I got the brisket out before any damage was done.
I had only smoked two chickens and one fattie in the MES 30 before today's brisket. It was on the rack without foil, and
internal temperature had just hit 170 when the fire broke out.
It was clear that drippings started the flames.
What would you suggest I do to prevent flames the next time? Brisket was on the rack, no foil.
(Sorry for the sideway's pic.....I tried to fix it, to no avail.....)