Searing a pork loin before smoking. What’s up with the green flames?
Searing a pork loin before smoking. What’s up with the green flames?
byu/Arod4276 inwebergrills
by Arod4276
Searing a pork loin before smoking. What’s up with the green flames?
Searing a pork loin before smoking. What’s up with the green flames?
byu/Arod4276 inwebergrills
by Arod4276
27 Comments
You gon’ die mf’er
A new Pork has been chosen!
Copper burns about that color. Drop any copper in there? Maybe something was loose in the charcoal?
I’m sure there’s a joke about pigs and “cop”-per here somewhere but I can’t bring myself to make em. Someone do the work for me so I can steal the laughs.
You sure you didn’t butcher a TMNT?
Something copper is burning. Also are you grilling inside? 👀
Are you inside?!
I had the same issue. The good people of reddit told me it was either the charcoal or the grates. In my case, I think it was the grates. Apparently, copper and other metals burn green.
Don’t grill indoors!! Very dangerous
Better not be treated wood.
It’s only safe to grill indoors when your burning metal like copper
I’d do a reverse sear if you’re going to smoke. Raw meat takes the smoke better than seared meat. I do prefer a traditional sear if not smoking because it removes some of the guess work with carryover cooking and temp rise. I’ve definitely overshot the temp before doing my reverse sear which means you basically can’t get a good crust but all that said if you’re smoking and you want to make sure you get plenty of smoke flavor go reverse sear.
Did you throw the charcoal bag in there ?
Don’t know about the flames but you should not sear it prior to smoking
Reverse sear is better when smoking. But yeah. That’s not normal and is likely due to some metal in the charcoal or on your grate as others have said.
This a first for me. Also not gonna try there is literally no point in smoking if already seared I think you misunderstood the point of reverse searing
Wild. I’d say maybe something you used to light charcoal or maybe marinade burned off. Did you eat?
Aluminum foil what’s up with the bbq in the garage? Don’t use charcoal indoors
Maybe I’m understanding wrong; but I think OP is saying he just has a smaller patio with 4 walls. Doesn’t look like there’s a ceiling to me, so I don’t see the problem with them grilling? Am I missing something? Genuinely curious
Can people not see the dirty concrete, with relief cuts in it, and the natural light flooding in from above and below the fence???
I had to laugh…. It looks inside… that’s not safe. I am not inside… hilarious
I agree probably brush bristles. Plus many alloys have a small portion of copper
Treated wood from over 25 years ago had copper based preservatives.
Smokin out the evil spirits
If you used a fire starter you’re supposed to let it burn for like 20 minutes before you put something on the grill. It burns green like that sometimes.
Borax is a release agent in Kingsford briquettes.
Boron burns green.
That is more like charring than searing.
I sear mine on all sides inject it then put it on the rotisserie and then ad cherry wood chips to my gas grill in less than 2 to 3 hours I got a really really nice pulled pork or even can slice it up if you like
It’s the grates the plating on the cheaper grates will deteriorate after time bye stainless steel ones and that will not happen