2nd Degree Burns - Am I the only one? (Long)


 
Status
Not open for further replies.
S

Sam Goller

TVWBB Member
I found this site about 2 weeks ago. So, it is with great humility that I make this my first post.

I've been cooking, grilling & smoking for about 25 years(I'm qualifying that so you'll know the notion of hot cooking items isn't new to me).

Yesterday, I had one moment of distraction and quickly learned a lifetime lesson.

I lit my fire, got it hot and assembled the middle piece to my WSM. Next, I added some water to the water pan and started to lower it into place. As I lowered it, I knocked one of the side grill holders and tipped the pan.

Water spilled out and as I watched the steam and ash fly-up and surround my arms, I jumped back, spilling even more water. After all was said and done, I had a minor first degree burn on both hands and a second degree burn on my right forearm. /infopop/emoticons/icon_mad.gif

My first thought? "Stupid! Stupid! Stupid!" You often hear of people say how life's critical moments sometimes happen in slow motion...this was a slow motion moment for me.

Talking to my wife afterwards (who was very sympathetic), I told her..."Don't feel sorry for me. I wasn't thinking. I never do water that way, I know better."

I did a search of the archives and have seen many people urge caution when adding water to avoid steam and burns. That made me think that I'm not the only one who's been burned. So, if I may ask, am I the only one? If so, I hope others will use this story as a reminder, "When dealing with fire it's easy to get burned. Always use caution and think about what you're doing."

EPILOGUE: It's now 27 hours since the burn, my hands are fine. I've got some slight blistering on my arm, looks a little bit like a mild case of poison ivy. I apoligized to my WSM for the curses I hurled at it. More importantly...the salmon, artichokes, olives, garlic and mushrooms I was planning on smoking - actually got smoked and were a big success.
 
Thanks for the cautionary tale.

My only such Ooops! so far is nowhere near as dramatic-- I only left the middle section sitting a little too close to the the coals firing up in the bottom section. When I went to pick it up to assemble it-- Ouch! Hot!!

I always assemble the unit with the pan already in place-- dry. I then use a plastic one gallon watering can-- the kind with a long, slender spout-- with either hot or cold water, depending on the firing method, to carefully fill the pan thru the side door.
 
Jim...
I started using sand and I like it.. I can't tell a lot of difference in the way it cooks (maybe a little cooler) but it's easer to clean up and you don't have to keep filling up the water pan... I haven't even thought about the safety factor but that's certainly an important consideration ...

Sam...
Sorry to hear about your accident...

... salmon, artichokes, olives, garlic and mushrooms ...

WOW that sounds great!! Tell me more about smoking the olives and garlic...

Cheers!!

bugg /infopop/emoticons/icon_smile.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bill Harvey:
[qb] ... salmon, artichokes, olives, garlic and mushrooms ...

WOW that sounds great!! Tell me more about smoking the olives and garlic...[/qb] <HR></BLOCKQUOTE>Took a jar of Greek Olives (Tasso brand from Sam's Club) drained the juice and then dumped them into a tin foil pan, tent with foil.

Garlic: Snipped the top off of 2 cloves and drizzled olive oil. Lightly salted and peppered. Wrapped in foil with a small gap for an air vent.

Artichoke & Mushrooms: Fresh button mushrooms (washed) and large jar of marinated artichokes (drained). Mix in tin foil pan, tent with foil.

Put all three packets on bottom rack. Smoked for 1:30 with Salmon on top rack (used oak/pecan mix - avg 225*). Let cool and serve.
 
I burned and blistered 3 fingers just before my first smoke. Was trying to dry out some brown sugar for my rub in the toaster oven, went to check the consistency of it between my fingers, and it melted and stuck to them. /infopop/emoticons/icon_eek.gif
 
Sam,

Sorry to hear your story. It's a good reminder for all of us.

Whether using sand or water, the best bet is to place the pan into the middle section off the heat, then insert the middle section into the charcoal bowl over the hot coals. If using water, then fill the pan from above or through the access door.

Regards,
Chris
 
Not a burn, but the same idea ... During a long cook, ash built up in the bottom and was blocking the vents, so I took the middle and top off the bottom section, cleaned out the ash, and was putting the cooker back together and water from the pan spilled onto the charcoal. Hot steam vapor mixed with ash shot out the bottom vents (the cooker looked like a little rocket that was going to take off) and got all over the meat. It was a big mess, inside and outside the cooker.
 
Sam,

I feel your pain. I was adjusting the vents on my WSM once and I touched the lower half of the middle section with my face. Left a nice little red sploch.
-----------------------
Mark WAR EAGLE!!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Mark Etheridge:
[qb]I was adjusting the vents on my WSM once and I touched the lower half of the middle section with my face. Left a nice little red sploch.[/qb] <HR></BLOCKQUOTE>You need to get an all-purpose device like I have called "yellow cut-off broomstick". It's great. It stirs coals, adjusts smoke wood placement, opens and closes vents without having to bend over, and can give the WSM legs a gentle, non-marring whack to get ash to drop off the burning coals-- all from a safe and convenient distance. /infopop/emoticons/icon_smile.gif
 
I have blisters on three of my finger tips as I write this. My cause is inadequate gloves. After a year of Q'g on my WSM, I have yet to invest in a good pair of gloves. I have been using a pair of deerskin work gloves which by now are so grease impregnated from lifting hot grates and turning hot meat that they only protect my fingers for a few seconds before the grease transmits the heat to my fingers and I can't get the gloves off fast enough. Its time to invest in good BBQ gloves.
 
Dave,

I still love my Wells Lamont PVC-coated work gloves. I've picked up, held, moved, flipped, and shifted almost everything of animal, vegetable, or mineral origin on Smokey and the Bullet (the trailer rig and the WSM, respectively - my husband's choice of names, not mine... /infopop/emoticons/icon_rolleyes.gif ) except burning coals with them, and no damage to them, or ME, at all. They also come through the washing machine quite nicely, looking like new. $3.99 at K-Mart. I posted some pictures of them for reference at this thread

Keri C
Smokin on Tulsa Time
 
Another safety tip.

Don't wear sandals (or go barefoot) while transferring hot coals from chimney to your WSM or Kettle.

Ouch!!!

Chuck
 
Here's another safety tip.

While wearing shorts, sitting at your picnic table beside your Weber kettle, be careful your knee doesn't touch the bottom of the kettle when reaching to turn a chicken wing.
 
I use an empty 2 liter soda bottle for filling the water pan through the access door once everything is assembled. Other methods/devices always ended up with some water on the coals.

I use an old wooden tomato stake for stirring/poking the coals once all is assembled and cooking.

Gotta get a pair of those Wells Lamont gloves. They sound like a great (cheap) idea.
 
Thanks to all for sharing your stories and comments. Makes be believe I'm not the only one who's learned a lesson...the hard way. /infopop/emoticons/icon_frown.gif

I went to the local hardware store and picked up a Brinkman charcoal pan to swap out my water pan. It looks a whole lot more forgiving and the bigger lip could help prevent water into the coals.

By the way, all but the largest blister has gone away. All that's left is a large patch of red from wrist to elbow. I highly recommend Neosporin + Pain Relief. /infopop/emoticons/icon_smile.gif
 
Sorry to hear about your mishap. Hope everything ends up better.

I was doing an R&D cook last year. I was sick and recovering from a bad head cold. I did not pay attention for one second. At the emergency room they finally gave up on the morphine which was not working and gave me tranqualizers so I would not care about the pain and then sent me to the regional level 1 trauma center ER in an ambulance.

With new found respect for fire /infopop/emoticons/icon_rolleyes.gif
 
Good work gloves are a must, I blistered a thumb and a couple of fingers using an oven mitt (I know - stupid).
 
Sam, it's also never a good idea to drench your coals in lighter fluid, lite them, then, stick your face over the flames! Hurts everytime /infopop/emoticons/icon_biggrin.gif !!!!
 
Status
Not open for further replies.

 

Back
Top