Big Green MOLD! Ugh....

SBGonzo

Well this is a first for me...... I bought a nice piece of Salmon today for dinner and went outside to fire the LBGE, only to find mold growing inside...WTH. I have been out of town the last 10 days and it has been really hot and raining almost every day, but the Egg was covered??? Peeps who live in Atlanta...know it's been an unusually wet summer. On the plus side the grass is looking great..+1 for rain!. However I fired up the MM instead to cook the Salmon on, which came out great. Sorry no pics of said fish, I was too busy cleaning out the Large. I ended up taking everything out, and scrubbing the inside of the Egg with a wire brush. Then I loaded her up with lump and fired it up. I got the temp up to 700 at one point, then let it run 500 - 600 for about 2hrs or so, until the lump was gone. I hope everything is ok, never had that happen before. Here are a few pics before I went to work with the wire brush and the clean burn......ugh. 

WeberWho

You're good. Not too uncommon with the mold. It seems more times than not people have mold issues when they use the cover. I think you can keep the lower vent open to help prevent the mold when being stored with the cover

kl8ton

Just my opinion but I think you could skip the scrubbing.

Others in the past have recommended putting something between the dome and the base, such as a golf tee, to have a small ventilation gap.  Also, can open the lower vent in addition to that.  Just have to remember to do it the day or two after a cook. 

SBGonzo

Great idea leaving the lower vent open and using a tee. 

CtTOPGUN

 Happened to me once when residue from a low and slow was left in the egg and the weather got hot and humid. Simply got it hot and let the egg "self clean". No issues after that.

Theophan

It's happened to me many times, I'm afraid.  I bought the Smokeware caps hoping that being able to leave them ventilated rain or shine would help, but I'm not sure they made any difference.  Part of my problem is that for reasons that aren't worth explaining here there are times when I go for weeks without eating meat, fish, poultry, eggs, dairy, and I know I could grill veggies, tofu, etc., but usually the Eggs just sit there for weeks when I'm on a vegan kick.

I suspect that if I did a high-temp (700°?) when I know it'll be a few weeks, it might be fine when I come back, but I'm just sort of used to it, by now -- if I see a little mold (or a lot) I just burn it at 600°-700° for a load of lump and I'm good to go.

nolaegghead

I never have mold problems in my large.  I don't cover it either, and I don't leave the vents open to store.  And it's about as hot and humid as it gets in New Orleans.  I think you should try not covering.  Covers trap condensation and keep everything humid.  Let the sun hit it.

xfire_ATX

I cover mine usually with a Black Weber grill cover.  It sits on the porch (102 degrees) in the Sun.  Last night when I pulled the cover off the Egg was already ~150 degrees.   Natural Mold Killer.

GATraveller

I have to keep the bottom vent open on one of my Larges because my brother fried the gasket and it leaks when rained on......which has been a constant problem this summer.  My other has a functioning gasket and doesn't have this problem.  Guess it's time to order a couple of Rutland's from RRP

Tony_T

kl8ton said:

Others in the past have recommended putting something between the dome and the base, such as a golf tee, to have a small ventilation gap.  Also, can open the lower vent in addition to that.  Just have to remember to do it the day or two after a cook. 

Yes, this will prevent mold growth.

DoubleEgger

My XL with the Rutland gets moldy like that but not my medium with the stock gasket. I'll be going back to the stock gasket when I replace my cracked base next week. 

HeavyG

DoubleEgger said:

My XL with the Rutland gets moldy like that but not my medium with the stock gasket. I'll be going back to the stock gasket when I replace my cracked base next week. 

What't your theory on how the Rutland gasket may be to blame in contributing to the formation of mold growing?

DoubleEgger

HeavyG said:

DoubleEgger said:

My XL with the Rutland gets moldy like that but not my medium with the stock gasket. I'll be going back to the stock gasket when I replace my cracked base next week. 

What't your theory on how the Rutland gasket may be to blame in contributing to the formation of mold growing?

No top gasket to "even out" any imperfections in the dome. I've adjusted the dome countless times to get it to quit leaking air(smoke). It's a very small amount but it's enough to cause an issue on my northern facing deck. The gasket is the only variable between my XL and Medium and the Medium with the factory gasket has never had mold in it. They sit three feet apart on the deck. 

Tony_T

Irrespective of your gasket issues…

The better the seal, the more likely to get mold growth (which is why using a golf tee to keep the top dome open, and keeping the bottom vent open a slit prevents mold growth).  When tightly sealed, heat builds up and moisture is released inside the dome, triggering mold growth).

lkapigian

Ventilation is key , mold remediation with heat beats scrubbing 

rifrench

      I used to have mold problems in my eggs. After I started leaving the Smokeware vent and the bottom vent open after the fire is out the mold is no more.

meatheads

I have reported recurring  MOLD to this site many times and really have not received a good explanation BUT I have found a way to slow how often it recurs.
FIRST RE CLEANING- I use a propane torch on the bowl and on the grates and plate(keep a bit away from direct flame on gasket.). You have to have the high intensity propane cylinder as that will stay lit at steeper angle than the horizontal. It's the yellow Benzomatic available at Home Depot and Lowes and really works well and FAST. The regular propane cylinder will go out if you try to use it on the grates or the lower bowl and plate.
PREVENTING RECURRENCE- The mold needs lack of sunlight (BGE perfect for that) and humidity. The humidity is generated not by the outside environment BUT from absorbtion og moist gases whilke using the BGE and I think the ceramic surfaces have micropores that holds humidity. (TEST your gasket 2-3 weeks after a smoke and it will feel very humid. I tried keeping the lid open a crack but some heavy rains van penetrate through the crack and certainly you cannot keep the top vent open for rainwater will enter. SO ENTER THE DOME VENT CAP MADE BY SMOKEWARE which allows you to vent the top without rain coming in and that in combo with the bottom vent kept on maximum opening seems to work by allowing air to circulate.
ALSO, the Smokeware vent cap allows me to use the BGE in the rain without the fear of rainwater entering the cooking area, as the vent openings are under the lip of the cap and are vertical.

meatheads

re the mold-AND I DO NOT USE THE COVER ANYMORE AS THAT GREATLY CUTS DOWN ON AIR CIRCULATION.

SmokingPiney

My Egg sees action at least once or twice a week all year round - no time for mold to form. I don't cover it, and it lives under a carport style shelter and does not get wet. If you use the Egg infrequently, leave it uncovered if you can. If you cover, put a small wedge on the lid to leave it cracked open and leave your bottom vent open. Mold loves a tight, still, moist, dank environment

You can burn off the mold with an extended high temp burn. 500 or so for couple of hours will cure it. Follow that up with a good clean out.

Focker

rifrench said:

      I used to have mold problems in my eggs. After I started leaving the Smokeware vent and the bottom vent open after the fire is out the mold is no more.

Same here.  

Bayou_Buzzard

kl8ton said:

Just my opinion but I think you could skip the scrubbing.

Others in the past have recommended putting something between the dome and the base, such as a golf tee, to have a small ventilation gap.  Also, can open the lower vent in addition to that.  Just have to remember to do it the day or two after a cook. 

@kl8ton - do you do anything special over the winter with your egg?  First winter with the egg just west of you in GH.  Plan on cooking on it all winter and just want to see if there is anything that I need to be concerned about.

unoriginalusername

I cover mine with the the daisy wheel and cap off and the draft door open. No issues 

kl8ton

@Bayou_Buzzard

No.  I don't cover.  It's fully exposed.  A day after a cook, if you remember,  put a golf tee or something between dome and base to prevent it from freezing shut.  

If it does freeze shut,  I light the remaining lump from the lower vent with a torch.  The egg will warm up enough to open the dome. 

Happy egging.  And Merry Christmas. I used to live in the condos by Clover bar.  Where are you located? 

Bayou_Buzzard

@kl8ton - great pizza at the clover bar. I am on Milhouse Bayou on the east side.