You need to plan on flare ups and prepare for them. The first step is to reduce the risk of a flare-up by trimming any and all unnecessary fat from the foods you grill. For the sake of flavor, meats should be left with a little fat on them. This helps prevent meat from drying out while grilling. Now when I talk about fat I mean not only the fat on the meat but any fat you have added like oils in marinades or sauces. Marinades should be allowed to sink in and then drain off so marinated meat is not dripping in oil when it hits the grill. By reducing the amount of fat on meats that you grill you reduce the amount of flare-ups.