The downside of BGE heat

Furyous · 02-27-2011, 08:42 AM

Grilled a "beer can" chicken yesterday, just after i loaded up the chix, my fire stalled so I opened up the vent a little and removed the cap. I got distracted for maybe 10min and when I came back the grill was at 700 and pouring out chicken fat smoke. I burped the lid and opened it, chicken was still ok, though the drippings were frying up a storm on the platesetter. As I closed the lid, I got a volcano-like flare up and blistered all four fingers on my left hand and obliterated my gasket.

On the happy side, the chix turned out awesome once I got the temp down. I used chardonnay and lemon slices instead of beer and covered with Simply Marv All Purpose. Sorry no pics, it was gone too fast and no one wants to see my blistered rib holders. May consider bringing the welding gloves to the bbq table

smknhotmama · 02-27-2011, 08:47 AM

Wow ...as an inexperienced BGE owner I appreciate stories like these. It reminds you of the hazards. While seasoning my wok yesterday I got a big flair up from the oil, some dripped out of the wok before I noticed it, just missed "the girls"! It pays to pay attention!
Sorry you got hurt but very happy the food came out so tasty.

LMAJ · 02-27-2011, 08:49 AM

Yeah - you gotta keep an eye on that and make incremental changes. Glad the chicken turned out OK.

TN_BBQ · 02-27-2011, 10:17 AM

Yes. The insulated cookers (I have a Backwoods) are known to hold heat. This can be a double edged sword if the heat ever gets too high (that happened to me and it took me forever to finally get the temp under control).

Upside still outweighs the downside, though.

Groundhog66 · 02-27-2011, 10:27 AM

When the temps get that high, it can get out of hand quickly. Glad it was not worse, please be careful.

Gore · 02-27-2011, 11:01 AM

One HARD rule I have. Whenever I open the vents up on my Oval, I always set the kitchen timer for 5-10 minutes (depending on the adjustment). It is way too easy to forget what I am doing and let things get out of control. I'm sure setting that timer has saved my butt countless times.

Also, if the temp gets up too high, you all know how long it takes these ceramics to drop in temp. What I often do is put a pan of water on the grates. This really soaks up the extra heat and can drop the temp down pretty quickly.

Big George's BBQ · 02-27-2011, 11:03 AM

Glad you are OK

Ron_L · 02-27-2011, 11:30 AM

Sorry about the fingers and gasket!

What do you mean when you say the fire stalled? It's normal for the temp to drop when you put a chunk of cold meat in there. It will recover without changing the vents in about 15 minutes (depending on the size of the chunk of meat).

swamprb · 02-27-2011, 11:57 AM

Join the crowd!

thillin · 02-27-2011, 02:31 PM

Yep, we were at a comp this weekend and fired up the egg for direct. Got distracted by a few jello shots at she was at 500.

Norm · 02-27-2011, 02:57 PM

After cooking on a bge for a few years I've given up on ever having hair on my hands.

martyleach · 02-27-2011, 03:03 PM

I have a large BGE and always have the welding gloves next to the cooker. The flare backs are infrequent but very dramatic!

Glad you just got a couple blisters and still have your eyebrows and hair.

martyleach · 02-27-2011, 03:04 PM

Quote:

Originally Posted by thillin

Yep, we were at a comp this weekend and fired up the egg for direct. Got distracted by a few jello shots at she was at 500.

Those darn jello shots! They should be required to be nearer your cooker.

bbqbull · 02-27-2011, 03:07 PM

In the fire service we called that condition a backdraft.
You have the superheated fuel source, the heat and just lacking oxygen.
That's why you always see firefighters opening the roof's of burning buildings.
First you have the smoke then the fire via the roof vent.
Then it is safer for the firefighters to enter at the lower level.

That is why the Naked Whiz and others state to open the lid about 2 inches for a few seconds before opening the entire way.

I recommend wearing long sleeve shirts and welders gloves if doing a high temperature cook.
Might save you a trip to the hospital.

Furyous · 02-27-2011, 03:20 PM

What surprised me was that it happened while closing the lid, I always "burp" the lid to avoid a backdraft when opening a hot cooker, but in this case, I was closing the lid and had it within 3in of closed when "whooof" out comes a jet of hot fire.

That kitchen timer idea sounds like the ticket, I'm going to be adopting that habit.

Regarding the stall, it was climbing above 300, I put in a 4lb chicken, set the vents for what usually keeps 350 and 10min later it was at 200 and falling, I figured I had closed it up too fast and so I opened it up. I forgot how fast they react to air when there are already coals and should've stayed right there until I had the heat where I wanted it. Lesson(s) learned (or at least observed, we'll see next time if I actually learned anything)

02-27-2011, 08:42 AM	#1
Furyous Knows what a fatty is. Join Date: 03-23-10 Location: Las Cruces, NM	The downside of BGE heat Grilled a "beer can" chicken yesterday, just after i loaded up the chix, my fire stalled so I opened up the vent a little and removed the cap. I got distracted for maybe 10min and when I came back the grill was at 700 and pouring out chicken fat smoke. I burped the lid and opened it, chicken was still ok, though the drippings were frying up a storm on the platesetter. As I closed the lid, I got a volcano-like flare up and blistered all four fingers on my left hand and obliterated my gasket. On the happy side, the chix turned out awesome once I got the temp down. I used chardonnay and lemon slices instead of beer and covered with Simply Marv All Purpose. Sorry no pics, it was gone too fast and no one wants to see my blistered rib holders. May consider bringing the welding gloves to the bbq table __________________ XL BGE, Brinkman horiz

02-27-2011, 08:47 AM	#2
smknhotmama is One Chatty Farker Join Date: 07-02-09 Location: Virginia Beach, VA	Wow ...as an inexperienced BGE owner I appreciate stories like these. It reminds you of the hazards. While seasoning my wok yesterday I got a big flair up from the oil, some dripped out of the wok before I noticed it, just missed "the girls"! It pays to pay attention! Sorry you got hurt but very happy the food came out so tasty. __________________ ~Shawn~ Big Green Egg: Eggamemnon- Greek for "working slowly"

02-27-2011, 08:49 AM	#3
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Yeah - you gotta keep an eye on that and make incremental changes. Glad the chicken turned out OK. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

02-27-2011, 10:17 AM	#4
TN_BBQ is One Chatty Farker Join Date: 06-02-08 Location: Knoxville, TN	Yes. The insulated cookers (I have a Backwoods) are known to hold heat. This can be a double edged sword if the heat ever gets too high (that happened to me and it took me forever to finally get the temp under control). Upside still outweighs the downside, though. __________________ Life's a party with a Backwoods Party!

02-27-2011, 10:27 AM	#5
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	When the temps get that high, it can get out of hand quickly. Glad it was not worse, please be careful. __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

02-27-2011, 11:01 AM	#6
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	One HARD rule I have. Whenever I open the vents up on my Oval, I always set the kitchen timer for 5-10 minutes (depending on the adjustment). It is way too easy to forget what I am doing and let things get out of control. I'm sure setting that timer has saved my butt countless times. Also, if the temp gets up too high, you all know how long it takes these ceramics to drop in temp. What I often do is put a pan of water on the grates. This really soaks up the extra heat and can drop the temp down pretty quickly. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

02-27-2011, 11:03 AM	#7
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Glad you are OK

02-27-2011, 11:30 AM	#8
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Sorry about the fingers and gasket! What do you mean when you say the fire stalled? It's normal for the temp to drop when you put a chunk of cold meat in there. It will recover without changing the vents in about 15 minutes (depending on the size of the chunk of meat). __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-27-2011, 11:57 AM	#9
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	Join the crowd! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

02-27-2011, 02:31 PM	#10
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	Yep, we were at a comp this weekend and fired up the egg for direct. Got distracted by a few jello shots at she was at 500. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

02-27-2011, 02:57 PM	#11
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	After cooking on a bge for a few years I've given up on ever having hair on my hands.

02-27-2011, 03:03 PM	#12
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	I have a large BGE and always have the welding gloves next to the cooker. The flare backs are infrequent but very dramatic! Glad you just got a couple blisters and still have your eyebrows and hair. __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

02-27-2011, 03:07 PM	#14
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	In the fire service we called that condition a backdraft. You have the superheated fuel source, the heat and just lacking oxygen. That's why you always see firefighters opening the roof's of burning buildings. First you have the smoke then the fire via the roof vent. Then it is safer for the firefighters to enter at the lower level. That is why the Naked Whiz and others state to open the lid about 2 inches for a few seconds before opening the entire way. I recommend wearing long sleeve shirts and welders gloves if doing a high temperature cook. Might save you a trip to the hospital. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

02-27-2011, 03:20 PM	#15
Furyous Knows what a fatty is. Join Date: 03-23-10 Location: Las Cruces, NM	What surprised me was that it happened while closing the lid, I always "burp" the lid to avoid a backdraft when opening a hot cooker, but in this case, I was closing the lid and had it within 3in of closed when "whooof" out comes a jet of hot fire. That kitchen timer idea sounds like the ticket, I'm going to be adopting that habit. Regarding the stall, it was climbing above 300, I put in a 4lb chicken, set the vents for what usually keeps 350 and 10min later it was at 200 and falling, I figured I had closed it up too fast and so I opened it up. I forgot how fast they react to air when there are already coals and should've stayed right there until I had the heat where I wanted it. Lesson(s) learned (or at least observed, we'll see next time if I actually learned anything) __________________ XL BGE, Brinkman horiz

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