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1st brisket questions

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Comments

  • StillH2OEgger
    StillH2OEgger Posts: 3,893
    You can also soak some wood chips for a minute and toss those in and it will bring the temp down, but water in the drip pan is easy enough.
    Stillwater, MN
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  • lousubcap
    lousubcap Posts: 36,660
    The cubes let me pin point the shots although the fire was of a magnitude that accuracy was not really in play.   B)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    The Cen-Tex Smoker said:
    Mark_B_Good said:
    lousubcap said:
    Below is a bit of excitement that was caused by rendered fat from a brisket:
    "The adventure I had with my first SRF Gold:  Overnight cook and around 7 AM I'm up. Cruising around 270*F, cow at about 170 and smelling good.  BGE dome thermo easily visible from my desk.  Around 7:30 AM or so the BGE temp starts to take off-WTF?  Clearing 300*F and not slowing down.  Time to sort this out.  Now passing 310*F and no end-point in sight.
    Run with a PSWOO-2.  Pull everything out and have a nice grease fire going at about the 2 O'clock position.  Grab around a dozen ice cubes and toss on the fire.  Get it throttled.  Reload the BGE and continue on-all's well that end's well. What a treat after the near heart attack.
    Upon instant assessment, turns out I had lined my air-gapped 14" drip pan with HDAF and created a channel where the excessive fat renderings flowed down into the lump.  Once the fire got there-away it went.  Never had that happen before or since.  I pay more attention to the foil folding now."
    FWIW-
    Woah, so you use ice cubes to reign in the temperature?? Cool!! Yesterday when cooking my robs, I got the dome at 275F perfect. Open the lid to place the racks and poof, a fire broke out. Shot to 400F, but when I closed the dome, it came down and settled at 330F. I had to take off the racks and let it cool naturally. Lost an hour getting it back to 275F.

    So can a just throw in some ice cubes and get her cooled down more quickly like that??
    You can also use a few tablespoons of water on hot spots. It’s faster :) 
    Thanks, I'd prefer to throw some ice cubes in though, I can do that without having to pull the Conveggtor. So on an XL a dozen ice cubes will do it??
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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