I put my Lodge 12″ dutch oven in my Weber Sub-Silver grill to re-season it, figuring I’d let the temperature get up to around 450 degrees farenheit before turning it off.
At about 425 degrees the usual white smoke my grill emits (the remains of the last grilling project burning off of the grill surface) turned oily and black, and I realized there was flame coming off of the grease “funnel” (the removable piece below the burners, which has a hole in the middle through which grease will drip, ending up in the small, also-removable grease pan.) The whole surface of the funnel was on fire, which meant there were flames BELOW the burners. I turned the burners off, and the grill kept burning merrily. I’d say “cheerily” but the smoke was too black and stinky to be cheerful.
Long story short: no damage to the grill. What should have been a 20 minute “clean-and-season the dutch oven” project turned into a 90-minute “extinguish the grill, clean it up, then re-clean and re-season the dutch oven” project. The good news is that I didn’t have anything better to do with my time, and now the grill is nice and clean. Burning the stuff in that funnel, dangerous though it may be, made it a darn sight easier to clean than last time. And hey, I got to play with fire. Any day that has THAT in it is all right by me.