Searing a steak with a grease fire

[Lynn Dollar]

This was my objection to grilling with a Masterbuilt 560 Gravity Feed. I smoke the steak and drippings collected on the manifold, then I crank up the heat to sear and the drippings ignite. That's either from the 650* temp or embers that get blown into the cook chamber since the fan is running at a high speed.

Tom Horsman does a one year review of the MB 1150 and he's reverse searing a ribeye. At about the 11 minute mark, he's searing the steak with grease fire flame. Maybe its just me, but I can't buy into that.

But is it really any different from juices dripping on coals in a drum smoker ? Or flame ups when grilling on a Kettle ?

I loved the MB560 as a smoker, it was a rib cooking machine, produced thin blue smoke from charcoal/chunk.

[Steve R.]

Get the manifold cover from LSS Mods, which channels the drippings away. I did this for my 1050 and it helped a lot.

[Lynn Dollar]

As I said, it was a great smoker, but I sold it two or three years ago. My Kettles are better grills.

[jfmorris]

Having dealt with grease fires on grills over the years, that black acrid smoke is NOT what I want to sear my steak in!

[dpearce]

+1

[Lynn Dollar]

If I don't clean out my gravity feed before every cook, I get grease smoke when I fire it up, and that smoke smells terrible. I don't put any meat on till I know its all gone.