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I was at the Cincinatti Eggfest a few weeks ago and I had a major revelation. On my first several cooks on my egg, I noticed a very distinct taste that wasn't so good on everything that came out of the egg. Kind an acrid, chemical taste. Over time it became less and less prevalent and today is non existent.
The revelation was that when I went to the Egg fest, that taste was back! It then dawned on me all the eggs there were being fired for the first time. I guess I am wondering if BGE should advise a seasoning of the egg before you actually put food on the thing. I am guessing it took 100 hours or so of smoking of use before that taste went away for good. I am guessing that the ceramic has a chemical release agent that gets sprayed on the egg so it won't stick to a form? Any input would be cool as to whether or not there are chems on the egg upon delivery.
Thought I would pass on my experience to see if anyone else might have had a similar events occur with their new egg.