It just occured to me that this post would hold much more weight if I had taken pics of the flames shooting up off of the lump, but I was too busy trying to reassure my family that it was okay and the burgers would taste fine......AND that I wasn't going to burn the house down, lol.
I just don't know what else to do to keep burgers from causing huge flare ups. I had the egg rolling along at 350 with the plate-setter and ABT's on...no problems, everyone raved on those. However, take off the plate-setter and keep it set at 350, then a few minutes later put on the grid extender and about 6 good sized patties, walked inside to wash my hands, and come back out to thick white smoke and that distinct smell that I know you are all aware of. It's that smell that tells you that soon after you open that lid you will be dealing with a flare up, and sure enough. The flames were so high I was struggling to flip the burgers, and at other times with no flames of course that made the smoke so thick I couldn't see to flip the burgers.....and even had family coughing, lol. WTH? I tried every vent setting imaginable before opening it, with it opened, etc etc.
The only other way I can think to keep the flames minimal would be to use very little lump when doing burgers, limiting the fuel partially.
Idk, but I do know that it is not very impressive for folks who have never seen an Egg in action.......most of them thought the burgers were good.....but not good enough for "all the trouble".
All in all, it was one of those days that every Egger has had........one where you say "next time I am doing burgers for that many, I guess I am bringing a gasser". Now, of course I have settled down now and wouldn't ever do such a thing.....but I will admit I was nervous about ruining the food today, and I am not a novice Green Egger.