Airborn ceramic cap

dougcrann · June 2016

Was cooking burgers. Buns were on getting warmed up, cheese was melting. Had a bit of a grease fire so I shut the vents. 15-20 seconds later the cap was airborn. Glad I was standing there...

Photo Egg · June 2016

Cap?

dougcrann · June 2016

Photo Egg said:

Cap?
That's what I call the snuff cap..

Biggreenpharmacist · June 2016

If you had one of those new smokeware caps it wouldnt have launched? Just a thought.

Jstroke · June 2016

Wow, I have never achieved lift off.

gmac · June 2016

You may possibly have the worst luck in BGE history.

dougcrann · June 2016

Jstroke said:

Wow, I have never achieved lift off.

gmac said:

You may possibly have the worst luck in BGE history.

That was a first for me....

Was glad I was there to catch it. My dome has a gasket under the cap. Guess this means my Egg is pretty air tight? Lol....

dldawes1 · June 2016

dougcrann......What gmac said !!!! Hope Egg Life gets better for you brother !!!!

I've been on here 2-1/2 years and you've experienced more problems in a month than anyone else has in the whole time I've been here !!!

Egg on, my friend !!!

buzzvol · June 2016

Biggreenpharmacist said:

If you had one of those new smokeware caps it wouldnt have launched? Just a thought.

Yes, as the SW cap starts to launch, the side ports become exposed and the fire shoots out the sides instead of propelling the cap. It happened to me this weekend with a bacon gease fire in the drip pan. I forgot to put an air gap under the pan.

tarheelmatt · June 2016

So lemme get this straight here.

You were cooking burgers. Had a blazing fire. You closed the bottom vent AND put the ceramic cap on the top to snuff the fire.

Then you yank the lid open and the ceramic top goes flying off? And it has the gasket on it?

I'm starting to realize now why you're having so many "problems".

Lit · June 2016

You should never shut th eegg down completely with food on it you had grease smoke sitting in your egg getting stale and flavoring your food with this acrid smoke.

tarheelmatt · June 2016

Lit said:

You should never shut th eegg down completely with food on it you had grease smoke sitting in your egg getting stale and flavoring your food with this acrid smoke.

Well, yeah, that too.

Also, as soon as you open it back up, air hits and ignites. Bye, bye hair and eyebrows.

Like I said, I think I understand why the OP has "issues" all the time. I think the problem is between the floor and the BGE handle.

dougcrann · June 2016

tarheelmatt said:

So lemme get this straight here.

You were cooking burgers. Had a blazing fire. You closed the bottom vent AND put the ceramic cap on the top to snuff the fire.

Then you yank the lid open and the ceramic top goes flying off? And it has the gasket on it?

I'm starting to realize now why you're having so many "problems".

Nope...far from a blazing fire. Had a flare up. Far from major. Shut the vents, IT was 145. Put the buns on. Shut the lid. About a minute later opened the Egg up, slowly, I have had more than one violent flare and know better. Put the cheese on and shut the dome. DOME WAS SHUT WHEN THE LID,TOOK OFF.
In regards to the acrid smoke....hmmm...only way I can keep any of my Eggs at 225 is with the DW COMPLETELY SHUT. Would imagine that with ribs being in this condition for over 6 hours they would pick up far more "acrid" smoke than burgers will in a minute or so...but what the hell do I know...I am far from the "expert" that some of you folks are.
I do all my posting from a phone....so I leave out all sorts of details because it takes far to long to type in.
I posted this due to the fact that it was FUNNY. Really don't appreciate being insulted.
As far as my methods being the cause of a chip appearing on the outer edge of a dome THAT HAS NEVER BEEN DROPPED, bases cracking after ONE USE, fire rings BEING BROKE DURING SHIPPING, a base cracking after ONE 10 HOUR COOK and being ran up to 500* next day to clean it out would love to hear how this is even **** remotely possible....****...

Ladeback69 · June 2016

I have a gasket around the top vent are and I have put the ceramic cap on when cooking steaks at 650 to 700, close the vents and have opened it slowly with no back draft. It was for only about 4 minutes though.

@dougcrann, what I have been using now for burgers is GrillGrates. They help keep the flair ups down and the egg doesn't have to be at a higher temp, because the grates are aluminum and are usually 100 to 150 degrees hotter. They are great for searing.

Lit · June 2016

dougcrann said:

tarheelmatt said:

So lemme get this straight here.

You were cooking burgers. Had a blazing fire. You closed the bottom vent AND put the ceramic cap on the top to snuff the fire.

Then you yank the lid open and the ceramic top goes flying off? And it has the gasket on it?

I'm starting to realize now why you're having so many "problems".

Nope...far from a blazing fire. Had a flare up. Far from major. Shut the vents, IT was 145. Put the buns on. Shut the lid. About a minute later opened the Egg up, slowly, I have had more than one violent flare and know better. Put the cheese on and shut the dome. DOME WAS SHUT WHEN THE LID,TOOK OFF.
In regards to the acrid smoke....hmmm...only way I can keep any of my Eggs at 225 is with the DW COMPLETELY SHUT. Would imagine that with ribs being in this condition for over 6 hours they would pick up far more "acrid" smoke than burgers will in a minute or so...but what the hell do I know...I am far from the "expert" that some of you folks are.
I do all my posting from a phone....so I leave out all sorts of details because it takes far to long to type in.
I posted this due to the fact that it was FUNNY. Really don't appreciate being insulted.
As far as my methods being the cause of a chip appearing on the outer edge of a dome THAT HAS NEVER BEEN DROPPED, bases cracking after ONE USE, fire rings BEING BROKE DURING SHIPPING, a base cracking after ONE 10 HOUR COOK and being ran up to 500* next day to clean it out would love to hear how this is even **** remotely possible....****...

Hey douche I was just pointing out that you should never completely shut down the airflow with food in the egg especially when grease is burning off. Why are you trying to hold 225 when you are toasting buns were you slow toasting them? Maybe a warm smoke on the cheese? Why would you ever cook ribs for 6 hours at 225 don't you read the forum there is no reason to do that run them hotter and they cook quicker and just as good. Oh and I had my xl running at 180 when I did bacon last time with no issues.

Legume · June 2016

stupid me sitting here waiting for someone to turn this into a competition, how high can you send your cap...oh well.

johnmitchell · June 2016

What a great lunch time Larf..... made my day...

Battleborn · June 2016

THEBuckeye · June 2016

Now boys.........

tarheelmatt · June 2016

dougcrann said:

tarheelmatt said:

So lemme get this straight here.

You were cooking burgers. Had a blazing fire. You closed the bottom vent AND put the ceramic cap on the top to snuff the fire.

Then you yank the lid open and the ceramic top goes flying off? And it has the gasket on it?

I'm starting to realize now why you're having so many "problems".

Nope...far from a blazing fire. Had a flare up. Far from major. Shut the vents, IT was 145. Put the buns on. Shut the lid. About a minute later opened the Egg up, slowly, I have had more than one violent flare and know better. Put the cheese on and shut the dome. DOME WAS SHUT WHEN THE LID,TOOK OFF.
In regards to the acrid smoke....hmmm...only way I can keep any of my Eggs at 225 is with the DW COMPLETELY SHUT. Would imagine that with ribs being in this condition for over 6 hours they would pick up far more "acrid" smoke than burgers will in a minute or so...but what the hell do I know...I am far from the "expert" that some of you folks are.
I do all my posting from a phone....so I leave out all sorts of details because it takes far to long to type in.
I posted this due to the fact that it was FUNNY. Really don't appreciate being insulted.
As far as my methods being the cause of a chip appearing on the outer edge of a dome THAT HAS NEVER BEEN DROPPED, bases cracking after ONE USE, fire rings BEING BROKE DURING SHIPPING, a base cracking after ONE 10 HOUR COOK and being ran up to 500* next day to clean it out would love to hear how this is even **** remotely possible....****...

If I would have known I was going to be called an ****, I'd said more to make you think so.

Maybe I'm just putting two and two together here with no reason. Your logic on many of these topics don't make a bit of sense.

Any who, carry on, back to the normally scheduled three to four new threads a day about who knows....

DoubleEgger · June 2016

Maybe his burger fell apart again and went through the grid. Like pouring diesel on a fire.

gmac · June 2016

I'm not sure if I pissed someone off or not? I used a smiley.

Legume · June 2016

I almost posted the same exact thing @gmac but I'm a crappy smiley user.

tarheelmatt · June 2016

gmac said:

I'm not sure if I pissed someone off or not? I used a smiley.

Legume said:

I almost posted the same exact thing @gmac but I'm a crappy smiley user.

****

n8er · June 2016

Good times, good times haha!

Legume · June 2016

tarheelmatt said:

gmac said:

I'm not sure if I pissed someone off or not? I used a smiley.

Legume said:

I almost posted the same exact thing @gmac but I'm a crappy smiley user.

****

With all due respect, Matt, we can't both be ****. One of us used a smiley and the other one said with all due respect.

tarheelmatt · June 2016

Legume said:

tarheelmatt said:

gmac said:

I'm not sure if I pissed someone off or not? I used a smiley.

Legume said:

I almost posted the same exact thing @gmac but I'm a crappy smiley user.

****

With all due respect, Matt, we can't both be ****. One of us used a smiley and the other one said with all due respect.

thetrim · June 2016

And it's not even a Friday night.

Darby_Crenshaw · June 2016

the acrid smoke when shutting all vents is what you get when you have a raging fire, especially with fatty foods. the BGE method for steaks used to be the "sear and dwell" method, which i hope to have slowly killed off after ten+ years preaching against it.

this is not at all the same as having the daisy wheel clamped down during a low and slow cook.

during a low and slow, there is minimal draft, the fire is small. even still, there is airflow and a clean burning fire.

when you have a raging fore going though, and shut EVERYTHING, all at once, you have slammed on the brakes. the fire is large. it wants to burn. it can't (no oxygen). the fire dies, s,olders, and whatever dripping fat there is becomes more fodder for the badly burning (incomplete combustion) fire.

that smoke, laden with soot and fat, has no place to go, and settles on your food.

this is not at all the same as a low fire, which exhibits complete combustion and continuous air flow in and out of the egg

johnmitchell · June 2016

Legume said:

stupid me sitting here waiting for someone to turn this into a competition, how high can you send your cap...oh well.

I quite like this idea... I guess the only stipulation would be..Not in a garage, on the other hand what the hell !!!

THEBuckeye · June 2016

At this point what does it matter?

Airborn ceramic cap

Comments

Categories