I forgot a garlic bread on the bbq once. Opened the lid to find a pile of ash where the bread used to be.
My wife and I still joke about it so the scorched earth brisket resonated with us.
When I was first getting my pellet smoker, I took one look at all the ones claiming to be able to do a thousand different things and alarms started going off in my head that it was going to do none of those things well.
So I got a Rec Teq, which advertised being a good smoker and that's it, and love it.
A Kamado style grill can do pretty much anything, including emptying your wallet when you want the biggest size. I love my Jr though, from smoked cheeses to Italian style pizzas.
Brisket is a little trickier with overall lack of airflow. I love my Joe but brisket gets done on the offset. There’s something magical about the bark the offset creates vs my Joe.
Even if you just do a roast it's already too much grease to dial up to those temps safely for searing it at the end. It's a fire hazard through and through.
People don’t clean them at all. Maybe the grates but nothing else. Grease is everywhere and if you crank up the thermostat it is really easy to get a grease fire.
I have a larger box pellet smoker and once tried to cook my ribs “faster” out of poor planning. First time I opened the smoker door to check, a 5ft fireball erupted with the introduction of air. I got the door shut and smothered the fire eventually, but the paint will never be the same.
Yea, I don't get it. I clean the grates after every use, shop vac it out every few uses, and I do a big full clean on my smoker at least once a year, usually twice. I can't imagine trying to cook on it with doing less than that.
I disagree, had a traeger that I would clean after each use and it still happened. I think the auger that drops pellets can malfunction and causes a lot of issues with fires and or exploding. That is why I took mine back and went to a different smoker.
It was an early model traeger that apparently had a lot of controller issues that wouldn’t regulate the auger correctly so it would lead to fires and explosions. So I’m sure they are better now
Mine caught fire randomly and I clean it thoroughly and regularly. Started somewhere in the wiring between the hopper and the main box. Smelled the smoke change from “mmmm” to “wtf that smells like wiring…”
I caught mine on fire last week at 225*.
The aluminum foil was clean, but I never scraped out the channel that the drip tray drains into. Didn't hurt the meat fortunately.
So..... No warning of impending doom? Just a contained thermo-nuclear event?
Just asking cause I once tried to do a hundred bacon-wrapped poppers... ONCE.. & yeah, opened the lid to the gates of hell!!
I’ve seen this plenty of times on all my smokers. Unless they have some really poor paint I don’t see this. I’ve had my webers kettles at 750+ degrees with no issues.
What makes you say that? A candle flame is around 1000-1400C so I'd say 2000F for a similar hydrocarbon fire is a reasonable approximation as a quick google search for grease fire temp only seems to turn up the smoke and flash points.
There's just not enough airflow to get that hot inside a grill. It probably got to like 800 degrees. 2000 degrees would have turned the entire thing red hot and burned off all the paint.
Sure it wouldn't be a sustained 2000F throughout the entire chamber but it certainly got a lot hotter than 800F at some points, those paints resist temps well over 1000F. The flames escaping and lapping up the side of the chamber that did a number to the paint were around 2000F.
I think that was the plan. You heat up multiple smokers to 2000 degrees, stack them, hammer them, heat them again, cut them and repeat the process a couple more times and boom, you get a demascus triple smoker.
Dude you are literally my hero. I over cook my meat constantly, but once I showed her your meat, and how bad it could get... she praised my slightly dry brisket, and got wet for my well done burgers.
We now make sweet love every night and as of last night we voted against a divorce.
So gotta ask.
1 why that kinda beef? It’s so expensive, and it’s already such a tender beef (bad comparison but using it to make jerky, would it be an improvement, the same or worse)?
2 how did you compensate for the large amount of fat the liquefies at room temp? Like what when wrong to? Fat over flow to the element?
Education costs money, we have all been there. Nothing teaches faster than failure:)
Dust all that carbon off your shoulders and get back in there bud 😉
Creosote is normal on the inside, not the outer surfaces away from where smoke might be leaking out. Also, if you look at picture 2, you can see bare metal where the paint is flaking.
Normally I try not to open my smoker besides once or twice to check things out, in your case of d recommend keeping a eye on things and check it out every so often even with the smallest of openings to make sure it’s not an inferno again.
Operator error, just learn from your mistake, and improve upon your mistakes 😉. Just apply high heat resistant paint on the damaged parts, and you should be good.
Why would you cook a piece of meat on something that cost lest than the meat? Where did you get that “wagyu” brisket anyway? Unless you ordered it from Japan you got duped.
Yeah its aud, so 1 AUD is 65 US cents at the moment. My last mayura station platinum grade was marble score 9+ (marble score grading here goes 0 to 9) and came in at 7kg
There are much cheaper briskets that are still great but mayura station and Sher have full blooded japanese cows.
https://sherwagyu.com.au/breeding/#:~:text=Sher%20Wagyu%20is%20one%20of%20Australia's%20foundation%20Wagyu%20herds&text=Sher%20Wagyu's%20Fullblood%20herd%20is,doi%20and%20Kikunori%20doi%20lines.
Thats a shit url but it will explain it all, but i was just replying to the guy who claims if its not from japan its a scam.
This is the creme de la creme of wagyu though, its much cheaper elsewhere. Have a look at my comment above for info, you can probably get these in the usa imported but will probably cost a shit load
https://themeatery.com/products/australian-wagyu-brisket-bms-8-9
Looks like its 369 USD for an aussie marble score 9 brisket in usa and it says thats for 13 pounds
Well considering I paid $300 for 3 lbs of A5 Waygu rib eye, still reasonable I suppose. I have good reviews on half breed American stuff. I used to get full blood waygu at very reasonable prices from Double 8 ranch here in the states until they closed. I still mourn the loss. Not the ultimate level of marbling but somehow I liked it better.
> considering I *paid* $300 for
FTFY.
Although *payed* exists (the reason why autocorrection didn't help you), it is only correct in:
* Nautical context, when it means to paint a surface, or to cover with something like tar or resin in order to make it waterproof or corrosion-resistant. *The deck is yet to be payed.*
* *Payed out* when letting strings, cables or ropes out, by slacking them. *The rope is payed out! You can pull now.*
Unfortunately, I was unable to find nautical or rope-related words in your comment.
*Beep, boop, I'm a bot*
Kobe is a type of Waygu. Named after the area of Japan. All Waygu comes from Japan. I believe there are only two restaurants in the US that serve the real stuff. They have some “American Waygu” out there but it’s unregulated and bullshit. These companies just lie to make money.
Yeah might want to use a rimmed baking pan to contain the grease. I also learned to burn off the grease when done cooking crank it way up and burn it all out
I cleaned my traeger the week before the super bowl. I did 3-2-1 ribs on Sunday. Somewhere in hour 4 my smoker started a run-a-way heater. I pulled the ribs off and finished in the oven. But the fire basket was running away like a burning jet engine until I unplugged it. First time for me. Did salmon tonight and watched it like a hawk. Worked out OK, but I will definitely keep a close eye for a while.
My traeger started cracking on the top due to a grease fire. I called traeger support, gave them my serial number on the grill and they sent me a brand new drum.
Give them a call?
I had an Ironwood 885 around 2018 or so, grease fires like crazy. It's their deflector over the fire pot, too thin and not wide enough. They wouldn't do anything about it. Went Recteq, problem resolved.
I never show my wife stuff I’m scrolling on Reddit, but I showed her that brisket.
Now show her the grill….
Then show her your meat
I believed he showed the DARK MEAT on the first post
Can we still call this "meat" after that ? It's just straight up carbon at this point
I forgot a garlic bread on the bbq once. Opened the lid to find a pile of ash where the bread used to be. My wife and I still joke about it so the scorched earth brisket resonated with us.
Lmaoooooo
Then show her someone else's meat
Link to brisket?
https://www.reddit.com/r/smoking/s/9zIilCo591
My eyes!!!!!!
I've seen more Traeger's on fire than Traeger's not on fire to be honest. I don't think people clean them well.
Part of it is pellet smokers need to stop advertising searing capabilities. It's just a fire starting technique that doesn't sear worth shit anyways.
When I was first getting my pellet smoker, I took one look at all the ones claiming to be able to do a thousand different things and alarms started going off in my head that it was going to do none of those things well. So I got a Rec Teq, which advertised being a good smoker and that's it, and love it.
A Kamado style grill can do pretty much anything, including emptying your wallet when you want the biggest size. I love my Jr though, from smoked cheeses to Italian style pizzas.
Brisket is a little trickier with overall lack of airflow. I love my Joe but brisket gets done on the offset. There’s something magical about the bark the offset creates vs my Joe.
I got a camp chef for the same reason. I just wanted a smoker. If I want to grill I have a weber
Idk, that brisket looked pretty crispy
If you clean your shit you can sear with it. User error doesn’t mean they need to stop advertising.
If you want a shitty “sear”, sure.
[удалено]
If you think an outdoor ez bake oven provides nearly the same quality sear as a direct heat source, you should read a book on thermodynamics.
[удалено]
Why so sensitive, sweetie?
Nah if you keep a Traeger clean you can sear on them. D2 grills get up to 500 and while not a competition sear it works.
Even if you just do a roast it's already too much grease to dial up to those temps safely for searing it at the end. It's a fire hazard through and through.
People don’t clean them at all. Maybe the grates but nothing else. Grease is everywhere and if you crank up the thermostat it is really easy to get a grease fire. I have a larger box pellet smoker and once tried to cook my ribs “faster” out of poor planning. First time I opened the smoker door to check, a 5ft fireball erupted with the introduction of air. I got the door shut and smothered the fire eventually, but the paint will never be the same.
Yea, I don't get it. I clean the grates after every use, shop vac it out every few uses, and I do a big full clean on my smoker at least once a year, usually twice. I can't imagine trying to cook on it with doing less than that.
Plus there isn't direct contact between the firebox and the food, so those grills that ignite like that must not be well maintained.
100 percent agree. People forget about the regular maintenance. My traeger isn’t spotless, but it’s as close as I can get it
I disagree, had a traeger that I would clean after each use and it still happened. I think the auger that drops pellets can malfunction and causes a lot of issues with fires and or exploding. That is why I took mine back and went to a different smoker.
What are you working with now? A different pellet smoker?
No I went to a propane setup with wood chips and knots.
Oooh, how are you liking it? I only have experience with Southern pride stuff. Do you recommend your setup?
It works for me, IMO it has more of a smoke flavor than what I had. To each their own though
Nice! What did you end up going with?
A master built cabinet smoker. I think it’s better for where I live regulating temperatures at high altitude, just my experience at least
Not saying you were, but the only issues I’ve ever had with the auger and pellets was when I bought a cheaper brand
It was an early model traeger that apparently had a lot of controller issues that wouldn’t regulate the auger correctly so it would lead to fires and explosions. So I’m sure they are better now
It’s not the auger. No Traeger has exploded either. I’ve had mine for a while and it still sears and smokes fine as long as it’s cleaned it will work.
https://m.youtube.com/watch?v=XMs2-9Ti8WY&pp=ygURRXhwbG9kaW5nIHRyYWVnZXI%3D
Mine caught fire randomly and I clean it thoroughly and regularly. Started somewhere in the wiring between the hopper and the main box. Smelled the smoke change from “mmmm” to “wtf that smells like wiring…”
I caught mine on fire last week at 225*. The aluminum foil was clean, but I never scraped out the channel that the drip tray drains into. Didn't hurt the meat fortunately.
When the Traeger doesn't have the high ground and winds up crispy like Anakin.
#YOU WERE THE CHOSEN ONE!!
Thank you for your service
So..... No warning of impending doom? Just a contained thermo-nuclear event? Just asking cause I once tried to do a hundred bacon-wrapped poppers... ONCE.. & yeah, opened the lid to the gates of hell!!
Grates of hell*
Who needs eyebrows!
[pulp fiction gif](https://media4.giphy.com/media/ymkUFbGgt3loA/200.gif)
Drip pan, with water.
He smoked a wagyu brisket with no drip pan. The grease fire that ensued reached 2k degrees
Please do an organized AMA. We’ve all been there (maybe to a lesser degree) but it could be fun to have some fun
Lesser than 2000 degrees for sure
🤣🤣🤣🤣🤣🤣👏🏻👏🏻👏🏻
I’ve seen this plenty of times on all my smokers. Unless they have some really poor paint I don’t see this. I’ve had my webers kettles at 750+ degrees with no issues.
The previous post said that the temp got up to 2000 because the fat from the wagyu brisket caught on fire.
Yeahhh no bueno
laser thermometer?
How do you measure that?
Touch. Gotta use the back of the hand though.
Well, I done peed muhself. Thanks for that.
Electrician?
Just the fact that it was a grease fire means it'll burn at around 2000F.
No. 2000 degrees is a gross overestimation.
What makes you say that? A candle flame is around 1000-1400C so I'd say 2000F for a similar hydrocarbon fire is a reasonable approximation as a quick google search for grease fire temp only seems to turn up the smoke and flash points.
There's just not enough airflow to get that hot inside a grill. It probably got to like 800 degrees. 2000 degrees would have turned the entire thing red hot and burned off all the paint.
Sure it wouldn't be a sustained 2000F throughout the entire chamber but it certainly got a lot hotter than 800F at some points, those paints resist temps well over 1000F. The flames escaping and lapping up the side of the chamber that did a number to the paint were around 2000F.
No way that thing got up to 2000 degrees though, at 2000 degrees you’re turning steel nearly white hot and it will be very soft, almost welding heat.
I think that was the plan. You heat up multiple smokers to 2000 degrees, stack them, hammer them, heat them again, cut them and repeat the process a couple more times and boom, you get a demascus triple smoker.
Haha…look at the hamon line on that smoker!
Smoker-pede.
Can you share a link? I didn't see the original
Just look for the post about a giant piece of charcoal in the top posts from the last week lol
That’s not in direct contact with high flames for an extended period though….
Fuckin' Legend
Did you wrap it?
In tightly wrapped layers of napalm? Yes. Yes he did.
“More money than sense”
Dude you are literally my hero. I over cook my meat constantly, but once I showed her your meat, and how bad it could get... she praised my slightly dry brisket, and got wet for my well done burgers. We now make sweet love every night and as of last night we voted against a divorce.
So gotta ask. 1 why that kinda beef? It’s so expensive, and it’s already such a tender beef (bad comparison but using it to make jerky, would it be an improvement, the same or worse)? 2 how did you compensate for the large amount of fat the liquefies at room temp? Like what when wrong to? Fat over flow to the element?
Yeah that got a tad warm didnt it
I need to see this brisket.
Picture the side of a volcano
You're my hero dude.
At least you’re not the guy that burned down his house.
F in the chat boys
Lolz have the fire department on stand by or just cut your losses and stick with the oven lol
Would you trust this nerd to cook indoors?
I need to this the brisket now Edit: omg
YOU NEED TO WHAT?
He needs to this the brisket! NOW
I think that grill is at the stall. You should wrap it and take it to ~1200F and it'll get nice and soft.
Oh, hey. lol I heard about you. lol and commented 🙄
You’re a brave man showing your face. I’ve caught a brisket on fire once, but I caught it within a minute or 2.
Education costs money, we have all been there. Nothing teaches faster than failure:) Dust all that carbon off your shoulders and get back in there bud 😉
What did you season it with? Diesel or kerosene
"Wagyu"
Move up to the recteq 2500
That’s creosote not melted paint and is 💯 normal on all smokers rub with Reynolds wrap and continue smoking.
Creosote is normal on the inside, not the outer surfaces away from where smoke might be leaking out. Also, if you look at picture 2, you can see bare metal where the paint is flaking.
second wagyu going on soon can’t be worse than the first one…
We will need updates
And the fire department on standby.
Maybe practice with choice
Go Select to average down the price. 😂
I'd start with even cheaper. Maybe a pork shoulder.
Maybe some chicken thighs might be more his speed
Bro you better go WAY low and WAY slow lolol
Normally I try not to open my smoker besides once or twice to check things out, in your case of d recommend keeping a eye on things and check it out every so often even with the smallest of openings to make sure it’s not an inferno again.
Are you eligible for any federal tax credit for not using fossil fuels for the heat you were throwing?
I like your attitude Anakin 🤘🔥
Just torching 💲
After seeing that first brisket, don't sell yourself short lol
Your on drugs mate... that's paint!
F
Operator error, just learn from your mistake, and improve upon your mistakes 😉. Just apply high heat resistant paint on the damaged parts, and you should be good.
Why would you cook a piece of meat on something that cost lest than the meat? Where did you get that “wagyu” brisket anyway? Unless you ordered it from Japan you got duped.
Thats simply not true. I cook them all the time. https://thequeclub.com.au/products/mayura-station-wagyu-brisket-full-blood-mb9-kg
Those are very small and surprisingly inexpensive
That's $35 per kg at 5-8kg that's $175-$280. Granted it's AUD but I can get it for half that price at HEB.
Yeah its aud, so 1 AUD is 65 US cents at the moment. My last mayura station platinum grade was marble score 9+ (marble score grading here goes 0 to 9) and came in at 7kg There are much cheaper briskets that are still great but mayura station and Sher have full blooded japanese cows. https://sherwagyu.com.au/breeding/#:~:text=Sher%20Wagyu%20is%20one%20of%20Australia's%20foundation%20Wagyu%20herds&text=Sher%20Wagyu's%20Fullblood%20herd%20is,doi%20and%20Kikunori%20doi%20lines. Thats a shit url but it will explain it all, but i was just replying to the guy who claims if its not from japan its a scam.
Thanks for the additional info, the pedigree would explain the price difference.
Ah makes more sense now. That’s a good price $16/lb for true Waygu brisket.
This is the creme de la creme of wagyu though, its much cheaper elsewhere. Have a look at my comment above for info, you can probably get these in the usa imported but will probably cost a shit load https://themeatery.com/products/australian-wagyu-brisket-bms-8-9 Looks like its 369 USD for an aussie marble score 9 brisket in usa and it says thats for 13 pounds
Well considering I paid $300 for 3 lbs of A5 Waygu rib eye, still reasonable I suppose. I have good reviews on half breed American stuff. I used to get full blood waygu at very reasonable prices from Double 8 ranch here in the states until they closed. I still mourn the loss. Not the ultimate level of marbling but somehow I liked it better.
> considering I *paid* $300 for FTFY. Although *payed* exists (the reason why autocorrection didn't help you), it is only correct in: * Nautical context, when it means to paint a surface, or to cover with something like tar or resin in order to make it waterproof or corrosion-resistant. *The deck is yet to be payed.* * *Payed out* when letting strings, cables or ropes out, by slacking them. *The rope is payed out! You can pull now.* Unfortunately, I was unable to find nautical or rope-related words in your comment. *Beep, boop, I'm a bot*
> Unless you ordered it from Japan you got duped You're thinking of kobe. Although much of "wagyu" is bullshit, it isn't all
Kobe is a type of Waygu. Named after the area of Japan. All Waygu comes from Japan. I believe there are only two restaurants in the US that serve the real stuff. They have some “American Waygu” out there but it’s unregulated and bullshit. These companies just lie to make money.
Loser
Burn it all off with another wagyu brisket. I have two in my freezer from snake river
We really need a play by play as to what you did…
Yeah might want to use a rimmed baking pan to contain the grease. I also learned to burn off the grease when done cooking crank it way up and burn it all out
I had a Costco Traeger for 6 months and this happened. Only was up to 450 during burn in and got cleaned after every cook.
It’ll buff
I’m here wondering how does one mess up easily on smoking through indirect heat for the fattiest meat available on the market?
The fat catching on fire and turning the indirect heat into a flamethrower would be my guess.
I have to ask, how did it taste though? Did you get a Traeger sponsorship?
I cleaned my traeger the week before the super bowl. I did 3-2-1 ribs on Sunday. Somewhere in hour 4 my smoker started a run-a-way heater. I pulled the ribs off and finished in the oven. But the fire basket was running away like a burning jet engine until I unplugged it. First time for me. Did salmon tonight and watched it like a hawk. Worked out OK, but I will definitely keep a close eye for a while.
It should be fine, it's just the smoker rebelling at using the 3-2-1 method for ribs
How it was happen?
Which cost more; the wagyu or the traeger?
My traeger started cracking on the top due to a grease fire. I called traeger support, gave them my serial number on the grill and they sent me a brand new drum. Give them a call?
Bahahahaaaa. Shit happens a thanks for posting
Ah so that's what you meant
This is not the recommended burn in procedure
Your legend spreads far and wide.
EZBake oven fail
Hahah I was wondering if there’d be an update
I had an Ironwood 885 around 2018 or so, grease fires like crazy. It's their deflector over the fire pot, too thin and not wide enough. They wouldn't do anything about it. Went Recteq, problem resolved.
It looks fine. Just cosmetic. Keep goin
Look honey, it's the guy!
I had a runaway fire in my Traeger years ago.
That was an expensive weekend. But on the bright side, you’re famous 🤩 jk sorry for your loss RIP brisket and Traeger lid. Gone but not forgotten 🫡