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How to handle a fire while cooking

Shortly after I applied the sauce for the final step while doing 3-1-1 ribs, I noticed dark bad smelling smoke started rising from the DFMT. I raised the lid and saw there was a fire in the pit. My guess is some drippings had fallen by the PS into the coals and ignited. 

I didn't want to sauce to absorb this dark smoke so I pulled the ribs off a bit early. The ribs were excellent but if left me wondering how you would extinguish a grease fire in the pit if you are still in the middle of your cook?


Basking  Ridge, NJ - XL with KAB

Comments

  • henapplehenapple Posts: 15,581
    Cooking direct, indirect?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • NJ_BBQNJ_BBQ Posts: 116
    henapple said:
    Cooking direct, indirect?
    I was cooking indirect with the PS in and a drip pan. I had 4 slabs laying flat on an XL so the ends of the first and fourth slabs reached over the gab between the PS and sidewall. 
    Basking  Ridge, NJ - XL with KAB
  • fljoemonfljoemon Posts: 737
    I will just remove the meat and close up everything until the fire burnt out completely. On the gasser I have used a fire extinguisher and but not advisable to do that on the BGE :-)
    LBGE & Mini
    Orlando, FL
  • GreenhawKGreenhawK Posts: 398
    Just close the lid and let it settle down.  It will take care of itself.  
    Large BGE Decatur, AL
  • SkiddymarkerSkiddymarker Posts: 7,743
    The only time I've had this trouble was on an overload, the ends of the ribs were over the gap between the setter and the fire ring, in other words the drip missed the drip pan. 
    Lesson learned - make sure the drip pan is always between the food and the "fire", then the issue never comes up. 
    On my medium this means most racks are cut in half before cooking. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • TjcoleyTjcoley Posts: 3,507
    Had a grease fire after cooking bacon in an aluminum pan a few weeks ago. As I removed the pan of bacon grease, it tipped and poured into the Egg. Big flare up of fire. I just closed the lid and let it burn out, then continued the cook.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • henapplehenapple Posts: 15,581
    If the ribs hang over place a piece of hdaf under the exposed meat...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • gerhardkgerhardk Posts: 897
    Generally once you close the lid flare ups aren't a problem because you are limiting the air supply.

    Gerhard
  • SmyrnaGASmyrnaGA Posts: 375
    Yeah, the flames SHOULD died down after you shut off the air, but, does it really? Kinda like the refrigerator light when the door's closed...

    Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.

    in Smyrna GA.


  • The Naked WhizThe Naked Whiz Posts: 7,780
    SmyrnaGA said:
    Yeah, the flames SHOULD died down after you shut off the air, but, does it really? Kinda like the refrigerator light when the door's closed...
    Yes, they do. 
    :)
    The Naked Whiz
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