Pete6737
Well-known member
- Messages
- 75
- Grill(s) owned
- Trailblazer
- RT-1250
Ok I asked for it…..
So I wanted some bacon on my next burgers, so I cooked a pound of it on the grill at 405, The same temp I used for the other burger cooks this weekend. When the bacon was 3/4 done, I put in 4 burgers. Bacon comes off, The burgers were about ready to turn on the sear grates but the grill got to 440,,, when as soon as I opened the lid and introduced air I got a nice big inferno. It was the biggest grease fire I’ve ever had…EVER! I unplugged the grill and kept the lid up and finished the burgers that got that lovely kiss of flame that makes that char on the edges. Moving them all around until they were done without turning into hockey pucks. The flame eventually went out but not before it burned off everything off the sear grates. The burgers were fantastic, BTW…Bacon, cheese Mayo and avocado smash on a sesame seed bun. Can’t say I had a better burger at Red Robin for like $16 that competed with this! But we are back to the fire…. Yes I should have changed the foil, maybe too much greasy meat on the grill, maybe…
So next I’m going to try cooking on the left side of the grill, taking out seargrates I won’t need, lowering the temp to 375 with clean foil. It’s a lot of experimentation just to burgers without burning the grill up!
My best guess is that as the grill gets to temp with the meat, it overshoots the set temperature and starves the grill of air to go back down, as soon as I open the lid, poof! Instant flames. I’m trying to wrap my head around convention cooking with indirect heat and no flame directly under the meat to cause so much fire on the tray. I may double up the mass of the drip tray by adding a heavier metal as opposed to foil… I may try removing all the seargrates and using the stock grates…or once the sear grates are at temp and cooking food, I could cook with the lid open the rest of the way… who knows what’s going to work?!,,,,the saga continues.
***newsflash*** as I was about to hit send on this post a light bulb went on in my head. I checked the drip jar that I have using for the month I had the grill and there was barely any grease in it. So now I’m hot on the scent of a grease not draining issue…to be continued,,,,,,,
Thanks for letting me vent, Pete
So I wanted some bacon on my next burgers, so I cooked a pound of it on the grill at 405, The same temp I used for the other burger cooks this weekend. When the bacon was 3/4 done, I put in 4 burgers. Bacon comes off, The burgers were about ready to turn on the sear grates but the grill got to 440,,, when as soon as I opened the lid and introduced air I got a nice big inferno. It was the biggest grease fire I’ve ever had…EVER! I unplugged the grill and kept the lid up and finished the burgers that got that lovely kiss of flame that makes that char on the edges. Moving them all around until they were done without turning into hockey pucks. The flame eventually went out but not before it burned off everything off the sear grates. The burgers were fantastic, BTW…Bacon, cheese Mayo and avocado smash on a sesame seed bun. Can’t say I had a better burger at Red Robin for like $16 that competed with this! But we are back to the fire…. Yes I should have changed the foil, maybe too much greasy meat on the grill, maybe…
So next I’m going to try cooking on the left side of the grill, taking out seargrates I won’t need, lowering the temp to 375 with clean foil. It’s a lot of experimentation just to burgers without burning the grill up!
My best guess is that as the grill gets to temp with the meat, it overshoots the set temperature and starves the grill of air to go back down, as soon as I open the lid, poof! Instant flames. I’m trying to wrap my head around convention cooking with indirect heat and no flame directly under the meat to cause so much fire on the tray. I may double up the mass of the drip tray by adding a heavier metal as opposed to foil… I may try removing all the seargrates and using the stock grates…or once the sear grates are at temp and cooking food, I could cook with the lid open the rest of the way… who knows what’s going to work?!,,,,the saga continues.
***newsflash*** as I was about to hit send on this post a light bulb went on in my head. I checked the drip jar that I have using for the month I had the grill and there was barely any grease in it. So now I’m hot on the scent of a grease not draining issue…to be continued,,,,,,,
Thanks for letting me vent, Pete