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Learned Something tonight I don't forget!

JMCXL
JMCXL Posts: 1,524
in EggHead Forum
so tonight was Friday Pizza night.
Got the egg up to 600 plus and pizza was on. 
When I open to check it, flash, a ball of fire, a big ball of fire came rushing out.
I closed the lid, shut the bottom vent and capped the top. I thought for a second and realized my last cook was an 18# brisket. Some fat must have gotten on to the egg and some lump. I also removed a foil covered tray that must have had some on it. Was a tough few minutes but I finally got it under control and continued my pizza cook. Sorry for only 1 picture but my focus was on a fire ball. I was lucky that I have my welding gloves on when I opened the egg and the fire came rushing out.


Northern New Jersey
 XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj

Follow me on Facebook 
https://www.facebook.com/GrillingPapaJ/

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Comments

  • YukonRon
    YukonRon Posts: 17,469
    Yeah you got to burp it before throwing it open. The oxygen rush got you. Crack it a couple of times before you go full open
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Carolina Q
    Carolina Q Posts: 14,831
    It's not grease. It's air...

    https://www.youtube.com/watch?v=WxBZRFbSaDU

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • jaydub58
    jaydub58 Posts: 2,167
    Yeah, burp burp burp!
    John in the Willamette Valley of Oregon
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  • GATraveller
    GATraveller Posts: 8,207
    I knew I had finally finished my training when I burped my dad's gasser last time I cooked at their place. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Hans61
    Hans61 Posts: 3,907
    Did any of your hair get singed? Similar thing happened to me once and a bout half an inch of my bangs were curled and burned. Also had the hair removed from my knuckles. Posted pics and some of the brothers here declared me baptized by fire
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • StillH2OEgger
    StillH2OEgger Posts: 3,927
    GATraveller said:
    I knew I had finally finished my training when I burped my dad's gasser last time I cooked at their place. 
    I think the reason I have always been cautious with the BGE comes from my childhood when I lit my dad's gasser with the lid closed. You don't forget that easily.
    Stillwater, MN
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  • JMCXL
    JMCXL Posts: 1,524
    The hair on my hands was spared since I had the welding gloves on, I kept my face far enough away that all was good.  I thought I did the burp but maybe not.  With the burp method will it still flare up once open.  I had trouble (also) when I got it open that it would light up, flames 2-3 feet. I read recently that when cooking on a WOK you get it nice and hot and close the bottom vent and cook with the egg open (kinda have to when using a WOK). So I adapted this method for my pizza cook. When I open the egg I would first close the bottom vent and help control the flow of air.  Seemed to work for this cook.
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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  • BGnogin
    BGnogin Posts: 76
    Do you have the daisy wheel in when you cook at high temps for pizza?   I started to not use it for high temp cooks which helps. 
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  • JMCXL
    JMCXL Posts: 1,524
    BGnogin said:
    Do you have the daisy wheel in when you cook at high temps for pizza?   I started to not use it for high temp cooks which helps. 
    When cooking at high temps I have it OFF
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    JMCXL said:
    ...When I open the egg I would first close the bottom vent and help control the flow of air.  
    For cooking with the dome open (wok)... burp, open the dome, THEN close the bottom vent. If you close the vent first, opening the dome will provide oxygen to an environment that is oxygen-starved. Boom!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • JMCXL
    JMCXL Posts: 1,524
    Carolina Q said:
    JMCXL said:
    ...When I open the egg I would first close the bottom vent and help control the flow of air.  
    For cooking with the dome open (wok)... burp, open the dome, THEN close the bottom vent. If you close the vent first, opening the dome will provide oxygen to an environment that is oxygen-starved. Boom!
    Thanks a million for that bit of info - I get it and will remember for next time
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

    · Share on FacebookShare on Twitter

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