Kamados, steaks, and the 2/2/2 method.

[Sid P]

Be careful! Why does that happen?

[Mosca]

Be careful! Why does that happen?

When you close both vents at temp, exhaust gasses build up under the dome, and there isn’t any oxygen for them to completely combust.

When you then lift the lid, oxygen rushes in and they all combust at once, in a big fireball. The solution is to lift the lid very slowly, allowing air to bleed in. If your dome temp has been below 300°, you won’t get much of a fireball, just a little flare up. But at grilling temps, you get a real blast. this is about what I got:

https://youtube.com/shorts/lORxpjL91zg?feature=share

[STEbbq]

I am not going to experiment too much here but I guess the fact that I leave the vents open except after the cook seems to be why I have never had a fireball on the Akorn. Or maybe the lighter lid helps.

[Mosca]

It’s the open vents. Akorns are pretty airtight, too. This was a function of the dwell step.

[jfmorris]

Ok - I always burp it, but I never run with both vents closed, unless the cook is done and I am shutting it down. That explains why I never saw a fireball. I hope to NEVER see a fireball like that!

[Alan Brice]

Thanks for the warning.

[LA Pork Butt]

I bought my egg in 2010 and if I remember correctly the 2-2-2 method was recommended for hamburgers, too.

[Mosca]

Yep. Mrs likes them a little more well done, so I do 2-2-2 then cheese for a minute. And, 400° instead of 600°.

[DaveD]

Yikes!!! Awful glad you weren't hurt!! And those steaks do look great.

[Richard Chrz]

Wow, glad that did not end worse. I have no experience with a kamado, did not even know you had to burp them.

‘’the steaks look great!

[Draznnl]

Flashback? Did someone mention flashbacks? Haven’t had one of those since my last Dead & Co. concert. Oh, the other kind of flashback. Never had one. All my toasted hair came from good, old-fashioned grease fires.

Thank goodness it only singed you. That could have been serious trouble.