Some flaring is normal when grilling fatty foods, but sustained flare-ups are another matter. Typically, the greater the distance between the grates and burners or flavorizer bars, the fewer the sustained flare-ups. And don't overcrowd the cooking surface on your grill. Keep some space empty so that when fatty foods such as rib-eye steaks or salmon do flare up, you can move them to a cooler spot on the grill.
