Not sure what I did wrong, in fact it's shortly after a long-overdue deep cleaning, so if anything, there should be less potentially flammable stuff in there.
The flames were shooting out of the back vents, had it been standing further back, like it has many times, there would have been a genuine risk of fire.
by JuanPabloVassermiler
19 Comments
The chicken was good, though.
Aint no way in hell you just deep cleaned that
Did you flip over and scrape out the underside of your grates?
What’d you do? Clean it with a bucket of tallow and gasoline?!
That’s a grease fire bud, fueled by a lot of leftover grease and debris. If you just “deep cleaned” it, you half-assed it or something.
Edit – zoomed in on your picture. You see that mountain range of nasty fucking shit down burning like Chicago in 1871? Under the flavorizer bars? That’s the shit you’re supposed to clean when you “deep clean,” and that’s what’s catching on fire. Did you just scrap the grates extra hard and call it a day?
Houston: *you* have a problem…
Is this “deep clean” in the room with us?
Did you let my wife use the grill?
to paraphrase paul mccartney, “let it be”…that will be the deep clean it needed. keep a couple fire extinguishers handy, tho…
You didn’t click the tongs twice as required
No. You bought a Napoleon
Close the lid
So very cool looking though.
I thought propane was a clean burning fuel? Hank Hill lied to me!
Deep clean = I use warm breath and my shirt to clean my glasses, so I figured it would work on the grill too!
Literally just had this happen to me yesterday, and yes I was lazy to not clean the grill 2-3 meal ago.
Caught fire so quick, I had to pull the grill a little further away from the house and pulled the propane tank from the bottom and away. Kept the lid open and let it burn off. Once it cooled down a bit, turned it back on low, rubbed a but of oil on the grates and grilled some burgers.
It happens, but glad your cook came out great
If you ever feel in danger. Baking-SODA. Dump it in and close the lid (after removing de meat).
What happened to you happened to me a few weeks ago (I was searing a huge and fatty ribeye) on my fathers old Genesis and it all went in flames, starting from the drip container. No way to turn it off.
Dumped a good amount of baking soda through the grills, closed the top and fire choked almost immediately.
Thankfully steak was just done anyway at that point. 😛
N.B. Baking soda not powder. Baking powder does the opposite.
New meaning for flame grilled 🔥
This grill is automatic.
This grill is HYYYYYDROmatic