After going through the recommended pre-heating procedure, I oiled down the grates with canola and placed the bird breast down, closed the lid, and went back into the house to prep some vegetables. I was away for maybe seven minutes, but it was enough to sear the skin. Initially, I thought I had ruined the meal, but a quick check with the flashlight showed the skin a dark brown, rather than black. Still, I realized there would be some babysitting required since we had a long way to go until the breasts came up to temp. However, at no time did I see any flame jumping from the burners. The fat merely sizzled away upon dropping onto the super-heated valleys below the pinpoint-sized emitters.