Texas_TL
Well-known member
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- 80
I apologize in advance, I know this topic has been discussed in other grill threads, but I didn't see a 1250 specific one and my issue may be 1250 related.
I've been foiling my drip tray since getting my 1250 in early November and have not had any issues until this weekend. I've always used the heavy duty wide foil, so fit has never been a problem and so far, nothing has been able to get under the foil.
On Saturday evening, I decided to do a reverse sear on some flank steak and smoked for about 45 min, then removed the steak and switched the 1250 to FULL to get the temps up on the grill grates sear station. This resulted in a small grease fire (I had done another quick cook earlier in the week and didn't think there was enough grease to be problem), so I quickly unplugged the grill and swapped out the foil for some fresh and then started the process over to get back to temp. No problems at this point and I threw the steaks onto the grill grates, came back and flipped them, then came back to take them off.
Here's where things got weird, and why I am starting a thread in the 1250 group. At this point, my drip pan was glowing red right over the fire pot and the foil was melted / brittle! I had never seen the drip tray glow red before and I have done many high temp cooks, usually with pizza or reverse sears like this one. I'm a bit concerned about the foil disintegrating around food and am not sure continuing to foil is a good idea.
Since I don't have a scraper yet, last night I went ahead and foiled again for some wings, but wanted to see if anyone else has had a similar experience.
Also, if you don't foil and only scrape, how do you avoid grease fires at high temps? It seems like at least some grease would always be on the tray and then flare up at high temps.
I've been foiling my drip tray since getting my 1250 in early November and have not had any issues until this weekend. I've always used the heavy duty wide foil, so fit has never been a problem and so far, nothing has been able to get under the foil.
On Saturday evening, I decided to do a reverse sear on some flank steak and smoked for about 45 min, then removed the steak and switched the 1250 to FULL to get the temps up on the grill grates sear station. This resulted in a small grease fire (I had done another quick cook earlier in the week and didn't think there was enough grease to be problem), so I quickly unplugged the grill and swapped out the foil for some fresh and then started the process over to get back to temp. No problems at this point and I threw the steaks onto the grill grates, came back and flipped them, then came back to take them off.
Here's where things got weird, and why I am starting a thread in the 1250 group. At this point, my drip pan was glowing red right over the fire pot and the foil was melted / brittle! I had never seen the drip tray glow red before and I have done many high temp cooks, usually with pizza or reverse sears like this one. I'm a bit concerned about the foil disintegrating around food and am not sure continuing to foil is a good idea.
Since I don't have a scraper yet, last night I went ahead and foiled again for some wings, but wanted to see if anyone else has had a similar experience.
Also, if you don't foil and only scrape, how do you avoid grease fires at high temps? It seems like at least some grease would always be on the tray and then flare up at high temps.