Keep lid closed or open on startup

[Nikeguy53]

Have watch so many videos on keep lid open or close on startup.
How many people keep their lid open on startup with their Recteq?
How many people keep their lid closed on startup with their Recteq?

 

[RattleR]

I've moved to taping it shut until the tape softens.

 

[Greg Jones]

I keep the lid open until the heavy smoke at startup clears. I have two reasons, the one most often discussed is to avoid a lid pop. The other reason i keep it open is that I don’t want the residue from the acrid startup smoke accumulating on the inside of the lid. I see no negatives to having the lid open, other than some folks don’t want to come out a close it.

 

[Pacman]

Since we all now have to go out to push the start button, I leave the lid open like @Greg Jones until the nasty smoke clears and the fan goes into jet engine mode. When we still had remote start, I would occasionally remote start with the lid closed, but I became concerned about all of the explosion stories.

 

[Jim6820]

We lead such tough lives now! I remember when BBQ was so much simpler.

Just cut, split, stack and season your wood for the stick burner. Haul some over to the pit area.

Then, use a big torch to get the fire started; that only took a few minutes. Wait an hour for the offset to get up to temperature before loading the protein. Check the temperature every few minutes; add wood and/or adjust the damper—usually every hour or so. Fetch more wood because the ready supply is dwindling.

When the cook is over and the fire is out, clean the excess ash out to be ready for the next cook.

Yep, I sure do miss those simpler times.

 

[FastEddie]

I now start mine open. I don't want to experience the lid pop.
Going out to close gives me another chance to double check temp setting and pellet level if I feel like I need to.
Hadn't really thought about the nasty smoke buildup till now. Another good reason to start open.

 

[Lager1829]

The other reason i keep it open is that I don’t want the residue from the acrid startup smoke accumulating on the inside of the lid

This is why I shake my head when someone goes on about 0 to 400 wings

 

[MTMarine]

Excuse my ignorance-what is lid pop? Maybe doesn't apply to my bullseye...

 

[Greg Jones]

Excuse my ignorance-what is lid pop? Maybe doesn't apply to my bullseye...

It applies to any pellet grill. You start the grill, it doesn’t fully ignite (damp pellets, etc.), and the smoldering embers create an imbalance of pressure in the grill until suddenly it grabs some oxygen and pop, thus resulting in a fairly violent explosion that literally pops the lid open. There should be some videos here if you search, YouTube certainly has some from various brands.

 

[Jim6820]

“Smoke” is explosive under certain conditions. As @Greg Jones mentioned, when oxygen gets introduced to the mix of smoke and heat, things go BANG! Not usually all that dangerous (though it can be) but is certainly disconcerting.

 

[101mph]

I would also add that this explosion can happen with the lid OPEN as well.

 

[RattleR]

I would also add that this explosion can happen with the lip OPEN as well.

Huh? Never seen that but open to seeing it.

 

[C. Keeper]

Huh? Never seen that but open to seeing it.

Agreed. How in the world does that happen

 

[RattleR]

Agreed. How in the world does that happen

Magic

 

[pungo]

Maybe 1 out of every 25 times I start the 590, I'll see more than the typical amount of smoke during startup up, with the lid down, so I just open the lid until it starts burning properly, then shut the lid.

I have seen videos of the explosion when the lid pops open, so I just keep an eye on it for the first 5 minutes or so, I can see it out the kitchen window while I'm preping food.

 

[101mph]

I have gotten a ton of smoke on start up a couple times (because of damp pellets In believe) and that smoke ignited. If you get enough smoke, it'll ignite.

 

[houseman]

I call it "dirty" smoke at start up. I don't want that so I keep the lid open at start up.

 

[larry4406]

Ever since my “lid pop” event (read “explosion”) that destroyed the hinges on the cold smoke box, I’m in the lid open camp.

 

[Grilltreats]

Whichever you prefer. The most important thing is to monitor your grill at all times for snafus. This is especially true on startup and after shutdown. After seven years of keeping the lid closed on startups without any issues I have now been opening the lid on startups. My thinking is less smoke buildup under the lid on startup and more oxygen available to light the pellets quicker. Of course, if pellets are damp, no smoldering kaboom either once they do light. Just pick your poison and monitor your grill. Either way works when you're attentive to your grill.

 

[jasonbr1975]

I always started mine at 400 degrees with a pair of tongs between lid and bottom keeping about a 1” crack until the heavy smoke clears then close the lid and lower it to cook temp.
However, after reading all the comments, I’m gonna switch to lid fully open start up.
Thanks for the info.