Last summer I experienced my first flare-up on the grill. Luckily, no one was hurt or anything, though it did singe a bit of the hair on one of my arms. Needless to say, it is something that I have been very careful to avoid since - perhaps too careful. Since it happened, I've been extremely wary about cooking at high temperatures in the egg. While I love doing all-day ribs or briskets at low smoking temps, I do miss being able to do high-temperature sears like steaks and such.[p]Anyone had any experience like this? Any good tips for overcoming the fear and avoiding any future flare-ups?[p]Much appreciated.