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BBQ, Smoking, & Grilling

Gas Grilling on my Small Grill - how to avoid burning?

corpkid | Feb 27, 201704:04 PM     1

I have a small portable grill (Weber Q 1200). I love cooking on it and for the most part everything comes out great. However, when I cook fatty meats like ground lamb or sirloin, I get super flareups (actual mini infernos) as the fat drips onto the element 3 or four inches below. I don't have this problem on my full size gas grill as there is much more room between the element and the grate.

That said, what's the best way to manage this? Tonight I made some sirloin (80/20) kofta skewers. I cook with the lid closed, and when I opened it, it was clear the bottom was burned as there was flareups. When I flipped them, I ran out of fuel and the grill cooled down a bit before I got the fire going again. Needless to say, the second side didn't flare up nearly as crazy as the first and I'm wonder if I can go low and slow somehow, yet still get nice crusty grill marks? Any advice?

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