When it hit 140f I cranked it up to 390 so I could crisp up the skin. 10 minutes later alarm alarm alarm on my phone from my probe. There was a big flare up and the grill was at 475 with the chicken engulfed in flames. I don't have any fireproof gloves just pot holders and didn't know what to do so I left the top open thinking that would help, but forgot to turn the grill off. The fire stayed roaring for about 3 more minutes and I thought DOH and put the slides in and turned it off. The flame took a few more minutes to die out. The bottom half was really really charred, I took some off for a taste test and it was definitely crispy. I scraped away some of the extra black bits and what was underneath was cooked perfectly and the skin that wasn't jet black was super tasty. I think I inadvertently found my new favorite way to cook beer can chicken. Maybe half as much time with the 2 foot flames though lol. Only problem is I don't think I can duplicate such a flare up on a consistent basis. My last beer can chicken was cooked the same and there was no flare up.
I know the Gravity's mostly a set it and forget it but with potential flare ups you still have to pay attention lol. Yes my grease pan was clean before I started this.
So I know I could Google this but I'm about to go cut up the chicken, what's the best way to deal with massive flames when you open your Gravity?
I know the Gravity's mostly a set it and forget it but with potential flare ups you still have to pay attention lol. Yes my grease pan was clean before I started this.
So I know I could Google this but I'm about to go cut up the chicken, what's the best way to deal with massive flames when you open your Gravity?