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In article >,
says...
> Before I grill I always turn it up on high for about 10 minutes
> to burn off the old grease. Every once in a while though, the
> grill flares up inside and keep going even when I cut off the gas.
> Needless to say I put the grill further away from the house.
>
> Is this just common to Webers? My old cheapy grill never did this.
>
You've got to scrape down the funnel-shaped aluminum drip catcher drawer
under the "flavorizer bars" every so often, depending on what and how
you cook. Most of the liquid drippings will wind up in the little drip
tray, but bits of food that fall through the grill slots may stick to
the sides of the aluminum drawer and then build up grease over time.
All it takes then is a flaming bit of food dropping down to torch up the
collected grease.

Just take a look down there before firing up the grill and see whether
it needs a bit of scraping. Also, while most of us do it, it's not a
good idea to leave a grill unattended at the high flame setting for more
than a few seconds at a time.
--
Bob
(remove ZZ to email)