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Thread: Will this work?

  1. #1
    Join Date
    Jun 2008
    Location
    Beautiful Grand Rapids MI
    Posts
    48

    Default Will this work?

    I have a homemade stick burner that I would like to continue to use as a hog roaster.

    The fat will drip down and has in the past started a grease fire. For those times would it work to have a CO2 tank attached to a pipe inside the smoker. When I get a grease fire open the valve to the co2 and put out the fire.

    Would this work?

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I wouldn;t want to have to try and manage that system.

    Why no work on redesigning your racks to channel most of the grease away and to the sides instead of dripping on the fire?

  3. #3
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    I think your gonna be casing yourself. Carbon dioxide is heavier than air and extinguishes a fire by replacing the oxygen with an inert gas thereby removing 1 leg of the fire triangle. if you go to shooting Co2 into the pit your going to smother out your cooking fire too.


    A better solution would be to raise the firebox end by 1" and install a grease drain in the bottom on the opposite end allowing the grease to drain into a bucket.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
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    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  4. #4
    Join Date
    Nov 2008
    Location
    Jenison, Michigan, United States
    Posts
    769

    Default

    How about posting a couple pictures to help us understand the problem. I am always glad to help!
    Jerry.Hickory Grove BBQ
    20" x 72" Gravity Feed by Wasson
    Member GLBBQA http://www.glbbqa.com/
    Member KCBS and Certified Judge

  5. #5
    Join Date
    Jun 2008
    Location
    Beautiful Grand Rapids MI
    Posts
    48

    Default

    When I get my smoker back from storage I will post a few pictures.

    I have a tray to cook on and can divert most of the grease but when I do whole hog I cook at a higher temp. The flames are higher and tend to start grease fires when I do whole hog.

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