Any Problem w/ Flareups when Grilling Steaks?

herbu · November 2016

I haven't picked up my first BGE yet, but was wondering about using it as a grill instead of low&slow. Grilling steaks or chikin, do y'all ever have a problem w/ flare ups?

I can raise/lower the fire grate on my grill, (a Bar B Chef). Easy to handle flareups from dripping fat. On a BGE when you're direct grilling, do you just close the lid? Thanks.

tikigriller · November 2016

No flare ups at all. I always had that problem with charcoal. Same thing on the egg, you get an adjustable rig or a PSWoo to raise your grid to at least the felt line, and then you are good to go. The hot spots on your egg will remain consistent and you will know where to place your steaks. Since getting mine a month or so ago, I have yet to burn anything.

tarheelmatt · November 2016

I mean when you're cooking at 600° you'll experience something . I recommend a nice pair of high heat gloves and long tongs, just in case.

THEBuckeye · November 2016

Nope. I cook them raised direct.

gdenby · November 2016

If you are cooking something really fatty direct, when the dome is open, you will probably get flames. They stop when the dome goes down.

As mentioned, if you are searing at 600+, any fat will burn. Long tongs and gloves are pretty much a necessity if searing direct at the lower level. The meat is getting more than 1800F, which is why a 2" steak takes about 2 min.

Beware of flashback. If cooking at really high temperatures, the lid needs to be "burped" a few times before opening. Otherwise, the hot gases ready to kindle get a blast of air all at once, and they turn into a scary, but not particularly dangerous fireball. Getting forearm hair burnt away, or sometimes eyebrows, is an initiation.

Realize that an Egg at full bore will send a blue jet of burning CO out the top vent. It is about 2200F.

tarheelmatt · November 2016

THEBuckeye said:

Nope. I cook them raised direct.

Such a girl.

JustineCaseyFeldown · November 2016

on a gas grill, you control the amount of flame with a knob.

the grill itself is not air tight, but that's ok, because the fire isn't controlled by air.

when you grill something like ribeyes, fatty, that fat drips and literally adds fuel to the fire.

because a gas grill is not air tight, when that fat hits, it is allowed to burst into flame. plenty of additional air allows it to burn.

in the egg, which is air tight, that fat drips into the fire, and although it burns off, it will not ignite and amplify the flames.

the issue though with an egg is that when you open it, the fire THEN gets a gulp of air (whether there is fat dripping or not), and you can get flare ups if the lid is open for a while.

you can also get flashback, which seems like it is related, but really isn't. that's another subject i suppose.

pgprescott · November 2016

I've never been to a world class steak joint that didn't have flames licking the edges of my steak a bit. Uncontrollable grease fire is a different matter. Not an issue. Cook raised, regular, or on the coals, with outstanding results.

JustineCaseyFeldown · November 2016

Flame looks pretty but ain't really doing much cookin'

In a gasser, sure.

In charcoal grill it's the much hotter radiant heat of the lump. Flame's superfluous

SGH · November 2016

I have never seen a single flare up when using a BGE. However, I drink pretty heavy and get distracted rather easily. But here are a few recent cooks to make my case

Image: https://us.v-cdn.net/5017260/uploads/editor/cy/7ij99iclrxnm.jpg

As you can clearly see, flare ups do not happen when grease meets heat on a BGE

SGH · November 2016

Just for the record, I like to get naked when I'm drinking and cooking. It's a heck of a feeling. Freedom at its finest.

StillH2OEgger · November 2016

Love the photos, SGH. Hate to see what you would characterize as a flare up but I'm guessing it might require the fire department, that is if you ever get one.

SGH · November 2016

StillH2OEgger said:

Love the photos, SGH. Hate to see what you would characterize as a flare up but I'm guessing it might require the fire department, that is if you ever get one.

Thanks brother. Above I was attempting to be humorous. The above certainly qualifies as flare ups and then some. And that was my point exactly. When grease meets fire (no matter the cooking vessel) flare ups are the result if oxygen is present. Folks who have never used a BGE have several misconceptions about them. No flare ups being one of them. As the pics clearly show, the BGE can and will flare up with the very best of them.

herbu · November 2016

As the pics clearly show, the BGE can and will flare up with the very best of them.

That's what I figured. Guess it'll take some trial & error to figure out the right temps for grilling different stuff... and what works best elevated. But that's one reason I love cooking w/ fire. The experiments and learning curve w/ new stuff can be great, and great fun! Thanks!

JustineCaseyFeldown · November 2016

herbu said:

As the pics clearly show, the BGE can and will flare up with the very best of them.
That's what I figured. Guess it'll take some trial & error to figure out the right temps for grilling different stuff... and what works best elevated. But that's one reason I love cooking w/ fire. The experiments and learning curve w/ new stuff can be great, and great fun! Thanks!

you don't get the same kind of flare ups on the BGE as you do a gasser.

westernbbq · November 2016

Yep the best part (besides end result) of BGE high temp searing of meats that drip flammable fats onto the fire is that you can control flareups by shutting down air supply. Fire needs oxygen. Just be sure to burp the bge or youll lose your arm hair when you open it because that rush of oxygen will cause a flare up. Amd get the meat outta there as fast as you can....

herbu · November 2016

JustineCaseyFeldown said:

you don't get the same kind of flare ups on the BGE as you do a gasser.

Thanks. I've never used gas. Well, think I did try it once about 40 years ago. Always use charcoal, lump or wood. Frankly, I think the best grilling is done w/ wood. Let it burn down to coals and go. Has a little different flavor than starting w/ lump or charcoal... at least to me. But you need the right equipment, and plenty of time.

Any Problem w/ Flareups when Grilling Steaks?

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