Question - not really sure how to title this

JustineCaseyFeldown

YukonRon said:

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.

i believe part of the idea behind the ceramics being molded is that water is wicked into the mold from the unfired clay. after it dries a time, it is unmolded and then fired

don't really think the release would be ideal if it were a moisture barrier too, which is what parrafin would be, but may be wrong

no familiarity with ceramics, also spitballing.

at any rate, it would not only probably be a one time issue with an egg (the parrafin would be gone after a single use), but it would happen to everyone.

ash (the grey stuff on his food) has always been (at least historically here on the forum) either an issue of the charcoal [south american roayl oak, for example], or poor air flow. ...in his case, might be both.

he's controlling his fire poorly, as far as his description says. going ballz to the wall and then choking back for a short 325 degree cook is foolishness, and means you are cooking over a dying fire. 

i would bet my left nut on it being poor fire control, but and/or sh!tty charcoal

here's some South American Royal Oak. this has NEVER happened to me with any other brand, or with USA sourced R/O.  Only with South American source Royal Oak

if his charcoal options are limited, it could be the cause. maybe his lump of choice is the same lump over and over, and [rone to sparking and ash.  or it could be the fact that he is literally the only person who grills (gets to temp, and maintains temp) the way he does, and the only person with this problem



that's an even coating of (pay attention, OP) gray ash.  the squiggle in the middle is just a finger trail showing how much there really is.

this was high temp, after a good period of burn off.  during a pizza cook.

the pizza was ashey and inedible