I was cooking steaks the other night and had a scary experience. I seared them at high temps and then completely shut down the egg (like the instructions say on the website) and cooked for 4-5 minutes. When I went to crack the lid and "burp" the egg, I was met with some vicious flames that surrounded me and literally took the hair off my arm! I understand that what happened was the fire was starved for oxygen and the rush created a flare up. In hindsight, I guess I probably cracked the lid about 4 inches instead of 1 or 2 as the website suggests. However, I am wondering if you guys with more experience feel it is necessary or a good idea to open the vents before cracking the lid. Any thoughts? What other safety advice can people offer from experience? I have used plenty of grills but obviously the egg is a different beast since it gets hotter, is more air tight, etc. Thanks for the help!