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Clean Burn

jtcBoynton
jtcBoynton Posts: 2,814
in EggHead Forum
Started a high temp fire to clean up the egg. It has settled in a little over 800°F. Trying to decide how long to let it go. Any suggestions?
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
 
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Comments

  • ChillyWillis
    ChillyWillis Posts: 893
    I let it go until the lump burns out then clean out all of the ash once the egg cools down.
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  • RRP
    RRP Posts: 26,516
    Jim, I have never stopped my burn outs - I just let them rip and burn itself out. BTW it's a good idea to remove your dome thermometer so it doesn't get ruined! Ron
    Re-gasketing the USA one yard at a time 
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  • SGH
    SGH Posts: 28,989
    I did this one for 30 minutes at 1,200 degrees. Bear in mind that I have a Rutland gasket though.image

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • jtcBoynton
    jtcBoynton Posts: 2,814
    I switched out thermometers to one with 1000°F max. Trying to keep the temp in the 800-900°F range - practicing for high temp pizzas. Not worried about the gasket. A new Rutland is on its way to me now.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • RRP
    RRP Posts: 26,516
    jtcBoynton said:
     A new Rutland is on its way to me now.
    yuppers...may even be there today according to the PO receipt...
    Re-gasketing the USA one yard at a time 
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  • Zmokin
    Zmokin Posts: 1,938
    Are burn outs necessary?
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Zmokin said:

    Are burn outs necessary?

    No. With high temp pizza baking, steak or other searing if you really wanted to let it rip I would do it right after considering the egg is already hot and it wouldn't be a waste of lump. Sort of killing 2 with one burn so to speak.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    I decided to clean up the egg a bit because I have a new gasket coming. Was using up the lump that was there. Of course, Mr. Murphy visited. It was a beautiful day when I fired up the egg. 45 minutes later the only rain cloud around decided to visit my house. Fun listening to the raindrops sizzling as they hit the egg! Pulled the thermometer to protect it from the rain and put the daisy wheel on to keep rain out. I am sure the daisy wheel lowered the temp so I didn't get as long a cleaning as planned.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • GeorgeS
    GeorgeS Posts: 955
    I ran mine up last night wide open for about 45 minutes. Everything below the felt line was clean and white. I put the plate setter in there, the stainless grate and my homemade extended grate. Everything came clean. I did however forget to take my thermometer out so I'm sure I shortened it's life! She spun around and back to 200 degrees. I have done this twice and the dome never changes color but everything below the felt line is virgin white.
    Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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  • Carolina Q
    Carolina Q Posts: 14,831
    I've only done a couple. Just opened her up and let it burn until gone. Then I started doing 900* pizzas so no need to waste lump just to clean. Then I stopped doing hi temp pies. Now it just doesn't get cleaned. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Fire box is clean. Fire ring has less of a build-up but still very black. Dome is cleaner, but could stand another serious burn. Will try again. Just need to pay attention to the weather report. The rain gauge filled up today - 5" and it's still raining.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Ladeback69
    Ladeback69 Posts: 4,484
    jtcBoynton said:

    Started a high temp fire to clean up the egg. It has settled in a little over 800°F. Trying to decide how long to let it go. Any suggestions?

    You must have an older Egg, mine only goes to 800.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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