Loaded up the FE with eight rib-eye lip on's roasts from Costco. They averaged 13-14 pounds each. Used hickory pellets, figured I would cook them hot until about 119 internal. Then put in a Cambro and let rise until approx 128.
Watching these guys go after about one hour the smoke was really rolling out. My thermapen probes started going crazy, like registering over 600 degrees. Finally got the idea I had a problem. Opened the door and I had a major grease fire. Glad I had some leather elbow sized gloves to throw on and I started pulling racks to save the cook. Some of the roasts were flaming and I put the fire out and pulled the lower plate that was also ignited. I think I fried the probes.
I caught the fire early and saved my cook thank goodness. Had 200 folks coming for a aniversary party in a few hours for a good friend.
What did I learn. You really can not set it and forget it when running high temps with a full load of fatty meat. I had the FE at 400 degrees and the flames simply ignited the fat.
At the party the guests remarked that this was the best meat they had ever tasted. (Oregon is a bbq deprived state, easy to impress).
Heading to AZ on Saturday and road trip taking mustang home to Oregon for summer, two night in LV and one in Reno playing texas hold'em.
Go Ducks!
Dennis
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