Flare-ups are definitely something to be concerned about especially with steaks, burgers, etc. I have learned that cooking time on the direct grill side should be very quick. In general, I go 2 minutes > quarter turn > 2 minutes > flip > 2 minutes > quarter turn > 2 minutes > finish on indirect side
This provides an excellent cross hatch sear on steaks chops, chicken breasts, etc.
That first 8 minutes can be pretty hectic, very hot and smoky but then once you go to the indirect side it is a bit more laid back.