I have only had my egg for 7 months? But the most I have done is let all the lump burn out at a steady temp of like 500 degs. That was only to ensure I had all my airflow holes open for my Christmas pork loin . I don't really see myself doing a high temp clean burn.
I have another question for all you eggers. I see nice clean place setters in your pix. Is there a reason not to just scrape off the crud and put it back in? or am I doing it wrong?