Fire has three requirements: ignition, fuel and oxygen. Rendered fat and oils can auto ignite at high temperatures. This can cause flare ups or even grease fires. As the grease has already ignited, the key is to limit the amount of fuel (grease) and oxygen that encourages the fire.
The first and best defense against Grease Fires is to keep your grill clear of excess grease.
The drip pan is designed to collect and divert as much grease as possible. It can, however, collect grease. Be sure to clean it between cooks, especially after fatty cooks and before high temperature (350+) cooks.
Be sure to clean the grates of excess grease and old food.
The "seasoning" inside your grill is fine, but old dirty excess grease will lead to fires, dirty smoke and poor quality food.
Our grills are designed to be operated with the lid closed. This helps limit the amount of oxygen available to any potential Grease Fire. In the event of a Grease Fire, LEAVE THE LID CLOSED. Opening the lid will only intensify the fire.
Unplug the grill and let the grease burn off.
(Do not power off the grill by unplugging in any other circumstance).
Please do not use water or any other foreign substances to extinguish the fire. The grill is designed to have fire inside. Substances such as water and extinguishing foam can and will damage the grill.
Grease Fires may cause some cosmetic damage, but the internal components should be fine as long as these best practices are followed. Please call us after any incident if you'd like to troubleshoot.