My flame zone

[muebe]

I am so jealous of BP and the Elite flame zone insert that I bought one for my Memphis. Now for the experimentation

Ok so I used the upper shelf racks to support the flame zone insert for the elite model. The thermocouple was covered completely with triple folded heavy duty foil...

On goes the rack...

Fire her up...

Oh yeah! We got flames in the zone...

The ITC was set to 500F. Even with the lid closed it only detected 300F from the thermocouple although I would only use this setup with the lid up to grill steaks...

I don't have time to grill any steaks today. I have my daughter's birthday party to go to. I am gonna try this tomorrow and post my results. Got a couple rib eyes in the freezer to try with

Will post more results tomorrow but this setup looks promising for some quick searing.

 

[ACW3]

You definitely have some flames!!!

Art

 

[KyNola]

Muebe, please understand this is nothing personal but that setup scares the crap out of me. If you happen to ignite some grease on the flame zone and it drips down into the exposed grease catch pan you are going to have one heck of a fire. Trust me when I say you can easily ignite grease on the flame zone(don't ask how I know that.)

 

[muebe]

Muebe, please understand this is nothing personal but that setup scares the crap out of me. If you happen to ignite some grease on the flame zone and it drips down into the exposed grease catch pan you are going to have one heck of a fire. Trust me when I say you can easily ignite grease on the flame zone(don't ask how I know that.)

Duly noted. I am gonna make sure that the grease drain pan is empty and just going to use this to quick sear some dry rib eyes. I would never use this setup for anything greasy like chicken with skin on, bacon, or burgers. The flavorizer is removed and I am gonna lay foil over the support racks on each side of the flame zone to catch any drippings.

I will be cooking with the lid up and will monitor the steaks. The grill will not leave my sight

 

[KyNola]

I know you know your way around a pit with all the experience you have and from being on other forums with you for a long time. That's for sure and I know you always take all kinds of precautions. Those pics just scared me when I could see that pan illuminated by the fire.

BTW, the rendered fat that I set on fire on the flame zone on my MAK? Dry rib eye steaks!