My Primo got pissed at me

[wtxsmoker]

I filled my primo full and started a fire. Got side tracked with prep work, wife, and phone and temp ran up to 700+. Went to check the pit beer # 5 in hand seeing the temp through beer googles I decided to close her up a bit to drop the temp.

Not even thinking I decided to raise the lid and add some chunks of hickory. You got it big time flash back. Nothing real bad lost some hair on arm is all. Reminded me of the old "hold my beer and watch this" tale.

I have had the pit two years and never had a flash but don't usually run it at 700+ either. Now I know!

 

[mcyork28]

I made that mistake one time only!

 

[BillN]

Happy to hear you are OK.

 

[EdF]

One time is plenty. My encounter singed my eyebrows!

 

[arclite]

Happened to me last year. That'll sober you up, right quick!

Glad you're okay.

 

[16Adams]

Did you hear it coming?? I did

 

[pjtexas1]

Scared straight!

Sent from my SM-N910V using Tapatalk

 

[Nuco59]

Gotta burp babies AND kamados- got it.

Least you still have eyebrows- the "no brow look" doesn't work but would be quite the conversation starter.

 

[IXL]

Self-correcting mistake....

 

[TheCougarGuy]

I've only had one but it was about 4 years after I bought it. Scared the crap out of me!

 

[Gore]

Whenever I have the lid open I ALWAYS set a timer. It is too easy to get distracted. The biggest problem with ceramics is it takes forever to get the temperature back down again.

 

[ncmoose]

My son got to watch me take off my eyebrows a few years back. I remember his wide eyed look more than my own surprise.

Yup, once is all it takes

 

[CeramicChef]

I have a number of rules that have served me well:

1) As was mentioned above, always set a timer when the lid is open. Kamados can go nuclear in very short order. A friend almost burned his house to the ground with a kamado that went nuclear under the eaves. Never leave the lid up more than 5 minutes.

2) Always do a high temp cleaning burn for 30-45 minutes after every low-n-slow cook. Always set a timer to remind you to shut the vents and let the kamado cool. Always use a drip pan to keep grease out of the kamado and the lump pile. A clean kamado is a safe kamado.

3) I never let my kamado get above 550-600F. That temp range gives a very nice sear and bakes my pizzas just fine, thanks.

4) I always, always, always burp my kamado irrespective of the temp. If you always burp on your low-n-slow cooks and your midrange cooks, you form the habit and chances are you won't forget at the higher temps where a flashback is most likely.

5) Always have an ABC fire extinguisher at least 5 feet and no more than 10 feet from the kamado. Never store the fire extinguisher in the kamado table. If there is a fire and you can't get to the extinguisher, what good is it? Give yourself room. Never extinguish a kamado/grease fire with water. And finally, in terms of safety, always have a good First Aid Kit next to your fire extinguisher.

It only takes one flashback to, at best, scare the Dalits out of you. It also takes one flashback to seriously injure you.

May all my kamado Bretheren be always safe.

 

[IXL]

I have a number of rules that have served me well:

1) As was mentioned above, always set a timer when the lid is open. Kamados can go nuclear in very short order. A friend almost burned his house to the ground with a kamado that went nuclear under the eaves. Never leave the lid up more than 5 minutes.

2) Always do a high temp cleaning burn for 30-45 minutes after every low-n-slow cook. Always set a timer to remind you to shut the vents and let the kamado cool. Always use a drip pan to keep grease out of the kamado and the lump pile. A clean kamado is a safe kamado.

3) I never let my kamado get above 550-600F. That temp range gives a very nice sear and bakes my pizzas just fine, thanks.

4) I always, always, always burp my kamado irrespective of the temp. If you always burp on your low-n-slow cooks and your midrange cooks, you form the habit and chances are you won't forget at the higher temps where a flashback is most likely.

5) Always have an ABC fire extinguisher at least 5 feet and no more than 10 feet from the kamado. Never store the fire extinguisher in the kamado table. If there is a fire and you can't get to the extinguisher, what good is it? Give yourself room. Never extinguish a kamado/grease fire with water. And finally, in terms of safety, always have a good First Aid Kit next to your fire extinguisher.

It only takes one flashback to, at best, scare the Dalits out of you. It also takes one flashback to seriously injure you.

May all my kamado Bretheren be always safe.

So, at what temp do you do the "high-temp cleaning burn(s)?"

 

[dgaddis1]

Man, you guys are making me feel dumb, and generally I think I'm a reasonably smart guy. It took me about three flashbacks to learn to always burp my BGE haha. The habit has actually carried over to my WSM too.

Yes, I've also heard mine once. Sort of a dull 'whooooop' sound along with a face full of blue fireball. Thankfully I didn't burn off my eyebrows but I have singed my arm hair a few times.

FWIW: Flashbacks are most likely at high heat, but they can happen at lower heat too. I had one, my last one, when cooking a chicken at 350*F. That was the one where I decided to ALWAYS burp it just in case.

Also, when things are going really hot, and it's moving a lot of air, do not close the top vent before closing the bottom vent. It builds back pressure quickly and then goes PPOOOFFFFF out the bottom vent, blowing ash and small lit pieces of lump at your feet. Close the intake first, then the exhaust. And don't grill while wearing flip flops.

 

[Smoking Piney]

I have a number of rules that have served me well:

1) As was mentioned above, always set a timer when the lid is open. Kamados can go nuclear in very short order. A friend almost burned his house to the ground with a kamado that went nuclear under the eaves. Never leave the lid up more than 5 minutes.

2) Always do a high temp cleaning burn for 30-45 minutes after every low-n-slow cook. Always set a timer to remind you to shut the vents and let the kamado cool. Always use a drip pan to keep grease out of the kamado and the lump pile. A clean kamado is a safe kamado.

3) I never let my kamado get above 550-600F. That temp range gives a very nice sear and bakes my pizzas just fine, thanks.

4) I always, always, always burp my kamado irrespective of the temp. If you always burp on your low-n-slow cooks and your midrange cooks, you form the habit and chances are you won't forget at the higher temps where a flashback is most likely.

5) Always have an ABC fire extinguisher at least 5 feet and no more than 10 feet from the kamado. Never store the fire extinguisher in the kamado table. If there is a fire and you can't get to the extinguisher, what good is it? Give yourself room. Never extinguish a kamado/grease fire with water. And finally, in terms of safety, always have a good First Aid Kit next to your fire extinguisher.

It only takes one flashback to, at best, scare the Dalits out of you. It also takes one flashback to seriously injure you.

May all my kamado Bretheren be always safe.

Rules to live by if you own a kamado. :thumb:

 

[CeramicChef]

So, at what temp do you do the "high-temp cleaning burn(s)?"

I do the cleaning burns at between 500-600°F. That's more than sufficient to keep your cooker very clean and safe.

Enjoy!

 

[Texan79423]

Thanks for the warnings and observations. I only had a small flash but now have a little more respect for the pit.