Tinfoil fire newb

[Dave W (CA)]

I have a total of two cooks under my belt with a new 18.5 WSM. Both were mini disasters, or learning opportunities.

On the second cook, I did ribs with the minion method without water in the bowl and the temp ran way too high. I was at 275-300 for more than an hour on the dome thermometer with all vents closed except for the top vent.

When I turned the meat after 2.5 hours, somehow the meat flared up and caused the drippings in bowl to catch fire. Now my WSM reeks of burnt tin foil.

Should I wash this thing down completely or run it without any meat to clear the smell? Expert advice is appreciated (and necessary).

Thanks in advance.

 

[Bob Mann]

Hi Dave and welcome aboard.

If closing off the bottom vents does not bring the temperature under control, start closing the top vent, that should do it. If that doesn't work, you might have a bad leak somewhere.

Change the burnt foil, that should get the stink out of it. If you have already done that, and it still stinks, I'd try cleaning your grate(s) good first and see if that works.

Good luck,

Bob