How do I burn off black soot on dome ??

Unknown

Hi,
I want to know how can I burn off black soot formation on the inside of dome?? I thought once temperature inside reaches 750F, black soot should start burning off. Several time I have take BGE beyond 750F+ but soot still remains....[p]Thanks,

KennyG

Sujit Chokshi,[p]That "creamy vanilla" color you found on you new virgin Egg and those in the Eggtoberfest pictures was never intended to be a reality. A well seasoned Egg will always have a brownish black coating to indicate your success in various cooks. Over time and depending on what you cook most often, the coating may get crusty or begin to flake. This can be easily removed with a DRY stiff bristled brush or a gentle rub down with a soft brass wire brush. The intent to leave a smooth, although brown, coating little or none of which will rub off on your fingers.[p]K~G

Unknown

Sujit Chokshi, Why do you want to get rid of that beautiful black. A seasoned BGE will be black. The inside of the egg will take care of itself.

Wise One

cward, I may be mistaken, but I believe Sujit is the one who makes Naan by throwing it on the inside of the dome. I can understand why he might want to have it a little cleaner - at least like KennyG says, so that when you rub your finger on the inside it does not come out completely black. I would suggest like KennyG said, a stiff dry brush to remove any particles and then a damp cloth to remove as much of the soot as possible. I would be wary of trying to use any detergents at all.

Unknown

Wise One, What is Naan. I have a feeling Im going to learn something.

Unknown

Wise One,
Yes, you are right. I have been making naans by sticking it on the inside of the dome. Generally I would rub it off before lighting BGE & clean it once more with damp cloth before sticking naan. The reason for this question is when I use my Tandoor, all soot will burn off at high temperature leaving clay walls red hot. I assume BGE would exhibit the same !!!![p]Thanks guys for your replies....[p]BTW: here is my link explaining how to make naan..
http://mywebpages.comcast.net/schokshi/naan_bge.htm

RhumAndJerk

sujit chokshi,
Do you close the dome at all during the cooking period?
RhumAndJerk

Unknown

sujit chokshi, That is really cool. Where does this come from. Do you eat eat with anything?

Unknown

cward,
This is traditional bread from India/Pakistan. We eat this with any type of curry.... They are baked in a very simple clay oven called Tandoor where it gets cooked in about 30 sec.