Help Me Avoid The Fireball of Death

pissclams · June 2009

so last time i was searing a rack of lamb around 700 degrees i tried burping the egg but flames kept coming out everytime i lifted the lid.

i closed the top and bottom (i think this was my mistake - taking the oxygen out of the equation all at once).

finally a huge fireball came out and took off the top two layers of my forearm skin.

this weekend (after reapplying a new gasket) i will be needing to sear a tri tip but need to know how to get the BGE up to 700 without fearing for my life.

any help would be appreciated.

when i get it to 700 should i close the top and bottom vents to start slowly bringing it back down to a less scary temp?

also, what's the most accepted way to get to 700? just take off the top daisy wheel and crank open the bottom vents?

Panhandle Smoker · June 2009

pissclams wrote:

so last time i was searing a rack of lamb around 700 degrees i tried burping the egg but flames kept coming out everytime i lifted the lid.

i closed the top and bottom (i think this was my mistake - taking the oxygen out of the equation all at once).quote]

At 700* the fire was hungry it wants more o2. You are right closing the vents was a mistake. I do just the opposite I open the vents and burp. At those temps it still wants more o2. Use a glove and burp a few times each time opening a little more. That has been my experience anyway

Florida Grillin Girl · June 2009

Sorry bout that Clams.

Buy yourself some long firegloves.

Before opening the lid, take off daisy wheel to allow flames to shoot up instead of out. Burp the lid. Then open.

There is a link here somewhere that explains backdraft

Oh, I see Panhandle smoker explained the same thing only the print was so small I couldn't read it!!!

Not sure but your member name may scaring some people off.

Good Luck.
Faith, Tampa, FL

Help Me Avoid The Fireball of Death

Comments

Categories