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Cleaning the Small

BotchBotch Posts: 4,492
edited April 2012 in EggHead Forum
I received my High-Que grate for my Small this past week, and in preparation for my cook today I pulled out all the half-used lump to install it.  I noticed that only one of the holes in the sides of the fire bowl was open.  After poking them clear I decided to take out the fire ring and bowl completely out, and only then realized that any ash that falls thru these side holes can't really be reached with the Ash Tool (it lies outside the supporting ring).  Looks like every so often we need to take everything out to clean the ash around the outside of the supporting ring.  My Large only had a little bit, but it was piled kinda high on my Small (which I use most of the time).  
That, or I'm already hatching a plot to make an Egg-specific nozzle for my leaf blower... 
:D
Today's cook was a brined Turkey Breast, smoked with pecan.  It didn't suck!  

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Live fast, die young, and leave a well-marbled corpse.  
 
Ogden, Utard.  

Comments

  • MrCookingNurseMrCookingNurse Posts: 4,393
    Cleaned out my large today to get it hot and do a pizza. I usually get it pretty clean before each cook just by stirring my ash and sucking out the bottom with a shop vac instead of ash tool. Today I just vacummed the whole thing took out all the ceramics and got it a good vacum before loading up for a hot pizza. This will be my regimen before I do anything low and slow or pizza.


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    XLBGE 
  • cazzycazzy Posts: 8,808
    Looks great!  Awesome pic too :)
    Just a hack that makes some $hitty BBQ....
  • It is amazing how hot a clean egg will burn. I did pizza last night after a cleaning. Lite it and went in to prep the pizza. About 30 minutes later walked out to a dome temp that was past all the markings on the dome temp gauge. Closed it up a bit to let it get back to 600F
  • BotchBotch Posts: 4,492
    It is amazing how hot a clean egg will burn. I did pizza last night after a cleaning. Lite it and went in to prep the pizza. About 30 minutes later walked out to a dome temp that was past all the markings on the dome temp gauge. Closed it up a bit to let it get back to 600F
    That happened to me too, I wanted to cook the turkey at 350 but my Small shot up to 600 before I realized it.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Austin  EggheadAustin Egghead Posts: 3,565
    Botch, that cook looks great.  Did you do the brine or was it purchased as pre brined breast?  Mind sharing brine recipe and how long.  For bird, salmon and chicken, pecan is my go to smoke.  
    Large, small and mini SW Austin
  • BotchBotch Posts: 4,492
    It was just 1/4 cup salt, 2 Tbspns turbinado sugar, about 1/2 tsp peppercorns, and a couple bay leaves, dissolved in enough water to cover the breast; overnight brine.  I usually remove the meat from a brine first thing in the morning, and let it air-dry in the frig until cook time (1:00 pm this weekend).  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Austin  EggheadAustin Egghead Posts: 3,565
    Thanks Botch. BTW I love your tagline ;-)
    Large, small and mini SW Austin
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