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Why do I need to "clean burn"?
Comments
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i guess technically there is not a need to do it. after a messy low and slow, i like to burn some of the crud off the sides so that next time i cook salmon or something similar, I don't get the pork flavor on it.LBGE, Marietta, GA
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Cook enough low and slow and you will get alot of build up then you will understand grasshopper1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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if you do mostly low and slows grease can build up in the dome, eventually it turns to a hard tar like substance that can flake down onto your food. if you do more higher temp cooks like searing steak or pizza this doesnt happen as often
fukahwee maineyou can lead a fish to water but you can not make him drink it -
So variety is the spice of life. I like to mix it up, but haven't done pizza. I may change that this weekend or next.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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I did more than a few Low and slow cooks and then tried to cook a Pizza. Tasted awful. Did a clean burn and cooked a Pizza. It went from Awful to Awesome! The flavor it impacts is not just a smokey BBQ flavor. It is sometimes a overpowering, not pleasant, taste.XL BGE; Medium BGE; L BGE
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Do it because the flakes off your dome don't make for a tasty pizza topping.
I rarely do a dedicated burns but rather keep pizza cooks in the rotation (and I scape the loose flakes off of the dome interior with a ball of foil first).XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
I have never done a clean burn, but I know I need to. I know it sounds crazy, but I don't want to fry my gasket. What temp will do the trick and for how long and NOT fry my gasket?Louisville, GA - 2 Large BGE's
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Short Answer: You Don'tLong Answer: You don't. However, you don't always want some of those leftover flavors on particular items. Example: Egg pizza is terrible right after a long low & slow cook without a burn. The fat that rendered off of whatever you cooked will flavor the dough. The term "clean burn" could almost be renamed as "transition phase" in between two different types of cooks.
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We are careful not to burn off our flavor build up on our competition Eggs prematurely. We do an annual Pizza/Bread class that gets everything all clean once a year. We run the Eggs for 2/3 hours at 550/600 for these cooks and we get no damage and Eggs come out very clean.
-SMITTY
from SANTA CLARA, CA
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Why man groom? Just let that crap build up. I haven't showered in weeks.
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I do a clean burn after every long cook. Preheating the BGE for pizza accomplishes the same thing. BUT a clean burn gets the grease that drips down the side of the inner walls as well as any residual buildup on the dome's interior. The main thing here is that you don't want stale, or moldy sooty organic carbon materials dropping onto your food. As to the need to season your grill, the other reason I do clean burns is that BGE is so good at flavoring food, it actually tastes better when it's made after a clean burn. I get the purest food and charcoal flavor that isn't overwhelming.
I live in AZ and have two huge mesquite trees which provide me all the fuel I need so it's pretty easy to pull of a few sticks from the pile and get the BGE good and hot (900 plus). The next day after she's cooled down, there is minimal grey - white ash cleanup and the inside of the BGE has that vanilla ice cream color it came home with when new. My sister has a pecan tree and that is the source for much of my flavoring wood. Mesquite will burn hot for a long time though which is pretty nice for pizza, searing steaks and of course the clean burn.
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@westernbbq, I like to use mesquite lump once in a great while on a beef cook. That would probably be a good fuel for clean burn (a lot more spendy than your system, though).
John in the Willamette Valley of Oregon -
jaydub58 said:
@westernbbq, I like to use mesquite lump once in a great while on a beef cook. That would probably be a good fuel for clean burn (a lot more spendy than your system, though).
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Check out the pics on my last post Clean Burn. All those accessories were black from a lot of cooking. Now they are as white as when they were new. Throw all your grates and place setter, pizza stones and return them to like new condition...The Gator Nation, Central FloridaLARGE & MINI Life is good...GO GATORS!!!
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Heck here are the pics I posted on my thread. See how clean everything is. I didn't pull out the dome thermometer but I should have. Luckily I didn't damage it. As you can see I clean burned at 800* and let it burn til it burned out. Next time you finish a cook crank up the temp and let it ride...The Gator Nation, Central FloridaLARGE & MINI Life is good...GO GATORS!!!
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If you cook high heat pizzas, steaks, etc., once in a while, there's no need to do a clean burn in my opinion. I've never done a "clean burn".Packerland, Wisconsin
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What is the minimum recommended temp for a "clean burn"?
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
A 1 -1 1/2" hrs at 600 is plenty to clean the egg. A self clean oven does it at 550-600. I just don't see the point of goin nuclear just to say my insides are white.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I like my pizza stone clean. I also like to burn the grease off the grid and Woo so it does not leak on my deck when I hang it outside.
Gasket, who needs a gasket. Haven't had one for years.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
@Mattman, Your self cleaning oven isn't ceramic. If you like the old greasy dripping taste and black snow flakes from the low and slow cooks falling on your meat keep up with the half a$$ cleans...The Gator Nation, Central FloridaLARGE & MINI Life is good...GO GATORS!!!
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Not being a smarta$$ by any means but that 600 technique has worked fine for me for over 8yrs. After the 600 burn I will hit the dome with a ball of foil. Never any crud fallin from the dome into my food from my half ass cleans. To each his own.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I think self cleaning is like low and slow vs turbo. High heat for a short time or lower heat for a longer time. Both will work. Cleaning at 600°F should work, but will take longer to remove the same amount of buildup as cleaning at 800°. Cook a 600°F pizza every week and you may never see a heavy buildup.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
I used the last 1/4 of my bag of lump and it burned for a few hours but i don't think it was enough lump to keep it above 700 for more than two hours. the top still had flakes of buildup around the neck. Will redo again tonight i think.Memphis TN - Large Green Egg
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5 years in and never done a clean burn. Gasket has been fried for years but the thing still functions just fine. I prefer to think of the egg as well seasoned
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I do it because I'm OCD
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when you get grill marks from your grid even when the grid is cold.. it's time to clean.
When you get enough junk built up that if flakes off the lid onto your food when you close the lid.. it's time to clean.
When there is funk sweating out the outside of the egg.. it's time to clean.
Past that. Keep grillingXL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
I waited until much too long before doing my first burn last month and couldn't be happier I finally did it. I mostly go low and slow so I'm thinking at least a burn once every 3 months from now on.Beef...It's what's for dinner tonight.
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News2u said:I waited until much too long before doing my first burn last month and couldn't be happier I finally did it. I mostly go low and slow so I'm thinking at least a burn once every 3 months from now on.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
It'll be my first. Been waiting for the opportunity. Thx
Beef...It's what's for dinner tonight.
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