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Cleaning the Egg

popbagz
popbagz Posts: 8
in EggHead Forum
A little help?
My cooks are starting to have the same flavor as the previous ones. Ie: I cook a Steak and it has a slight flavor of a Pork butt. Any suggestions? I tried a 400 ' burn for about 1/2 hour. do I need to go hotter for longer?
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Comments

  • Little Steven
    Little Steven Posts: 28,817
    Shouldn't have. Maybe grease in the lump?

    Steve 

    Caledon, ON

     

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  • SoCalTim
    SoCalTim Posts: 2,158
    If your worried about doing a 'full' clean burn, then may I suggest 1/2 hr @ 600 degrees. Works like a charm.

    I thinking like @Little Steven .. grease has gotten in the lump and all over the insides of your egg.

    Same thing happened to me, I was doing a ton of direct cooks using bacon. Eventually everything started tasting and smelling the same.

    The 600 degree burn did the trick, oh at that temp you can keep the thermometer in.

    Tim
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • A5firearms
    A5firearms Posts: 163
    edited November 2015
    As others have said. Possibly old grease in the lump that resembles previous cooks. Possible need for a quick clean burn. Just that phrase can spark heated discussions on here as some are believers and others are not. I personally am a believer of clean burns and will often just let the last of a bag burn through when it is enough to get up to 600 or so for a bit but not enough for a new lite and complete cook. This leaves my egg never resembling old cooks or ever getting moldy.... Just my method...
    Lake Keowee, SC
    XLarge, MiniMax, 36" Blackstone
    Custom Table, KAB, Woo2, Guru DigiQ DX2,
    Family of 5 Meat Eaters
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  • smbishop
    smbishop Posts: 3,062
    I like the occasional clean burn.  Vents open wide, top off, let it rip until the coals cool...
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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