Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
SINGED!!!!!
Options
genwmull
Posts: 61
I have been reading a lot on this forum and have heard about the flashback. Didn't believe it until it happened to me last night. WOW got most of the hair on my forearm. Those steaks were worth it though.
I have heard of burping the egg and that you shouldn't. What is the best way to limit the flashback while cooking at high temps. I plan on doing a pizza in a few weeks and know that the cooking temp will be higher than what I was using for the steaks when I got the flashback. Don't really want to get my eyebrows next time.
I have heard of burping the egg and that you shouldn't. What is the best way to limit the flashback while cooking at high temps. I plan on doing a pizza in a few weeks and know that the cooking temp will be higher than what I was using for the steaks when I got the flashback. Don't really want to get my eyebrows next time.
Large BGE
Dyersburg TN
Comments
-
It only takes a couple of seconds to burp the egg. Hair on ur arms and possibly ur face will be gone in only a flash. I learned my lesson a long time ago. I always burp !!!BobAlex City AlOpelika, Alabama
-
Have not heard that you should not burp! I had a bad flashback the only time I did not burp.
-
Eyebrows are over-rated... :P_____________
"The reason I go out with young men is because men my age or older — well, now they’re all dead."
-Cher
-
Always burp! I don't know who would tell you not to???Packerland, Wisconsin
-
if you're cooking wide open on the top and pretty big on the bottom like i do for pizza you'll have enough airflow to not worry about it. even at lower temps if you open things up before you lift the lid you shouldn't get flashback.
-
Always burp when running 400+. ALWAYS...... Just do it and be safe.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
I'm the one that says don't burp. Burping can damage your gasket. I open the vents, allow the accumulated gases to burn off and then slowly open the lid. Those mini-flashbacks that occur when burping are real hot and will damage the BGE gaskets.
The Naked Whiz -
I didn't want to call names but thanks for the backup The Naked Whiz.
@jmsmrdk - That makes sense. Thanks.
Large BGE Dyersburg TN -
-
-
i wont forget the first time i didnt burp. ten yrs ago, still trying to grow hair back!!!
-
The only time I have actually had flash was when I had the temperature get a little too hot and I restricted the vents a little then thought I needed to look at meat. Other than that time I have never seen it flash.Gerhard
-
Naked Whiz, so what is your process, you open the vents, then check what your cooking. How do you re-set the vents back to where they were? Wondering if there is going to be either an increase or decrease in the temp after this. TIA.Large, small, and a mini
-
I usually only worry about flashback when I've closed the vents after a really hot cook, the classic BGE steak method of sear and dwell. So the vents were closed shut when I wanted to lift the lid. I open them up for 15 seconds or so, then slowly lift the lid. I wouldn't be worried about this for 350-450 degree cooks or lower. But if I do this when the vents weren't closed, I just set them back where they were when I close the dome.
The Naked Whiz -
-
I usually only worry about flashback when I've closed the vents after a really hot cook, the classic BGE steak method of sear and dwell. So the vents were closed shut when I wanted to lift the lid. I open them up for 15 seconds or so, then slowly lift the lid. I wouldn't be worried about this for 350-450 degree cooks or lower. But if I do this when the vents weren't closed, I just set them back where they were when I close the dome.
x100! -
I usually only worry about flashback when I've closed the vents after a really hot cook, the classic BGE steak method of sear and dwell. So the vents were closed shut when I wanted to lift the lid. I open them up for 15 seconds or so, then slowly lift the lid.
Rather than shut all the way down during the dwell, I've started leaving the vents open a small amount, about a 1/4" inch on the bottom vent and the daisy wheel holes mostly open. Gives the VOC and smoke a chance to escape instead of being absorbed by the meat and doesn't add much new heat. Any comments on this approach?
Cooking on an XL and Medium in Bethesda, MD. -
Rather than shut all the way down during the dwell, I've started leaving the vents open a small amount, about a 1/4" inch on the bottom vent and the daisy wheel holes mostly open. Gives the VOC and smoke a chance to escape instead of being absorbed by the meat and doesn't add much new heat. Any comments on this approach?
Good approach. I would never shut the top vent during a cook for any reason (unless I'm done with my cook and I want to extinguish the lump). With the top vent closed, all the stale smoke and whatever else is produced will "fall" back down on your meat and ugly it up - yuck!
Packerland, Wisconsin -
Rather than shut all the way down during the dwell, I've started leaving the vents open a small amount, about a 1/4" inch on the bottom vent and the daisy wheel holes mostly open. Gives the VOC and smoke a chance to escape instead of being absorbed by the meat and doesn't add much new heat. Any comments on this approach?
Good approach. I would never shut the top vent during a cook for any reason (unless I'm done with my cook and I want to extinguish the lump). With the top vent closed, all the stale smoke and whatever else is produced will "fall" back down on your meat and ugly it up - yuck!
Couldn't agree more .....Never eat anything passed through a window unless you're a seagull ... BGE Lg. -
Hmmm....Hadn't thought of that. Thanks for the tip. I will do tha next time.Rather than shut all the way down during the dwell, I've started leaving the vents open a small amount, about a 1/4" inch on the bottom vent and the daisy wheel holes mostly open. Gives the VOC and smoke a chance to escape instead of being absorbed by the meat and doesn't add much new heat. Any comments on this approach?
Good approach. I would never shut the top vent during a cook for any reason (unless I'm done with my cook and I want to extinguish the lump). With the top vent closed, all the stale smoke and whatever else is produced will "fall" back down on your meat and ugly it up - yuck!
Couldn't agree more .....
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum