September 20, 2017, 05:52 PM
birddog1Grill fire
No advice to offer but my old Weber gas grill used to do that too. Ruined some burgers with that black smoke. Closing the lid usually did the trick but I think we used baking soda once. I only use a Weber charcoal grill now so no more dealing with that
September 20, 2017, 08:33 PM
PASigquote:
Originally posted by lbsid:
Keep a spray bottle of water handy and you can put out most fires with either a spritz or a pour.
I've had some doozies!
Water on a grease fire is NOT a good idea, just makes it spread. You need something dry to smother it like baking soda.
September 20, 2017, 09:33 PM
chuck416OK, guess I thought I was the only one. My Weber bottom pan (grease collection fixture) has been catching afire for some time now, and I've simply had a bottle of water handy to cool it off & extinguish the subsequent fire. Might letting the grease burn, and consume itself actually be a safe, effective course of action? Or, do I need to get my lazy butt in gear and clean with Dawn, and comet cleanser? Thanks.
September 20, 2017, 09:41 PM
sigcrazy7Baking soda is the answer the next time you get a fire. Baking soda is CO2, so tossing on a handful is just like hitting it with a non-chemical fire extinguisher, and you won't have to later clean up.
Demand not that events should happen as you wish; but wish them to happen as they do happen, and you will go on well. -Epictetus September 21, 2017, 06:49 AM
maladatquote:
Originally posted by sigcrazy7:
Baking soda is the answer the next time you get a fire. Baking soda is CO2, so tossing on a handful is just like hitting it with a non-chemical fire extinguisher, and you won't have to later clean up.
Baking soda is NaHCO3, but it does break down into CO2 and some other stuff when heated.
September 21, 2017, 08:38 AM
sigcrazy7quote:
Originally posted by maladat:
quote:
Originally posted by sigcrazy7:
Baking soda is the answer the next time you get a fire. Baking soda is CO2, so tossing on a handful is just like hitting it with a non-chemical fire extinguisher, and you won't have to later clean up.
Baking soda is NaHCO3, but it does break down into CO2 and some other stuff when heated.
Which a grill fire is sure to do.
That's also why it makes your cake light and fluffy.
Demand not that events should happen as you wish; but wish them to happen as they do happen, and you will go on well. -Epictetus September 21, 2017, 09:09 AM
benny6I used to get flare-ups, but then I got rid of my old gas grill and got a pellet grill. No flare-ups and meat comes out tasting great! Food takes longer to cook as the max temp I can get is around 465 on a hot summer day and about 425 on a cold winter day, but it's worth it.
I would like a nice Big Green Egg some day though or a basic Weber, just to have the versatility.
Tony.
Owner, TonyBen, LLC, Type-07 FFL
www.tonybenm14.com (Site under construction).
e-mail: tonyben@tonybenm14.com
September 21, 2017, 09:53 AM
apf383quote:
Originally posted by Jimbo54:
Next time that happens, just put the lid on and close the top vent. Works EVERY time.
Jim
Yup. Mine does that from time to time as well. Youve got to keep up on cleaning that grease tray under the flavor bars. Not a big deal.
Foster's, Australian for Bud
September 21, 2017, 10:52 AM
heatinajeepfire triangle boys....
September 21, 2017, 11:32 AM
Spokane228quote:
Originally posted by chuck416:
OK, guess I thought I was the only one. My Weber bottom pan (grease collection fixture) has been catching afire for some time now, and I've simply had a bottle of water handy to cool it off & extinguish the subsequent fire. Might letting the grease burn, and consume itself actually be a safe, effective course of action? Or, do I need to get my lazy butt in gear and clean with Dawn, and comet cleanser? Thanks.
Been using my Weber Genesis for 8 years (every other day here in SoCal). No uncontrollable grease fires that were so bad I had to use anything, much less baking soda. Running it on high for ten minutes burns off the grease on the grates and the box. Its not complicated.
The worst I get is a flame up from a rib eye. Shutting the lid and killing the burner directly under it solves the problem.
September 21, 2017, 12:24 PM
Jimbo54quote:
Originally posted by apf383:
quote:
Originally posted by Jimbo54:
Next time that happens, just put the lid on and close the top vent. Works EVERY time.
Jim
Yup. Mine does that from time to time as well. Youve got to keep up on cleaning that grease tray under the flavor bars. Not a big deal.
When I made this comment, I wrongly assumed that the OP was talking about a Weber Charcoal kettle. I keep forgetting that some people have gone over to the dark side with propane grills.
Whenever I cook indirect I always use a pan under the meat to catch the grease. This keeps the chance of grease fires to a minimum. When cooking over direct heat I keep the oxygen levels low with the vents and this keeps flare ups rare.
Jim
________________________
"If you can't be a good example, then you'll have to be a horrible warning" -Catherine Aird
September 21, 2017, 12:27 PM
ShaqlI had a grease fire once. Just once.
Burned the coating off the inside top of the grill.
Watch as that stuff has to be continually scraped off so it doesn't fall off during cooking.
Hedley Lamarr: Wait, wait, wait. I'm unarmed.
Bart: Alright, we'll settle this like men, with our fists.
Hedley Lamarr: Sorry, I just remembered . . . I am armed.
September 21, 2017, 02:46 PM
PeteFIn the future, use baking soda to put the fire out.
A good vacuuming and scraping. Scrub racks, flavorizers and inside grill. Replace grease drip pan.
All is well, don't ask how i know (×2)
September 21, 2017, 03:40 PM
Spokane228quote:
Originally posted by Shaql:
I had a grease fire once. Just once.
Burned the coating off the inside top of the grill.
Watch as that stuff has to be continually scraped off so it doesn't fall off during cooking.
It's not damage to a coating, It's a buildup of grease and smoke residue.
September 21, 2017, 03:42 PM
sean7In the five years I've had the grill, this was a first for me. I'm going to make sure it's the last too. I appreciate all the feedback.