Here’s where it gets juicy. When that bacon fat hits the coals? Whoosh. A beautiful flare-up. Those flames add smoky flavor and char marks. It’s the grill’s way of saying “I love you.”
But too much fat? That’s a grease fire waiting to happen. Grease fires are the drama queens of grilling. They turn your steak into a torch in seconds. Keep a spray bottle of water handy. A quick mist calms a flare-up without killing the heat.
Funny fact: Ancient Romans thought grease fires were a sign from the gods. They were wrong. It was just a bad burger.
The Temperature Tango
Your fire isn’t a light switch. It’s a slow waltz. You want steady heat, not a roller coaster. Let your coals ash over before cooking. That means wait until they’re covered in a white, dusty coat. This takes about 15-20 minutes.
How To Keep A Grill Fire Going | Detroit Chinatown
Too hot? You burn the outside. Too cold? You’re chewing on shoe leather. The sweet spot is when you can hold your hand five inches over the grate for only three seconds. That’s a high heat zone. Move your hand around. Learn your grill’s hot spots. They’re like secret treasure maps for flavor.
