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Why do people go up to nuclear temps?
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corey24
Posts: 386
I cooked a couple of pizza's last week between 625-650. At one point the temp got up near 700 and I had to bring it back down. Checked out my egg the next day and everything was that nice pearly white color and clean again. Plate setter was all clean too. Everything was almost as good as new. I hear of so many people doing clean burns at temps north of 800 and I wonder why. Especially with all the cracked firebox's and even cracked bases......Why cook or clean burn north of 700ish? - seems such a risk.......By the way on my second pizza with no daisy wheel I was holding 650 with only about 3/4 inch open on bottom vent. The egg could have probably gone 1200 easy........It was a 'controlled inferno' in there...
XL Egg Owner Since Dec 2013 - Louisiana
Comments
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I usually do my clean burns at 650-700. I agree with you. My car's speedometer goes to 160mph but I usually only drive about 75mph. I figure its safer at that speed.XL BGE; Medium BGE; L BGE
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It's probably not the smartest idea to dive off of a cliff that is 75 ft in the air into crashing waves below, but guys do it all the time. Bragging rights?
Ball Ground, GA
ATL Sports Homer
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Good question. Maybe to see if they can melt the gasket and fuse the lit shut? That's always fun.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Yeah, I noticed even at that temp the gasket starts to get a little 'tacky'......
Those pizza's do a number on gaskets. I do one every couple months - I call it the 2 for 1 - pizza's and clean egg all in one!!
XL Egg Owner Since Dec 2013 - Louisiana
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He was afraid everything would turn out white... lolGreen egg, dead animal and alcohol. The "Boro".. TN
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Not unusual to sear steak north of 700℉ and many bake pizza 650℉-800℉. I don't necessarily do specific clean burns (because I don't like to waste lump) but, after searing a steak or baking pizza at 700℉-800℉ why not it's already close to nuclear and it cleans it up.
700℉-800℉ is plenty hot to clean up even the worst of buildup IMHO. No need to really go any higher.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
jhl192 said:I usually do my clean burns at 650-700. I agree with you. My car's speedometer goes to 160mph but I usually only drive about 75mph. I figure its safer at that speed.
Steve
Caledon, ON
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Little Steven said:jhl192 said:I usually do my clean burns at 650-700. I agree with you. My car's speedometer goes to 160mph but I usually only drive about 75mph. I figure its safer at that speed.
In addition to that, Steven, our distributor loves to tell the story when he saw a company demo when they got a large egg up to 800 dome and then openned it and dumped a 5 gallon bucket of ice and water inside to prove it wouldn't crack! These eggs are a lot tougher than some people seem to think! Now the factory gasket...that's another matter! LOLRe-gasketing America one yard at a time. -
@RRP... If anything would crack the ceramics I would think the thermal shock alone from the ice water would do it. What normally causes ceramic to crack if not thermal shock wheather it be hot or cold shock (besides the obvious egg drop soup on the ground). I see a lot of cracked stories so I'm just curious if it's preventable at all? And I agree that's why we have the Lifetime Warranty.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Because a crackling dark crust on a ribeye that is still medium rare in the middle is a beautiful thing. That's why I do it.
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Wow. DIdn't know you could go that high. I need to learn how to do a post cook sear.Southern by birth, Italian by marriage. Ciao and Roll Tide!
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RRP said:In addition to that, Steven, our distributor loves to tell the story when he saw a company demo when they got a large egg up to 800 dome and then openned it and dumped a 5 gallon bucket of ice and water inside to prove it wouldn't crack! These eggs are a lot tougher than some people seem to think! Now the factory gasket...that's another matter! LOL
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut
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