I do something with my BBQ you are not suppose to do at home. First I use natural gas with my BBQ, not propane, but same thing only different. I don't like using bottled propane so for the last 25 years my BBQ's are plugged into the home's natural gas system. I also bbq almost daily even during the cold months here on Vancouver Island, I'm the guy who will bbq in the snow.
I use the bbq everyday with either my evening meal, eg. chicken, steak, fish, whatever (no smell in the house when cooking fish) or I use the side burner for breakfast, so no smells of bacon or sausage or what have you in the house.
What you are not suppose to do is leave the lid down when starting the bbq. What I do is turn all three burners on high, wait about three seconds then light up with the lid down. I know if I left the burners on for half a minute or longer, the lid will definitely take a jump on ignition.
With the side burner, I have to use a metal plate as the low burn is too hot for cooking so I have to reduce the temp with an intermediary. But the problem with the metal plate is I can get some larger flares with even the gas turned on for two seconds. I won't bore you with all the details but I now call myself a bbq flare expert.