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Clean burn

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texaswig
texaswig Posts: 2,682
in EggHead Forum
I haven't did a clean burn in about 6 months. So it was about time. Can't have it looking bad when people come over and get the "egg talk" as the other half likes to call it. image

2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

scott 
Greenville Tx
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  • tulocay
    tulocay Posts: 1,737
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    Let 'er rip!
    LBGE, Marietta, GA
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  • jcaspary
    jcaspary Posts: 1,479
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    How often do you do this?  I usually cook 2-3 times a week on my egg and have never done this?

    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    jcaspary said:

    How often do you do this?  I usually cook 2-3 times a week on my egg and have never done this?

    Do you cook/bake pizza at high temps? If so after the pies are done....pull the thermometer and let her rip.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • texaswig
    texaswig Posts: 2,682
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    I've only did it one other time and I've had my egg almost a year. I cleaned my drip pan too. I use foil on it most times.

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • jhl192
    jhl192 Posts: 1,006
    edited August 2014
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    It depends @jcaspary. Is there a greasy soot build up on the dome and base sides, does it smell ranciid, or are you just embarrassed with the way it looks inside. The more low and slows the more I clean burn. The more high temp pizza and steaks the less it is needed .
    XL BGE; Medium BGE; L BGE 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited August 2014
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    I have only done it once purposely. Other than that I find a good high temp (650+℉) pizza cook is sufficient. That's just me. I spect if all ya did was L&S may want to do it.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • texaswig
    texaswig Posts: 2,682
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    Yeah. I don't do pizzas that much. I need to start doing them more. they're fun. image

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Burn baby burn! Let that clean burn rip >:)
    Kurgans statement: http://youtu.be/a0aERAJ18_s
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • jcaspary
    jcaspary Posts: 1,479
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    Thanks for the tips.  I do pizza quite often.  Have only done low and slow a couple of times.  Need to do them more often.


    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • Philly35
    Philly35 Posts: 858
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    I haven't done one for about a year and I'm long overdue!
    image
    NW IOWA
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  • Philly35
    Philly35 Posts: 858
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    It looks a lot worse in person.
    NW IOWA
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  • NibbleMeThis
    NibbleMeThis Posts: 2,295
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    I do mine about 2 times a year, but we have several kamados and they don't get used as heavy as when I just had one.
    Knoxville, TN
    Nibble Me This
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  • RRP
    RRP Posts: 25,888
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    Philly35 said:
    It looks a lot worse in person.

    LOL - but yours doesn't even yet have those horrible looking big flakes of crud just screaming "WE WILL FALL OFF ON YOUR FOOD THE NEXT TIME YOU SERVE COMPANY! " I just wish I would have taken one or two pictures of my embarrassing domes before doing burn outs so I could post a picture when people ask why, or when you do a burn out! For some reason just telling them "you will know when it is time, Grasshopper" just doesn't seem to register with those doubters!
    Re-gasketing America one yard at a time.
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    NPHuskerFL said:
    I have only done it once purposely. Other than that I find a good high temp (650+℉) pizza cook is sufficient. That's just me. I spect if all ya did was L&S may want to do it.

    Very true. 650 burn for an hour or so then wipe with a wadded up boil of foil. Works awesome.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Philly35
    Philly35 Posts: 858
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    I ball up some tinfoil and scrape it off. Been working good so far.
    NW IOWA
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