Explosion, fire!

We can all make random guesses,but as always we recommend calling CS service on Monday morning and go thru the setup with them.

Thanks for the reply, Tom. Thinking this problem was totally unique, I didn't do a search before I posted. I should have. There are some similar threads, and others have reported a loud pop, and a puff of smoke about 30 min. in. What I had was way more than a puff! But, perhaps this has happened before and I wasn't around to get stressed by it. Also, the other threads indicate opening the door as I did was "not wise"--I should have cut the power, plugged the vent and waited.

I had the same thing happen back when I had a 009. Never determined the cause it it never happend again.

Are you sure you punched a hole in foil at bottom of unit?? The only time my Amerique went 'boom' (that I know of) was when I forgot to punch a hole in foil at the bottom drip hole. Sounded like it should have blown the door off when it went boom. Did not do it though since Cookshack builds them so tough.

Thanks for the replies.

Definitely poked a drain hole in the bottom foil--a lesson I learned when I did not do so when double smoking a ham, and had liquid running out under the door, and discovered a 1/2 crust on the lower sides of the smoke box. What a mess!

This smoke continues uneventful. I pulled one corned beef at 160, and will steam it tomorrow. The other (for comparison) is still on, and will go to 190 before I pull it.

4.5 is a "lot" (not bad, just a lot) and the infamous "boom" happened.

Here's a search on "bang"

One thing I couldn't tell was what was the "real" temp inside the smoker. For your own information, get a dual probe or a separate probe and set one so you can monitor the internal smoker temp. If you need help on doing that let us know.

Also, not sure why you set it at 250, then down to 225 after such a short time, but you don't need to do that if you're trying to get the wood smoking. It automatically goes to a higher temp. The element is almost always "glowing" when it's own, you just don't usually see it.

Best check on that is to monitor the actual internal temp of the smoker.

I think the flames probably happened when you opened the door and a lot of oxygen got in there. It's hard to tell if the flames were there as it can be pretty rapid building of flames when you open the door.

I don't think it was a safety issue, that it wouldn't have been a fire without opening the door.

.

SmokinOkie: I am embarrassed that I didn't do a search before posting--I just thought my experience had to be totally unique! Who knew the "boom" is a fairly common thing.... As for setting the thermostat to 250* until I see smoke: I knew the newer CSs defaulted to the max temp at the start, but I didn't know the 009 do so, so won't bother with that step again. On the actual temp: I have previously checked the temp using the suggested method (empty smoker, probe stuck through a foil ball, chart temp over time) but I haven't done so recently--probably time to retest.

The corned beef point I left on to 190* is pictured. I followed the basic pastrami guidelines with some modification--soaked an hour, rinsed 4 times; used coriander, pepper, granulated garlic for the rub; weighted down in the frig. overnight. Ate a good portion of the 190* piece after a 30 minute rest--it may be the best thing to come out of my Cookshack EVER. I think I liked the result better than the previous briskets I have done because it was just the point.

The point I pulled at 160* is still weighted down in the frig--it was all I could do to not steam it last night. I have never steamed a corned beef after smoking, and I'm anxious to compare the two pieces I did yesterday. The steamed piece will have to be out-of-this-world good to beat the piece we almost totally devoured yesterday! I don't think it will be as "pretty" as the 190* piece, even if it tastes better.

Thanks to all for the "adult supervision," and the helpful replies.Corned Beef[/url]

quote:

Originally posted by michaelstano:
SmokinOkie: I am embarrassed that I didn't do a search before posting--...

Don't be. It's pretty common, so don't mind the moderator point out the search function (more for the lurkers than for you).

Just noticed that corned beef pic, Michaelstano. Looks great!

It was great! Liked it much better than the one I took to 160*, and then steamed to 185*. May have been the meat, not the process....

Michael,

can you repost your corned beef in the Brisket forum? I can't must replies, just the whole post.

Just don't want to get the post lost in a post about explosions.

It's a pretty current topic and it might help others. What would you change next time? details are always welcome. Thanks

@ SmokinOkie: Not sure how to do a re-post--instructions? Did you get my PM about posting a photo, as opposed to a link to a photo?