Okay, I'm baffled. Wife and son are out of town and I am all alone this weekend, so I decided to cook some wings for myself tonight. Fired up the egg, as usual, and put in the plate setter. Stabilized temp at around 350 and threw on the wings.
I just went outside to check on the temp, after they've been on for about 10 minutes. Wafts of smoke were coming out of the draft door, along with a little blue flame, and flames were coming around the top of the dome out the top. If the temps were in the 700° range I could understand, but it's only 350 still. I did a Boston butt about a week ago, and ribs a few days after that. Tonight, I am using the residual lump that was left over from the rib cook. What in the world could cause these flame-ups? Maybe some of the fat or sauce that got into the lump from the last cook?