Cooking direct - too much flame?

martinhd28

I think I have indirect basically down pat.   However I find cooking direct to be a bit of a challenge, believe it or not.   It seems I can stabilize where I want it with the dome closed, but the second I open the dome the entire Egg becomes a flaming inferno - it's all I can do to race to flip the food (without burning myself) and shut the dome again.  Did some thighs last night - they were delicious but I just narrowly avoided burning them. I should note that before I started cooking, I sprinkled some jack daniels chips over the coals - maybe that was my problem.  Anyway,  anyone have any tips on controlling flame up while cooking direct?   Should I let my coals burn down more before cooking, or what?   Thanks and happy Friday!

buzd504

Try raising the grid further from the flame.  You can do that from the fire ring with bricks, but there are lots of easier ways if you get a second grid.

r8rs4lf

I get the same thing. Like when I cook wings, it takes a bit to turn all of them over. By the time I finish that, the fire is going crazy.

The best thing I have found is to hurry up and get the dome closed! BTW, I have the Woo so my grid is raised, but I still get the flames sometimes.

DMW

If you are flipping lots of stuff that will take a bit of time to flip, remove the grid full of food and put in on a heat proof surface if you have one. Flip the goods, then return back to the egg. Have the lid closed while you do this. A direct cook at grilling temps is a perfect environment for a lid open oxygen rich environment to really get the fire going. The Woo with handles makes this easy.

Skiddymarker

Raised direct, at the felt line, is much better at not burning the food then direct with grid on the fire ring. Steaks and chops can be done down low, close to the fire, chicken wings/thighs not so much. Another option to help with flame control is to close the lower vent some as you open the dome. 

Chips on top of burning lump will ignite as soon as the dome is opened - AIR+CHIPS=FIRE

Mix chips through the lump before the fire is started, some may still flare. (unless you plan to leave the dome closed for the entire cook)

gdenby

Without doing something like DMW suggested, which is a great idea, the only real solution is to work fast for brief periods. Most foods being cooked direct are being cooked at a fairly high temperature. With that much lump going, any wood in the Egg will burst into flame moments after the dome is opened. Some things that can render lots of fat, like chicken and pork steaks, will also drop flammable oil onto the coals. If you get around to searing steaks on a low grill setting, expect to wear a long glove, 'cause the steaks will be flaming themselves in the 2000F + heat.

martinhd28

Thanks all - it's good to know this is normal and not something I'm doing wrong!  I'm going to try a high-heat direct cook tonight (steaks) with no wood chips at all, and see how that goes.   

BRush00

Hi Martin,

Yup - your problem is 100% speed related.  I don't have any method to raise my grid either, but if you can't raise, be quick.  Long handled tongs help too

I love DMW's idea there about removing the grid to get all the flipping done.  I'm totally going to steal that for my wing-cooks!  Thanks DMW.