singed the hair off my left arm...again

threeputt

OK I need some advice on avoiding the backdraft. Did my second MM turkey yesterday (came out wonderful, btw) but last time I did it I almost ran out of charcoal. This time I started a couple of handfuls in a chinmey starter, poured it in, then poured fresh lump on top of it until I was almost to the top of the fire ring. What I don't get is this - if your target is 325, how hot do you need to let it get before you tone it down? Do you need a nice gray/glowing load of charcoal or just let the stuff on the bottom stabilize and put the food in with all that fresh un-charred lump on top? It got up to about 450-500, then I shut it almost all the way down until it was showing 300 or so on the dome thermometer. I cautiously lifted the lid to put in the plate setter and WHOOSH, the biggest backdraft I've had yet. I dropped the lid back down from about 1 inch or so (that's as far open as it got), but it wasn't finished. A small muffled boom again and it lifted the lid back up for a split second and rattled the daisy wheel too. didn't pop completely off, but still scared the hell out of me. I'm just not used to dealing with that full of a load of lump I guess. I bought a DIGIQ-II in anticipation of turning out some great butts, but if I need to load it up that much for an all-night burn then I'm apprehensive. Advice would be appreciated!

Jeff

Celtic Wolf

Put the Lump in and than light it. Fill it to the level of the fire ring.

As for the temp NEVER EVER exceed your desired temp. Start shutting down the vents as you approach your desired temp.

Little Steven

Just to clarify what CW said, You covered your burning lump with non-burning, choking the fire's ability to burn upward, then you gave it the ability.

Steve

Fidel

you're starving the fire for oxygen. Don't ever shut your vents down and then open it within a minute or two or you are sure to get a good flash. two ways to minimize the flash.

1. Open bottom vent all the way for a few seconds before you open the lid. The downside is that you need to remembers to set the bottom draft back when you are done. Also not a valid option if you are using a draft controller.

2. Lift the lid about 3-4 inches for 3-4 seconds, then lower it and listen for the "whoomp", then you should be safe to open it up.

All told, just be aware of when it can/should happen and be prepared for it and it won't catch you off guard. Get in the habit of opening your egg as I describe in option 2 every time you use it and you should be OK.

obstructionist

I singed my hair off last week, without any flashback.

I was cooking a steak, and reached in with my probe thermometer to check temperature. No flashback, no flame, but the radiant heat from the Egg was enough to burn away a patch of hair.

It's scary how hot the Egg gets. Looks like I need gauntlets instead of gloves.

Celtic Wolf

This is why we recommend the Thermopen. :P

threeputt

I've had smaller backdrafts many many times, never any big deal. Just "burped" it and wall was good after that. I guess my main issue is with that big of a load of lump. When I'm putting that much in there for a long cook, should I not light anything on the bottom first? Just dump it all in cold and light a few spots on top with my MAAP torch? That's what I do for normal cooks, but I thought that might not work with that much lump, so I did it as I described. Celtic's tip about never exceeding target temps is well received, except for T-rexing steaks. I just read Naked Whiz, stuff on the backdraft and he mentions volatile organic compounds that need to burn off fresh lump. This seems like something you wouldn't want rising into your food...? I guess things have been fine with my normal cooks, I'll just be more careful with full loads and don't worry about getting the entire load going before starting the cook. I appreciate the advice.

Jeff

Central IL Egger

DO NOT TAUNT THE BGE

stike

lots of fresh lump will introduce dust and VOCs (the fumes you smell when you open a bag). you will often get a series of flashbacks if you've added a bunch of new lump. trcik is to load it at the begining and not need to add more, frankly. otherwise, you just need to wait for the VOCs to get driven off.

another thing that causes flashbacks is feeding the fire a bunch of oxygen, then choking it dow. all that lump sitting there waiting for air, and when the lid gets opened, it finds it. foom. fireball.

sneak up on temps, don't overshoot and then stand on the brakes. and fill it with lump at the outset.

Wanabe

I have had it happen a few times to me. I use an Orka oven glove when unsure.

stike

the VOCs are hydrocarbon gasses that linger in the charcoal. when you fill the thing with lump, the VOCs will be carried away by draft and driven from the charcoal just by the nature of the heat in the firebox, whether they are lit or not.

so, even if you have a full load of fresh lump and are only using a part of it (say you are at 350), the VOCs will be driven off from the rest of the lump simply by the heat and the continuous draft.

you want to wait a bit after lighting, and when the smoke is clean and smells nice, the VOCs aren't really an issue. they're pretty much gone.

Celtic Wolf

When T-Rexing you still do not want to exceed the searing temp. You are really close to toasting a gasket as it is.

Yes I understand after the sear you want to shut it down to 400 or so, but this is also when you are at the most danger from Flashback.

threeputt

Gotcha, thanks Wolf. I've buried the needle on the dome thermometer nearly every time I've T-rexed, and luckily I'm still on my original gasket. I'll watch that more carefully from now on.

Jeff

threeputt

I hear ya man. I have one of those green neoprene/rubber grippy type oven mitts that I picked up at a BGE place, it's great for flipping ribs, steaks, etc without damaging the meat. I need one shoulder length :laugh:

Jeff