Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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The Crazy World of Arthur Brown

edited 1:05PM in EggHead Forum
Those old enough to remember the tunes of the 60s will recognize the reference....[p]After several succesful low and slow events on the BGE I decided to try to sear a couple of steaks. But after succesfully getting the temp up to 650 degrees, I opened the egg to find.... FIRE!!!.....[p]Well, no big surprise I guess, it is, after all, a BBQ. But I could not get the flames out until I lowered the temp significantly, and it was just not as much fun searing the steaks at the lower temp.[p]Is this just the way it is, or is there another way to get the high temp without the flames that scorch my meat? BTW, I was using the BGE chunk charcoal.[p]Thanks,[p]Michael


  • Char-WoodyChar-Woody Posts: 2,642
    Mike Nelson, Not sure what you meant, but usually just closing the dome and shutting of the airflow will dampen the flames. Musta been super fire char-coal.
    Next time just close off the top with the solid cap and any flame should diminish right away.
    Let us know if thats not the case.

  • Tim MTim M Posts: 2,410
    Mike Nelson,
    The fire does subside a little when the dome is closed but if your asking for 650+ deg then you're going to have fire. I own three large oven mits - sadly I don't use them enough and I lost some hair on my left arm last night. Becareful when opening up when there is 600+ deg heat in there. [p]Since you made a reference to the 60's (yes, I remember A. Brown and Fire) do you recall the slogan "Fire Kissed Steaks"? There is something to it you know.[p]Tim

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