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Crotonmark
07-04-2017, 04:09 PM
My title says it all. I've been noticing a flame sneaking around the diffuser plate. I don't know what I'm doing wrong. Any suggestions?
I thought the entire point of the diffuser was to keep the flames away from the meat.
Thanks for the help
Mark

dadsr4
07-04-2017, 04:33 PM
Unless you end up with burned meat, it's not a problem.

Crotonmark
07-04-2017, 04:41 PM
Unless you end up with burned meat, it's not a problem.

Wouldn't it spike my temps?

4ever3
07-04-2017, 05:05 PM
Never noticed that ...

Did you have wood chunks in it? If so, I wonder if that chunk was right against the side and when it caught a fresh whiff of oxygen it flared up... I can't imaging that being an issue with the lid closed.

Crotonmark
07-04-2017, 05:12 PM
Never noticed that ...

Did you have wood chunks in it? If so, I wonder if that chunk was right against the side and when it caught a fresh whiff of oxygen it flared up... I can't imaging that being an issue with the lid closed.

Yes wood chunks on top of charcoal on the sides.
And I only noticed it cause I opened the lid.

So did I do something wrong or is this a non issue ?

4ever3
07-04-2017, 05:14 PM
Non issue...

It's because when you opened the lid you gave it a rush of fresh air...


Keep calm and smoke on dude!

dadsr4
07-04-2017, 05:28 PM
Non issue...

It's because when you opened the lid you gave it a rush of fresh air...


Keep calm and smoke on dude!

This.
Have you ever cooked over a camp fire? This happens all the time, if it looks like it will cause a problem, you pull the meat off until things settle down.
Cooking on a home cooker has taken us away from the basics, think about how long people have cooked over open flame, THEY HAVE YOUR BACK.:-D

Crotonmark
07-04-2017, 06:49 PM
This.
Have you ever cooked over a camp fire? This happens all the time, if it looks like it will cause a problem, you pull the meat off until things settle down.
Cooking on a home cooker has taken us away from the basics, think about how long people have cooked over open flame, THEY HAVE YOUR BACK.:-D

Ha ha.
Thanks as always guys!

Pstores
07-04-2017, 07:40 PM
Also what temp were you cooking at? Rush of air and the wood chunks. I haven't had an issue like this unless cooking at higher temps. 250 plus. It really is a non issue..... Love my WCS...... Gave up on the BBQ cyberQ running it...... Better control manually.

Crotonmark
07-04-2017, 07:54 PM
Also what temp were you cooking at? Rush of air and the wood chunks. I haven't had an issue like this unless cooking at higher temps. 250 plus. It really is a non issue..... Love my WCS...... Gave up on the BBQ cyberQ running it...... Better control manually.

I was done cooking and letting coals cook,out. I was at > 250*

Pstores
07-04-2017, 08:16 PM
Makes sense...... Rush of air..... 250. Temp... Wood was dried and hot.

Crotonmark
07-04-2017, 08:25 PM
Makes sense...... Rush of air..... 250. Temp... Wood was dried and hot.

I just thought the diffuser was created to not allow this

PnkPanther
07-04-2017, 09:05 PM
I just thought the diffuser was created to not allow this

It's not impenetrable

Pstores
07-04-2017, 09:09 PM
It's used for indirect cooking. Not to prevent that. Once you close the lid. The flames will be out. Less oxygen. Kind of like when you cook on a BGE at 900 plus. If you don't burp it flames are everywhere.

Crotonmark
07-04-2017, 09:36 PM
Anyway thanks. I love my WSCG. I just wish I could get better at getting to 225* and keeping it there. It tends to bounce around to 250*

Happy Hapgood
07-04-2017, 09:44 PM
250 ain't bad. Only other thing I can offer is to ask, It's there any grease residue on the side or on the bottom that may have ignited?

Crotonmark
07-04-2017, 09:47 PM
250 ain't bad. Only other thing I can offer is to ask, It's there any grease residue on the side or on the bottom that may have ignited?

No grease that I can see!
I'm not saying 250 is bad I just want to lock in 225* and have it hold

dadsr4
07-04-2017, 09:53 PM
No grease that I can see!
I'm not saying 250 is bad I just want to lock in 225* and have it hold

My point of view is,
225 degrees and fight to maintain it, or,
250 degrees and relax and drink a beer, play with the kids-or the wife, go for walk with the dog, you get the idea.
I guess, basically, I'm lazy.

Pstores
07-04-2017, 10:00 PM
My point of view is,
225 degrees and fight to maintain it, or,
250 degrees and relax and drink a beer, play with the wife, go for walk with the dog, you get the idea.
I guess, basically, I'm lazy.

Ummmm, it does have a table.....

Crotonmark
07-04-2017, 10:08 PM
Ummmm, it does have a table.....

Sorry. What do you mean it has a table?

dgaddis1
07-04-2017, 10:18 PM
I was done cooking and letting coals cook,out. I was at > 250*

Why? When you're done shut down the vents and the fire will go out, and you save any remaining coals/lump for use on your next cook.