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Clean burn ?'s

What temp, how long and how often?
Spent the end of a cook's lump attempting to clean burn at 580 dome about two hours. Outside of egg (medium) has grease drips from the chimney and from the gasket lip. Inside is now kind of dry seasoned but all is still black sooted.
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  • SkiddymarkerSkiddymarker Posts: 6,835
    edited March 2013
    Load the box, top of the fire box - not the fire ring. Take out the dome termo, start it and open the bottom vent fully, nothing on the top vent. Make sure you have clearance and it will look like a "Top Gun" after burner... and it will be clean. My MBGE only hold the fire for about an hour. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • flemsterflemster Posts: 258
    Benefits of the burn out? Something I should be doing?

    Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
  • FoghornFoghorn Posts: 2,369
    flemster said:
    Benefits of the burn out? Something I should be doing?

    It makes everything clean and white again.  Whether or not that is helpful/necessary/desirable is debatable.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • ChokeOnSmokeChokeOnSmoke Posts: 1,736

    Yeah, I'm one who doesn't see a need.  If you cook a pizza or a steak once in a while it takes care of itself.
    Packerland, Wisconsin

  • FanOfFanboysFanOfFanboys Posts: 1,833
    I've burned mine bottom grate open and nothing on top several times. My interior still black. I dunno what point us besides wasting charcoal. My $0.02, and that's about all it's worth: remove interior pieces and clean out every so often. That'll do more than max burning temp of egg
  • td66snrftd66snrf Posts: 771
    Foghorn said:
    flemster said:
    Benefits of the burn out? Something I should be doing?

    It makes everything clean and white again.  Whether or not that is helpful/necessary/desirable is debatable.
    Has anyone ever cracked a firebox on a slow cook? It takes time to season your egg why burn that off?
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
  • Charlie tunaCharlie tuna Posts: 2,191
    Three years now without a clean burn -- when that black crap gets crispy i'll scrap it off while loading my lump and let it fall in the fire box !!  ;)
  • EggcelsiorEggcelsior Posts: 11,163
    Rub the dome with some crumpled up aluminum foil. This helps get junk off to. Cheaper than a load of charcoal.
  • MrCookingNurseMrCookingNurse Posts: 4,032
    @chokeonsmoke and @fanoffanboys
    make two very good points.  there are some impressive pictures on here where people let it rip and open up a somewhat new looking white egg afterwards... what does it mean??? well actually not a whole lot.  Now it is very important to clean your egg on a somewhat regular bases, depending on how much you cook, I have now fallen off to every few months.  

    I do not do a "clean burn" any more but i let it get a little carried away when I am searing a steak or doing pizzas.  If I am towards the end of some lump I will just let it go wide open until it stops.  just loading it up to light and leave seams like a good waste to me

    As @fanoffanboys mentioned, to me, my .02 cents, the most important thing you can do is a good cleaning out every now and then.  remove the innards and sweep or as i do shop vac it all clean, this will dramatically improve air flow and cooking control.  

    I like to think of my LBGE as seasoned with a nice coat of love (soot) on the inside.  Gonna wear the small out until it is just as dark as big momma. 


    LBGE & SBGE (big momma and pat)
  • BYS1981BYS1981 Posts: 1,868
    unnecessary. waste of charcoal.
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