Question - not really sure how to title this

Ladeback69

Legume said:

OP's very first post was 2014, said he inherited the only used once egg from a deceased grandmother.  Whoever suggested 'haunted' may be the winner here.

On his post here he said he got the Medium Egg 6 months ago, his first post was August 2014.  If his math is off, something else seems a little off.  I have slow smoke chicken at 275 for about 45 minutes then cranked it up to 350 to  400 to finish and it has never come out gray or slimy.  I take no one else has experienced this, I haven't.  Maybe it is a Halloween prank.

Cliff_Oo

Unfortunately, not a halloween prank. The egg is still just sitting in the garage and will remain until it is sold. 

JustineCaseyFeldown

Cliff_Oo said:

Unfortunately, not a halloween prank. The egg is still just sitting in the garage and will remain until it is sold. 

no thoughts on any of the replies that people made to try to help you out?

we can't really help if we have to guess and do so with no feedback.

good luck.

SGH

Cliff_Oo said:

I have a medium BGE and am needing some help. The thing was great until about 6 months ago. Now it seems like everything I cook on it (Chicken, Steak, Pork chops, Pork Steaks, Pork Loin, Salmon) is ruined and they are all obtaining a grey appearance and an almost "slime" that it grey during cooking. 

I have completely cleaned it on numerous occasions, and change the charcoal all the time. I have done a high temp clean burn as well. 

My question is - Is it possible that there is something in the ceramic itself that is seeping out and into the food while cooking? 

Also - when I cook the same items from the same freezer on my gas grill, they are good to go with no discoloration or slime

Any help, tips, or tricks anyone is willing to share would be greatly appreciated. I love the egg, but I am almost to the point of getting rid of it due to the problems

I'm usually pretty good at sorting out cooking dilemmas related to Q. But I'm at a total loss here. Is there more than meets the eye that you are not telling us? I don't ask that in a smart a$$ way. I ask in an attempt to help. 

Cliff_Oo

@SGH - I didnt take it in a smartass way at all. I have been cooking for years and never had issues like this thing is presenting. The only thing I can figure is it could be something in the ceramic itself (chemical) that is coming out during cooking. 

Either that, or I have somehow managed to get bad bags of charcoal every time I buy

Cliff_Oo

@Ladeback69 - I never said I got the egg 6 months ago. If you go back and reread my post, I said that the egg was great until about 6 months ago. 

I wish I could say "haha this was a halloween prank", but sadly, that is not the case. 

I also wish I could recoup the money I have wasted in meat that has had to be thrown away because of this whole issue...

SGH

Cliff_Oo said:

@SGH - I didnt take it in a smartass way at all. I have been cooking for years and never had issues like this thing is presenting. The only thing I can figure is it could be something in the ceramic itself (chemical) that is coming out during cooking. 

Either that, or I have somehow managed to get bad bags of charcoal every time I buy

I'm glad because I certainly did not mean it that way. Just trying to piece the puzzle together. Try another clean burn. Take your egg up to 500-600 degrees and hold it there for a hour and see what happens. If it does not have a gasket, or if it has a Rutland gasket on it, pull the thermometer and just let it rip. If there is anything in the ceramics, a good 1,200 degree burn down will certainly remove it. Good luck and keep us updated. 

JustineCaseyFeldown

I'll ask a third time, (in addition to the number of folks that have asked the same question and not gotten a twply) after that, I'm out (and would advise others to be so as well):

how do you light the egg and cook a meal. 

Seriously. Your question is unanswerable unless you answer that question. 

If you can't take the time to explain that, as simple as it sounds or however pointless it may seem to you to do so, then you can't expect any real answers

Cliff_Oo

@JustineCaseyFeldown



As to cooking a meal, meat goes on egg with igrill2 probes in it. Vegetables cook inside. once the meat releases from the grates, i rotate 90° then continue cooking until time to flip.

As for the vegetables - they all steam inside the house with the exception of my sweet potatoes - they bake. 

fishlessman

if your cooking a steak with probes in it your not cooking anywhere near hot enough, those probes would be toast. i dont sear and rotate at temps below 750, usually its hotter than that, 800 dome temp plus

Cliff_Oo

@fishlessman

I can't eat red meat, so that's not an issue for me

OhioEgger

Cliff_Oo said:

@fishlessman

I can't eat red meat, so that's not an issue for me

Ah, well that sort of contradicts your OP, doesn't it?

...  everything I cook on it (Chicken, Steak, Pork chops, Pork Steaks, Pork Loin, Salmon) is ruined and they are all obtaining a grey appearance and an almost "slime" that it grey during cooking. 

Mattman3969

I gonna take a one stab at this and ask if if have calibrated your dome thermo lately? Kinda sounds like you are slow roasting and not getting any char.  You've said you did a clean burn. Did you remove the thermo first just to be safe.   I would definitely check it in boiling water.  

theyolksonyou

Sell it

JMCXL

tried to read all the post but might have missed one, my question is did you pose this question to the mothership? I would think that might be able to help. Just a thought.

JustineCaseyFeldown

Cliff_Oo said:

@JustineCaseyFeldown



As to cooking a meal, meat goes on egg with igrill2 probes in it. Vegetables cook inside. once the meat releases from the grates, i rotate 90° then continue cooking until time to flip.

As for the vegetables - they all steam inside the house with the exception of my sweet potatoes - they bake. 

I explained at length the issue with that method

you run too hot at start up and then choke it down the whole time. The egg is never burning cleanly while you are cooking

you grill at too low a temp also. The fan complicates grilling further

other than that you are doing eveything right.

fishlessman

i would start with higher grill temps and lose the igrill2.  you also stated your lighting with an electric, are you dumping fresh lump on top and covering the fire, i did a low and slow years ago lighting thru the lower vent, the result was a white butt cook. did these bad cooks start after you started using the igrill2

JustineCaseyFeldown

fishlessman said:

i would start with higher grill temps and lose the igrill2.  you also stated your lighting with an electric, are you dumping fresh lump on top and covering the fire, i did a low and slow years ago lighting thru the lower vent, the result was a white butt cook. did these bad cooks start after you started using the igrill2

Wasting yer time man. Don't ask questions. Just tell him exactly why it is happening. He has no time for anything but the solution

my proposed solution? Sell the grill. 

RRP

JustineCaseyFeldown said:

show previous quotes

my proposed solution? Sell the grill. 

Better yet give it away! Get that out of his life and the sooner the better!

fishlessman

JustineCaseyFeldown said:

show previous quotes

fishlessman said:

i would start with higher grill temps and lose the igrill2.  you also stated your lighting with an electric, are you dumping fresh lump on top and covering the fire, i did a low and slow years ago lighting thru the lower vent, the result was a white butt cook. did these bad cooks start after you started using the igrill2

Wasting yer time man. Don't ask questions. Just tell him exactly why it is happening. He has no time for anything but the solution

my proposed solution? Sell the grill. 

but he loves his egg, his steak is grey and slimy, he does not eat red meat, he wants to fix the problem and asks for help and suggestions, he will not light it and see whats wrong and it sits in the garage til its gone.......and still comes back its this or watch politics

tikigriller

fishlessman said:

show previous quotes

JustineCaseyFeldown said:

fishlessman said:

i would start with higher grill temps and lose the igrill2.  you also stated your lighting with an electric, are you dumping fresh lump on top and covering the fire, i did a low and slow years ago lighting thru the lower vent, the result was a white butt cook. did these bad cooks start after you started using the igrill2

Wasting yer time man. Don't ask questions. Just tell him exactly why it is happening. He has no time for anything but the solution

my proposed solution? Sell the grill. 

but he loves his egg, his steak is grey and slimy, he does not eat red meat, he wants to fix the problem and asks for help and suggestions, he will not light it and see whats wrong and it sits in the garage til its gone.......and still comes back its this or watch politics

And both of those options seem to result in Grey and slimy!

piney

How much??

Ladeback69

Cliff_Oo said:

@Ladeback69 - I never said I got the egg 6 months ago. If you go back and reread my post, I said that the egg was great until about 6 months ago. 

I wish I could say "haha this was a halloween prank", but sadly, that is not the case. 

I also wish I could recoup the money I have wasted in meat that has had to be thrown away because of this whole issue...

Sorry I misread your first post, I should have read it closer.

JustineCaseyFeldown said:

show previous quotes

Cliff_Oo said:

@JustineCaseyFeldown



As to cooking a meal, meat goes on egg with igrill2 probes in it. Vegetables cook inside. once the meat releases from the grates, i rotate 90° then continue cooking until time to flip.

As for the vegetables - they all steam inside the house with the exception of my sweet potatoes - they bake. 

I explained at length the issue with that method

you run too hot at start up and then choke it down the whole time. The egg is never burning cleanly while you are cooking

you grill at too low a temp also. The fan complicates grilling further

other than that you are doing eveything right.

So has pork butts been gray and slimy when doing a low and slow?  I noticed that about you grill at 375.  I will do this for chicken, but crank it up to over 400 to get it crispy.  I usually grill chicken at 400 or over and pork chops and steak at at 550 to 750 depending on the method.  If I am not doing a revise sear I want to go hot and fast to sear the meat right away.  I also don't mess with oiling the grill grate, I put oil on the meat then add rub before cooking.  What kind of oil are you using?

Try cooking some chicken raised direct or indirect at 450 on the dome temp.  See if going a little higher will help.  I see you have a Weber charcoal grill and I bet it is cooking hotter then 375.  

I used to use the electric starter and had no problem with it and I have done about the same thing you did, but I went based on temp, not time.  Also I only use the SmokeWare Cap or daisy wheel when going low & slow.  I just use the bottom vent for grilling.  Sounds like you may not have a good flow maybe.

Good luck.

SmokeyPitt

This is an odd one for sure.  Have you removed the fire box and ring and completely cleaned it?  

The only other thing suggestion is it does sound like you might be choking down the fire too much.  For direct cooking I would ditch the igrill and go with dome temp.  

However, even if you are cooking on a choked down fire I can't explain grey slime.  I am thinking maybe you have wet ash hiding somewhere that is getting stirred up once the fire gets going.  

OhioEgger

This may help.
Quick Guide on Gray Slime Levels

Spring Chicken

The 'Grey' coloring suggests ash may be accumulating on your meat.  You wouldn't be using briquettes, would you?  I've seen situations where the binder that holds briquettes together will get a tailwind and blow the stuff all over the everything inside a charcoal cooker.  

And it could be those pesky communists up to their old tricks again.  By chance, you didn't tick them off back in your Army days, did you?  I must have, and 50 years later they won't leave me alone.

But provide more information and photos and some of our analysts will figure it out for you.

Spring "Analysts Require 50 Pounds Of Raw Data To Produce One Ounce Of Best-Guesstimate" Chicken
Spring Texas USA

NonaScott

JustineCaseyFeldown said:

show previous quotes

Cliff_Oo said:

@JustineCaseyFeldown



As to cooking a meal, meat goes on egg with igrill2 probes in it. Vegetables cook inside. once the meat releases from the grates, i rotate 90° then continue cooking until time to flip.

As for the vegetables - they all steam inside the house with the exception of my sweet potatoes - they bake. 

I explained at length the issue with that method

you run too hot at start up and then choke it down the whole time. The egg is never burning cleanly while you are cooking

you grill at too low a temp also. The fan complicates grilling further

other than that you are doing eveything right.

Not sure where you are seeing a fan but I do agree with the rest of what you said.

tikigriller

I love how everyone is talking to each other about OP's question, yet OP is missing.  Talk about a one sided conversation!  

Reminds me of arguements with my wife...I offer solutions to complete silence until I get to one that she likes.  Perhaps this is the OP's strategy as well!

YukonRon

Are MRAS used in the manufacture of these eggs? Many molded parts use a Parrafin based coating to help with the removal of the part from the mold. Spitball on the wall.

caliking

How much for the egg?