high temperature auger backburn

[Eaglelox]

So it was running today on high for almost 2 hours. I noticed smoke coming out of the hopper. I had a fire that had backed up in the auger. So I ran it on smoke for a while after emptying the hopper. It is out, and it was an easy fix. My question is though can you not run this on high for 2 hours without a fire or a back burn. A little bit bummed at this moment in time. It is a little bit warmer today so maybe I need to move my Smoke Stack lid to 3/4 in. Well I guess I will know next time. Weather permitting. LOL

 

[RayClem]

I have ain IW885, so I do not have a smokestack or damper than can be adjusted. When operating at high temperatures your grill is going to burn more pellets and the fan will operate at high speed to provide the required air for combuistion. Thus, you will need to open your exhaust so the air has a route of escape.Otherwise, you will get backpressure and perhaps a back fire.

 

[Eaglelox]

Regardless of what the reason was It burned Burned up silicone. The smell was awful. Ended up taking it back I am not sure if I'm getting another one or the master built 850 gravity fed.

 

[Shedd]

Regardless of what the reason was It burned Burned up silicone. The smell was awful. Ended up taking it back I am not sure if I'm getting another one or the master built 850 gravity fed.

Definitely not the Master Built gravity feed. I helped a friend cook for his sons wedding rehearsal party on one of those, it caught on fire and quickly spewed flaming grease balls on the deck. Caught it on fire. We had a hell of a mess. The place he bought it from gave him another one, after almost a dozen cooks, it caught on fire but luckily he had a fire extinguisher as a backup. That’s definitely the worst smoker made.

 

[Eaglelox]

Oh the confusion what to get what to get. I have heard stories of them catching on fire very easily at high temperature if they're not clean

 

[CMTiger]

What do you mean when you say it was running on high?? Like running it 450-500 for 2 hours?

 

[Shedd]

We had smoked some ribs at 225, took them off and put chicken on afterwards. We bumped it up to 350 and within thirty minutes the entire inside of it was flaming. When I opened the door to get the chicken off it really started blazing. I got the chicken off but by then it was completely out of control. The inside wasn't abnormally dirty/coated with buildup, not enough to warrant a grill fire in any other grill or smoker’s I’ve ever used. The issue with the MB gravity is poor design/junk. It’s really bad because Master Built (like most other manufacturers) was a very good and reliable company……….before China got involved.

 

[CMTiger]

We had smoked some ribs at 225, took them off and put chicken on afterwards. We bumped it up to 350 and within thirty minutes the entire inside of it was flaming. When I opened the door to get the chicken off it really started blazing. I got the chicken off but by then it was completely out of control. The inside wasn't abnormally dirty/coated with buildup, not enough to warrant a grill fire in any other grill or smoker’s I’ve ever used. The issue with the MB gravity is poor design/junk. It’s really bad because Master Built (like most other manufacturers) was a very good and reliable company……….before China got involved.

Sorry.....my question was directed to the OP. Of course your response may have been too. Just trying to clear up that I was still curious what the OP actually did.

 

[MidwestSmoker]

I think the OP should consider just getting charcoal or gas grill. Running at high temperature for 2 hours is something they can handle without any problems. I never run my Traeger above 300.

 

[Eaglelox]

I was trying a 4-2-10 cook. About a hour in on the 2 the back burn started. It was set to 375.