Dome dirty?

raharness

Greetings,
In my last 2 cooks, hamburgers & whole pork loin, the top of the meat develops a dark appearance. The bottom does not. Do I need to burn the remaining lump to clean it out? Could it be from residue on underside of the dome? I just looked, and the dome has residue that easily flakes off. Most of my cooks are lower temperature...under 300 degrees for smoking.

Suggestions? Best cleaning method of the dome?
Thank you for looking.
Bob

kl8ton

Once in a while, after a cook, you may wish to get the egg up to 500-600 degrees for 45 minutes.  Once cool, use a foil ball to dislodge any remaining stalactites.  

Mark_B_Good

raharness said:

Greetings,
In my last 2 cooks, hamburgers & whole pork loin, the top of the meat develops a dark appearance. The bottom does not. Do I need to burn the remaining lump to clean it out? Could it be from residue on underside of the dome? I just looked, and the dome has residue that easily flakes off. Most of my cooks are lower temperature...under 300 degrees for smoking.

Suggestions? Best cleaning method of the dome?
Thank you for looking.
Bob

Are you cooking direct or indirect?

DainW

I’ve got this same issue actually, well I don’t have that stuff flaking off on my food anyway, but there’s enough of it that it could become a concern. 

RRP

Here's what I use that I made years ago. I took this 88 cent plastic spackle tool, put the handle inside blade sticking out just enough, closed the dome and then marked the curvature of the dome. Cut the curve with my band saw and PRESTO! I have a cheap, but easy tool making quick work of scraping the flakes off.