Grease fire. (or how I got angry/frustrated/worried after three cooks)
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Grease fire. (or how I got angry/frustrated/worried after three cooks)
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Thread: Grease fire. (or how I got angry/frustrated/worried after three cooks)

  1. #11
    Senior Member Scallywag's Avatar
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    Sep 2011
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    CLEAN EVERY SECOND COOK!!! Only takes 2 minutes...
    Traeger 075
    Mak 2 Star #855

  2. #12
    Every now and then, I get lazy about cleaning my MAK. When I do, bad things happen. I have had ignition problems in the cold when I haven't cleaned out the fire pot. I have had a fire in the grill too. I have had an auger jam. It's just good practice to clean the grill and to empty pellets. It's like a firearm. Cleaning has at least two benefits. The grill will be more reliable. It will be safer.
    MAK 2 Star #590

  3. #13
    Well add me to this list now... I have a 2 star MAK and cooked a 14lb rib roast on it for labor day. After reviewing many methods of cooking I decided to do "reverse" sear. I cooked at 200 for 3.5 hours when IT was at 118. Took meat off to rest under foil for 45 minutes. Meanwhile cranked her up to high as I read to sear at 500-550. I hade the solid blank pan in and temp topped out around 495.

    Placed meat on grill (standard grate) and closed lid. Was going to sear for 15-20 minutes and turn once. Went into house working on sides/etc. when I looked out and saw the grill belching smoke like never before. Did the same as others here and opened lid to see grease fire on 2/3 of right side. It had flames coming out of grease chute as well.

    Pushed meat to the side and was able to get fire out, but was very worried about condition of meat $$$ Short version is meat turned out spectacular, but I need to tell you all I thoroughly cleaned this grill before this cook. My only thoughts are that the Prime rib roast dumped a lot of grease at this high temp sear and it may have exceeded flash point. Any thoughts on this are welcome to understand what happened.

    I am writing this from work and will look the grill over tonight. I am hopeful of no damage...

  4. #14
    15-20 minutes at 495 with the lid closed will do that.
    Proud to own the 2012 MAK 2 Star General #829 and former owner of MAK 2 Star #27

  5. #15
    Quote Originally Posted by KyNola View Post
    15-20 minutes at 495 with the lid closed will do that.
    So my mistake was closing the lid? Should I keep open similar to how you may operate a broiler? Thanks for your comments.

  6. #16
    I believe it was your prime rib.... I burnt up an infrared rotisserie that way.... Had it rolling on the Rotis, went inside to get a tasty beverage, and put side dish in pan to bring out for cooking... and within that 10 Min, I had a fire so hot it melted the side of the cast aluminum body of the cooker. Luckily the stainless lid held the flames at bay. My prime rib didnt make it. Grease from the prime rib was all dripping to the slightly larger end, and dripping off... dripping onto burner, burner gets hot enough with lil grease flame... and boom, all the grease from that thing lit... then the fat cap on the prime rib lit too based on how it looked. Temps above flash point and greasy items (sausage, chicken fat, Prime rib, etc ) can spell trouble. That was at 350 in my case, but the exposed flame/infrared plate was enough to get it goin.

  7. #17
    Senior Member muebe's Avatar
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    May 2012
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    HoDeDo hit the nail on the head...

    You took a rib roast that had been cooking to a IT of 118F and then introduced it to 500F degree heat after you let it rest... although this may have happened even without the rest. The sudden temp rise in the meat is gonna push all those juices out quickly during the sear and all those juices are full of fat. Fat has a flashpoint and it sounds like you found it.

    A rib roast contains an abundant amount of fat. At 118F internal temp that fat is starting to render. You created a bomb when you left it unattended in 500F degree heat after the rest. All that fat and juices make their way to the surface when it starts to cool.

    On a piece of meat like that a reverse sear or even sear requires your constant attention. You need to open the lid and flip every few minutes until you get the color you desire. 5 minutes total probably would have been sufficient and carried you to 135F IT depending on what it was before you put it back on.
    Natural Gas 4 burner stainless RED with auto-clean
    2 TBEs(1 natural gas & 1 LP gas)
    OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
    2011 Memphis Select Pellet Smoker
    BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

  8. #18
    I always cook my prime rib in a roasting pan,problem solved.
    Low and slow is the way to go!

  9. #19
    Administrator Big Poppa's Avatar
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    OK first off the probable cause is an unseated grease pan... the second one is as has been said 15 minutes a side at 500 would have nuked a otherwise well cooked roast.

  10. #20
    Great comments and thanks all!!!

    Grease pan was seated and I verified it when I checked grill and cleaned this weekend. 2nd point was that directions called for 15-20 minute total sear which I was going to do 7.5 minutes each side for 15 total.

    I did make a major mistake and left the grill for a bit and I am hoping my experience can benefit others which is why I am posting in the 1st place. I like the reference to a "bomb" as that will stay in my mind in the high temp cookings with fatty meat. I still like the thought process on cooking with a reverse sear and may do it again with some modifications

    Looked grill over thoroughly as I cleaned this weekend. Does not appear to be any damage and only thing I noticed was blank greasepan was warped a bit. Tried to bend back, but it is resisting this. It is warped on the outlet grease end where there is only a straight edge and not a bent lip. Some dark staining in the top back of grill that is not coming off with BarKeepers...

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