Hot take: Should you stay calm or panic when a grease fire hits your smoker? Here's what happened at my cookout last Saturday
I was at my buddy Tony's place in Austin for a big backyard BBQ thing. We had a brisket going on his offset smoker for like 8 hours, and then out of nowhere the firebox door opened a crack and flames shot up like 3 feet. Grease caught from the drippings. I grabbed the baking soda while Tony started yelling to spray it with water. I told him no way, water makes grease fires explode. But he was dead set on using a hose. I dumped the baking soda on it and it died quick, but Tony's still saying I ruined the bark by smothering it. We had to toss the brisket anyway cause it tasted like ash. So my question is: when you hit a grease flare up, do you smother it fast and risk the meat, or spray it and hope for the best? Has anyone else dealt with this? What's the real move?