No need to bring the pan outside. You're cooking this in a Dutch oven, so the cognac is way down in a deep pan when you ignite it. I did have my range hood on as the meat was smoking while I was browning it, so I turned that off before I put the cognac in the pan. You don't need to get the flame (I used a long bbq lighter) very close to the cognac for it to ignite, as it's really the fumes that burn.
