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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-20-2014, 02:30 PM
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#1 |
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Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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I'm tired of burning myself
.. as a cook and bbq'er we all get burnt.. I got like three burns in the past month. What's your record? LOL
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18.5" WSM and 22.5" OTG. |
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02-20-2014, 02:31 PM
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#2 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Wow. I honestly never thought to count.
The only one that really comes to mind was stepping on the hot coal barefoot.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-20-2014, 02:33 PM
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#3 |
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Full Fledged Farker
Join Date: 02-18-13
Location: Terre Haute, Indiana
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I placed my hand on the top open edge of a firebox that was in full swing! Not sure why, just was bending down to see what it needed!
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Doc- Offset RF Stick burner Trailer |
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02-20-2014, 02:36 PM
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#4 |
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somebody shut me the fark up.
  Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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My favorite was not BBQ, but as a pizza cook. Busy Friday night so we got three of us handling the brick oven, one rotating and pulling cooked pizza's and the other two making up the pies to go in the oven. Guy unloading opened the stainless steel door and yanked a couple as we were ready to load two each. First guy put his two in, I put one in and while I was putting the second in, the first guy closed the oven. Burned just below the elbow and right above the wrist. Dropped the pizza I had, but it landed ok in the oven...
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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02-20-2014, 02:40 PM
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#5 |
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somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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LOL...can't honestly remember when i burnt myself last BBQ'n ...a few years maybe?
 What the heck are you burning yourself on?
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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02-20-2014, 02:44 PM
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#6 |
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somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Stepping on hot coals barefoot a couple of times.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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02-20-2014, 02:45 PM
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#7 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Rotisserie gloves help a lot with that.
 But I still burn myself from time to time, usually on the forearm while reaching for something. My worst burn was in a kitchen I was working in - grabbed a 425 degree sheet pan that was just got pulled from the oven by somebody else. I'll never forget seeing the steam/smoke/whatever it was coming through my fingers the smell. That chit hurt!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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02-20-2014, 02:46 PM
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#8 | |
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Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Quote:
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18.5" WSM and 22.5" OTG. |
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02-20-2014, 02:46 PM
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#9 |
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Full Fledged Farker
Join Date: 02-18-13
Location: Terre Haute, Indiana
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As long as the pizza was okay, then everything would have been fine! lol
Dropped the pizza I had, but it landed ok in the oven...[/QUOTE]
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Doc- Offset RF Stick burner Trailer |
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02-20-2014, 02:53 PM
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#10 |
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is one Smokin' Farker
Join Date: 09-14-13
Location: Hickory, NC
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Not BBQ-ing today but burned myself earlier while seasoning a new set of cast iron cookware...not sure why I decided to bypass the insulated gloves and grab a 10" skillet with a dish towel. When I felt the heat I nearly dropped it...so I went to stabilize it with my other hand. That thing had just come out of a 400 deg oven about 10 minutes prior!
 Man those things sure can hold temp... |
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02-20-2014, 02:54 PM
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#11 |
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is one Smokin' Farker
Join Date: 10-01-12
Location: Omaha, NE
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Since my FEC looks more like a refrigerator it took me a couple cooks to figure out that the shelves inside are not cold but pretty dang hot!
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Custom RF, Gateway, Weber Performer Platinum, Super Fast Thermopen - Camo |
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02-20-2014, 02:55 PM
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#12 |
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is one Smokin' Farker
Join Date: 04-20-13
Location: Pleasant Prairie, WI
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I get burnt waaay more going in and out of my oven than I do the smoker. I always have gloves on when working with the smoker.
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Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion |
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02-20-2014, 02:57 PM
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#13 |
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Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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I burnt myself a week or so ago, taking pictures of a pre-heated 450F cast iron dutch oven, for my bread baking process I shared on the Fresh Loaf, lol.
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18.5" WSM and 22.5" OTG. |
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02-20-2014, 02:58 PM
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#14 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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disfiguring burns, or just hot spots?
I was one cook in a kitchen that kicked out 125 to 150 covers a night, I burned my self 3 to 4 times an hour back then. Now, maybe once or twice a month I will redden some skin.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-20-2014, 02:59 PM
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#15 |
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Full Fledged Farker
Join Date: 03-13-12
Location: Denver, NC
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I had a hot coal come out of the bottom vent before and got in between by big and second toes. took me like 10-15 seconds to get it out. Man that hurt! No more grilling barefoot for me after that!
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Weber OTG 22.5"*Weber Performer (copper)*Kamado Joe Big Joe*Gasser*Camp Chef FTG |
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