Tie a bunch of fresh herbs by the stems and place them in a vessel with water. When grilling, place nearby to douse flare ups and flames without compromising integrity of grill heat, especially charcoal.
While battling the flames, you can flavor the proteins and veggies, with an aromatic bouquet of fresh herbs, namely parsley, basil, oregano, cilantro and rosemary. You can use just one or a combination, depending on your personal tastes and what you are grilling. You can even throw a splash of Vermouth in there to really set it off, not too much of course, safety first!