Way Hot Egg

Begger

Thursday I made some Carne Asada.   Did the normal startup and got the dome to about 500f, which quickly dropped to the 350f range after covering the grill with cool slices of perfectly seasoned Carne.  
After I was done?
I removed the damper top and OPENED up the bottom vent.
Within MINUTES I was cresting 600f on the way UP.
I looked in again a few minutes later and the grill dome was at 400c = 752f       WOWSER.
By this time she was a REALLY puttin' out the smoke and I could just imagine all the crud being burned off.
I let it get back around to 50c which MUST be 500c = 932f    
At that point I couldn't TOUCH the handle or get my hands within 4 inches of the dome.    

Is that TOO HOT?    Next time I'll stick my type-K thermocouple in there and get an accurate reading.   But I don't plan on a burn off until maybe next year at this time.   
Should I have let it burn OUT to ash?     
I cooked some steak and corn-on-cob today and all was normal.    My brother is afraid I'll crack something.   

What is the common 'best practice' for such a burn?

Elijah

Some say that's too hot, some say that's just right. I believe I have seen here that they are tested to 1400f. Even if that's wrong I think that you're fine with 932f. I have wrapped my thermo around an unfortunate amount of times. 

I cook at 500-600 degrees for a few hours.

Jupiter Jim

Your fine, every fall I fill my two large eggs full with lump to the top of the fire ring light them with a weed burner leave the top and bottom vents wide open, no DFMT, spark screen or thermos. Let them burn until all lump is gone. In four years no problems with cracks, one has no gasket and one has Cotronics gasket. They are nice and clean and I have no mold growing in them during the winter.

llrickman

Jim wouldn't you only get mold if your NOT cooking on the egg in the winter? 

and isnt that a mortal sin not to be cooking on it in the winter lol

Ladeback69

I have cooked steaks at 700 to 750 degrees F before and I have heard of people going up to 1400 before.  They say if you are going that high for a long time you should remove the temp gauge.  It doesn't take long to get there when you are already at 400 or 500.  I take it you shut it down and I hope you have welders gloves for when you cap the top.  I have a SmokeWare Cap and I don't like getting it over 650 much anymore, but I do I will use the ceramic cap to snuff out the fire for a while.  by closing the bottom vent a lot it should also come down after time so you can open it, just remember to burp it a couple times.

dougcrann

Somebody on here claims that they test these things by sticking a weed burner thru the bottom vent...I asked Bruce at BGE about it...he said that is false. 
Might not want to talk about getting it hot on here....if it does crack there is more than one member who will quickly point the finger of blame at you...just saying...

Jupiter Jim

llrickman said:

Jim wouldn't you only get mold if your NOT cooking on the egg in the winter? 

and isnt that a mortal sin not to be cooking on it in the winter lol

The wife and I close up our NC mountain home and head to Okeechobee Florida in our motor home for the winter! the small egg Lucky stays in the M. H. and that is what we use to egg in the winter. If I don't clean burn before I leave I have to do it when I get back, doing it in the fall is better than in the spring. I also borrow a medium from my business partner for the winter in Okeechobee.