newbie...just had bad experience.

Discussion in 'For New Members' started by theracer02, Jan 19, 2015.

  1. Well I got a weber smokey mountain smoker for xmas. Smoked a brisket/pork butt/ribs/and a whole chicken...worked amazing tasted amazing. Well yesterday I smoked a brisket and 2 racks of ribs. I pulled the ribs off noticed that my water pan was low so I went to add water and puff a large cloud of smoke puffed out and then caught on fire. Then I pulled the lid off to check the brisket and then flames where every where. So I quickly put the lid on and shut all the vent holes and smothered the fire. So I am assuming it was just a grease fire....but how can I avoid this?
  2. Hello.  Welcome.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  As for your question: Just guessing here, but what is your definition of "water pan was low"?  Sounds to me like you added cold water to just pure heated meat fat with almost zero water.  OR: did you pour the water into the pan from the top of the smoker which would easily cause the grease on top of the water to splash over sides of the pan and then hit the coals and ignite and travel up to the grease in the pan.  Either is easy to solve.  1: don't allow the pan to boil dry or 2: don't add water from such a height.  Just my guess from the info provided.  Others may have better advice.  Keep Smokin!


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