Rainy Sunday and time for a clean burn

BigGreenGator

Ozzie_Isaac

mahenryak said:

Valid point @RRP .  I hope he does provide more details.  One of the reasons the post caught my attention has to do with the use of after market fire grates, and how such use apparently violates the warranty.  In my mind, this plants the seed that there are limits to the nuclear option--so to speak.  On the other hand, maybe it's the case of while 1000 F with standard issued bge fire grate is okay, potentially 1500   with the use of an after market ss grate, not so much.  I don't know.

I remember reading lump burns around 1200 deg F.  I suspect you will not hit 1500.

SmokingPiney

@BigGreenGator<   LOL!!!

mahenryak

Ozzie_Isaac said:

I remember reading lump burns around 1200 deg F.  I suspect you will not hit 1500.

Yeah, I don't know how hot it can get.  I just pulled 1500 out of the air as an example/speculation.  Again, just the idea that if an aftermarket grate can violate a warranty then maybe there is something to the idea that there are limits of how hot is acceptable--or at least, recommended. 

theyolksonyou

For what it's worth, the kiln temp at production is 2460 degrees F give or take. 

mahenryak

SoCalTim said:

@mahenryak  ... I'm thinking 700 for my clean burn - thou @RRP goes balls out @ 1000. 

Upon further review... I think the pendulum is swinging back toward that temp for me, as well.  If it hasn't hurt anything for the four or five years I've been doing it then it probably would be a bit of an over reaction to change things up, now.

blasting

If a guy does a clean burn, could you bake in the egg without the transference of meat flavor?  

I know Ron has a medium that he only uses for baking, and that got me thinking...

johnkitchens

blasting said:

If a guy does a clean burn, could you bake in the egg without the transference of meat flavor?  

I know Ron has a medium that he only uses for baking, and that got me thinking...

I am not sure, but I would think so. If a clean burn is done properly you are getting the interior as close to new as you can. 

RRP

blasting said:

If a guy does a clean burn, could you bake in the egg without the transference of meat flavor?  

I know Ron has a medium that he only uses for baking, and that got me thinking...

I would say it should be much better, but what some people here think is a burn out temperature is what others of us here reach for steak searing! Get my drift? BTW the extent of the clean out depends on how long you let it get cruddy and crusty inside, how much wood you regularly use for smoke etc. I mean there are variables, but if you think an annual 500 degree burn out for 2 hours is going to return your interior to show room white then you are mistaken.

I've said this before and I'll say it again. My medium will be 14 years old this July. It has never had any meat cooked in it, no wood of any kind and has only had Ozark Oak for lump. I have never done a burn out as there is no need. The interior is only tan in color and believe it or not it still has the original gray felt gaskets! Between OO and only cakes, cookies and monkey bread baked in it then I have to believe meat and wood are to blame for why my other eggs get blackened, get cruddy and crusty and beg for high temp burn outs! 

Sea2Ski

I've said this before and I'll say it again. My medium will be 14 years old this July. It has never had any meat cooked in it, no wood of any kind and has only had Ozark Oak for lump. I have never done a burn out as there is no need. The interior is only tan in color and believe it or not it still has the original gray felt gaskets!

Ron,  The lump was not enough to get it black? That is interesting to hear.

The fact that it still has its original felt gaskets is...well..... crazy talk!  HA ha ha...

Hawg Fan

700 degrees for 4 hours is sufficient.  That's compatible to auto clean in an electric oven.  My first clean burn was at 1000 degrees and I fried my gasket.  700 works for me.

RRP

Sea2Ski said:

I've said this before and I'll say it again. My medium will be 14 years old this July. It has never had any meat cooked in it, no wood of any kind and has only had Ozark Oak for lump. I have never done a burn out as there is no need. The interior is only tan in color and believe it or not it still has the original gray felt gaskets!

Ron,  The lump was not enough to get it black? That is interesting to hear.

The fact that it still has its original felt gaskets is...well..... crazy talk!  HA ha ha...

I'm NOT pulling your leg! Leakage and high heat is what causes those felt gaskets to go bad. All it takes is a small out of sync area and then the escaping heat/smoke/whatever enlarges the area and eventually those crappy felt gaskets are history. OTOH Rutland withstands 2,200º ...oh - never mind -LOL

RRP

Hawg Fan said:

700 degrees for 4 hours is sufficient.  That's compatible to auto clean in an electric oven.  My first clean burn was at 1000 degrees and I fried my gasket.  700 works for me.

Very glad it works for you! Replacing frequently fried gaskets are no fun, but what do I know LOL!!!

ksmyrl

Imagine my surprise when I signed on this evening to see so many comments on an old thread of mine...lol. For my burn I kept it between 700 and 800 degrees because I'm a chicken. Monitored it for around 3 hours. Shut it down and never opened it until it cooled down. All the thick crud like @johnkitchens has was gone. The daisy wheel was in there and all the gooey crud on it was gone. But the inside of the dome was still black. Not showroom white. The firebox and fire ring were white but not the dome. I was pleased. My gasket survived as did my thermometer. I was planning to go 1000+ but at 800 it started making sounds I didn't like so I slowed it down a bit. Like I said I was a chicken. 

ksmyrl

Thanks also @SGH and @johnkitchens for the nice comments. Best money we've ever spent. We are on the porch every day and I use the outdoor kitchen 5 nights a week. It is a great family gathering place. Thanks again. 

johnkitchens

I have an outdoor kitchen planned. I just can't implement it right now.

theyolksonyou

Here's an awesome(to me) highjack. Our indoor kitchen is falling apart (cabinets anyway) it's 20 yrs old. My wife's been on me about redoing it. It's spring and now she's on me about a screened in porch and adjoining patio, which would include a cooking area , of course!  I'm doing something right here!

RRP

Here's a helpful hint that has not been mentioned at least in this thread...unless you have a high temperature Tel Tur like my 1,000 degree one then a high temp burn out will fry both your thermometer and your OME gasket! IOW like the old saying goes...don't play with fire unless you know the consequenses OR the alternatives to prevent damage! Just sayin...

johnkitchens

We redid the entire house when we bought it in 07. It took 13 months to complete the addition and renovation. I told my wife just last night that I wanted a really nice screened in outdoor kitchen away from the house. Her reply was "let's do it". 

ksmyrl

Then do it...lol. we chose screened in cause the bugs love SWMBO. But I'm so glad we did. I hung a tv out there because I won one at a casino night. So glad we did that too. We never use the living room.any more. 

mahenryak

RRP said:

Here's a helpful hint that has not been mentioned at least in this thread...unless you have a high temperature Tel Tur like my 1,000 degree one then a high temp burn out will fry both your thermometer and your OME gasket! IOW like the old saying goes...don't play with fire unless you know the consequenses OR the alternatives to prevent damage! Just sayin...

@RRP I do trust your judgment on these matters.  I had a tough time trying to find a company that would ship to Alaska but Tru-Tel pointed me to a company called BBQ Bonanza.  I've provided a link below.

http://kck.com/tel-tru_grill_smoker_thermometer.html