast on natural forage.