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lid is frozen shut
Any ideas?
Comments
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Your gasket is fried. Get a putty knife and order a Rutland from @RRP
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theyolksonyou said:Your gasket is fried. Get a putty knife and order a Rutland from @RRPGreggLarge BGE Owner since December of 2013!
Marietta, GA -
How much is "a lot of cooking" ? I've been cooking for 1-1/2 yrs and have never had to do a clean burn.
For the folks who do clean burns....how do you determine that you need one? I must be missing something.Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
Use you putty knife carefully and the gasket will be fine. my egg is 2 years old, several clean burns with the gasket stuck twice. It is still working great!
Snellville,Ga.
LBGE
Minimax
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Go naked, I have been using my egg for the last few years without a gasket and it works fine.
Gerhard -
dldawes1 said:For the folks who do clean burns....how do you determine that you need one? I must be missing something.
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I do a clean burn only when I need to replace the gaskets - since there is no reason to worry about melting them at that point. I've got one egg that I've never done a clean burn on in 8 years - so it's just up to you if you want to do one or not (or as @Theophan says - if you've got mold or other funk happening)
Formerly of Houston, TX - Now Located in Bastrop, TX
I work in the 'que business now (since 2017)
6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker -
dldawes1 said:How much is "a lot of cooking" ? I've been cooking for 1-1/2 yrs and have never had to do a clean burn.
For the folks who do clean burns....how do you determine that you need one? I must be missing something.
I cooked for about 8 years on mine before I did one. Food started having off flavors due to all the creosote build up. Did a clean burn, and it was darn near like new on the inside.I would assume if you do a lot of hot cooks, you won't need to do one very often, as it will burn it out.
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Since an air tight seal is not necessary for a clean burn, why not put spacers between the gaskets when you do a clean burn to keep the surfaces from welding themselves together?
Or would that encourage the fire to seek the nearest wooden handle? Hmmm.
If the bottom vent were nearly closed, air would come in to the fire from the gasket, keeping the gasket cooler, while still feeding the inferno necessary to clean burn the dome.
Thoughts?
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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DieselkW said:Since an air tight seal is not necessary for a clean burn, why not put spacers between the gaskets when you do a clean burn to keep the surfaces from welding themselves together?
Or would that encourage the fire to seek the nearest wooden handle? Hmmm.
If the bottom vent were nearly closed, air would come in to the fire from the gasket, keeping the gasket cooler, while still feeding the inferno necessary to clean burn the dome.
Thoughts? -
JT_Thomas said:dldawes1 said:How much is "a lot of cooking" ? I've been cooking for 1-1/2 yrs and have never had to do a clean burn.
For the folks who do clean burns....how do you determine that you need one? I must be missing something.
I cooked for about 8 years on mine before I did one. Food started having off flavors due to all the creosote build up. Did a clean burn, and it was darn near like new on the inside.I would assume if you do a lot of hot cooks, you won't need to do one very often, as it will burn it out.
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dldawes1 said:How much is "a lot of cooking" ? I've been cooking for 1-1/2 yrs and have never had to do a clean burn.
For the folks who do clean burns....how do you determine that you need one? I must be missing something.
@didawes1 .. the gunk buildup in my egg was really thick (and sticky) my food and the the smoke had a nasty rancid smell. I've had my egg for 3 yrs
I did a high temp clean burn - problem solved. Yeah I fried my gasket .. but looking back, it was the best thing I could have done. Got a Rutland now ..I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca. -
gerhardk said:Go naked, I have been using my egg for the last few years without a gasket and it works fine.
GerhardLarge and Small BGECentral, IL
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