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snatched from the brink of hell
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RRP
Posts: 25,898
Here's a little story for newbies - cauz even seasoned eggers make mistakes - or at least I am one who will admit it 8^)
Anyway today while waiting for my large to get within range of locking on 250° it was only a sluggish 170° so I went to my workshop to work a few minutes. When I got back the dome had passed through 800 and was ripping! Panic? Nope...I just shut it down and spent no more than 20 minutes snuffing the flame and then letting the heat escape once flash back stage had passed. It took some finesse, but with the aid of the pecan chips that had been soaking I got that BGE down and locked on 250° where it has set for 2.5 hours now. Moral to the story? Don't walk away when you're sneaking up on a low temp, but the situation can be savaged just the same.
Anyway today while waiting for my large to get within range of locking on 250° it was only a sluggish 170° so I went to my workshop to work a few minutes. When I got back the dome had passed through 800 and was ripping! Panic? Nope...I just shut it down and spent no more than 20 minutes snuffing the flame and then letting the heat escape once flash back stage had passed. It took some finesse, but with the aid of the pecan chips that had been soaking I got that BGE down and locked on 250° where it has set for 2.5 hours now. Moral to the story? Don't walk away when you're sneaking up on a low temp, but the situation can be savaged just the same.
Re-gasketing America one yard at a time.
Comments
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RRP,
Good point! Not only for newbies, but for all BGE users!
Hammer
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RRP,
I'm guessing that you had the vents wide open, yes?
So good advice would be to not walk away from the grill when the vents are wide open?
Doc Pigg
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RRP, ouch, had that one myself on Saturday. Damp cloudy day. Sneaking up on 225 for a brisket cook. Working on the new screen porch for the SWMBO and wham, 140 to 550 in 5 minutes.[p]Open the lid to let heat escape, add ceramic mass, drip pan, cold beer, cold briskets and 190 no sweat. [p]Randy[p]
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