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    Cleaning the egg?

    Posts: 52
    in EggHead Forum
    do people clean the insides? I would assume its just tasty wonderful seasoning....but i wont about the convEGGtor that got dripped on by the turkey.


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    • Posts: 1,648
      fill up the firebox, light and open it up all the way (even remove the DFMT). let it go to 6-700+ for a couple of hours. 
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    • Posts: 26,189
      Welcome aboard! Foil on your plate setter is your friend! Too bad you had not been told. As for your egg itself I hope you know that pristine white interior is history! The interior will get solid black, brown and shiney the longer you use it. Eventually you will want to do a burn out but we can tell you about that later. 
      Re-gasketing the USA one yard at a time!
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    • Posts: 22
      edited November 2015
      I just pull everything out and run a duster through it to get all the ash out.... 
      Los Gatos, Ca (Bay Area, Northern California)
      Lg. BGE
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    • Posts: 19,636
      No need to clean, just cook and share.
      Sandy Springs & Dawsonville Ga
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    • Posts: 52
      thanks! done a chicken, a salmon, and 2 turkeys....in less than a week.  ribs thawing now!
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    • Posts: 17,629
      No reason to waste lump in clean burns if Pizza cooks are in the regular cooking rotation. This is sufficient in keeping the crustys at bay. 
      LBGE 2013 & MM 2014
      Die Hard HUSKER & BRONCO FAN
      Flying Low & Slow in "Da Burg" FL
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    • Posts: 52
      on more question, the instructions said dont go super hot until you break it in...how many cooks is enough? because i love pizza...
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    • Posts: 18,459
      Let her rip. When your gasket goes either run without it order a Rutland from @RRP
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    • Posts: 2,814
      +1 on the Rutland from @RRP .   Except don't wait until your gasket burns up.  Order one now to have on hand when you need it.
      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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    • Posts: 776
      I'm not in the clean burn camp.  Look up clean burn and you'll see all sorts of tales of woe from folks who were afraid of a little black.  When mine gets really bad, I take a balled up piece of HD aluminum foil and scrape the flakes off.  I need to do that at least once a year.  Of course I only cook on the eggs 3-4 times a week.  YMMV.  Don't worry about a little black - when it starts to flake you can address it.  The aluminum foil will work on the plate setter too. 
      Santa Paula, CA
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    • Posts: 776
      @claphamsa - A 3-4 hours is probably enuf.  The function of the "break-in" is to set the glue that holds the gasket.  The newer gaskets are much better than those from several years ago, and if not abused (read: clean burns) will last a long time. 
      Santa Paula, CA
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    • Posts: 52
      Sweet Thanks all!!!!
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    • Posts: 2,490
      Get it good and hot, return the next day amd sweep out the ashes and you are good to go
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    • Posts: 140
      Cindysue, I use a shop vac with a filter to suck out all the ash after I pill my Kick Ash Basket out. Works like a charm.
      Large Big Green Egg
      Weber Gold
      Old Smokey

      San Diego, Ca
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    • Posts: 2,324
      400-500 burn for a few hours is more than enough to clean any evil that might be in the egg.  Clean burns can be done, but if you get too out of control, you could do some damage - cracking fire ring or firebox.

      If your egg has boogers hanging inside, the balled-up foil works great.  Or use a stiff-bristled brush and scrap the hangers off.  Then I'd go with the burn to clean.

      LBGE since 2014

      Griffin, GA 

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    • Posts: 52
      what is the most efficient way to get the ash out?  ive done a number of long cooks now, and its kind of a mess. i have been stirring it and the scrapping the ash out the bottom....i almost want to take a leaf blower to it.
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    • Posts: 3,351
      claphamsa said:
      do people clean the insides? I would assume its just tasty wonderful seasoning....but i wont about the convEGGtor that got dripped on by the turkey.


      I would assume its just tasty wonderful seasoning! NOT!!!! It's not tasty seasoning at all just dust and grease from cooking, if it was tasty wouldn't we rub our steaks and other meats on it before we cook? You will need to do a clean burn someday though.

      I'm only hungry when I'm awake!

      Okeechobee FL. Winter

      West Jefferson NC Summer

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    • Posts: 2,490
      I do a clean burn every ten cooks or so.  After each clean burn i remove fire ring and firebox and use a little dustpan and mini broom to sweep out the ash and then blow then whole thing out with electric leaf blower.   Maybe a little inefficient but a clean egg and factory designed airflow are guaranteed
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    • Posts: 52
      I ended up pulling all the charcoal out by hand running it through a grate then pulled the bottom grate out and  sweeping it...what a mess...but good i did it, I was  maybe 75% blocked.

      still think the leaf blower is the way to go.
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    • Posts: 2,814
      Leaf blower will get the ash out. It will however put it all over everything near the egg - inside of the dome, outside of the egg, on the edge table or nest, on every tool and accessory near the egg and over everything on any nearby deck.  Shop vac will do the job but keep the ash contained.  The vac will satisfy the desire to use a big noisy tool!!  =)
      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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    • Posts: 2,061
      My egg is about 5 years old. Anybody get "egg sweat" where fat oozes out of the pours of the ceramic when you get the temps up?
      Mark Annville, PA
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    • Posts: 13,836
      edited February 2016
      cortguitarman said:
      My egg is about 5 years old. Anybody get "egg sweat" where fat oozes out of the pours of the ceramic when you get the temps up?
      Yes, my small was sweating up a storm tonight when I grilled burgers. Its normal.
      They/Them
      Morgantown, PA

      XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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    • Posts: 18,459
      Paging @fishlessman
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    • Posts: 2,061
      Yeah, mine has done it for about a year. Wondering if at some point it will stop. Seems to happen when I have a long break between cooks.
      Mark Annville, PA
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    • Posts: 267
      cortguitarman said:
      My egg is about 5 years old. Anybody get "egg sweat" where fat oozes out of the pours of the ceramic when you get the temps up?
      That is absolutely crazy!
      A Lonely Single Large Egg

      North Shore of Massachusetts
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