dospelotas
New member
Thought I would share an "experience" I had using foil on my (2012 MAK 2 Star General) drip pan and flame zone covers. It goes like this:[/B]
1. Brand new MAK and trying to keep it clean and new looking.
2. Used non stick foil "smaller size roll" and had to overlap two pieces.
3. Poked holes for every single flame zone exit making sure it was tight and unrestricted.
4. Covered the flame zone covers for indirect cooking.
****** AND SO I COOKED MY FIRST BRISKET ******
5. 11 hrs. and it turned out great.
6. Next day I cooked 3 spatchcocked chickens (just like Big Poppa's video) except!!!
7. I left the old foil from day before doing brisket. (lazy, stupid, dumb, whatever)
8. About 3/4 way of my cook I decided to flip the chickens
9. All the grease and liquid from the chickens poured out drenching the burnt dropping from the day before and would not freely drain into bucket.
10. I also found that the grease became trapped under the foil by entering under one piece of foil laid over another. If I ever use it again I will surely make the splice to allow grease to flow (right side of drip pan first / left side second).
********GREASE FIRE RESULTED*******
Last but not least in my efforts to keep my new MAK immaculate I experienced a frightening and embarrassing grease fire. I didn't think I had my fire that hot but my thought is the trapped grease under the foil as well as the saturated brisket drippings from the day before allowed the heat zone get the chicken grease to flash point.
I Post this hoping it will benefit and possibly save someone from a very dangerous situation.
Jeff in Texas
1. Brand new MAK and trying to keep it clean and new looking.
2. Used non stick foil "smaller size roll" and had to overlap two pieces.
3. Poked holes for every single flame zone exit making sure it was tight and unrestricted.
4. Covered the flame zone covers for indirect cooking.
****** AND SO I COOKED MY FIRST BRISKET ******
5. 11 hrs. and it turned out great.
6. Next day I cooked 3 spatchcocked chickens (just like Big Poppa's video) except!!!
7. I left the old foil from day before doing brisket. (lazy, stupid, dumb, whatever)
8. About 3/4 way of my cook I decided to flip the chickens
9. All the grease and liquid from the chickens poured out drenching the burnt dropping from the day before and would not freely drain into bucket.
10. I also found that the grease became trapped under the foil by entering under one piece of foil laid over another. If I ever use it again I will surely make the splice to allow grease to flow (right side of drip pan first / left side second).
********GREASE FIRE RESULTED*******
Last but not least in my efforts to keep my new MAK immaculate I experienced a frightening and embarrassing grease fire. I didn't think I had my fire that hot but my thought is the trapped grease under the foil as well as the saturated brisket drippings from the day before allowed the heat zone get the chicken grease to flash point.
I Post this hoping it will benefit and possibly save someone from a very dangerous situation.
Jeff in Texas
