Smashburgers / fire questions

jhl192

Made Smashburgers last night on my large.  Grid on the fire ring.  16" cast iron pan on the grid. 500 degree dome temp and let the pan get up to temp.  Well,  when I put in my 80/20 chop meat balls and smashed them down flames came from below and engulfed the pan.  Fire was wrapping around my welders gloves as I smashed the burgers.  It made it hard to flip, season and add cheese.  My guess is that once I got to temp I should have backed down the bottom vent to curtail the flare ups?   Have any of you had this experience and what did you or do you do to prevent that from happening? BTW, they were outstanding!  

Chubbs

I never put anything at stock grate. If you have to use less lump so it's not right below the iron. If that wasn't the problem then try cooking at lower temp. The iron will still heat plenty to sear off the burgers. Good luck 

saluki2007

When I do my smash burgers I do them at stock level, but like chubbs said the egg isn't full of lump.  Something else that I do that should help is when ready to cook, open the lid of the egg and close the bottom vent all the way.  I cook with the lid open the whole time so you don't have to worry about burping the egg.

dldawes1

I have done Smashburgers twice within the last couple of weeks.

1st round was with small amount of leftover lump and brought egg up to 500 dome. Had no flare-ups, but burgers cooked really really fast.

2nd time was with considerably more lump (fresh). Decided to cook at 425 dome. Burgers seemed to cook 'better', but flare-ups did happen. 

Lost the hair on right hand !!

I think the small lump pile is the way for me from now on....and smashing at 425.

Plutonium

So whats the consensus on flat griddle cast iron vs a regular pan with sides for on the egg? I hadn't considered flare ups before.

I'm still considering the 10.5" Lodge flat griddle, but flare ups have me concerned now.

http://www.amazon.com/Lodge-Pre-Seasoned-Cast-Iron-Griddle-10-5-inch/dp/B00008GKDN/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1465240076&sr=1-4&keywords=lodge+cast+iron

smokeyw

I use an upside down (flat side) Grillgrate on the CGW adjustable rig a couple of inches above the felt line and at 425 degrees.

Mama Roneck

I've used the 14" Lodge griddle for smash burgers.  Welders gloves definitely help!

http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_2?ie=UTF8&qid=1465258208&sr=8-2&keywords=lodge+round+griddle

Ozzie_Isaac

Would it be inappropriate to mention a blackstone in this thread?

DMW

Ozzie_Isaac said:

Would it be inappropriate to mention a blackstone in this thread?

Yes, I don't have one of those yet. Please be quiet, my deck is full.

Ozzie_Isaac

DMW said:

Ozzie_Isaac said:

Would it be inappropriate to mention a blackstone in this thread?

Yes, I don't have one of those yet. Please be quiet, my deck is full.

$234.99 w/free shipping from Amazon right now.

DMW

Ozzie_Isaac said:

DMW said:

Ozzie_Isaac said:

Would it be inappropriate to mention a blackstone in this thread?

Yes, I don't have one of those yet. Please be quiet, my deck is full.

$234.99 w/free shipping from Amazon right now.

Stop it

Ozzie_Isaac

Ramen beats sheetz ...

DMW

Ozzie_Isaac said:

Ramen beats sheetz ...

My wife would kill me, in my sleep.

Ozzie_Isaac

Ok, one last one then I'll quit ..

theyolksonyou

@dmw @Ozzie_Isaac is wise beyond his years.