The old Ducanes flared up with the best of them.
That’s because they used a ceramic briquette.
They are porous and trap some of the grease. That’s the trapped grease burning.
The metal bars flare up "less" because they don’t hold as much grease.
However, with less grease and flareup you also have less barbecue flavor.
You need the build up of drippings and grease to match the flavor of a briquette…. don’t clean it off!
When Weber cancelled all the lifetime warranties I gave up on them.
You have to know as a dealer a good part of the customers blamed me for not honoring the lifetime warranties when I sold them the Ducanes.
Another good barbecue is the Broil King. It’s Canadian. I’m not sure of it’s availability across the country.
A deep bowl on a gas barbecue is better than a shallow (burners right under the cooking grills) barbecue.
I use the terms barbecue and grills for the same item sometimes.