How to Prevent Grill Fires and Grease Fires on Kamado Ceramic Grill
If you can’t control the flames on your charcoal or gas grill, they can scorch and ruin your meat. Learn the best ways to stop grease fires and grill burns on kamado ceramic grill with our simple guide.
Most BBQ lovers will know this story very well. You had a great time watching the glorious flames turn your flesh into a spectacular feast. when it happens suddenly! Oil bubbles up towards you. We know the rest. Grilling food is great, but it also has its fair share of hazards and drawbacks, not that those would stop me from grilling food. In this article, we take a look at how to prevent your grill from bursting out.
What is an outbreak?
Bursts are a common occupational hazard when you grill. This is especially true if you’re cooking meat that’s fatty and drips onto the heat source you’re using. It’s unavoidable, but there are ways to control it. You may notice that you experience more outbreaks when grease builds up or when the grate is not cleaned after cooking for a while.
Fires on the grill are usually the result of fat dripping. It is spontaneously combustible and can injure anyone nearby. Sudden bursts of flame usually don’t last long, depending on the amount of fat that will drip off and how much grease builds up on the grate. Simply put, it’s an oil fire that can ruin any type of roast, from a fresh back-grilled T-bone steak to a grilled frozen burger.
Now let’s see what a typical burst should look like.
•It was a huge flame that broke out and spread quickly inside the grill.
•It usually happens when you flip the meat or place it on the grill for the first time.
•It is usually accompanied by black soot.
•When you remove anything on it, the flames go high and don’t die down. try not to do it
•We love tossing fat chunks on the grill because they stay juicy when heated. But fat dripping on flames can cause burning. Therefore, if you’re cooking a high-fat meat, such as brisket, your risk of a grease fire is higher.
•Grease buildup on the grill is one of the main causes of hot spots on the cooking grate. If your grate is left unclean for an extended period of time, the chance of a fire increases.
•Breakouts can also be caused by the oily marinade used. If you want your meat to stay juicy, then you’ll probably use an oily marinade.
•High cooking temperatures will cause more flames to erupt.
•Outbreaks can also be caused by rust. If the flame tamer (if you have one) or even the grate builds up, then you will most likely have to deal with more frequent fires and sometimes even fires.
•Crumbs left in a greased pan. Any dry grease in the pan will melt when heated and eventually burn, causing the flame to rise and burst. This is much easier when the pot is removable. Otherwise, you will need to find a cleaning tool that can reach the pot.
How to prevent emergencies
While grill bursts are inevitable, they do happen from time to time, and for some, it’s something to look forward to. It adds the whole adrenaline rush of outdoor cooking. But not all flames are good flames. So let’s take a look at how to avoid dealing with emergencies altogether.
Fires are common when grilling with charcoal. One of the ways to do this is to control the amount of fire. This is especially true when you are using charcoal as a heat source for your grill. When the fat hits the coal, it can create a sudden hot spot, but when you control the amount of fire, you can help prevent these from happening.
Clean the grill regularly
Dirty grills can also cause grill fires. I know cleaning the grill after slapping a few juicy steaks on the grill can be a daunting task. But trust me, if you don’t, it’s going to be harder and you’ll let grease build up over time. The buildup of grease just makes the flames consume more. Clean your grill regularly and you may find fewer fires while grilling. While you probably won’t clean it after every cook, you may want to clean it after at least three.
Find shelter from wind and rain
Wind and rain are two weather factors, and you may want to keep your grill away from them to avoid sudden outbreaks. The breeze just fanned the flames and gave them more power to grow. Therefore, you need to stay away from the grill as much as possible. Rain also just splashes on the ashes and messes up your food, rather than dealing with emergencies.
You want to give them more life by keeping the grill away from anything that might fuel the flames. When putting out a grease fire, which is essentially an outbreak, you should not use water. The reason is that oil and water do not mix. When water (like rain) splashes on a grease fire, it only disperses the grease and allows it to spread further, thus spreading the fire. So pouring water over a grease fire does more harm than good.
Close the lid
Keeping the lid closed is a safety precaution. It’s also a great way to make sure you’re starving for more oxygen. That’s what makes it flourish. So when you cut off oxygen, you cause it to die. You want to keep the flame away from anything that might fan it. Closing the lid can help with a small emergency.
Let’s say your meat is fat and seems to be dripping excessively onto the heat source. In this case, you may need to move the meat and continue cooking on indirect heat. Think of it as cutting off oil droplets at the source.
Trim the fat from the meat
One of the main reasons for grilling outbreaks is fat dripping. While a fat piece of meat means it’s juicier when it’s thrown on the grill, too much fat also means more water droplets that can cause a fire. To avoid this, you can simply choose to trim the fat from the meat. You don’t have to cut it, just trim it so you can reduce the fat from the meat.
Reduce the amount of oil you use
Oil dripping onto the grill and coals can also cause burns. Some type of oil is used in many marinades. The oil then drips onto the coal and could be a potential cause of the fire. You can reduce the amount of oil used in the marinade. This way, you have less oil dripping onto the coal. Remember, cutting down doesn’t mean cutting down completely.
Turn off the burner
This method is mostly used for gas grills. The advantage of a gas burner is that it shuts off completely the moment you turn off the heat. Unlike coal, which takes some time to disappear, gas burners cool down immediately when turned off. So turning off the burner will turn off the heat source. Any drippings of fat from the meat or marinade will likely drip, but there won’t be anything to ignite it.
Indirect heat cooking
If you know that the meat you are cooking is high in fat and is likely to cause a fire, cook it with indirect heat. This is the part of the grill that cooks it without any direct searing heat. This way, you can avoid fat dripping onto the heat source, which can lead to breakouts.
Do not poke or poke the meat
I’ve always thought that stimulating sausage meat is the best way to know if it’s cooked. It looks fun. However, not only does this dry out the meat, but the juices from the sausage can cause a burn when dripping. Sometimes fatty sausages and meats drip with fat even without irritation. It’s important to keep an eye on the sausage and move it as the flames rise. Too much flame is how you end up with a charred piece of meat.
You can also use the flame tamer to control bursts. These are simple cone shapes that are placed on the burner. When the fat drips, it hits the flame tamer instead of the burner and prevents burning. For them to work, make sure to clean them. You can do this with a degreasing soap. This way, you can remove the accumulated grease.
This will also help direct the premium smoke to the meat and give it that mouthwatering smoky flavor it gets from the grill. You also need to make sure the flame tamer is not rusted. Rust can also facilitate unexpected events. Hence why you need to keep your flame tamer clean.
Keep an eye on the grill
It’s important to keep an eye on the grill while cooking so that once the fire starts to burn, you can quickly put it out. For your safety, be sure to carry a fire extinguisher with you if an emergency gets out of hand. You want to be able to put out the fire at short notice.
How to Fight Grease Fires Quickly and Safely
Grease fires can be one of the most dangerous fires. The reason is that most people are eager to throw water on the fire to put it out. However, any fire caused by an oily substance cannot be extinguished with water. For the reasons we have seen above, water should never be used to put out grease fires. It just spreads it.
There are a few ways to put out grease fires safely and easily. When grilling, you must use a certain amount of fat, which is one of the important reasons for the burning of grease, which can quickly turn into a grease fire if not controlled.
•The first thing you want to do is cover the grill to avoid any extra surprises. This will also starve the flame of oxygen.
•Then turn off the grill. With a gas grill, it will turn off instantly.
•You can smother the fire by pouring salt or baking soda over the flame. But this only works if they are fairly small flames. You have to use salt or baking soda and that’s it. Any other kitchen ingredient may contain ingredients that could fuel a grease fire rather than put it out. Baking soda has been named one of the most effective ways to put out grease fires. I like it because it’s affordable and easy to get started with. It removes oxygen from the fire and suffocates it.
•If the fire continues to rage, or if the flames are bigger than you thought, grab your fire extinguisher. Chemical fire extinguishers are needed to ensure that fires are adequately dealt with.
Barbecue fiery is common in outdoor cooking. Flames can add to the overall grilling scene, but they can be dangerous and may need to be controlled. Here are things to keep in mind when grilling. Safety first. Remember all the precautions so you can have the perfect meal. Unnecessary emergencies do not cause this effect.