2 issue questions: Fires and flare ups and rain damage

[dddenmark]

HI, so my BIL has me kind of freaked out about flare ups and fires and burning my house down. so I am thinking I should move my searwood xl out in the driveway out from under the carport. two questions: 1) what are the chances of a flare up/fire issue with a CLEAN to start with unit, like totally clean to start with, doing a 200-225 F overnight smoke of a brisket or a pork butt, what are the chances of a flare up that would cause a fire under a carport with 6 foot clearance? and 2) what about if the searwood is out from under the carport doing a overnight smoke and then it came a downpour of rain, what about damage potential to the electronics? I don't even know where to look for these answers.

 

[SteelWheels]

I am new to the pellet grill myself ........ that said. I don't see a direct flame that could cause a flare-up. Coal & gas grills have an exposed flame.

You have cleaned the grill, so you have seen, below the flavor bar.

#7 heat source burning pellets contained.
#6 heat defuser, distribution

Frankly, I cannot see a way any drippings could or can cause a flare-up

The pellets are hot, burning ambers. So, no flame, you've used a charcoal grill? After the coals look white, no flame. If you blow air on them, they get red and hotter.

The pellets are the white coal, and a fan blows air over them. The fan air volume increases & decreases, regulating the heat as the pellets are added.

That is taking place inside of part #7.

Rain ....... I would not leave my grill cooking in a rainstorm ..... think about it.

Pep

 

[MJ_SFEX6GEN2]

A couple of thoughts, one on a low and slow cook (over night or not), I think you should put the meat on the top rack, and put a water pan underneath on the lower rack.

This serves three purposes: catch the drippings for easy clean up & prevent flare ups. Two add needed moisture, smoke is more attracted to the surface of the meat when most. Lastly, that large of water will absorb the heat inside the cook chamber and act as a heat sink. This will help stabilize the temperature during the cook.

 

[BlackAcid]

I have been cooking on a Searwood for a little over a year now.. done a lot of low and slow, and a lot of hot sear cooks. I really can't see how you could get a flare-up on a low and slow cook, unless you added grease or some type of accelerant directly to the fire box prior to starting the grill. As mentioned in the previous reply, I almost exclusively do long cooks on the upper rack with a water / drip pan below.. no worries and easy clean up.

This video link is a good demo of what the Searwood is capable of without having to get the fire extinguisher out.

 

[SteelWheels]

I have been cooking on a Searwood for a little over a year now.. done a lot of low and slow, and a lot of hot sear cooks. I really can't see how you could get a flare-up on a low and slow cook, unless you added grease or some type of accelerant directly to the fire box prior to starting the grill. As mentioned in the previous reply, I almost exclusively do long cooks on the upper rack with a water / drip pan below.. no worries and easy clean up.

This video link is a good demo of what the Searwood is capable of without having to get the fire extinguisher out.

Correct sir
Pep

 

[GRT1959]

A couple of thoughts, one on a low and slow cook (over night or not), I think you should put the meat on the top rack, and put a water pan underneath on the lower rack.

This serves three purposes: catch the drippings for easy clean up & prevent flare ups. Two add needed moisture, smoke is more attracted to the surface of the meat when most. Lastly, that large of water will absorb the heat inside the cook chamber and act as a heat sink. This will help stabilize the temperature during the cook.

That's why I bought the larger SmokeFire EX6... so I could cook everything on the top grate and place catch pans on the bottom grate. That does limit the capacity, and with butts too big to fit between the top rack and lid I remove the "flavorizer" bars, place a catch pan in the bottom of the smoker and cook the meat on the lower rack. Whatever the case this has kept the bottom of my smoker grease free, and brushing the pellet ash out the bottom is easy.

 

[MJ_SFEX6GEN2]

That's why I bought the larger SmokeFire EX6... so I could cook everything on the top grate and place catch pans on the bottom grate. That does limit the capacity, and with butts too big to fit between the top rack and lid I remove the "flavorizer" bars, place a catch pan in the bottom of the smoker and cook the meat on the lower rack. Whatever the case this has kept the bottom of my smoker grease free, and brushing the pellet ash out the bottom is easy.

You are correct about the height of the second rack. If you notice in my photo I have two fireplace ceramic bricks on each side holding up the second rack. This allows me to put larger meats on the top rack and avoid them hitting the lid. But your way is great as well because you really do not need the flavorizer bars when slow cooking.

 

[GRT1959]

You are correct about the height of the second rack. If you notice in my photo I have two fireplace ceramic bricks on each side holding up the second rack. This allows me to put larger meats on the top rack and avoid them hitting the lid. But your way is great as well because you really do not need the flavorizer bars when slow cooking.

Totally missed that - I've used fire bricks in my Weber kettle for years but never thought about using them in my SmokeFire, thanks for the tip!