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How to clean plate setter?
Newbie48878
Posts: 1
Just purchased a large bge and used the plate setter for the first time. The bottom got dirty from charcoal smoke and is all black. How do you clean this? I rinsed it in hot water. Is there something else I should do?
Comments
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I would never use water on my platesetter (and I don't like my platesetter). Most of us have dirty bottom platesetters.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). -
I wouldnt worry about it. Never gonna have food directly on it. No way it will return to pristine condition.Cookin in Texas
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The ps will end up being black. Just the way it is. use a drip pan when possible and if you still feel that you need a cleaner ps, just thow it in when you do a high temp burn and clean.More meat please !! :-)
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The only reason I have to clean the plates setters on my eggs is so they don't shed stuff where I store them. That said I have cleaned them twice. I used a sparing amount of water from a hose and the grill brush. I then set them in the sun all day, and actually had no use for them for a week. They fared just fine.
I would not soak them, nor would I use one right away that had been significantly dampened, but porous means moisture goes out as well as goes in.
I would never introduce water into the Egg its self.
On edit; WATER ONLY. No soap, no solvents.
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 -
If you fire the egg up as hot as you can, the plate setter will get pretty white and clean. (dont forget to flip it so it cleans both sides)Be careful, man! I've got a beverage here.
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Heat it hot - what doesn't burn off, scrape it off. Don't think I would even want any water on it - seems like a potential problem. I always have a drip pan - or piece of foil down to catch dribbles and drips - so all I have on is the blackening from cooks.Cookin in Texas
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Oops, thank you all for your replies. Will let the ps dry completely before using again.
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Gunk engine cleaner and a 2500 psi pressure washer?
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Just kidding!!!!!
I never clean mine, a good pizza session and it looks great!
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+1 for "cook pizza" as an answerXL, 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 can send my dog over, she'll lick it clean and then knock it off the table and crack the leg.......Large BGE
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If it doesn't smoke it's not really dirty the black is what shows you are using it. I scrape the gunk off mine before every cook but never wash it.Gerhard
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A clean plate setter is a sign of a sick mind.(Just like a clean desk.)
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Get a hot fire going and drop the plate setter right in the hot coals. It will look brand new. It's actually pretty shocking.
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
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Once dirty it's useless....throw away and but a new one.
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That aint dirt...that's flavor. Leave it.Love smoking chicken...but they are hard to keep lit ;-) http://daveyrayland.wordpress.com/ Small Egg / Weber OTG 22" / CharGriller Trio / Masterbuilt 30" Electric
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Cook some pizzas. Mine came out snow white after a few hours at 600 degrees.Mark Annville, PA
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Once dirty it's useless....throw away and but a new one.
Absolutely! Although, I'd recommend he throw it away at my house!
Mark Annville, PA -
Clean it???? Your'e supposed to clean a it???
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I brush it off or use a glass scraper! Never wash water! humidity in them is bad!Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
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I put aluminum foil on mine but today I made jerky and forgot to foil the ps. I used a wire grill brush, then foiled it and kept on making jerky. No problem.
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I haven't even considered cleaning mine.
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Love to find these old posts...my 1st cook was yesterday....staggered starts for all...1 whole chicken (rubbed and "craked open" down the back), 1 whole tri-tip marinated in Mr Yoshida's Asian sauce (really glad Costco in Plano TX started to carry tri-tip roasts in the meat section, loved em in California but hard to find here in TX), and a bunch of sausages.....came out OK for 1st time....overcooked a little as I didn't have a thermometer yet but the wife and neighbors liked it all...as the cook, ya all know we're our own biggest critic.....The wife asked if I was gonna clean the "PS" to which I answered, "of course not", and after checking today I am happy to have found out that I was right...
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